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Gluten-Free Chicken Pot Pie

Hearty Gluten-Free Chicken Pot Pie with Easy Biscuit Topping

Enjoy a cozy Gluten-Free Chicken Pot Pie with Easy Biscuit Topping, packed with rotisserie chicken, potatoes, and veggies, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Topping
  • 2 cups Gluten-Free Measure-for-Measure Flour Opt for flour with xanthan gum.
  • 1 tbsp Baking Powder Essential for fluffy texture.
  • 1 tsp Kosher Salt Enhances flavors.
  • 1 tbsp Granulated Sugar Balances flavors.
  • 3/4 cup Milk of Choice (unsweetened) Can be dairy-free.
  • 1 large Egg Binds the mixture.
  • 1/2 cup Butter (melted) Adds flavor.
For the Filling
  • 1 medium Yellow Onion Savory foundation.
  • 1/4 cup Gluten-Free Measure-for-Measure Flour For thickening.
  • 1/2 tsp Ground Pepper
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Ground Mustard
  • 1/2 tsp Dried Thyme
  • 3 cups Chicken Stock
  • 1 cup Heavy Cream Can be substituted with dairy-free cream.
  • 2 medium Russet Potatoes Chopped into cubes.
  • 1 cup Carrots Introduces sweetness.
  • 2 cups Frozen Mixed Vegetables Convenient addition.
  • 3 cups Shredded Chicken (from rotisserie) Saves time.

Equipment

  • mixing bowl
  • Large pot
  • baking sheet
  • whisk
  • Spoon or cookie scoop

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine gluten-free flour, baking powder, salt, and sugar. Pour in milk, add egg, and melted butter. Stir until just combined.
  3. Drop spoonfuls of biscuit batter onto the baking sheet and shape them. Brush with egg wash. Bake for about 10 minutes.
  4. In a large pot over medium heat, melt butter and sauté diced onions until softened, about 3-4 minutes. Add gluten-free flour to thicken.
  5. Slowly pour in chicken stock and heavy cream while whisking to avoid lumps. Season with spices and cook until thickened, about 5-7 minutes.
  6. Add diced potatoes and carrots, bringing everything to a gentle boil. Cook for 15-20 minutes, then fold in frozen mixed vegetables.
  7. Stir in shredded rotisserie chicken, pour the filling into a greased baking dish, and top with baked biscuits.
  8. Bake for another 20-25 minutes until biscuits are golden brown and filling is bubbling.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Consider preparing the filling a day before for better flavor; reheat before serving. For freezing, wrap tightly to prevent freezer burn.

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