Breaking through a golden, flaky biscuit crust to discover a steaming, savory filling beneath is pure comfort food bliss. This Einkorn Chicken Pot Pie with Biscuit Topping tackles two dietary challenges at once – soothing acid reflux while offering a more digestible option for gluten sensitivity.
Ancient einkorn wheat forms the foundation, with its nutty flavor and simpler gluten structure that many find easier to tolerate than modern wheat. These attributes create a truly inclusive comfort food without compromising flavor or texture. Whether you’re managing GERD, dealing with gluten sensitivity, or simply seeking a digestive-friendly meal, this pot pie delivers satisfaction and comfort in every bite.
How this recipe tackles both gluten sensitivity and acid reflux
When creating this Einkorn Chicken Pot Pie with Biscuit Topping, we’re actually addressing two dietary concerns simultaneously, making it a versatile option for people with multiple food sensitivities.
Einkorn Flour for Gluten Sensitivity
Einkorn wheat offers a unique solution for many with gluten sensitivities (though not celiac disease). I struggled with my gluten-free diet for many years until the discovery of Einkorn flour! I am so grateful for this ancient grain. I not only prefer the taste of it over modern wheat, but I have zero digestive issues after consuming. Usually gluten-free diets can consist of flavor degeneration, but this flour does not lack flavor in any way! In fact, it’s nutty and complex flavor is preferred over modern flour by so many that aren’t eating it for dietary purposes. Biscuits are particularly excellent with this flour type, so let’s dig in!
Acid Reflux Friendly Modifications
Garlic and Onion
This recipe eliminates solid onions and garlic, which are big culprits in causing heartburn. Instead we add a small pinch of the powdered versions. These dried aromatics help reduce the intake of problematic and irritating compounds like fructans. A powder form distributes evenly throughout the dish allowing you to use much less while still getting that familiar flavor profile that makes chicken pot pie so satisfying. Keep in mind, if you are very sensitive you should omit. There will be plenty of flavor from the combination of carrots, celery, and chicken.
Yogurt Over Buttermilk
The biscuit topping is made with yogurt instead of buttermilk. Buttermilk has a distinctly tangy flavor from its higher acid content, but yogurt tends to be less acidic and fatty. Also, it can be hard to find buttermilk without a ton of thickeners and stabilizers. Using yogurt mixed with some almond milk or regular milk allows you to avoid harmful preservatives. This ingredient swap is gentler for acid reflux flare ups. I personally enjoy combining yogurt with einkorn flour for many baked goods. They work so perfectly together.
Gentle Cooking Methods
Cooking foods at lower temperatures for longer periods rather than using high-heat methods like frying, broiling, and grilling, avoid creating compounds that can trigger heartburn and discomfort.
Why do I use einkorn flour?
Our bodies were not meant to adjust to genetically modified foods. We have been built on the backbones of centuries old ancient foods like einkorn flour. This unhybridized wheat is easier to digest than modern wheat varieties and that is why its original genetic profile is tolerated by so many with gluten sensitivity. Plus, its distinctive nutty flavor adds incredible depth to baked goods and beyond—it’s so delicious that it’ll keep you coming back for more!
Learn More About Einkorn Wheat →
Ingredients needed
For the filling
- Chicken
- Carrots, celery, frozen peas
- Broth
- Olive oil
- Salt, garlic & onion powder, dried thyme
- Fresh parsley
- Einkorn Roux
For the biscuit topping
- Einkorn Flour
- Baking soda
- Baking powder
- Salt
- Butter
- Yogurt
- Milk
Step-by-step instructions
Prepare the Ingredients
- Cut chicken into ½-inch cubes or smaller. Salt and set aside at room temp.
- Dice carrots and celery to match the size of the chicken pieces for even cooking.
Make the Einkorn Biscuits
- Combine all dry ingredients in a large bowl and whisk to blend.
- Cut cold butter into small cubes: slice the stick lengthwise twice to create four long strips, then cut across into small pieces.
- Add butter to dry ingredients. Pulse briefly in a food processor until butter pieces are pea-sized. Be careful not to over process – this happens very quickly! About 5 one-second pulses.
- Transfer the flour-butter mixture to a bowl. If there are any large clumps of butter, simply break up with your hands. Add the yogurt and milk mixture, stirring gently just until combined. The dough will be sticky – this is normal for einkorn.
- Turn dough onto a generously floured work surface (using einkorn flour).
- Gently roll dough to 1-inch thickness, then fold into thirds like a letter. Roll again and repeat the folding process twice more to create flaky layers.
- Using a 2¼-inch biscuit cutter, cut straight down without twisting (twisting seals the edges and prevents rising).
