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Gluten-Free Chicken Pot Pie

Melt-in-Your-Mouth Gluten-Free Chicken Pot Pie Delight

Enjoy a comforting Gluten-Free Chicken Pot Pie with Fluffy Biscuit Topping, perfect for busy days or cozy gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Topping
  • 2 cups Gluten-Free Measure-for-Measure Flour Look for one with xanthan gum for best results.
  • 1 tbsp Baking Powder Key for that sought-after rise.
  • 0.5 tsp Kosher Salt Adjust to taste.
  • 1 tbsp Granulated Sugar Can substitute with honey.
  • 0.5 cup Milk (unsweetened) Use dairy-free milk for a dairy-free version.
  • 1 large Egg (whisked) Binds ingredients and gives a golden top.
  • 4 tbsp Butter (melted) For flavor; can replace with dairy-free butter.
For the Filling
  • 1 medium Yellow Onion Diced; provides aromatic depth.
  • 0.5 cup Gluten-Free Measure-for-Measure Flour For thickening the filling.
  • 0.5 tsp Ground Pepper For seasoning.
  • 0.5 tsp Smoked Paprika For added flavor.
  • 1 tsp Ground Mustard Infuses subtle notes.
  • 1 tsp Dried Thyme Adds herbal flavor.
  • 4 cups Chicken Stock Opt for low-sodium.
  • 1 cup Heavy Cream Enhances creaminess; can use dairy-free.
  • 2 medium Russet Potatoes Diced into small pieces.
  • 2 medium Carrots Chopped.
  • 1 cup Frozen Mixed Vegetables Can substitute with fresh.
  • 2 cups Shredded Chicken Rotisserie chicken is recommended.

Equipment

  • Mixing Bowl
  • baking sheet
  • Large Pot
  • Oven

Method
 

Prepare the Biscuits
  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine gluten-free measure-for-measure flour, baking powder, kosher salt, and granulated sugar. Pour in milk, whisked egg, and melted butter; stir until just combined. Dollop batter onto a lined baking sheet, shaping with wet fingers. Brush tops with remaining whisked egg. Bake for 10 minutes until lightly golden, then set aside.
Make the Filling
  1. In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced yellow onion and sauté for 5 to 7 minutes until softened. Whisk in gluten-free flour to create a roux, stirring constantly for about 1 minute. Season with kosher salt, ground pepper, smoked paprika, ground mustard, and dried thyme.
Thicken the Sauce
  1. Gradually pour in chicken stock and heavy cream, stirring continuously. Increase heat slightly, bringing to a gentle boil. Add diced potatoes and carrots; cook for 15 to 20 minutes until tender and the mixture thickens.
Incorporate Vegetables and Chicken
  1. Once the potatoes and carrots are tender, stir in frozen mixed vegetables, cooking for an additional 5 to 10 minutes. Fold in shredded chicken.
Assemble and Bake the Pie
  1. Pour the filling into a baking dish. Place the pre-baked biscuit topping on top, spaced apart for even cooking. Bake for 20 to 25 minutes until golden brown and filling bubbles.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 15mgIron: 15mg

Notes

Use gluten-free flour with xanthan gum for structure. Don't overmix biscuit dough to maintain fluffiness. Allow filling to cool slightly before pouring to avoid soggy biscuits.

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