Chicken Pot Pie Skillet
The swap
Oil and gluten-free flour make the creamy sauce instead of butter and wheat flour. Biscuit topping is easier than a gluten-free rolled crust.
Ingredients
Free of all top 9 allergens and gluten when the packaged ingredients are. Items marked check label need a careful look.
Steps
- Heat the oven to 425°F. Cook the onion, carrots, and celery in the oil in an oven-safe skillet for 8 minutes.
- Stir in the flour for 1 minute. Slowly whisk in the broth and milk. Simmer until thick, about 5 minutes.
- Add the thyme, chicken, and peas. Season well with salt and pepper.
- Drop spoonfuls of biscuit dough over the top. Bake 20 to 25 minutes, until the biscuits are golden.
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This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.