If you’re in the mood for a comforting, delicious meal that accommodates a gluten-free lifestyle, look no further than this Gluten-Free Chicken Pot Pie. It’s a classic dish that packs all the flavor and warmth you expect, without any ingredients that contain gluten. Using a combination of wholesome ingredients, this recipe creates a hearty filling enveloped in golden, fluffy biscuit rounds. Perfect for a family gathering, cozy dinner, or even meal prep, this dish is sure to satisfy your cravings.
Why We Love This Gluten-Free Chicken Pot Pie
This Gluten-Free Chicken Pot Pie stands out for several reasons. First, it delivers on taste and texture, providing that beloved creamy filling without the gluten. The combination of tender chicken, fresh vegetables, and a savory sauce creates a comforting and satisfying meal. Plus, the homemade gluten-free biscuits on top add the perfect touch, with their lovely, crispy exterior. This recipe is also incredibly versatile, allowing you to adjust the vegetables according to what you have on hand, making it an ideal dish for using up leftovers. It’s not just gluten-free; it’s genuinely good for everyone at the table!
Ingredients about Gluten-Free Chicken Pot Pie
List of ingredients with measurements
- 1 3/4 cups gluten-free measure-for-measure flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 cup milk of choice (unsweetened)
- 1 large egg (whisked)
- 3 tablespoons butter (melted)
- 1/4 cup butter (for sautéing)
- 1 medium yellow onion (diced)
- 1/4 cup gluten-free measure-for-measure flour (for the filling)
- 3/4 teaspoon kosher salt (for the filling)
- 3/4 teaspoon ground pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground mustard
- 1/8 teaspoon dried thyme
- 3 cups chicken stock
- 1/2 cup heavy cream
- 3 cups diced peeled russet potatoes (about 1-2 potatoes diced into smaller than 1” cubes)
- 2 carrots (chopped)
- 3 cups frozen mixed vegetables
- 3 cups shredded chicken (the meat of 1 rotisserie chicken)
How to Make Gluten-Free Chicken Pot Pie Directions
Making Gluten-Free Chicken Pot Pie is easier than you might think. Start by preheating your oven to 425°F (220°C). In a mixing bowl, combine 1 3/4 cups of gluten-free flour, 4 teaspoons of baking powder, 1/2 teaspoon kosher salt, and 1 tablespoon of granulated sugar. Mix these dry ingredients together well. Slowly pour in 1 cup of your choice of milk and whisk until the mixture is smooth. Following this, introduce 3 tablespoons of melted butter and the whisked egg into the bowl while mixing until everything is well combined.
Next, prepare a baking sheet lined with parchment paper. Using a spoon, scoop the dough out and form it into biscuit rounds, making each about one inch thick. Bake these in the preheated oven for about 12 to 15 minutes, or until they turn golden brown.
While the biscuits are baking, grab a large pot and melt 1/4 cup of butter over medium heat. Once melted, add the diced onion and sauté until it becomes translucent. This step brings out the natural sweetness of the onion. Next, sprinkle in a mixture of 1/4 cup gluten-free flour, 3/4 teaspoon kosher salt, 3/4 teaspoon ground pepper, 1 teaspoon smoked paprika, 1/4 teaspoon ground mustard, and 1/8 teaspoon dried thyme. Stir this mixture constantly for approximately 2 minutes to eliminate the raw flour taste.
Once the mixture is ready, gradually pour in 3 cups of chicken stock and 1/2 cup of heavy cream, stirring as you do. You’ll want to bring it to a gentle boil while continuing to stir. Once it thickens nicely, add in the diced potatoes, chopped carrots, mixed frozen vegetables, and 3 cups of shredded chicken. Cook this filling mixture for about 10 to 15 minutes, allowing the flavors to meld together beautifully.
After your filling is prepared, remove it from the heat and pour it into a baking dish. Carefully place your baked biscuit rounds on top of the filling. Lower the oven temperature to 375°F (190°C) and return the dish to bake for an additional 20 to 25 minutes. Your pie is ready when the biscuits are browned, and the filling is bubbling. Be sure to let your creation cool slightly before diving in!
How to Serve Gluten-Free Chicken Pot Pie
Serving Gluten-Free Chicken Pot Pie can be a delightful experience. The best way to enjoy it is warm, straight from the oven. You can scoop generous portions into bowls for individual servings, allowing each person to enjoy that comforting, creamy filling topped with crispy biscuits. Pair the dish with a simple green salad or some freshly steamed vegetables to create a more balanced meal. If you’re looking for something extra, consider serving with a drizzle of your favorite gluten-free hot sauce for an added kick. Each bite will leave you and your dinner guests reaching for more!
Expert Tips: Gluten-Free Chicken Pot Pie
- Use Fresh Vegetables: While frozen vegetables are convenient, using fresh ones can elevate the flavor and texture of your filling. Try opting for seasonal vegetables like peas, bell peppers, or green beans.
- Go for Rotisserie Chicken: To save time, using store-bought rotisserie chicken is an excellent choice. It adds a depth of flavor and saves you from cooking chicken from scratch.
- Adjust Your Spices: This recipe allows for flexibility in flavors. If you’re a fan of herbs, consider adding fresh parsley or rosemary to the filling for an aromatic touch.
