Bottomless Chicken Pot Pie

Pickle Planet Moncton thanks mom-of-two and Certified Holistic Nutritional Consultant & Movin’ Munchkins founder Katie Gillingham for sharing fun, healthy ideas for feeding your family.

Here’s a comforting dish for a chilly evening. Dairy-free, packed with veggies and flavour, and topped with wholegrain biscuits. Yum! The recipe calls for pre-cooked chicken, so be sure to plan ahead.


  • 1 tbsp coconut oil
  • 1/2 c diced celery (about 1 large rib)
  • 1/2 c chopped leek (about 1 leek, white part only)
  • 1/2 c diced carrot (about 1 large carrot)
  • 2 c  chopped mushrooms, any type
  • 1 1/2 c chopped broccoli
  • 1 c fresh or frozen peas (no need to defrost before adding)
  • 2 large garlic cloves, crushed
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 c packed spinach or chard, finely chopped
  • 1/2 c packed fresh parsley, finely chopped
  • 2 c cooked chicken, shredded or cut into 1/2” cubes (about 2 medium boneless breasts)
  • 2 c low-sodium chicken broth, divided
  • 3 tbsp arrowroot powder (you can use flour in a pinch)
  • 1 c unsweetened almond milk, divided
  • 1 tbsp dijon mustard
  • 1/2 tsp sea salt

Biscuit Topping:

  • 2 c whole wheat pastry flour (or whole wheat flour)
  • 1 tbsp baking powder
  • 3/4 tsp sea salt
  • 3 tbsp solid coconut oil
  • 3/4 c unsweetened almond milk

chicken pot pie healthy eating

To prepare:

In a large pan, melt coconut oil over medium heat, then add celery, leek, carrot, mushrooms, broccoli, peas, and garlic and cook about 10-15 minutes, until veggies have softened. Add thyme, pepper, nutmeg, spinach, and parsley and cook another 5 minutes, until spinach is wilted. Transfer mixture to a large bowl and toss in cooked chicken.

While filling is cooking, make biscuits. Combine flour, baking powder, and salt in a medium bowl, cut in the coconut oil with two knives or a pastry cutter, then stir in milk until well-combined. Roll out gently on a well-floured surface to about 3/4 inch thick, and cut out about twelve biscuits with the top edge of a 3“ diameter juice glass or circular cookie cutter.

Bring 1 c of chicken broth in the pan to a boil, then reduce heat to low. In a small bowl, whisk arrowroot with 1/2 c of almond milk, then slowly add to heated chicken broth, whisking continuously. Mixture will thicken considerably. Slowly whisk in the rest of the broth, milk, dijon, and salt until well-combined.

Add the filling back to the pan and combine well with the sauce, then transfer mixture to a 9 x11 baking dish. Top with an evenly distributed layer of biscuits.

Bake at 425F for 17-20 minutes, or until biscuit tops are a light golden colour. Let sit 10 minutes before serving.

Serves 6-8.

Katie is the founder of New Brunswick-based Movin’ Munchkins and formerly of Simple-Balance NB.


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