Who didn’t love eating chicken pot pies as a kid? Especially the double-crusted variety, which added an extra layer of doughy deliciousness at the very last bite. While this wholesome recipe is not chicken pot pie per se, it does have all of the basic components served in a deliciously deconstructed way.
Dark meat chicken is always our preferred choice, as it is moist and malleable, and also boasts a much higher nutritional value than its white counterpart. Incidentally, it also tends to be less expensive as white meat chicken breasts are still held in high regard as the staple to a high-protein low-fat diet.
Like many of our recipes, this one can be made dairy- and gluten-free with a few tweaks like substituting all-purpose flour for almond or chick pea (check ratios); butter can be replaced with ghee, and of course there are loads of creamy non-dairy milk and cheese alternatives.
This chicken and biscuit recipe should easily feed a party of four and would be lovely served with a side salad. If you are only a party of one or two, second day leftovers make for an easy heat-and-eat comfort meal.