Dinner In the Kitchen Special Diets

Gluten Free Chicken Pot Pie

It has been almost 2 years since I began eating gluten free. I’ve learned a lot during those 2 years, but I’m still learning more about eating GF and coming up with (or finding) GF alternatives for some of my family’s favorite meals, desserts, and snacks. A few days ago, I started craving chicken pot pie. It’s been 2 years since I’ve been able to eat it, and I desperately wanted some!

HHM Gluten Free Chicken Pot Pie

As I searched on the internet for a good GF chicken pot pie recipe, I realized that I was either missing ingredients for a particular recipe or that some of the ingredients in a certain recipe just didn’t look good to me. So I decided to make up my own recipe and see how it went. I combined some recipes, made a few changes, and tried out my creation. I’m happy to say that it turned out well, and my family and I all enjoyed it! I hope you and your family do too!

(One thing I should mention, though, is that I opted against making a crust for my pie. I decided to use drop biscuits on top of the pie and leave off the crust. That saved some fat and calories, and the “biscuits” on top turned out to be plenty.)

  1. Boil a whole chicken, cool, and remove chicken from bones. Cut into bite-sized pieces. (You may use leftover chicken, canned chicken, or even a store-bought rotisserie chicken instead of boiling your own.) Reserve 1 3/4 cups of broth (or use canned broth).
  2. Heat oven to 400 F.
  3. Steam a 10-oz. bag of frozen mixed vegetables. (I used the kind that can be steamed right in the bag.) Set aside.
  4. While veggies are steaming, melt 1/3 cup butter in a large saucepan. Add 1/3 cup onions and saute until tender. Stir in 1/3 cup Pamela’s Baking Mix, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Once blended, stir in 1 3/4 cups reserved broth (or canned) and 2/3 cup milk. Cook and stir until mixture bubbles and thickens.
  5. Add chicken and veggies to saucepan and stir. Remove from heat. Pour mixture into greased casserole dish.
  6. To prepare drop biscuits for top of casserole: Combine 2 cups Pamela’s Baking Mix, 2 teaspoons baking powder (I use Rumford Aluminum Free), and 1 teaspoon of salt in a bowl. Whisk together. Cut in 1 stick of cold butter (You can use a pastry blender, fork, or your hands!) until incorporated well. Mixture will be crumbly and coarse. In a separate bowl, mix 2 beaten eggs and 3/4 cup of buttermilk. (You may need a bit more or less buttermilk depending on the humidity where you live and what kind of flour you use.) To complete the biscuit topping, stir wet ingredients into dry ingredients until a soft dough forms.
  7. Drop small spoonfuls of dough on top of chicken mixture in casserole dish until top is covered.
  8. Bake at 400 F for 15-20 minutes or until filling is bubbling and topping is lightly browned.
Gluten Free Chicken Pot Pie
Author: 
 
Ingredients
  • FOR FILLING:
  • 2½ cups chicken cut into bite-sized pieces
  • 1¾ cups chicken broth
  • 10 oz. bag frozen mixed vegetables, steamed
  • ⅓ cup butter
  • ⅓ cup onions
  • ⅓ cup Pamela's Baking Mix
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅔ cup milk
  • FOR TOPPING:
  • 2 cups Pamela's Baking Mix
  • 2 teaspoons baking powder (Rumford Aluminum Free)
  • 1 teaspoon salt
  • 1 stick cold butter
  • 2 eggs
  • ¾ cup buttermilk
Instructions
  1. Boil a whole chicken, cool, and remove chicken from bones. Cut into bite-sized pieces. (You may use leftover chicken, canned chicken, or even a store-bought rotisserie chicken instead of boiling your own.) Reserve 1¾ cups of broth (or use canned broth).
  2. Heat oven to 400 F.
  3. Steam a 10-oz. bag of frozen mixed vegetables. (I used the kind that can be steamed right in the bag.) Set aside.
  4. While veggies are steaming, melt ⅓ cup butter in a large saucepan. Add ⅓ cup onions and saute until tender. Stir in ⅓ cup Pamela's Baking Mix, ½ teaspoon salt, and ¼ teaspoon pepper. Once blended, stir in 1¾ cups reserved broth (or canned) and ⅔ cup milk. Cook and stir until mixture bubbles and thickens.
  5. Add chicken and veggies to saucepan and stir. Remove from heat. Pour mixture into greased casserole dish.
  6. To prepare drop biscuits for top of casserole: Combine 2 cups Pamela's Baking Mix, 2 teaspoons baking powder (I use Rumford Aluminum Free), and 1 teaspoon of salt in a bowl. Whisk together. Cut in 1 stick of cold butter (You can use a pastry blender, fork, or your hands!) until incorporated well. Mixture will be crumbly and coarse. In a separate bowl, mix 2 beaten eggs and ¾ cup of buttermilk. (You may need a bit more or less buttermilk depending on the humidity where you live and what kind of flour you use.) To complete the biscuit topping, stir wet ingredients into dry ingredients until a soft dough forms.
  7. Drop small spoonfuls of dough on top of chicken mixture in casserole dish until top is covered.
  8. Bake at 400 F for 15-20 minutes or until filling is bubbling and topping is lightly browned.
 

About the author

Wendy

Wendy is one of the owners of Hip Homeschool Moms. She lives in the South with her husband, Scott, and 3 children. She is a Christian, homeschooling, work-from-home mom. She is involved in her local church and her work for Hip Homeschool Moms, and she teaches Training for Warriors classes at her local gym. She and Scott were high school sweethearts and have been married for 26 years. Her oldest child, Hannah, is now age 22. She has autism, and Wendy began homeschooling her at age 2. Her son, Noah, is now age 21 and is the second homeschool graduate in the family. Her youngest child, Mary Grace, age 15, is the remaining homeschool student. Wendy loves reading, eating gluten free, and working out.

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