The Best Gluten Free Chicken Pot Pie Recipe (dairy free) (Edit recipe)

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This gluten free chicken pot pie recipe is designed both easy and apprachable. It is made with simple ingredients which makes it a great choice for busy weeknights, meal prep, a rainy day or simply a cozy meal during the winter months that the whole family will enjoy. The gluten-free chicken pot pie recipe requires minimal ingredients and will quickly become a family favorite. Everything cooks in a single pan, significantly reducing cleanup time. This means less mess in the kitchen and more time spent enjoying your delicious meal. These warm and savory flavors are perfect for cold winter days. The combination of creamy filling, tender chicken, and fluffy biscuits (or cauliflower rice for a low-carb option) creates a comforting and satisfying home-cooked feel, perfect for warming you up from the inside out.This gluten free chicken pot pie is gluten free, dairy free and nut free. It is easy to make low fat, low carb and vegan as well (see note below).

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

17

Serves: 4

Ingredients

1 Tbsp Olive Oil
.5 Red Onion, diced
1 cup Carrots, chopped
1 cup Cauliflower, florets
.5 cup Frozen Peas
1 Tbsp Gluten Free Flour
.5 cup Organic Oat Milk, unsweetened, or other plant based milk
14.5 oz Chicken Broth
1 cup Chicken Breast, cooked and shredded
1 cup Gluten-free Macaroni Pasta
.5 tsp Salt and Pepper, to taste
1 cup Gluten Free Flour
.5 tsp Baking Powder
.25 tsp Baking Soda
.25 tsp Salt
.25 cup Vegan Buttery Spread, melted
.5 cup Organic Oat Milk, unsweetened, or other plant based milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook pasta according to box directions. Cook al dente.
Heat olive oil in a large cast iron skillet or oven safe skillet over medium heat. Add diced onion and cook for 3-4 minutes, until softened.
Add carrots, cauliflower, and peas to the pan. Cook for an additional 5-7 minutes, or until slightly softened. Option to season with sea salt and black pepper.
Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for 1 minute.
Slowly whisk in the oat milk and bring to a simmer. Cook and stir for 2-3 minutes, until the sauce thickens.
Pour the chicken noodle soup and cooked chicken into the skillet. Add the cooked pasta. Season with salt and pepper to taste.
Make the Easy Drop Biscuits: Use a store bought gluten free biscuit mix OR in a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together melted butter and milk. Add the wet ingredients to the butter mixture and stir gently until just combined. Do not overmix.
Assemble and Bake the Pot Pie: Drop spoonfuls of the biscuit dough evenly over the filling in the skillet. Option to brush the tops of the biscuits with egg wash or melted butter and herbs.
Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
Let cool slightly before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	829
Fat:	22 g
Carbohydrates:	87 g
Protein:	26 g
Cholesterol:	36 g
Sodium:	791 mg
Fiber:	6 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.