Erin’s Recipe Rundown
Texture: Warm, creamy filling and a fluffy biscuit topping.
Taste: Seasoned chicken and veggies topped with buttery biscuits.
Ease: Easy recipe with make-ahead options. Plus no rolling out pie crust!
Top Tips: Use a rotisserie chicken to make it even simpler!
Recommended GF Flour: Use a high-quality flour that contains xanthan gum. I like to use King Arthur.
Would I make these again? Absolutely! This is one of the most popular dinner recipes on my website. People love the biscuits so much they use them for other dishes too!
xoxo erin
This post was originally published in June 2022. It was updated with new photos and instructions in September 2024.
This gluten-free chicken pot pie has an EASY, gluten-free biscuit topping! (No rolling or shaping pie crust needed!) The filling is full of creamy chicken (I like rotisserie!), diced potatoes, and mixed vegetables for a classic, cozy meal that everyone will love!
Featured Comment
From April: “This turned out really delicious and was not complicated to make. I will definitely be adding it to my recipe book. I also plan to use the biscuit portion of the recipe separately too!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Chicken Pot Pie
- Make-Ahead/Storage/Freezing Instructions
- How can I thicken my pot pie without flour?
- Can this gluten-free chicken pot pie be made dairy-free?
- Can I make the biscuits from this recipe separately?
- Recipe Tips
- More Gluten-Free Comfort Food
- Gluten-Free Chicken Pot Pie (with Easy Biscuit Topping!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free chicken pot pie. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: The gluten-free flour is important for both the topping and filling. Besides being a core ingredient in the biscuits, it’s also used to thicken the sauce in the filling. Always opt for a high-quality flour that already has xanthan gum in it, like King Arthur’s Gluten-Free Measure-for-Measure Flour.
- Chicken: You can use freshly cooked or leftover shredded chicken for this one. I like to use rotisserie chicken — it’s such a time-saver! Check out this article on is rotisserie chicken gluten-free.
- Frozen vegetables: Frozen vegetables simplify an already-easy recipe. If you prefer to use fresh veggies, that works too!
- Chicken stock: Chicken stock creates the base for the creamy filling and adds so much flavor to this dish.
- Milk/cream: Milk is needed for moist biscuits and the heavy cream is what makes the filling so deliciously creamy. To make this recipe dairy-free, use unsweetened dairy-free milk and dairy-free heavy cream.
- Seasoning: Smoked paprika, ground mustard, and thyme pair well with chicken and give this pot pie an extra boost of flavor. No bland dinners here!
How to Make Gluten-Free Chicken Pot Pie
Here’s an overview of how to make this chicken pot pie. You can jump to the recipe for the full instructions!
- Using a stand mixer: Mix together the flour, baking powder, salt, and sugar.
- Add liquid ingredients: Mix in the milk, egg, and butter until well-combined.
- Working quickly: Scoop 8 large spoonfuls of the batter onto the prepared baking sheet. Gently smooth/form the top of the biscuits with wet fingers. Whisk up the egg wash then brush it on top of each biscuit.
- Bake the biscuits: Bake them on 400°F for 10 minutes until they’re set. Remove from the oven and set aside until the filling is ready. You’ll finish baking them with the filling.
- In a large pot/dutch oven: The pot you start the filling in is the one you’ll bake the pot pie — make sure it is big enough for the whole recipe! Melt the butter over medium heat, then add the chopped onion and cook until softened (about 5-7 minutes). Sprinkle in the gluten-free flour and whisk until smooth. Stir in the salt, pepper, paprika, mustard, and thyme until well-combined.
- Add liquid ingredients: Gradually stir in the chicken stock and heavy cream.
- Mix in veggies: Add the potatoes and carrots. Bring it all to a boil over medium heat, stirring frequently. You want the liquid to thicken and the potatoes/carrots to become tender (about 15-20 minutes). Stir in the frozen vegetables and cook for another 5 minutes.
- Add the chicken: Remove the pot/dutch oven from the heat. Immediately stir in the shredded chicken.
- Add the topping: Top the filling with the biscuits.
- Bake: Bake for about 20-25 minutes. You want the biscuits to be a light golden brown and cooked through. Serve and enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: I would recommend making this filling up to 3 days in advance and waiting to make the biscuits until just before eating this gluten-free chicken pot pie.
To Store: Store leftovers in an airtight container in the fridge for up to 4 days.
To Freeze (unbaked): You can freeze the pie before baking it. Follow all instructions until the baking point, let cool if filling is still hot, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Bake from frozen when ready to serve using the recipe’s baking instructions. You may need to add a little extra baking time and cover the edges with foil if they start to brown too quickly.
To Freeze (baked): Let the baked pot pie cool completely. Wrap tightly with plastic wrap and foil then freeze for up to 3 months. Reheat by placing in oven on 375°F until heated through, roughly 45-60 minutes. Cover edges with foil if they start to brown too quickly.
How can I thicken my pot pie without flour?
