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!
I made this dish tonight. Delicious! Definitely a new favorite!
I also made your GF molasses and GF chocolate chip cookies today. They are so good that I ordered your cookbook!
Yay! We’re so glad you loved the pot pie, Pam! Thank you for sharing your feedback with us. We hope you love the cookbook just as much!
Made this last night and it was absolutely delicious! It was easy to come together and was the perfect meal on a cold day. Will DEFINITELY be making again!
Yay! We’re so glad you loved it, Ana! Thanks for sharing your positive experience with us!
This was so good! For the meat I made chicken thighs in my instant pot with most of the seasonings added in. It was perfect and the biscuits cooked up so well. Will definitely make again!
We’re so glad you loved the recipe! Thank you for taking the time to share your positive feedback with us!
This is easily my favorite pot pie recipe. My fiancé likes pot pie and isn’t GF but loves when I make this. I love the easy biscuit topping and the veggies and chicken cooked underneath are absolutely delicious! I now crave this on a weekly basis if I don’t have it made. Thank you for creating such a tasty and easy recipe! This will be on rotation all winter long.
Aww! Thank you for such a kind review! We’re so glad both you and your fiancé love it so much!
So delicious! The rest of my family is not GF, and they all loved this as much as I did. Thanks for sharing!
Yay! We’re so glad everyone loved the pot pie recipe! Thank you for taking the time to share your experience with us.
My husband has to eat gluten free and dairy free. I can use butter flavored coconut for the butter, but do you have any suggestions for substitutions for the heavy cream?
Thanks so much!
Hi Penny, you can replace the heavy cream with coconut or oat milk, but make sure to use unsweetened. We hope this helps!
I would try cashew cream if he isn’t nut free. My son was dairy free for a while due to some stomach issues as a toddler and I made all our creamy sauces using cashew cream and it was always a hit. Even my picky husband would eat the sauce and enjoy it. Just soak in hot water and blend until smooth.
Love this recipe so much! It’s my go to favorite for company! Hearty and delicious!
We’re so glad you loved the recipe, Barb! Thank you for taking the time to share your feedback with us!
I don’t have a Dutch oven. What can I use instead?
Hi Marion, you can use a large pot instead. We hope you enjoy the recipe!
i hae had this many times and LOVE it!!! thank you for this amazing recipie!
Hi Brynn, we’re so glad you loved the recipe! Thank you for sharing your feedback with us!
Thank you
I have this in the oven right now. Had to use all purpose gf flour, and the biscuit batter was super liquidy so they came out quite large and flat. Any recommendations on how to fix that?
Also, I found the ratios of liquid to filling in the soup to be disproportionate. 9 cups total of potatoes, veggies and chicken to 3.5 cups of broth and cream. Next time I make it, I’ll probably make the ratio more equal so it maintains some soupiness.
As far as I’ve tasted so far, the flavors are delicious! I’m looking forward to us having it for dinner tonight.
Hi Sam, did the all purpose gf flour contain xanthan gum? If not, that could definitely contribute to the thinness of the batter. We like to use a 1:1 gf flour that already has xanthan gum in it. We’re glad to hear you enjoyed the flavor! Thank you for your feedback!
This is absolutely delicious! I recently had to go gluten free and am not much of a cook. I found this recipe, and although it’s a little time consuming, I was able to pull it off and my family LOVED it! The biscuits were delicious and the pot pie was so good! I will definitely make this over and over again!
Yay! We’re happy to hear your family enjoyed the pot pie, Cynthia! Thank you for taking the time to share your experience with us.
My husband has a celiac disease, so no gluten and lactose free. Do you have recipes that you can share please.
Hi Cynthia, all recipes on Meaningful Eats are gluten-free. Some are dairy-free or offer dairy-free substitution ideas. Our readers are also great about posting their experiments with dairy-free alternatives; the comment sections at the bottom of recipes can help a lot!
We love this! What adjustments would I need to make to the biscuits if I didn’t make it gluten free? Can I just use regular flour and it turn out the same?
Great question, Amy! Since we use a 1:1 gluten-free flour in this recipe, you can use the same measurement for regular all-purpose flour.
Absolutely delicious! I added celery to it as well. Very hardy meal! Definitely will be making again!
Hi Staci, thanks for sharing your kind words! We are so happy you enjoyed the chicken pot pie!
I have finally found a gluten-free recipe for chicken pot pie in which the biscuits hold their shape, are fluffy and no kneading. Simple to make and I added some grated Parmesan. This will be my go to recipe now. So delicious! My husband who is celiac loved it.
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!