The Best Gluten Free Chicken Pot Pie Recipe

This gluten free chicken pot pie is a favorite in our family. Who doesn’t love the creamy chicken filling, soft vegetables and crispy biscuits? The flavors are just wonderful and this recipe whips up super quick!

I have been making this chicken pot pie recipe for over 5 years now. The first time I had it, was just after I had my twin boys and a friend of ours brought it to us. It was seriously the most delicious thing I had ever tasted. It could have been the fact that I had just finished eating hospital food for two days and anything home cooked would have tasted like heaven – but I think it really was just the amazing flavors of this recipe.

I love to use my cast iron skillet for this(and most recipes) because I love that I can use it on the stove top and then easily move it to the oven with no issues. It makes for less dishes and less clean up and that’s always a win in my book.

The only other pot you will need is a saucepan to boil the veggies, other than that, the cast iron does most of the work.

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Tools You Will Need:

A medium sized saucepan, like this : https://amzn.to/2wOG6lC

A cast iron skillet, like this: https://amzn.to/2uBD5o1

Cutting Board

Knife

Measuring cups and spoons

Tips For Making The Best Gluten Free Chicken Pot Pie Recipe

When possible, I love to use shredded chicken from a whole chicken that I cooked in my instant pot, recipe for that is here. It’s the perfect way to use up extra chicken. You could also use a rotisserie chicken from the store for this chicken pot pie.
Using grass fed butter is going to give you a great flavor in this recipe, our favorite is kerrygold.
If you have the option, using the darker meats from the chicken is going to give you the best flavor.
Cooking for a large family or guests? This recipe can easily be doubled. Just put the filling in a 9×13 glass baking dish and top with the biscuits as usual.

Chicken Pot Pie Ingredients:

1/3 cup salted butter
1/3 cup onion – chopped
1/4 cup arrowroot starch(or 1/3 cup flour, if not gluten sensitive)
1/4 teaspoon pepper
1/4 teaspon salt
2 cups chicken broth(if store bought, try to get low sodium)
2/3 cup milk
2.5-3 cups cooked chicken, preferably dark meat
2 cups frozen veggies – cooked

Gluten Free Biscuits Recipe:

3/4 cup gluten free baking mix
1/2 cup milk
1 egg
2 tablespoons melted butter

Step 1: Start The Veggies and The Filling

Preheat oven to 350*. In a saucepan, cook your veggies according to their packaging. While those are boiling, get your cast iron going on medium heat with the 1/3 cup of salted butter. Once the butter has melted, add your chopped onions to the skillet. Saute for a few minutes. Add your arrowroot starch, salt and pepper to the skillet, stir until combined. Add chicken broth and milk, stir until thick and bubbly, 3-5 minutes. Add your cooked, shredded chicken and strained veggies.

Step 2: Make The Gluten Free Biscuits

In a bowl, add all the ingredients and mix with a whisk. Drop batter by large spoonfuls on top of your chicken pot pie filling.

Place skillet in preheated oven for 30-35 minutes, or until a toothpick inserted into a biscuit comes out clean. Allow to cool for a few minutes before serving.