When it comes to comfort food, few dishes can rival the heartwarming goodness of chicken pot pie. With its rich filling and flaky biscuit topping, it’s a meal that can bring family and friends together. This gluten-free chicken pot pie, topped with an easy biscuit recipe, makes sure everyone can enjoy this classic dish without feeling left out. You’ll find flavors that bring a burst of home-cooked delight in every bite.
Why We Love This Gluten-Free Chicken Pot Pie
This gluten-free chicken pot pie is not just delicious but also incredibly satisfying. The creamy filling, made with tender chicken and vegetables, warms your heart and reminds you of family gatherings. The easy biscuit topping is the cherry on top, offering a perfect texture contrast to the rich filling. You don’t have to worry about gluten when serving this dish, making it great for those with dietary sensitivities. Overall, it’s a recipe that celebrates flavors while ensuring that everyone can partake in the joy of a homemade pot pie.
Ingredients about Gluten-Free Chicken Pot Pie
Here’s what you’ll need to create a scrumptious gluten-free chicken pot pie with an easy biscuit topping:
- For the Biscuit Topping:
- 1 3/4 cups (262g) gluten-free measure-for-measure flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 cup (240ml) milk of choice (unsweetened)
- 1 large egg (whisked)
- 3 tablespoons butter (melted)
- For the Filling:
- ¼ cup butter
- 1 medium yellow onion (diced)
- ¼ cup gluten-free measure-for-measure flour
- ¾ teaspoon kosher salt
- ¾ teaspoon ground pepper
- 1 teaspoon smoked paprika
- ¼ teaspoon ground mustard
- ⅛ 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)
How to Make Gluten-Free Chicken Pot Pie Directions
- Pre-Bake the Biscuits: Start by preheating your oven to 425°F (220°C). In a mixing bowl, whisk together the gluten-free flour, baking powder, kosher salt, and granulated sugar. Pour in the milk and whisk until the batter is smooth. Add the melted butter and the whisked egg, mixing until well combined. Spoon the dough onto a baking sheet lined with parchment paper. Shape it into biscuit rounds about 1 inch thick. Bake these biscuits for about 12-15 minutes, or until they are golden brown. Remove from oven and let them cool for a bit.
- Make the Filling: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Sprinkle in the gluten-free flour, kosher salt, ground pepper, smoked paprika, ground mustard, and dried thyme, stirring constantly for about 2 minutes to create a roux. Slowly whisk in the chicken stock and heavy cream, bringing the mixture to a gentle boil while continuing to stir. Once it thickens, add the diced potatoes, chopped carrots, frozen mixed vegetables, and shredded chicken. Cook for another 10-15 minutes, letting all the flavors meld together while the vegetables become tender.
- Assemble and Bake the Pie: Pour the chicken and vegetable filling into a baking dish. Place your pre-baked biscuit rounds on top, arranging them evenly to cover the filling. Pop the whole dish in the oven at 375°F (190°C) for 20-25 minutes or until the biscuits have browned slightly and the filling is bubbling around the edges. Remove from the oven, let it cool for a few minutes, serve warm, and enjoy!
How to Serve Gluten-Free Chicken Pot Pie
Serving your gluten-free chicken pot pie is as easy as it is enjoyable. Once it cools slightly, you can dish out generous portions onto plates, ensuring that each serving includes a nice helping of the creamy filling and a fluffy biscuit. This dish pairs wonderfully with a simple side salad for added freshness. You can also offer a sprinkle of fresh herbs, like parsley or thyme, to enhance the presentation and flavor. Don’t forget to serve this warm; the combination of crispy biscuits and savory filling is simply irresistible!
Expert Tips: Gluten-Free Chicken Pot Pie
- Use Quality Gluten-Free Flour: Opt for a high-quality gluten-free flour blend for the best biscuit texture. Measure accurately to avoid a crumbly topping.
- Don’t Overwork the Biscuit Dough: Mix just until incorporated to ensure the biscuits stay light and fluffy.
- Customize Your Vegetables: Feel free to swap out or add other vegetables based on your preference. Fresh beans or peas can add a delightful crunch.
- Make Ahead: You can prepare the filling in advance and refrigerate it. When ready to serve, bake with the biscuits for a quick and easy dinner.
