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.

Prep Time 2

Cook Time 25

Total Time 2 25

Servings

Calories 436kcal

Author Rebecca Taig

Ingredients

Gluten-Free Biscuit Recipe

6 Biscuits Roll out the biscuit dough ¾ inches high. Use a 2-inch biscuit cutter to cut out biscuits.

Chicken Pot Pie Filling

2 tablespoons (28g) butter, melted
½ onion, diced
1 stalk celery, diced
1 large carrot, peeled and diced
1 cup white sweet potato, peeled and diced into ¼-inch cubes. about 1 small potato
3 tablespoons (27g) arrowroot powder
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon paprika
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, minced
½ teaspoon fresh sage, minced
3 cups (720ml) chicken broth
⅓ cup (80ml) unsweetened almond milk
1 teaspoon coconut aminos or tamari
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 until ready to use.

Make The Filling

Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set the baking sheet aside.
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.
Add the starch, seasonings, and fresh herbs. Sprinkle the arrowroot powder, salt, black pepper, garlic powder, paprika, rosemary, thyme, and sage over the onion and celery mixture. Whisk together until smooth.
Add the liquid. Turn the heat to high and gradually stir in the chicken stock, almond milk, and coconut aminos.
Add the chopped carrots and diced potatoes. Bring the mixture to a boil and lower to a simmer, stirring frequently until the liquid has thickened, about 15-20 minutes. The potatoes and carrots should be tender when pierced with a fork.
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

Bake The Chicken Pot Pies

Fill the ramekins. Ladle the filling evenly into six 8-ounce ramekins, with some room at the top for each biscuit. Be careful not to overfill the ramekins.
Add the biscuit topping. Remove the biscuits from the freezer. Place one frozen biscuit on top of each ramekin, pressing down to secure.
Bake. Place the ramekins onto the large baking sheet and into the oven for 15-20 minutes, or until the biscuits are cooked through and golden brown. If you are unsure if a biscuit is done, use an instant-read thermometer and remove the biscuits once the internal temperature reaches 205–210 °F.

Notes

- 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 use fresh herbs, they 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.

Nutrition