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

Meaningful Eats

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

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 (I like rotisserie!), diced potatoes, and mixed vegetables for a classic, cozy meal that everyone will love!

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 40

Cook Time 25

Total Time 1 5

Author Erin Collins

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!

Notes

Rotisserie chicken: I love using rotisserie chicken to save time with this recipe! You can also use leftover chicken (or even turkey).

Dairy-free: Replace the milk/cream with dairy-free versions — just make sure they are unsweetened.

To Make-Ahead: This pot pie can be made up to 1 day in advance unless you plan on freezing it. Follow all instructions up until the baking point. Let cool if the filling is still hot, then cover tightly with plastic wrap. Refrigerate until ready to serve, then bake according to recipe instructions.

To Store: Store leftovers in an airtight container in the fridge for up to 4 days.

To Freeze (unbaked): 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 using recipe's baking instructions. You may need to add a little extra baking time and cover the edges with foil if browning too quickly.

To Freeze (baked): 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 browning too quickly.

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