My chicken pot pie recipe was an early win for my son and folks who were following me as I navigated my way through motherhood, health, doctors, food, work, and living far away from the support of family. My older son was in middle school when I began to realize we were in unfamiliar territory, and if we were going to make a dent in his challenges, it had to be, at least in part, with food.

With a request for chicken pot pie, and having never actually eaten it, I guessed my way through a first take. I read several recipes and then took off using the few ingredients I had to work with: almond flour, chicken, yogurt, softly cooked veggies, and maybe an egg and some light seasoning with salt and thyme. And it worked.

Here’s a new version of pot pie using a variation on biscuit rolled topping, and a dairy-free filling that is delightfully light and creamy. The topping is inspired by the crumble toppings I’ve been making lately and my biscuit recipe, however no honey is involved.

This recipe reheats well, so makes great leftovers, and can be used for variations on pot pies, such as using chicken instead of turkey, or veggies only, and really any leftovers you have hanging around. Enjoy!