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The Best Gluten-Free Chicken Pot Pie Recipe

The Best Gluten-Free Chicken Pot Pie Recipe

by Elyse V

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.

Enjoy, friends.

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Marian Willauer April 25, 2021 - 1:54 PM

Great Recipe!

Elyse V April 25, 2021 - 10:07 PM

Thank you. Glad you liked it.



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