Gluten Free Chicken Pot Pie With Biscuits

Indulge in the comfort and flavor of gluten free chicken pot pie with biscuits. These individual servings are made with a creamy chicken gravy sauce, mixed veggies, and flaky biscuits.

Jump to:

• Why You'll Love This Gluten Free Chicken Pot Pie With Biscuits Recipe
• Gluten Free Chicken Pot Pie With Biscuits Ingredients
• Ingredient Notes
• How to Make Gluten Free Chicken Pot Pie With Biscuits
• Expert Tips
• Storage
• Substitutions & Variations
• FAQ
• More Dinner Recipes You'll Love
• Recipe
• Reviews

Why You'll Love This Gluten Free Chicken Pot Pie With Biscuits Recipe

Homemade chicken pot pie with biscuits is a delicious cozy meal to enjoy during the winter months along with my roasted cranberry chicken and slow-roasted chicken recipe. These gluten free chicken pot pies are made with the most flavorful savory gravy, packed with hearty mixed vegetables, and topped with tender flaky gluten-free biscuits. Here are some more reasons why you will love this gluten-free chicken pot pie recipe:

• Unique biscuit topping. I love using my gluten-free buttermilk biscuit recipe for the easy and tender biscuits.
• The perfect post-holiday meal! You can use leftover turkey or leftover roasted chicken to make these chicken pot pies.
• Perfectly portioned classic comfort food! These gluten-free pot pies are the perfect individual size, loaded with healthy goodness the whole family will love.

Gluten Free Chicken Pot Pie With Biscuits Ingredients

Ingredient Notes

• Butter: Unsalted butter, ghee, or olive oil can be used to sauté the vegetables.
• Vegetables: This flavorful filling is a mix of freshly chopped onion, carrots, and celery, combined with frozen peas, carrots, and corn.
• White Sweet Potato: Small pieces of white sweet potato add heartiness. You could also use Yukon or Russet potatoes.
• Arrowroot Powder: A small amount of arrowroot powder helps thicken the gravy. You can also use an equal amount of gluten-free flour or tapioca starch.
• Chicken broth: Look for a high-quality brand of low-sodium chicken stock.
• Milk: Unsweetened almond milk gives the filling extra creaminess. You can also use coconut milk, regular milk, or heavy cream. 
• Coconut Aminos: A splash of coconut aminos adds depth to the filling. 
• Cooked Chicken Breasts: You can use store-bought rotisserie chicken or baked chicken breast or thighs.
• Seasonings: Salt, black pepper, garlic powder, and paprika add flavor to the filling. 
• Fresh Herbs: Freshly minced rosemary, fresh thyme, and fresh sage makes all the difference in flavor.
• Gluten Free Biscuit Topping: My gluten-free buttermilk biscuits recipe, yields the most delicious buttery flaky gluten-free biscuits. 

How to Make Gluten Free Chicken Pot Pie With Biscuits

• Step 1: Sauté the vegetables. On medium heat melt the butter in a large skillet. Add the diced onion and celery with a pinch of salt, and sauté the vegetables until softened about 5 minutes.
• Step 2: Add starch, seasonings, and fresh herbs. Sprinkle the arrowroot powder, and seasonings over the onion and celery mixture. Whisk until smooth.
• Step 3: Add the liquid. Turn the heat to high and gradually stir in the chicken stock, almond milk, and coconut aminos.
• Step 4: Add the chopped carrots and diced potatoes. Bring the mixture to a boil and then lower the heat to medium and bring to a simmer. Stir frequently until the liquid has thickened, about 15-20 minutes. The potatoes and carrots should be tender when pierced with a fork.

• Step 5: Add the frozen vegetables and chicken. Cook for another 5 minutes, until the vegetables are tender. Turn off the heat and stir in the diced chicken.
• Step 6: Fill the ramekins. Ladle the creamy filling evenly into six 8-ounce ramekins.
• Step 7: Add the biscuit topping. Remove the biscuits from the freezer. Place one frozen biscuit on top of each ramekin, pressing down to secure.
• Step 8: Bake. Place the ramekins onto a large baking sheet and into a preheated oven at 450°F. Bake for 15-20 minutes, or until the biscuits are cooked through and golden brown.

Find the printable recipe card with full instructions and measurements below.

Expert Tips

• You can use rotisserie chicken - To make this easy chicken pot pie recipe more quickly use a cooked rotisserie chicken for the filling. 
• Use fresh herbs - For best results, fresh herbs make all the difference in flavor!
• Make the biscuits in advance - When I plan to make this recipe, I make and freeze the biscuits ahead of time.
• Check the temperature of the biscuits - If you are unsure if the biscuits are fully cooked, use an instant-read thermometer and remove the biscuits once the internal temperature reaches 205°F.

Storage

• To store: Cover the pot pies with aluminum foil and store leftovers in the refrigerator for up to 4 days.
• To reheat: You can reheat the chicken pot pies in the microwave until warm, or in the oven, covered, at 350°F for about 15-20 minutes, or until heated through.

Substitutions & Variations

• Turkey Pot Pie - Use leftover turkey from Thanksgiving or Christmas in this delicious gluten-free pot pie.
• Vegetarian Pot Pie - You can skip the meat and just use vegetables in the filling. 
• Dairy-Free Chicken Pot Pie -  You can also easily swap out ingredients to make this a dairy-free version. Use dairy-free butter or olive oil for the filling, and dairy-free biscuits for the topping. 
• Use Pie Crust Instead of Biscuits - You can also make this recipe using my homemade gluten-free pie crust. Roll out the pie dough as the recipe instructs, and cut 6 circular-shaped pie crust pieces that will fit on the top of each ramekin or mini pie dish. Brush an egg wash on top of the pot pie for an extra flaky crust. 

FAQ

More Dinner Recipes You'll Love

I hope you love these gluten-free chicken pot pie with biscuits recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

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