Gluten-Free Chicken Pot Pie

This gluten-free chicken pot pie has an EASY, gluten-free biscuit topping!

No rolling or shaping pie crust needed! Use rotisserie or leftover chicken.

It’s a comforting and flavorful family-favorite!

There’s a lot to love about chicken pot pie. Creamy, filling, and satisfying—it’s an authentic comfort food favorite, and for good reason!

The filling is full of creamy chicken, diced potatoes, and mixed vegetables for a classic, cozy meal that everyone will love!

Many people love making chicken pot pie on a rainy day or in the winter months, but I think it’s perfect for any time of year.

Take this one-dish meal to a friend in need of a pick-me-up, whip up several pies for a crowd, or make it ahead on a busy spring or fall day. You could even switch it up by making individual pies for a dinner party.

You can’t go wrong with crowd-pleasing, easy recipes like this one. (PS you might also like these recipes for gluten-free chicken noodle soup and gluten-free chicken and dumplings!) The whole family is going to love it!

Why You’ll Love this Recipe

• One-dish meal
• Warm and comforting
• Made using frozen vegetables
• Easy biscuit topping

For more cozy gluten-free recipes, try this gluten-free meatloaf, gluten-free beef stew, gluten-free lasagna, gluten-free shepherds pie, gluten-free beef stroganoff and gluten-free mac and cheese.

Ingredients for Gluten-Free Biscuit Topping

Here are some of the key ingredients to this chicken pot pie topping:

• Gluten-free 1:1 baking flour: Traditional chicken pot pie calls for regular all-purpose flour, but you can easily make the recipe gluten-free by using a high-quality gluten-free flour.
• Baking powder: Baking powder helps the biscuit crust to rise and have a nice fluffy texture.
• Salt: Sea salt is key to bringing out the flavor of the biscuits!
• Sugar: A pinch of sugar adds a nice sweetness to these delicious biscuits. It’s a welcome compliment to the savory pie!
• Milk: Milk brings the flour and other dry ingredients together for a tasty biscuit. Any type of milk will do! You also might like this recipe for drop biscuits.
• Egg: One large egg acts as a binder to bring all of the ingredients together.
• Butter: Butter brings richness to these biscuits!

Ingredients for the Filling

These ingredients make this homemade chicken pot pie filling!

• Potatoes: Not every chicken pot pie recipe calls for potatoes, but I love the bulk they add to this dish—with little effort required!
• Frozen vegetables: Frozen vegetables simplify an already-easy recipe. If you don’t have frozen vegetables on hand, feel free to use fresh!
• Chicken: Rotisserie chicken is another great shortcut for this gluten-free chicken pot pie. Check out this article on is rotisserie chicken gluten-free.
• Seasoning: I love the flavorful mix of paprika, ground mustard, and thyme in this recipe.
• Chicken stock: Chicken stock creates the base for the creamy sauce and adds so much flavor to this dish.
• Gluten-free flour: Gluten-free flour is used to thicken the sauce in the chicken mixture.

How to Make Gluten-Free Chicken Pot Pie

Make the Topping

• Preheat the oven to 400F 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 top of scoop 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 skillet 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 broth 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 minutes. 

• Remove from the heat and stir in the shredded chicken mixture.

• Top the creamy filling 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!

Storage/Make-Ahead Instructions

Store leftovers in an airtight container in the fridge for up to three days.

You can also make chicken pot pie ahead by following all of the instructions up until the baking point. Store the pie covered with plastic wrap in the fridge, then remove the plastic wrap and bake as instructed when ready to eat.

FAQs

Expert Tips & Tricks

• 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!)

More Gluten-Free Dinner Recipes

I hope you love this classic pot pie as much as we do! If you try this gluten-free chicken pot pie, be sure to leave me a comment/rating below. I’d love to hear from you!

5 from 16 votes

Gluten-Free Chicken Pot Pie (with Easy Biscuit Topping!)

Author Erin Collins

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8 servings

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, diced potatoes, and mixed vegetables for a classic, cozy meal that everyone will love!

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Ingredients

For the Gluten-Free Biscuit Topping:

• ▢ 1 3/4 cups gluten-free 1:1 baking flour
• ▢ 4 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 tablespoon sugar
• ▢ 1 cup milk
• ▢ 1 egg whisked
• ▢ 3 tablespoons butter melted

For the Egg Wash:

• ▢ 1 egg
• ▢ 1 tablespoon water

For the Chicken Pot Pie Filling:

• ▢ ¼ cup butter
• ▢ 1 medium yellow onion diced
• ▢ ¼ cup gluten-free all purpose flour
• ▢ ¾ teaspoon 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 400F 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 top of scoop 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!

Notes

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!)

Nutrition

Calories: 471kcal | Carbohydrates: 38g | Protein: 25g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 692mg | Potassium: 795mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6798IU | Vitamin C: 8mg | Calcium: 193mg | Iron: 3mg