Gluten-Free Chicken Pot Pie (with Easy Biscuit Topping!)
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!
3cupsdiced peeled russet potatoesabout 1-2 potatoes diced into smaller than 1” cubes
3cupsfrozen mixed vegetables
3cupsshredded chickenthe meat of 1 rotisserie chicken
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!
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!)