This Gluten-free chicken pot pie recipe is made with an easy homemade creamy chicken gravy sauce, diced potatoes, mixed vegetables, and fresh herbs. Topped with buttery flakey buttermilk biscuits.
Chicken pot pie is the ultimate comfort food, both creamy and satisfying. Who knew we could make it classy? This healthier version has an incredibly flavorful filling and combined with a tender flaky biscuit topping put this recipe over the edge.
I love serving these mini pot pies in my favorite ramekin dishes. They are both elegant and easy. Your family and guests will be wowed when they see their own individual serving. They are so darn cute!
Looking for more healthy comfort meals during the winter months? Then you will love my Zuppa Toscana Soup and Sweet Potato Chili.
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Ingredients
These ingredients make this homemade chicken pot pie filling.
- Butter: You can use non-dairy butter or olive oil for dairy allergies.
- Onion, celery, and carrots: We use a mix of both fresh vegetables and frozen vegetables for the perfect ratio.
- White sweet potato: The white sweet potato adds a bit of heartiness to the dish, but it can be hard to find. You can always substitute for yukon or russet potatoes.
- Tapioca starch: The tapioca starch helps thicken the gravy. You can also use gluten-free flour blend such as Bob's Red Mill 1:1 Baking Flour. Just add 1 extra tablespoon to the recipe (¼ cup total).
- Chicken broth: Chicken stock helps create the base of the filling and adds flavor. Good quality stock is recommended.
- Almond milk: For extra creaminess, we love adding unsweetened almond milk to the gravy. You could also use coconut milk or half and half.
- Coconut Aminos: Just a splash of coconut aminos gives this filling great flavor. You could also use Tamari or skip this ingredient altogether.
- Frozen mixed vegetables: Frozen vegetables help simply this already easy recipe. Feel free to use all fresh ingredients if desired.
- Cooked chicken breast: To save on time, you can use rotisserie chicken or leftover Thanksgiving turkey.
- Seasonings: Salt, black pepper, garlic powder, and paprika: The combination of these spices brings so much flavor to the filling.
- Fresh Herbs: Freshly minced rosemary, thyme, and sage make all the difference in flavor.
Chicken Pot Pie With Biscuit Topping
I love using my homemade gluten-free buttermilk biscuits for this gluten-free chicken pot pie recipe.
- Prepare buttermilk biscuits but do not bake.
- Flatten the biscuit dough to around ¾ inch thickness, slightly less than 1-inch, and use a 2-inch circular biscuit cutter to cut out the shapes.
- You should have around 6-7 biscuits. Place the biscuits on a lined baking tray and into the freezer for at least 20 minutes or overnight.
How to Make Chicken Pot Pie With Biscuit Topping
Melt the butter in a large skillet or dutch oven. Add the chopped onion and celery. On medium heat, sauté the vegetables until softened, about 5 minutes.
Sprinkle the tapioca flour and seasonings over the onion and celery mixture, whisking until smooth.
Turn the heat to high while continuing to whisk. Gradually add the chicken broth to the pan followed by the almond milk and coconut aminos.
Add the chopped carrots and diced potatoes, bringing the mixture to a boil, while whisking continuously.
Reduce the heat to a simmer. Stir frequently until the sauce has thickened and the vegetables are tender about 15-20 minutes.
Stir in the frozen vegetables and cooked chicken breast. Cook for another 5 minutes.
Ladle the creamy filling evenly into six 8-ounce ramekins. Remove the biscuits from the freezer. Place one frozen biscuit on top of each ramekin, pressing down to secure.
Add the ramekins to a large baking sheet. Place the baking sheet in the oven for 15-20 minutes, or until the biscuits are cooked through and golden brown.
Remove the ramekins from the oven. Serve!
Dairy-Free Pot Pie
To keep this recipe dairy free, follow the instructions below.
- Butter: I recommend using dairy-free butter in both the gravy and biscuits. If you can tolerate it, ghee works well too.
- Buttermilk: My biscuit recipe has a dairy-free buttermilk substitute, which is a combination of dairy-free milk and lemon juice. There is no buttermilk in the gravy sauce.
- Milk: In this recipe, I use unsweetened almond milk to thicken the gravy. You can also use coconut milk.
Variations Tips and Tricks
- Skip the Peas: If you are not a fan of peas like my husband, use a frozen vegetable mixture without the peas.
- Coconut Aminos is Optional: The coconut aminos soy sauce alternative adds umami and enhances the flavors, but feel free to skip it. The pot pie will still be delicious as ever!
- Use Leftover Turkey: This recipe is perfect for any leftover Thanksgiving turkey. It will also cut down on the time of preparing the meat.
- Rotisserie Chicken: Another time-saving hack is using a cooked rotisserie chicken for the filling.
- Potatoes: I find that the small bit of potato adds a hearty touch. Here we use white sweet potatoes but you could also use yukon or russet.
