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Gluten-Free Chicken Pot Pie (Dairy-Free)

This gluten-free chicken pot pie recipe takes a normally time-consuming cooking project and makes it easy, quick and healthy. Simply mix cooked chicken and frozen vegetables with a dairy-free roux and top it with homemade GF biscuits. The pie bakes up in 15 minutes and takes under an hour start to finish. Read on for additional notes.
For the frozen vegetables: all kinds will work if you want to substitute a mix for the peas or pearl onions. You can use chopped green beans or even mushrooms.
For the bechamel: There are many types of gluten-free flour that can work here if you don’t have AP gluten-free flour. If you want to make this without flour at all (plus take a short cut!), you can use this GF cream of chicken soup as the base and skip steps 4 and 5. Simply combine the premade soup with the peas, carrots, onions, and herbs, top with the biscuits, then bake!
For the chicken: use a rotisserie chicken or bake 3 chicken breasts on a baking sheet at 375 degrees until tender, about 20 minutes. You can also use leftover turkey after the holidays!
For the topping: if you can find gluten-free puff pastry, skip the biscuit topping!
Course Main Course
Cuisine American
Diet Gluten Free, Low Lactose
Keyword casserole, chicken
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Phoebe Lapine

Ingredients

For the topping:

For the filling:

  • 4 tablespoons unsalted butter ghee or dairy-free alternative
  • 2 medium carrots finely diced (about 1/2 cup)
  • 2 large shallots thinly sliced
  • 2 garlic cloves roughly chopped
  • 1/4 cup all-purpose gluten-free flour or white rice flour
  • One 14-ounce can full fat coconut milk
  • 1 cup chicken stock
  • 1 teaspoon sea salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh chopped thyme or rosemary leaves or ½ teaspoon dried
  • 1 1/2 cups frozen peas see note
  • 1 cup frozen pearl onions optional
  • 3 cups shredded chicken or turkey see note
  • 1/4 cup chopped fresh parsley

Instructions

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Make the biscuit dough: In a medium mixing bowl, whisk together the gluten-free flour, baking powder, and salt until combined. In a separate medium mixing bowl or liquid 4-cup measure, whisk together the milk, egg, melted butter and honey. Add the wet ingredients to the dry ingredients and mix until just combined. Using an ice cream scoop for portioning, scoop the dough onto the prepared sheet pan (you’ll have 8 to 10 balls). Use your fingers to pat down the tops so they aren’t domed and smooth the sides.
  • Bake the biscuits until they are set but not browned, about 10 minutes. Set aside.
  • Meanwhile, make the filling: In a large ovenproof skillet, shallow Dutch oven or casserole dish, melt the butter over medium heat. Add the shallots, carrots and garlic. Sauté over medium heat until soft, about 5 minutes. Push the veggies to the sides of the pan.
  • Sprinkle in the flour and whisk until a paste forms. Pour in the coconut milk and whisk until combined. Continue to simmer over medium-low heat, stirring occasionally, until the coconut milk vegetable mixture is thick enough to coat the back of a spoon, about 5 minutes. Add the stock, salt and thyme or rosemary; cook for another few minutes until smooth and thick.
  • Off the heat, add the mustard, peas, pearl onions (if using), shredded chicken, and parsley. Taste for seasoning and add more salt as needed. Smooth into an even layer and top with the cooked biscuits. Feel free to brush the biscuits with olive oil or butter for more of a browned, glazed look. Transfer the pan to the oven and bake for 15 minutes, or until the biscuits are lightly golden brown and flakey, and the pot pie is bubbling.

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