- Place cut biscuits on a lightly floured plate, cover, and refrigerate until ready to use. Save scraps for filling gaps later.
Tips for working with Einkorn Flour
Einkorn dough can sometimes be stickier to work with than conventional wheat dough. Remember that some stickiness is normal and actually desirable for tender, moist biscuits.
Wet hands: Slightly dampening your hands with cold water can sometimes help prevent sticky dough from clinging to your fingers.
Be Patient: When your einkorn biscuit dough feels too sticky to handle, resist the urge to add lots of additional flour. Instead, allow some time for the dough to absorb the moisture. Secondly, lightly dust your work surface and hands with a minimal amount of einkorn flour until it’s a workable consistency.
Cold butter! Make sure your butter or fat is very cold when incorporating it into the dry ingredients. Cold fat creates small pockets in the dough that result in flakiness while reducing stickiness during handling.
Chill the dough briefly: If your dough becomes too sticky to work with, place it in the refrigerator for 15-20 minutes. This allows the fats to firm up again and makes the dough much easier to handle without adding more flour.
Prepare the Chicken Pot Pie Filling
- Preheat oven to 425°F.
- Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken pieces and stir to coat with oil. Add salt.
- When chicken is halfway cooked, add the coconut aminos.
- Once chicken is cooked through, add diced carrots and celery with a few pinches of salt. Cook for 10 minutes until vegetables have softened slightly.
- Sprinkle in the minimal amount of dried spices – a small pinch each of garlic powder, onion powder, and dried thyme.
- Add chicken broth and bring to a gentle simmer. Cook for 15 minutes to develop flavor, then remove from heat.
Make the Roux
- In a small saucepan, melt butter over medium heat. Once melted, whisk in einkorn flour and cook for about 3 minutes until bubbly and slightly golden.
Finish the Filling
- Gradually add the roux to the filling while stirring constantly to prevent lumps.
- Turn heat back to low and cook for 5 minutes until thickened.
- Turn off heat, stir in frozen peas, and allow mixture to cool for 10 minutes.
Assemble and Bake
- Once the filling has cooled slightly, gently stir in fresh parsley.
- Arrange the cold biscuits on top of the filling, leaving a little space between each.
- Bake for 20-24 minutes until the biscuits are lightly golden and the filling is bubbling around the edges.
- Allow to rest for 5-10 minutes before serving.
Time to dig in!
This Acid Reflux Friendly Einkorn Chicken Pot Pie with Biscuits proves that managing digestive sensitivities doesn’t mean giving up beloved comfort foods.
Best enjoyed the day it’s cooked but will store in the fridge for 2 days.
More Recipes To Checkout
Einkorn Chicken Pot Pie with Biscuit Topping
Description
This reimagined chicken pot pie combines the comfort of a flaky biscuit topping with the digestive benefits of ancient einkorn flour. With carefully selected ingredients and gentle cooking methods, it offers a delicious solution for those managing acid reflux or gluten sensitivity without sacrificing the rich, savory experience of traditional pot pie.
Ingredients
Filling
Roux
Biscuits
Glaze for Biscuit Topping
Instructions
Prepare Filling
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Cut chicken into ½-inch cubes or smaller. Add ½ teaspoon to 2 cups of cold water and soak for 15 minutes max. Drain, rinse thoroughly and pat dry.
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Dice carrots and celery to match chicken size. Set aside.
Einkorn Biscuit Topping
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Whisk dry ingredients in a bowl.
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Cut cold butter into small cubes by slicing lengthwise twice, then across.
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Pulse butter with dry ingredients until pea-sized pieces form. Do not overprocess.
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Transfer mixture to bowl, add yogurt and milk. Stir just until combined - dough will be sticky.
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Turn onto generously floured surface.
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Roll to 1-inch thickness, fold into thirds. Repeat this fold-roll process twice more.
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Cut with 2¼-inch biscuit cutter, pressing straight down without twisting.
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Refrigerate biscuits until ready to use. Save scraps.
Chicken Pot Pie Filling
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Preheat oven to 425°F.
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Heat olive oil in oven-safe skillet. Add salted chicken and brown. Add coconut aminos halfway through.
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Add carrots, celery and salt. Cook 5-10 minutes until semi-soft.
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Sprinkle in garlic powder, onion powder and thyme.
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Add chicken broth, simmer 15 minutes. Remove from heat.
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Roux
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Melt butter in small pan. Add flour and cook until foamy, about 3 minutes.
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Stir roux into filling. Cook on low 5 minutes until thickened.
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Turn off heat, add peas, and cool 10 minutes.
Bake
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Stir in parsley. Arrange biscuits on top, using scraps to fill gaps.
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Bake 20-24 minutes until biscuits are golden and filling bubbles.
