Chicken Pot Pie Stew with Biscuits (Gluten-Free Comfort Classic)
Chicken Pot Pie Stew with Biscuits (Gluten-Free Comfort Classic) 🥧✨
When I made this last year, I had every intention of documenting it—but it was so good (and I was so hungry) that it just didn’t happen. Honestly... it almost happened again. This cozy chicken pot pie stew is the deconstructed version of a classic, with all the warm, creamy, savory flavor you crave—just easier and 100% gluten-free.
Ingredients:
1 yellow onion, diced
2 carrots, chopped
6 celery stalks, chopped
1 tbsp butter + 1 tbsp olive oil
Bragg’s 24 Seasoning Blend (or Italian seasoning)
Garlic powder, salt, pepper (to taste)
1 can gluten-free cream of chicken soup
1 can gluten-free cream of mushroom soup
1/3 cup chicken broth or water
4 cups shredded chicken breast (rotisserie works great!)
2 cups frozen peas
Gluten-free biscuits (like Cappello’s or your favorite brand)
Instructions:
Sauté the Veggies:
In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add chopped carrots, celery, and your seasonings (Bragg’s blend, garlic powder, salt, and pepper). Sauté until the veggies begin to soften.Build the Stew:
Stir in the cream of chicken and cream of mushroom soups, along with the broth or water. Add the shredded chicken and bring the mixture to a gentle boil. Cover and simmer for 10 minutes.Add Peas:
Stir in frozen peas. Cover and simmer for another 15 minutes, allowing all the flavors to meld.Bake Biscuits:
While the stew finishes, bake your gluten-free biscuits according to package instructions.Serve & Enjoy:
Spoon the stew into bowls and top with warm, golden biscuits—or serve them on the side for dipping. Cozy, hearty, and so satisfying.
