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Best Chicken Pot Pie with Einkorn Biscuits and Coconut Cream

The best chicken pot pie is creamy, comforting, and nourishing. Has warm spices and meaty bites with flakey biscuits on top.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Ingredients
  

Chicken Pot Pie Ingredients:

  • 6 chicken breasts
  • 4 small potatoes - diced
  • 2 carrots – diced
  • 1 medium onion
  • 5 garlic cloves or garlic powder
  • 2 tbsp oil
  • 1 tbsp flour
  • 1 tsp dried parsley
  • 1 tsp dried time
  • 2 bay leaves
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • 3/4 cup Coconut cream

Einkorn Biscuit Ingredients:

  • 1 cup einkorn flour
  • 1 tbsp baking powder
  • 14 cup cup olive oil
  • 3 tbsp coconut cream
  • 1 tsp salt
  • A dash of cold water if needed

Instructions
 

Making the biscuits:

  • mix all the ingredients together: einkorn flour, baking powder, olive oil, coconut cream and salt.
  • Mix just until incorporated, if too dry at a few drops of very cold water.
  • Put in fridge to rest until filling is ready.

Making the chicken filling:

  • Start by searing the chicken breasts as they need a few minutes to rest. Add 2 tbsp olive oil to hot pan and right away add as much chicken breasts you can add without crowding them too much, I added 3 at a time. Sear each chicken breasts till golden brown on each side, depends on the thickens of you chicken.
  • Set aside chicken on a plate and let cool
  • don’t throw away all the juices from the chicken, it depends the flavor of the filling. add chopped onions, carrots and potatoes to the pan, sauté on medium heat for 10 minutes, until they start to soften.
  • Add 34 of the can of coconut cream, dried thyme, dried parsley, garlic powder, cumin and bay leaves. Cook for 10 minutes.
  • Mix half a cup of boiling water with 1 tbsp of einkorn flour, when incorporated add to skillet. Chop chicken breasts and add to the skillet.
  • Cook for 10 more minutes then transfer to an oven safe pan.

Assembling:

  • Take the biscuit dough out of the fridge and roll them out on a non-stick surface of lightly floured countertop and cut with a circle cutter.
  • Top the filling with the biscuits and place in a 400-degree Fahrenheit oven for about 30 minutes.
  • Allow to cool a bit and enjoy!

Notes

How To Freeze A Chicken Pot Pie

Place cooked chicken pot pie filling into a glass baking dish or food-safe ziplock bag (my preferred way). Freeze biscuits in a separate food-safe bag in a single layer. 
To reheat: take the frozen chicken pot pie and place it in the refrigerator the day before (or at least the night before) to thaw. (if using food-safe freezer bags, it will take a lot less time). Transfer to a baking dish and top with FROZEN biscuits.
Bake at 350 degrees Fahrenheit or 180 degrees Celsius for 45 minutes or until bubbly and the biscuits turn a golden brown.