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Cozy Gluten-Free Loaded Chicken Pot Pie Recipe with Easy Biscuit Topping

gluten-free loaded chicken pot pie - featured image
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A warm, filling gluten-free chicken pot pie with a creamy vegetable filling and a fluffy, golden biscuit topping. Perfect for cozy nights and easy to prepare with pantry staples.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great for convenience)
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons gluten-free all-purpose flour (Bob’s Red Mill 1-to-1 recommended)
  • 2 cups chicken broth (low sodium preferred)
  • 1/2 cup whole milk or dairy-free alternative
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 3/4 cup buttermilk or dairy-free yogurt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add chopped onion, carrots, and celery; cook until vegetables are just tender, about 5 to 7 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Sprinkle gluten-free flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly.
  5. Slowly whisk in chicken broth, dissolving the roux completely. Stir in milk, thyme, salt, and pepper.
  6. Bring mixture to a gentle simmer and cook until thickened, about 5 minutes.
  7. Remove from heat and fold in shredded chicken and frozen peas. Adjust seasoning if needed.
  8. Transfer filling to a 9×9 inch oven-safe baking dish, spreading evenly.
  9. In a mixing bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
  10. Add cold cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.
  11. Pour in buttermilk and stir gently just until dough comes together; avoid overmixing.
  12. Drop spoonfuls of biscuit dough evenly over the chicken filling, covering as much surface as possible.
  13. Bake for 25-30 minutes or until biscuit topping is golden brown and filling is bubbling.
  14. Let pot pie rest for about 10 minutes before serving.

Notes

Keep butter very cold when making biscuit dough to ensure flaky texture. Avoid overmixing biscuit dough to prevent toughness. Tent with foil if biscuit topping browns too quickly. Let pot pie rest 10 minutes before serving to set filling. For dairy-free version, substitute coconut milk and plant-based butter. Buttermilk can be substituted by adding 1 tablespoon lemon juice or vinegar to 3/4 cup milk and letting sit 5 minutes.

Nutrition

Keywords: gluten-free, chicken pot pie, biscuit topping, comfort food, easy dinner, cozy meal, gluten-free baking

Find it online: https://prismtaste.com/cozy-gluten-free-loaded-chicken-pot-pie-recipe-with-easy-biscuit-topping/