Chicken Pot Pie with Gluten-Free Biscuit Topping

My mom’s chicken pot pies were one of my favorite dinners pre-gluten-free-life. In college, she would send me back to school with personal size pot pies to keep in my freezer. They quickly became one of Mike’s favorites too! It is probably the only recipe she hasn’t converted to be gluten-free, so it has been a long time since I’ve been able to enjoy this meal….until now!

I did a little research on chicken pot pie recipes to better understand how to make one from scratch. My main goal was to make sure it turned out as delicious as my mom’s. From my research I learned a Bechamel sauce would be a key player in the perfect consistency. It’s a white sauce made from butter, flour and milk or cream and is common is meals that have a thick, creamy consistency. I am so proud of how this recipe turned out. Mike and I didn’t just like this dinner; we loved it! I felt like I could have sat at the table all night, but I wanted to save some leftovers for lunch 🙂 I was also able to use just one pot for this whole meal — my beloved Le Creuset Dutch oven.

You can put this dinner together in about an hour if you use a rotisserie chicken or have already roasted a chicken yourself. Lucky for me, I made my first roast chicken a few days before attempting this pot pie.

Chicken Pot Pie with Gluten-Free Biscuit Topping

  • Servings: 4
  • Print



  • 1 Small Onion
  • 2 TBSP Unsalted Butter
  • 1/8 TSP Black Pepper
  • 1/2 TSP Kosher Salt
  • 1/2 TSP Dried Thyme
  • 1/2 TSP Dried Parsley
  • 8oz. Organic Heavy Cream
  • 2 TBSP Gluten-Free Flour (I like Bob’s Redmill 1-to-1 GF Flour)
  • 8oz. Unsalted Chicken Stock
  • 2 C Cooked Chicken
  • 3.6 C Frozen Mixed Veggies

Topping (Recipe is Bisquick’s)

  • 2 TBSP Unsalted Butter, Melted
  • 3/4 C Gluten-Free Bisquick
  • 1/2 C Almond Milk
  • 1 Egg


  • Pre-heat oven to 350 degrees
  • Melt butter in Dutch oven then add chopped onions and cook until softened.
  • Whisk in flour then heavy cream. Continue to whisk constantly until mixture thickens then add black pepper, salt and thyme.
  • -Add chicken stock and bring to a boil then turn heat to low. -Add veggies and cook until softened, about 10 minutes. -Add chicken and Mix well then turn off heat. -Prepare biscuit topping following the Bisquick recipe. Place spoon fulls of the batter around the Dutch oven.
  • Cook in the oven for 30 minutes or until topping is golden.
  • Add an additional sprinkle of thyme and/or parsley if desired.

  • Rotisserie chicken is a HUGE time saver!
  • Frozen or fresh mixed veggies will work. If you use fresh veggies, just remember to dice them small and extend the stove top cooking time, so the veggies have time to soften.

xo Miss Alyss

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