grain free biscuits

Chicken Pot Pie w/ Grain-Free Biscuits

Feeling bloated? Unexplained weight gain? Tired, body aches, depressed? So many complain about these same symptoms, especially those with an autoimmune disease like me. There are times when for some reason, my lovely autoimmune disease named Celiac likes to kick my butt. Whether it be stress, eating something off, not getting enough rest or simply just what an autoimmune disease actually does, makes your body unnecessarily attacking itself – it’s off and it’s cycling out of control.

How do you stop this cycle from taking over your life??

I have a book I’ve been working on that is due out next year that talks about this exact issue. But in brief, I look to the AIP (Autoimmune Protocol) diet. Basically cutting out all gluten, grains, soy, dairy, sugar, seeds, nuts, nightshades and then some. Yes this sounds daunting and it can be…AT FIRST.

Jennifer’s Way to the rescue. I developed my biscuits a year ago when I was dealing with inflammation to an overworking autoimmune system and cancer. They are grain-free, AIP-friendly and oh so satisfying!

I decided I wanted something hearty this weekend and warming to my my soul. What better than a chicken pot pie! I had some of my wonderful biscuits and made this beautiful AIP-friendly dish that not only I enjoyed, but others who have no diet restrictions did as well.

A delicious grain-free and dairy-free chicken pot pie made from scratch with carrots, celery and a thick cream sauce – a comfort food classic.

This week when you order a grain free biscuit mix, get the second biscuit mix 10% off!!

Chicken Pot Pie with Biscuits

gluten free chicken pot pie with biscuits

3 tsp olive oil
2 garlic cloves, chopped
2 shallots, diced
3 celery stalks, diced
2 carrots, diced
1 can peas or 1 cup frozen peas
2 chicken breasts
Salt & pepper to taste
1 tbsp arrowroot starch
1 tsp ground turmeric

Cauliflower “gravy”
1 head cauliflower (approximately 3 cups florets)
2 1/2 cups chicken bone broth or no preservatives or additives gluten free chicken stock
1/2 tsp salt
1/2 tsp pepper
More to taste

– Preheat oven to 350F.
– Add the olive oil, garlic, onions and sautee until onions are translucent.
– Add celery and carrots to a large frying pan. Saute on medium heat for 5 minutes
– Add cut up chicken breasts, turmeric, salt, pepper and arrowroot starch. Cover and cook until no longer pink, about 10 minutes.
– Remove the cover and cook for 2-3 minutes to allow any excess juices to boil off.
– In a medium saucepan, add cauliflower, bone broth or chicken stock, salt and pepper. Bring to a boil, reduce heat to simmer and simmer for 15 minutes, or until cauliflower is very tender
– With a slotted spoon scoop out the cauliflower leaving liquid behind.
– Place in heavy duty blender like a Zitamix with 3 1/4 cup of the liquid and mix until creamy. Can add more liquid to make gravy thinner.
– Pour gravy over cooked vegetables and meat. Stir to combine well, then transfer to baking dish or individual ramekins.
– Meanwhile, prepare the Jennifer’s Way Biscuits and take out of oven 10 minutes earlier than package directions; then place them on top of the chicken mixture.
– Bake in preheated oven for 30 minutes.


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Comments (10)

  • Marine Madjarian Reply

    Hope your doing well!
    I was following your recipes and plans for a while and of course I got off track as life and kids tend to do that sometimes…and lately I’ve been feeling horrible. Just got this email from you and I must say reading your blog totally motivates me to do better to feel better. Thank you for sharing a part of your life with us!

    October 11, 2016 at 12:07 pm
  • Sue Souza Reply

    Looking forward to your next book, the first one helped me a ton! Will be trying this chicken pot pie.

    October 11, 2016 at 1:56 pm
  • Donna Brouillette Reply

    Hi Jennifer. I am glad you are well and I am so happy to see you on NCIS. I was a fan when you were on Blueboods. I will try your chicken pot pie. Stay well and keep up the good work. We Celiac’s appreciate you!

    October 11, 2016 at 7:39 pm
  • Peggy Reply

    Hi Jennifer, I was just diagnosed with Celiac disease this week and I also have Crohn’s disease( (for 39yrs now) ! Hypothyroidism as well, so happy my Mom stopped on #6! Lol! Actually, I tell my sibs that my parents stopped when they reached perfection! I just finished your book and am feeling very overwhelmed at he prospect of going gluten free, but also hopeful! Had a sudden, horrible bout of depression in July with a suicide attempt and really blew up my life! Had no clue why it happened and after reading your book, I am wondering if my newly diagnosed celiac may have contributed!? I also have chronic pain. I am finally hopeful that after being sick starting as a child, but being diagnosed with asthma and Crohn’s at 18, that maybe now, at 57, I may have the chance to start on the road to recovery! Thank you for giving me that hope by sharing your story! You are truly an inspiration and my hero!💕

    October 16, 2016 at 2:19 pm
  • Alan Bell Reply

    Mmmm, this sounds soooo yummy – and perfect for the long winters we get over here in Scotland. Thank you 😃 x

    November 28, 2016 at 6:26 pm
  • Reply

    I have Leaukima and Celiac and diabeates and Wet Macular degeneration wow. I know I have had Celiac every since I was a child I have really suffered I am trying to all my own cooking but I need help how can I get your receip for bread mine is awful

    December 4, 2016 at 12:13 am
  • Reply

    Help I have celiac and diabetes and Leaukemia I need your recepies

    December 4, 2016 at 12:16 am
  • Melanie Conner Reply

    Hi Jennifer,
    Thanks for your bravery and exposing Celiac. It is finally great to know what is wrong with me.
    But I didn’t write this to be about me. I just wanted you to know that I was pretty ticked when you left Bluebloods.
    So glad to see you on “the most watched show in the world”. You are such a great actor.
    My heart broke for you when I became aware of your struggles. People are ignorantly clueless about our disease.
    I hope you stay well. Thanks for the products to buy, and the great recipes. It is exciting to have some choices. I can’t eat eggs, soy, lactose, etc., etc. and had a rather limited diet. No complaints just grateful for you.
    Thanks again for all you have done and not giving up in spite of all you have been through. You are a strong, beautiful, talented lady.
    God Bless!

    December 9, 2016 at 12:35 pm
  • Kasha Reply

    Going to order those biscuits now! Thank you!!

    January 25, 2017 at 11:10 am
  • Lyndell Quiyou Reply

    Hi Jennifer,
    I love your new cookbook,have given one to my sister who in just got diagnosed with gluten allergies it is saving her life. I am giving it for Christmas gifts. I have been cooking gluten free for a while but have never found a good bread recipe, now at last your bread, I made them both, so good it had a crust, you can really make a sandwich. Now I am having a hard time with your Golden Raisin Fennel Bread, I tried baking it twice and both times it was only two inches high, I even let it rise for one and half hours, my dough is really stiff, should I add some liquid ? It is still delicious, but no way does it look like yours. HELP.
    I miss you on NCIS. Thank you, Namaste

    November 9, 2017 at 4:03 pm

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