Gluten Free Chicken Pot Pie with Biscuits

Chicken pot pie is definitely on the comfort food list but exchange the crust for biscuits and it becomes even more delicious. This meal is on the regular at our house and I know you will love it too. Come into my kitchen with me and let’s make gluten free chicken pot pie with biscuits!

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What you need:

Bob’s Red Mill 1 to 1 All Purpose Gluten Free Flour. I buy this in a 25-pound bag from Azure Standard. They have the best price that I can find. This flour is a blend of flours and xanthan gum that you can use in non-yeast baking as a 1-1 exchange for wheat flour.

Let’s make the biscuits.

Preheat your oven to 425 degrees Fahrenheit.

Go over to my post How to Make Gluten Free Biscuits. You need to make half the recipe which will yield 11-12 biscuits depending on how thin you make your biscuits. You can also make the full recipe and freeze the remaining biscuits for later use. The original recipe says to make them one inch thick, but for this application 1/2 inch is better. If the biscuit is too thick, they do not cook all the way through.

Gluten Free Biscuits

Once you have made the biscuits set them aside for later use.

Let’s Make the Filling.

Turn on the burner to medium high heat and add 4 tablespoons of butter (how to make butter).

Gluten Free Chicken Pot Pie with Biscuits

Add 4 tablespoons of gluten free flour. Stir the flour into the butter. Cook for 30 seconds or so.

Gluten Free Chicken Pot Pie with Biscuits

Slowly add 4 cups of chicken stock to the pan. Stir constantly with a whisk to get rid of any clumps. Add the seasonings and stir to combine. Cook until the liquid thickens into a gray like consistency. Turn off the heat.

For this recipe I will be using meat and veggie from my canning jars, but you can use any cooked chicken you like and a bag or two of mixed vegetables from the store if you desire. If you use the frozen store-bought veggies, you will need to boil them until tender then proceed with the recipe.

Add the 2 cups of cooked chicken, two cups of diced cooked carrots, 2 cups diced cooked potatoes, 2 cups of cooked green beans, 2 cups of frozen peas (yes, I use frozen. They thaw and cook in the oven just fine.) and 1 cup of corn. I did not have corn this time, so I did not add it.

Pour in the gravy and stir to combine.

Gluten Free Chicken Pot Pie with Biscuits

Place the dish into an oven preheated to 425 for about 15 minutes. You want the mixture to be hot and bubbly before adding the biscuits. This will ensure that your biscuits will get cooked all the way through.

Gluten Free Chicken Pot Pie with Biscuits

Add the biscuits on top of the hot gravy mixture. Place the pan back into the oven and bake for 20-25 minutes until the biscuits are slightly brown on top.

Gluten Free Chicken Pot Pie with biscuits

Let the pot pie rest for about 5-10 minutes before digging in. Enjoy!!

Other post you may enjoy:

Gluten Free No Bake Peanut Butter Cheesecake

Oat Flour Pancakes

Farmer’s Cheese

Gluten Free Chicken Pot Pie with biscuits

Chicken Pot Pie with Biscuits

www.mynaturallysweetenedlife.com
Gluten Free chicken Pot Pie with Biscuits. Delicious meal for any occasion.

Ingredients
  

Filling

  • 2 cups cooked chicken
  • 2 cups diced cooked potatoes
  • 2 cups cooked green beans
  • 2 cups frozen peas
  • 1 cup cooked corn
  • 4 cups chicken stock
  • 4 tbsp. gluten free flour Bob's Red Mill 1to1 All Purpose gluten free flour
  • 4 tbsp. butter
  • 1 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 1/2 tsp dried parsley
  • Pinch ground black pepper

Instructions
 

Biscuits

  • Go to my post How to make Gluten Free Biscuits for the full recipe. You will need half of that recipe which will yield around 11-12 biscuits. Make the biscuits thinner than the original recipe states so that they will cook all the way through on top of the gravy mixture.

Filling

  • Turn on the heat to medium high and add 4 tablespoons of butter. Add the 4 tablespoons of gluten free flour to the melted butter. Stir constantly and cook for 30 seconds.
  • Add 4 cups of chicken stock, stir constantly so you won't get any clumps. Let the liquid thicken to a gravy like consistency. Add the seasonings. Stir to combine. Turn off the heat.
  • In a 9×13 baking dish add the chicken and vegetables. Pour on the gravy and stir to combine. Place the dish into the oven and bake for 15 minutes or until hot and bubbly.
  • Take the dish out of the oven and lay the biscuits on top of the gravy mixture. Put the baking dish back into the oven and bake for 20-25 minutes or until the biscuits are slightly browned.
  • Cool for 5-10 minutes and enjoy!!!

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