- Use Fresh Herbs: Do not skip on the fresh herbs, they make all the difference in flavor!
- Not A Fan Of Biscuits? Use Pie Crust: If you're not into biscuits you can always use my homemade gluten-free pie crust. Bake accordingly.
Storage
Cover the ramekins with aluminum foil and store leftovers in the refrigerator for up to 4 days.
Pressed for time? You can make the creamy chicken pot pie filling and buttermilk biscuits two days ahead of time. Follow all of the instructions up until the baking point. Store the filling in a tightly sealed glass container in the refrigerator, and the biscuits can be stored in the freezer.
When ready to use, divide the filling evenly into the ramekins or add all of the pot pie filling to a 9x13 inch baking dish, then add the frozen biscuits to the top of the filling and bake as directed.
FAQ
In this recipe, I use 3 tablespoons of tapioca starch. You can also use an equal amount of arrowroot powder, or ¼ cup of gluten-free flour.
The filling is already pre-cooked, which means once the biscuits are golden brown and cooked through, the pot pie is finished baking.
Instead of using ramekins for individual pot pies, you can use a 9x13 inch baking dish or skillet. Line the biscuits upright against one another so that they are touching, and bake as directed.
The filling can be prepared 2 days ahead of time. Let it cool and store in an airtight container in the refrigerator.
Recipe
Gluten-Free Chicken Pot Pie (with Biscuits)
Ingredients
Gluten-Free Biscuit Recipe (dairy-free option)
- 6 Biscuits Use a 2-inch biscuit cutter, and roll out the biscuits ¾ inches high, prior to cutting.
Pot Pie Filling
- 2 tablespoons butter or ghee, melted use dairy-free if needed
- ½ onion, diced
- 1 stalk celery, diced
- 1 large carrot, peeled and diced
- 1 cup white sweet potato, peeled and diced about 1 small potato
- 3 tablespoons tapioca starch **alternative option in notes**
- 3¼ cup chicken broth
- ⅓ cup almond milk
- 1 teaspoon coconut aminos or tamari **optional**
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon fresh rosemary, minced
- ½ teaspoon fresh thyme, minced
- ¼ teaspoon fresh sage, minced
- 2 cups frozen mixed vegetables carrots, peas, corn
- 2 cups cooked boneless skinless chicken, diced or shredded
Instructions
Make The Biscuits
- Prepare buttermilk biscuits but do not bake. Flatten the biscuit dough to around ¾ inch thickness, slightly less than 1-inch, and use a 2-inch circular biscuit cutter to cut out the shapes. You should have around 6-7 biscuits. Place the biscuits on a lined baking tray and into the freezer for at least 20 minutes or overnight. Proceed to make the chicken breast and filling.
Bake The Chicken
- If using precooked turkey or rotisserie chicken, skip this step and proceed to make the filling.Preheat the oven to 350°F. Line a large baking sheet with aluminium foil. Place the chicken breast evenly on the baking sheet, season with salt and pepper. Bake for 30 minutes, or until the internal temperature reaches 165°F. While the chicken is baking prepare the filling. (Once chicken is fully cooked, increase the oven temperature to 450°F.)
Make The Filling
- Preheat the oven to 450°F.
- Melt the butter in a large saucepan or dutch oven over medium heat. Add the chopped onion and celery to the pan and cook until softened, about 5 minutes.
- Sprinkle the tapioca flour and seasonings over the onion and celery mixture, whisking until smooth. Turn the heat to high while continuing to whisk, and gradually add the chicken broth to the pan followed by the almond milk and coconut aminos. Add the chopped carrots and potatoes, bringing the mixture to a boil, while whisking continuously.Reduce the heat to a simmer. Stir frequently until the sauce has thickened and the vegetables are tender, about 15-20 minutes.
- Stir in the frozen vegetables and cooked chicken breast. Cook for another 5 minutes until tender.
Bake Mini Pot Pies
- Ladle the filling evenly into six 8-ounce ramekins. Remove the biscuits from the freezer. Place one frozen biscuit on top of each ramekin, pressing down to secure in the filling.
- Add the ramekins to a large baking tray. Place the baking tray in the oven for 15-20 minutes, or until the biscuits are cooked through and golden brown.
- Remove from the oven and serve!
Notes
- Rotisserie chicken: To save on time use, rotisserie chicken.
- Leftover turkey: Post thanksgiving, use the leftover turkey instead of chicken for this recipe.
- Make the biscuits ahead of time: Biscuit can go straight from the freezer to the oven. You can make the biscuits a few days ahead to save time.
- Use fresh herbs! Fresh herbs always taste best and around Thanksgiving time there poultry her packs with rosemary, thyme, and sage.
- The filling can be prepared 2 days ahead of time. Let it cool and store in an airtight container in the refrigerator.
- Not interested in using tapioca starch? You can always substitute the tapioca starch with ¼ cup of gluten free flour.
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