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Chicken pot pie in a dutch oven

Meaningful Eats

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!
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 8 servings


For the Gluten-Free Biscuit Topping:

  • 1 ¾ cups gluten-free 1:1 baking flour
  • 4 teaspoons baking powder
  • ½ 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
  • 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


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!)


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