Instead of using flour, you can thicken the chicken pot pie with cornstarch. Or use gluten-free flour, like I use in this recipe.
Can this gluten-free chicken pot pie be made dairy-free?
Definitely! Replace the milk with a dairy-free milk of your choice and use dairy-free heavy cream as a replacement for the cream. Make sure whatever you use is unsweetened!
Can I make the biscuits from this recipe separately?
Yes! This recipe uses easy, drop biscuits that can be baked and enjoyed on their own. Instead of removing them from the oven after 10 minutes, let them stay in for the full bake time until they are a light golden brown and baked through. Some have shared in the comments that they make a double batch of biscuits so that they have enough for the pot pie topping plus extras to enjoy on the side.
Recipe Tips
- I love using rotisserie chicken to save time with this recipe, but you can definitely cook your own chicken breasts instead!
- If you’re cleaning out the fridge, feel free to use other fresh vegetables in this pie, such as broccoli or green beans.
- No need to thaw the frozen vegetables. Just toss them into the mixture and they will warm in the oven during the baking process.
- Do you have leftover turkey? Substitute turkey instead of the chicken. (This makes a great meal after Thanksgiving!)
Gluten-Free Chicken Pot Pie (with Easy Biscuit Topping!)
Ingredients
For the Gluten-Free Biscuit Topping:
- 1 3/4 cups (262g) gluten-free measure-for-measure flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 cup (240ml) milk of choice unsweetened
- 1 large egg whisked
- 3 tablespoons butter melted
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
For the Chicken Pot Pie Filling:
- ¼ cup butter
- 1 medium yellow onion diced
- ¼ cup gluten-free measure-for-measure flour
- ¾ teaspoon kosher salt
- ¾ teaspoon ground pepper
- 1 teaspoon smoked paprika
- ¼ teaspoon ground mustard
- ⅛ teaspoon dried thyme
- 3 cups chicken stock
- ½ cup heavy cream
- 3 cups diced peeled russet potatoes about 1-2 potatoes diced into smaller than 1” cubes
- 2 carrots chopped
- 3 cups frozen mixed vegetables
- 3 cups shredded chicken the meat of 1 rotisserie chicken
Instructions
Pre-Bake the Biscuits:
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, add the gluten-free flour, baking powder, salt and sugar. Mix together until combined. Add the milk, egg and butter and mix until combined.
- Working quickly, scoop 8 large spoonfuls of the batter onto the baking sheet. Using wet fingers, gently smooth/form the tops into a biscuit shape. Whisk together the egg wash then brush the top of each biscuit with the wash.
- Bake for 10 minutes until set. Remove from the oven and set aside until the filling is ready. (You’ll finish baking them with the filling.)
Make the Filling:
- Melt butter in a large pot or dutch oven over medium heat (the pot you choose is the one you’ll be baking your pot pie in, make sure it’s big enough!).
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Sprinkle the gluten-free flour over the onion mixture and whisk until smooth. Stir in the salt, pepper, and paprika, mustard, and thyme until well-combined.
- Gradually stir in the chicken stock and heavy cream. Add the potatoes and carrots, and bring the mixture to a boil over medium heat, stirring frequently until the liquid has thickened and the potatoes and carrots are tender when pierced with a fork, about 15-20 minutes. Stir in the frozen vegetables and cook for another 5-10 minutes until tender.
Bake the Pie:
- Remove from the heat and stir in the shredded chicken. Top the gluten-free pot pie with the pre-baked biscuits, bake for 20-25 minutes or until biscuits are beginning to turn a light golden brown and are cooked through. Serve and enjoy!
Can I substitute the heavy cream with something else without it becoming too watery?
Hi Melissa, we recommend using heavy cream or DF heavy cream for a dairy-free version. Replacing it with something else will make the filling too loose unfortunately. We hope this helps!
really nice and easy biscuit recipe! also, appreciate how creamy this became. I did replace the heavy cream with coconut cream and lined my baking dish with the biscuit dough and only put the extra 4 biscuits on top.. I would recommend boiling the potatoes or carrots to cut back on stewing. it took quite a long timw to get them to cook in the filling and i think this would give more control over the final consistency.
Hi Lauren, thank you for sharing your feedback with us! We’re pleased to hear you enjoyed the recipe!
This is my go-to warm comfort meal recipe these days. I have made it 10+ times over the last year and it turns out perfectly every time.
We’re so pleased to hear this has become such a go-to comfort food! Thank you for sharing your kind feedback with us, Mikayla!
If I make this one day ahead do I save it with or without the half baked biscuits on top? What size pan can I use. I must fix enough for six.
Hi Fran, you can make the filling up to 3 days ahead, but we recommend waiting to make the biscuits until just before baking the pie so they have the best texture. We recommend using a large pot or Dutch oven that is oven-safe. This recipe makes 8 servings. We hope you enjoy the recipe!
I’ve made this twice and it’s delicious!!!
Yay! We’re so glad you enjoyed the pot pie, Allison! Thank you for your positive feedback!