- Mind Your Flour: When using gluten-free flour, make sure it is a measure-for-measure blend specifically designed for baking. This helps to ensure the right texture in the biscuits.
- Don’t Overmix: When mixing your biscuit dough, be careful not to overwork it. A gentle mix ensures that the biscuits remain tender and fluffy.
How to Store Gluten-Free Chicken Pot Pie
If you have any leftovers, storing your Gluten-Free Chicken Pot Pie is simple. Allow it to cool completely at room temperature before covering it tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to three days. Alternatively, to extend its lifespan, consider freezing individual servings. Wrap portions securely in plastic wrap and then seal them in a freezer bag. This way, you can enjoy your delicious pot pie even later! When it’s time to reheat, simply thaw in the fridge and warm in the oven at 350°F (175°C) until heated through.
Variation of Gluten-Free Chicken Pot Pie
One of the fantastic aspects of making Gluten-Free Chicken Pot Pie is how easy it is to customize according to your taste preferences. Here are a few variations you might consider:
- Vegetarian Option: Swap out the chicken for hearty ingredients such as mushrooms or a variety of beans. This is an excellent way to create a veggie-packed dish while maintaining the original comforting essence of the pot pie.
- Different Proteins: While chicken is a classic choice, you could try turkey or even shredded beef for a different flavor profile. Just be mindful to adjust the cooking times to ensure the meat is thoroughly cooked.
- Creamy Spinach Addition: For a nutritious twist, consider adding fresh or frozen spinach to the filling. This not only enhances the color but also boosts the overall healthiness of the dish.
- Cheesy Flavor: Incorporating a cup of grated cheese into the filling can introduce a delightful cheesy flavor. Opt for sharp cheddar or mozzarella depending on your preference for a creamy texture.
FAQ
What is a gluten-free alternative to traditional chicken pot pie?
A gluten-free alternative to traditional chicken pot pie uses gluten-free measure-for-measure flour instead of regular flour. This allows you to create the same tasty crust and filling without any gluten-containing ingredients.
Can I make this chicken pot pie dairy-free?
Yes, you can easily make this chicken pot pie dairy-free by using plant-based milk and dairy-free butter alternatives. Be sure to select a cream substitute that complements the original recipe’s texture and flavor.
What type of chicken works best?
For the best results, shredded rotisserie chicken is ideal for this recipe. It’s convenient and adds a rich flavor to the filling. You can also use cooked chicken breast or thighs if you prefer.
How long does gluten-free chicken pot pie last in the fridge?
Gluten-free chicken pot pie can last in the refrigerator for up to three days if stored properly. Ensure it’s covered tightly to maintain freshness.
Can I freeze gluten-free chicken pot pie?
Yes! You can freeze gluten-free chicken pot pie for up to three months. Make sure to wrap individual portions securely to prevent freezer burn before placing them in a freezer bag.
Gluten-Free Chicken Pot Pie
Ingredients
Biscuit Topping
- 1 3/4 cups gluten-free measure-for-measure flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 cup milk of choice (unsweetened)
- 1 large egg (whisked)
- 3 tablespoons butter (melted)
Filling
- 1/4 cup butter (for sautéing)
- 1 medium yellow onion (diced)
- 1/4 cup gluten-free measure-for-measure flour for the filling
- 3/4 teaspoon kosher salt for the filling
- 3/4 teaspoon ground pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground mustard
- 1/8 teaspoon dried thyme
- 3 cups chicken stock
- 1/2 cup heavy cream
- 3 cups diced peeled russet potatoes (about 1-2 potatoes diced into smaller than 1” cubes)
- 2 carrots (chopped)
- 3 cups frozen mixed vegetables
- 3 cups shredded chicken (the meat of 1 rotisserie chicken)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine 1 3/4 cups of gluten-free flour, 4 teaspoons of baking powder, 1/2 teaspoon kosher salt, and 1 tablespoon of granulated sugar. Mix well.
- Slowly pour in 1 cup of milk and whisk until smooth.
- Add 3 tablespoons of melted butter and the whisked egg, and mix until well combined.
- Prepare a baking sheet lined with parchment paper. Scoop the dough and form into biscuit rounds, about one inch thick.
- Bake the biscuits for 12 to 15 minutes, or until golden brown.
Cooking the Filling
- In a large pot, melt 1/4 cup of butter over medium heat.
- Add the diced onion and sauté until translucent.
- Sprinkle in the mixture of 1/4 cup gluten-free flour, 3/4 teaspoon kosher salt, 3/4 teaspoon ground pepper, 1 teaspoon smoked paprika, 1/4 teaspoon ground mustard, and 1/8 teaspoon dried thyme. Stir for about 2 minutes.
- Gradually pour in 3 cups of chicken stock and 1/2 cup of heavy cream, stirring constantly. Bring to a gentle boil.
- Once thickened, add diced potatoes, chopped carrots, mixed frozen vegetables, and shredded chicken. Cook for 10 to 15 minutes.
Assembly and Baking
- Pour the filling into a baking dish and place the baked biscuit rounds on top.
- Lower the oven temperature to 375°F (190°C) and bake for an additional 20 to 25 minutes, until the biscuits are browned and the filling is bubbling.
- Let cool slightly before serving.
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