Best Skillet Chicken Pot Pie Gluten Free & Dairy Free

0 Preheat the oven to 425°F (220°C)
1 Sauté the chicken, squash and carrots. In a large oven safe skillet, heat garlic-infused olive oil over medium heat. Add the chicken and carrots, cooking until browned and tender (about 7 minutes).
2 Add the kale and peas. Stir in chopped kale and frozen peas and cook until wilted. Season with salt and black pepper.
3 Season well. Add oregano, thyme, and paprika to taste.
4 Make the gravy. Add butter, gluten-free flour, chicken broth, and non-dairy milk to the pan, stirring until the mixture thickens into a smooth gravy.
5 Prepare the biscuit topping. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, herbs, salt, non-dairy milk and cold butter until just combined. Do your best to work the butter into the dough with your fork but it is okay for chunks to remain.
6 Assemble the pot pie. Dollop the biscuit dough evenly over the top of the pot pie filling using a large spoon or 1/4 cup measuring cup. It is okay if there are some gaps in between the drop biscuits, they will bake into each other.
7 Bake until golden. Place the skillet in the oven and bake for 20 to 25 minutes or until the topping is golden brown.