Gluten-Free Chicken Pot Pie
A comforting and delicious Gluten-Free Chicken Pot Pie featuring a hearty filling and fluffy biscuit topping, perfect for any occasion.
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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Notes
For variations, consider substituting chicken with mushrooms or beans for a vegetarian option, and experiment with different vegetables or adding cheese for additional flavor.