Chicken Pot Pie with Gluten-Free Biscuit Topping

December 4, 2017January 31, 2026 Red Rose & Honey5 Comments

My mom’s chicken pot pies were one of my favorite dinners before my 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 friends favorites too! It is probably the only recipe she hasn’t converted to be gluten-free. As a result, it has been a long time since I’ve enjoyed 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. It is common in meals that have a thick, creamy consistency. I am so proud of how this recipe turned out. I didn’t just like this dinner; I loved it! I felt like I could have sat at the table all night eating. I was also used 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. It also works if you have already roasted a chicken yourself. Lucky for me, I made my first roast chicken a few days before attempting this pot pie.

Tips:

Use rotisserie chicken to save time
Make it a one pot meal by using an oven-safe dutch oven (shop affiliate link: Le Creuset Dutch Oven)

Substitutes:

Swap out the veggies listed in the recipe for mixed frozen veggies
Add diced zucchini. Note: Excess water from large zucchini may change the consistency of the filling, so opt for smaller zucchini if possible.
In a pinch, I have swapped out heavy cream for light cream or whole milk
Swap the Bisquick biscuit topping for a gluten-free puff pastry like Sweet Loren’s

Chicken Pot Pie with Gluten-Free Biscuit Topping

Servings: 4
Time: 1 hour
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Ingredients

Filling

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

Directions

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.
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.

Like this post? Check out these posts for more gluten-free recipes!

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Easy Roast Chicken

November 27, 2017December 31, 2020 Red Rose & HoneyLeave a comment

As the cool weather sets in, I have been itching to make some cozy dinners. Most days of the week I find myself sticking to the same dinner dishes, but I like to try to add a new meal to my repertoire at least once a week. On a normal weekday, I am out of the house for close to 10 hours and often don’t get home before 6:00. A busy work week makes cooking experimentation difficult!

One of my favorite weekend rituals is spending mornings watching The Food Network and The Cooking Channel. I personally find it comforting to have cooking shows on in the background as I drink coffee and attend to other household chores. One of my favorite chefs to watch and learn from is Ina Garten. I have seen her “Roast Chicken” episode a few times and I finally decided to give her recipe a try.

Although I don’t think I could make this as a weeknight meal because of the extended cook time, I think it is a great dinner option for the weekend. Minimal time is needed for preparing the chicken, and following the recipe is fairly easy. My major recommendation is to make sure to generously season the chicken {about 7 lbs} and roast it for about 2 hours to least 165 degrees.

Whenever I prepare raw chicken, I wash and put away any other dishes in the sink or on the counters to spare them from contamination. I also use a separate cutting board strictly for raw chicken. After I put the chicken in the oven, I focus my attention to cleaning the countertops. Although I have heard mixed reviews about using diluted white vinegar for cleaning granite counters, I have not had any problems. I mainly use Method brand cleaning products for cleaning the kitchen, but cleaning while cooking raw chicken is an exception.

I have a Samsung slide-in oven which has a convection roast setting. I pre-heated the oven to 425 degrees. Don’t forget to adjust your racks before your preheat your oven. First, I cut a lemon into quarters, followed by cutting an onion into thick slices and lastly cutting the potatoes into halves. To prepare the chicken I removed the innards {didn’t know they would be in a bag – how nice!}. Next, I rinsed the chicken under cool water and patted it dry. I then seasoned the cavity with salt, black pepper, Herb de Provence, fresh garlic cloves, onion and lemon wedges.

Unfortunately, as soon as I was ready to put the chicken in the oven, I realized I didn’t have kitchen twine. {Was I supposed to register for that for my bridal shower?} Twine is important because it helps the chicken cook evenly and prevents the legs from burning. I opted for dental floss {sorry, mom} and it worked out fine. It’s also important to prevent the wings from burning. I could have tucked the wings under the body of the chicken, but they seemed pretty snug as they were.

I have a roasting pan, but I opted for my wide Calphalon Dutch oven. I placed the potatoes and onions at the bottom of the pan. Looking back, I could have also added carrots and celery. I tied the legs with “twine” I placed the chicken on top of the vegetables {this helps the air circulate around the chicken}. I seasoned the outside of the chicken with salt, pepper, garlic powder, paprika and basted it with melted butter.

I am happy and equally proud to check this recipe off my “to-try” list. I will definitely be making it again. Check back soon to see what yummy meal I made with the leftovers!

xo Miss Alyss

Butternut Squash Turkey Chili

November 20, 2017August 19, 2020 Red Rose & Honey2 Comments

Happy Monday! I haven’t been cooking much in the last week because my dad has been helping us with our recent kitchen mini-renovation. This weekend after finishing up the project, I was happy to get back to spending some time in the kitchen. I had most of the afternoon to cook, and I thought it would be a good day for chili. A few weeks ago, I made butternut squash chili that ended up tasting delicious. Although I’m always open-minded enough to try new recipes, I also enjoy crafting a go-to recipe to perfection. I decided to give the butternut squash chili another attempt and was again satisfied with how the recipe turned out. I was able to be productive around the house while also keeping my eye on the stove, but I’m sure it would work well in a slow cooker as an easy meal during the week. In comparison to a traditional hot and spicy chili, this recipe is much more mild, rich and sweet. I’m beginning to think I may prefer this chili recipe over the traditional kind (at least during the fall)!

Butternut Squash Turkey Chili

Servings: 4-6
Time: 1hr 30mins
Difficulty: easy
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Ingredients

1 lb Lean Turkey Chop Meat
28oz Tomato Sauce (unsalted)
16oz Frozen Butternut Squash (in cubes)
15.5oz Can of Black Beans, rinsed
8oz Frozen Corn Kernels
3 Bell Peppers, chopped
1 Small Onion, chopped
2 Cloves of Garlic, minced
2 TBSP Tomato Paste
1.5 TBSP Chili Powder
1 TBSP Corn Starch (optional)
1 Tsp Cinnamon
1 Tsp Salt
1/2 Tsp Oregano
1/4 Tsp Black

Directions

Brown turkey chop meat in Dutch oven (or a medium/large pot) over medium heat.
If you turkey renders a lot of fat, you should drain it now.
Add chopped onions and garlic cooking for about 10 minutes.
Add bell peppers (I prefer using red, yellow and orange peppers) and cook for 10-15 minutes then add dry seasonings (except corn starch).
Once the veggies are softened and the mixture is well coated in seasonings, add the tomato sauce, tomato paste and corn starch (which helps with thickening). You could also use diced tomatoes instead of sauce.
Bring to a boil then simmer for 30-60 minutes (depending on your stove you may want to switch you pot to a smaller burner to control the heat over a longer period of time).
Bring back to medium/low heat and add the black beans, frozen corn and butternut squash and cook for about 15-20 minutes. I find if you add these three ingredients too early, they will get mushy.
Taste before serving and add additional salt or other seasonings, if needed.

I really love my Le Creuset Dutch Oven. It is definitely an item that I consider to be a bit of a splurge, but it has become a staple in my kitchen. It is very versatile, so I honestly find myself getting a ton of use out of it. In the three months I’ve had it, I have used it to cook chili, sauce, chicken pot pie, soups and stew. It has been really easy to clean, but I do make an extra effort to follow the manufacture cleaning instructions to keep it in tip-top shape.

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