Gluten-Free Chicken Pot Pie
A heartwarming gluten-free chicken pot pie with a creamy filling and flaky biscuit topping, perfect for family gatherings.
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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Notes
Serving pairs well with a simple side salad. Sprinkle fresh herbs like parsley or thyme for enhanced flavor. Make sure to serve warm for the best experience.