Dairy Free Chicken Pot Pie With Biscuits. Swap the flour in the roux and the biscuits with 1:1 baking flour such as bob’s red mill. Unfold the pastry sheet on a lightly floured surface.
Stir in chicken, peas, and parsley and remove from heat. Add flour to a bowl, stir together with baking powder, salt, minced rosemary. Add the onion and thyme, and cook, stirring often, until onion is translucent, about 8 minutes.
Using a 1/4 cup scoop 10 biscuits on top of the filling and bake at 425f degrees for 10 minutes.
Serve chicken topped with 1 biscuit, if desired. Grill time chicken seasoning, any brand is fine. Add filling into crust and cover with the second crust. Chicken pot pie with herb biscuits directions:
