Chicken pot pie is a comforting and tasty dish. It’s the perfect meal for a chilly night, at any time of the year. Just because you follow a gluten-free diet, doesn’t mean you can’t enjoy this classic meal and I have the perfect recipe for you. Enter the best gluten-free chicken pot pie recipe that we are sharing with you today. You’re going to love it.
There are generally three types of pot pies, a flaky crust on the top and bottom, a flaky crust on the top only, and a fluffy biscuit top. My personal favourite is the biscuit top. The light and fluffy drop biscuits are a perfect accompaniment to the rich sauce of the pot pie. Achieving a proper drop biscuit taste and texture that is also gluten-free isn’t easy, so we’ve saved you a lot of trial and error with this recipe.
The Best Gluten-Free Chicken Pot Pie Recipe
For The Chicken Pot Pie:
- 1 boiled chicken, chopped into bite sized pieces.
- 2 carrots diced small
- 4 ribs celery diced small
- 1 tbs oil
- 1 tbs butter
- 3 tbs butter
- 6 tbs Bob’s Red Mill 1 for 1 gluten-free flour
- 1 c stock
- 1 1/2 cups 2% milk
- 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
• 3 tsp minced fresh Italian parsley
• 1/2 tsp salt and pepper
• 1 1/2 cup milk
For The Chicken Pot Pie
- Dice onion, carrot and, celery.
- In a large pot, heat oil and 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 filling on the chicken pot pie 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
- 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.
If chicken pot pie a favourite in your house? Have your tried our chicken pot pie recipe? Do you have any other traditional favourite you’d like us to try to make gluten-free? Drop us a comment below and let us know.