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.
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 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!
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.
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.
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.
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 →
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.
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.
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.
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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