- Check Domestic Chicken: If possible, use fresh cooked chicken from a local source for better taste and texture. Leftover roast chicken works perfect, too!
How to Store Gluten-Free Chicken Pot Pie
Storing your leftover gluten-free chicken pot pie is simple. Allow the dish to cool completely before transferring it to an airtight container. You can refrigerate it for up to 3-4 days. To reheat, place individual portions in the oven at 350°F (175°C) until warm, which helps keep the biscuit topping from becoming soggy. If you want to freeze the pot pie, it’s best to do so before baking. Just assemble the filling and top with the biscuits, then wrap securely and freeze. When ready to enjoy, bake straight from the freezer, extending the baking time until heated through.
Variation of Gluten-Free Chicken Pot Pie
While the classic version of chicken pot pie is delicious enough on its own, there are several variations you can try. Consider adding different spices like curry powder or cumin for a unique twist on flavor. You can also experiment with various vegetables such as bell peppers, zucchini, or even sweet potatoes for an added sweetness. For a creamy dairy-free version, substitute the heavy cream with coconut milk and the butter with your favorite dairy-free margarine. Another fun variation is to make single-serving pot pies using ramekins, perfect for entertaining or meal prep.
FAQ
What is gluten-free chicken pot pie?
Gluten-free chicken pot pie is a comforting dish that features tender chicken, vegetables, and a delicious creamy sauce topped with a biscuit-style crust, all made without gluten-containing ingredients.
Can I use frozen chicken instead of rotisserie chicken?
Yes, you can use cooked frozen chicken, but be sure to fully thaw it and shred it before adding it to the filling.
How do I ensure the biscuits are fluffy?
To achieve fluffy biscuits, avoid over-mixing the dough and use a quality gluten-free flour blend. Make sure your butter is melted but not hot to prevent the biscuits from spreading too much before baking.
How long does gluten-free chicken pot pie last in the fridge?
When stored properly in an airtight container, gluten-free chicken pot pie can last in the refrigerator for about 3-4 days.
Can I make gluten-free chicken pot pie ahead of time?
Absolutely! You can prepare the filling ahead of time and bake it when you’re ready to enjoy. You can also freeze the assembled pie for a convenient meal later on.
With these tips, details, and the warm taste of the gluten-free chicken pot pie, you are all set to create a meal that is not just satisfying but also memorable. Enjoy every bite and share the love of cooking with family and friends!
Gluten-Free Chicken Pot Pie
Ingredients
For the Biscuit Topping
- 1 3/4 cups gluten-free measure-for-measure flour Use a high-quality gluten-free flour blend for the best texture.
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 cup milk of choice (unsweetened)
- 1 large egg (whisked)
- 3 tablespoons butter (melted)
For the Filling
- ¼ cup butter
- 1 medium yellow onion (diced)
- ¼ cup gluten-free measure-for-measure flour
- ¾ teaspoon kosher salt
- ¾ teaspoon ground pepper
- 1 teaspoon smoked paprika
- ¼ teaspoon ground mustard
- ⅛ 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)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together the gluten-free flour, baking powder, kosher salt, and granulated sugar.
- Pour in the milk and whisk until the batter is smooth.
- Add the melted butter and the whisked egg, mixing until well combined.
- Spoon the dough onto a baking sheet lined with parchment paper, shaping it into biscuit rounds about 1 inch thick.
- Bake the biscuits for about 12-15 minutes, or until they are golden brown, then remove from oven and let them cool.
Make the Filling
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Sprinkle in the gluten-free flour, kosher salt, ground pepper, smoked paprika, ground mustard, and dried thyme, stirring constantly for about 2 minutes to create a roux.
- Slowly whisk in the chicken stock and heavy cream, bringing the mixture to a gentle boil while continuing to stir.
- Once it thickens, add the diced potatoes, chopped carrots, frozen mixed vegetables, and shredded chicken.
- Cook for another 10-15 minutes until the vegetables are tender.
Assemble and Bake the Pie
- Pour the filling into a baking dish.
- Arrange the pre-baked biscuit rounds on top to cover the filling.
- Bake at 375°F (190°C) for 20-25 minutes or until the biscuits are browned and the filling is bubbling.
- Let it cool for a few minutes, serve warm, and enjoy!
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