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Gluten-Free Chicken Pot Pie

Comforting Gluten-Free Chicken Pot Pie for Cozy Family Nights

Enjoy a delicious Gluten-Free Chicken Pot Pie that is perfect for family dinners, combining seasoned chicken with hearty vegetables and an easy biscuit topping.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Topping
  • 2 cups Gluten-Free Measure-for-Measure Flour Substitute with high-quality gluten-free flour that contains xanthan gum for best results.
  • 1 tbsp Baking Powder Avoid substitutions for optimal fluffiness.
  • 1 tsp Kosher Salt Can replace with regular salt in equal amounts if needed.
  • 1 tbsp Granulated Sugar Can skip or substitute with honey while adjusting liquid ingredients.
  • 1 cup Milk of Choice (unsweetened) Use almond milk or another dairy-free option for a lighter touch.
  • 1 large Egg For a vegan alternative, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
  • 1/2 cup Butter (melted) Swap with dairy-free margarine for a vegan version.
For the Filling
  • 1 medium Yellow Onion (diced) No substitutions necessary.
  • 1/4 cup Gluten-Free Measure-for-Measure Flour (for thickening) Cornstarch or arrowroot are perfect alternatives.
  • to taste Kosher Salt & Ground Pepper Feel free to adjust according to preference.
  • 1 tsp Smoked Paprika Can be replaced with regular paprika if needed.
  • 1 tsp Ground Mustard Omit or replace with your favorite herbs.
  • 1 tsp Dried Thyme Omit or replace with your favorite herbs.
  • 4 cups Chicken Stock Switch to vegetable stock for a vegetarian dish.
  • 1/2 cup Heavy Cream Substitute with coconut cream or a dairy-free heavy cream.
  • 2 medium Russet Potatoes (diced) Yukon Gold potatoes make a suitable substitute.
  • 2 medium Carrots (chopped) Swap with parsnips or other root vegetables if desired.
  • 2 cups Frozen Mixed Vegetables Easily replace with fresh or other frozen vegetables.
  • 2 cups Shredded Chicken (from rotisserie) Leftover cooked chicken or turkey works wonderfully too.

Equipment

  • Mixing bowl
  • Large Skillet
  • baking dish
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or greasing it lightly.
  2. In a mixing bowl, whisk together gluten-free measure-for-measure flour, baking powder, kosher salt, and granulated sugar until well combined. Gradually add in your milk, large egg, and melted butter, mixing until a soft dough forms. Drop mounds of the dough onto the prepared baking sheet and bake for 10 minutes until lightly golden.
  3. In a large skillet over medium heat, melt some butter and add the diced yellow onion. Sauté for about 5 minutes until soft and translucent.
  4. Sprinkle the gluten-free flour over the softened onions and stir well to coat for about 1 minute. Gradually add the chicken stock and heavy cream, stirring continuously to avoid lumps. Let simmer until thickened, about 15-20 minutes.
  5. Add the diced russet potatoes, chopped carrots, and seasonings including salt, pepper, smoked paprika, ground mustard, and dried thyme. Allow to boil for 5-10 minutes until potatoes are tender. Fold in frozen mixed vegetables and shredded chicken.
  6. Transfer the filling into a greased baking dish, spread evenly, and nestle the pre-baked biscuits on top.
  7. Bake for 20-25 minutes until the biscuit topping is golden brown and fluffy.
  8. Let cool for about 10 minutes before serving. Serve warm and enjoy!

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Feel free to customize the vegetables and adjust the seasonings to your liking. This dish is great for make-ahead meals and freezes well.

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