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The Best Gluten-Free Chicken Pot Pie Recipe

Can be made dairy free too!

by Elyse the Gluten-Free Foodee
The Best Gluten-Free Chicken Pot Pie Recipe

As we are now into September and closer to the cooler days of autumn, heartier meals start to creep their way back onto our tables. Comforting family favourites like gluten-free stuffed meatloaf, pork chops with pan sauce, and chicken pot pie are great examples. Chicken pot pie is the perfect fare for a chilly night. Just because you follow a gluten-free diet, doesn’t mean you can’t continue to enjoy this classic dish without compromise. When you taste our best gluten-free chicken pot pie recipe, you’ll see for yourself. This recipe is full of chicken and vegetables and has a fluffy biscuit top – what more could you want? It’s so delicious and no one will even know it’s gluten-free. You’re going to love it. 

The Best Gluten-Free Chicken Pot Pie Recipe

Ingredients: 
For The Chicken Pot Pie:

  • 1 boiled chicken, chopped into bite sized pieces.
  • 1 onion diced small
  • 2 carrots diced small
  • 4 ribs celery diced small
  • 1 tbs oil
  • 4 tbs butter or non-dairy alternative
  • 6 tbs Bob’s Red Mill 1 for 1 gluten-free flour
  • 1 c stock
  • 1 1/2 cups 2% milk or non-dairy alternative
  • 3 sprigs thyme or 1 tsp dried
  • 1 1/4 tsp salt
  • 1 tsp onion
  • 1 1/4 tsp pepper
  • 2 cups mixed frozen vegetables mix (peas, beans, carrots, and corn)
  • Cooking spray

For The Biscuits

Our biscuit recipe is based on heathy-delicious.com’s biscuits topping.

    •    2 cup Bob’s Red Mill 1 for 1 gluten-free flour
    •    2 teaspoon baking powder
    •    1/2 teaspoon baking soda
    •    1/4 c cold unsalted butter or non-dairy alternative
    •    3 tsp minced fresh Italian parsley
    •    1/2 tsp salt and pepper
    •    1 1/2 cup milk or non-dairy alternative

Directions:
For The Chicken Pot Pie

  • Dice onion, carrot and, celery.
  • In a large pot, heat oil and 1 tbs butter.
  • Add onions to the pot and sauté.
  • Then cover the pot with a lid and allow the onions to sweat.
  • When onions have softened and are translucent, add in carrots and celery.
  • Add in the other 3 tbs butter and cover with lid to promote liquid development.
  • Then add in flour and stir. Cook until flour has completely dissolved and cooked out.
  • Next, add in chicken stock and whisk well. You want the residual flour to dissolve.
  • Add in milk and whisk to combine.
  • Cook stirring for 10 minutes.
  • Add in frozen vegetables, and stir.
  • Cook until vegetables have heated through and are well combined.
  • Allow to thicken, cooking on low heat for 10 more minutes, stirring occasionally.
  • De-bone boiled chicken, and chop into bite size pieces.
  • Stir in chicken and allow to cook for up to 5 minutes or more on low heat. Remember to stir every few minutes.
  • Lightly spray a 9×13 baking dish with cooking spray and pour in pot pie filling

For The Biscuits

  • Preheat oven to 350°
  • In a mixing bowl, combine the flour, baking powder, and baking soda.
  • Cube butter, using a medium grater or slice into small pieces.
  • Using your fingertips, blend until pea-sized lumps form.
  • Mix in the parsley and seasoning.
  • Stir in the milk to form a soft dough.
  • Spoon on top of the chicken pot pie filling in the baking dish – about two tablespoons of dough per drop biscuit.
  • Bake for 30 minutes, or until the filling is bubbling and the biscuits are golden brown

Tips:

  • This recipe requires a boiled chicken but if that is not possible, you could buy a rotisserie chicken and shred it.
  • When boiling a chicken for this recipe, keep leftover stock so you can get two meals out of one task. I use chicken stock in my gluten-free Italian wedding soup recipe.

The best gluten-free chicken pot pie recipe is a whole meal in a pan, so you don’t have to make anything else with it. If you like, it would pair well with a simple salad.

Enjoy, friends.

The Best Gluten-Free Chicken Pot Pie Recipe

The Best Gluten-Free Chicken Pot Pie Recipe

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

Ingredients: 
For The Chicken Pot Pie:

  • 1 boiled chicken, chopped into bite sized pieces.
  • 1 onion diced small
  • 2 carrots diced small
  • 4 ribs celery diced small
  • 1 tbs oil
  • 4 tbs butter or non-dairy alternative
  • 6 tbs Bob’s Red Mill 1 for 1 gluten-free flour
  • 1 c stock
  • 1 1/2 cups 2% milk or non-dairy alternative
  • 3 sprigs thyme or 1 tsp dried
  • 1 1/4 tsp salt
  • 1 tsp onion
  • 1 1/4 tsp pepper
  • 2 cups mixed frozen vegetables mix (peas, beans, carrots, and corn)
  • Cooking spray

For The Biscuits

    •    2 cup Bob’s Red Mill 1 for 1 gluten-free flour
    •    2 teaspoon baking powder
    •    1/2 teaspoon baking soda
    •    1/4 c cold unsalted butter or non-dairy alternative
    •    3 tsp minced fresh Italian parsley
    •    1/2 tsp salt and pepper
    •    1 1/2 cup milk or non-dairy alternative

Instructions

For The Chicken Pot Pie

  • Dice onion, carrot and, celery.
  • In a large pot, heat oil and 1 tbs butter.
  • Add onions to the pot and sauté.
  • Then cover the pot with a lid and allow the onions to sweat.
  • When onions have softened and are translucent, add in carrots and celery.
  • Add in the other 3 tbs butter and cover with lid to promote liquid development.
  • Then add in flour and stir. Cook until flour has completely dissolved and cooked out.
  • Next, add in chicken stock and whisk well. You want the residual flour to dissolve.
  • Add in milk and whisk to combine.
  • Cook stirring for 10 minutes.
  • Add in frozen vegetables, and stir.
  • Cook until vegetables have heated through and are well combined.
  • Allow to thicken, cooking on low heat for 10 more minutes, stirring occasionally.
  • De-bone boiled chicken, and chop into bite size pieces.
  • Stir in chicken and allow to cook for up to 5 minutes or more on low heat. Remember to stir every few minutes.
  • Lightly spray a 9×13 baking dish with cooking spray and pour in pot pie filling

For The Biscuits

  • Preheat oven to 350°
  • In a mixing bowl, combine the flour, baking powder, and baking soda.
  • Cube butter, using a medium grater or slice into small pieces.
  • Using your fingertips, blend until pea-sized lumps form.
  • Mix in the parsley and seasoning.
  • Stir in the milk to form a soft dough.
  • Spoon on top of the chicken pot pie filling in the baking dish – about two tablespoons of dough per drop biscuit.
  • Bake for 30 minutes, or until the filling is bubbling and the biscuits are golden brown.

NOTES/TIPS

This recipe requires a boiled chicken but if that is not possible, you could buy a rotisserie chicken and shred it. When boiling a chicken for this recipe, keep leftover stock so you can get two meals out of one task. I use chicken stock in my gluten-free Italian wedding soup recipe.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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