If you love chicken pot pie, this gluten free chicken pot pie is a delicious and satisfying meal. Don’t let the fact that there is curry in this comforting dish fool you. This is a completely kid-friendly, non-spicy pot pie recipe, just ask my picky one!!
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This week is all about comfort food. Those foods make you feel good. This homemade gluten free chicken pot pie is taken to a whole new level when topped with my popular flaky Gluten Free Biscuits recipe!
One dish I wanted to create was an easy gluten free pot pie recipe. With gluten-free baking, getting a flaky crust to top your pie can be hard. Although this recipe is pictured with drop biscuits, I will also include the directions to make this as a pie.
This curry gluten free chicken pie is not spicy. My kids don’t go for spicy, so it was important for this dish to have flavor but to keep it mild enough that they would like it as well. This gluten-free chicken pot pie recipe is so easy to make for your family. The sauce is creamy, and you can even vary the vegetables you use in this easy gluten free dinner to use what you already have in your refrigerator. I hate food waste!
Foods that bring your whole family together, like this delicious Gluten Free Fried Chicken or this Slow Cooker Pot Roast. Our family is busy during the school week. Grab some extra chicken when you are at the grocery store because I have a ton of delicious family (and kid) friendly gluten free chicken recipes for you to try!
Tried the recipe and it was very delicious! Thank you, Sandi! I did not have heavy cream shallots, or mushrooms, so I used red onion, broccoli, carrots, corn, and potatoes; for the cream I mixed/warmed up milk and butter. I also added a hint of nutmeg to heighten the flavor. Family ate it up beautifully and there is more for tonight.
sharon, blog comment
Allergen Information:
This homemade pot pie recipe is gluten-free, soy-free, nut-free, and egg-free. You can make this recipe dairy-free by substituting canned coconut milk for the heavy cream and olive oil for the butter. Canned coconut milk goes very well with curry powder, making the pot pie sauce thick and creamy.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Chicken breasts – I used chicken breasts. You can make this recipe with other cuts of chicken; it just may not shred as well.
- Heavy cream – this recipe works best with heavy cream. I do not recommend half and half.
- Onion – you can use either yellow onions or leeks in this recipe.
- Mushrooms – I used shiitake, but plain white mushrooms or cremini also taste delicious in this recipe.
- Chicken broth – Use low sodium if you can.
- Biscuit mix – You can use any gluten free biscuit mix or try this easy Paleo Biscuit recipe.
If you love comfort food, you should also try my delicious Gluten Free Chicken and Dumplings recipe!
More vegetables you can add to the recipe:
The sky is the limit on what vegetables will work in this gluten free chicken pot pie recipe. Open your refrigerator…what needs to be used?
- Sweet potatoes
- Zucchini or winter squash
- Cauliflower
- Broccoli
- Parsnip
What are good gluten free biscuit mixes?
- Bob’s Red Mill Biscuit Mix is one of my favorites, and it is easy to find in most stores.
- Red Lobster Gluten Free Biscuit Mix – this gets rave reviews in my FB Gluten Free Living and Recipe Share group!
- Gluten Free Bisquick – don’t let the package deceive you. The pancake picture on the box momentarily threw me off, but this makes great biscuits!
Step-By-Step Photos and Directions:
First, let’s make the creamy chicken and vegetable filling!
Step 1: Heat a frying pan over medium heat and add a little oil. Sauté the shiitake, leeks, and carrots, stirring them as they cook.
Step 2: Sauté the vegetables separately before adding them to the chicken. (Again, feel free to use any vegetables on hand!)
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Step 3: Boil the chicken breasts in the chicken broth for 15 minutes until cooked through. Remove them from the pot and place them on a cutting board.
Use two forks or a meat shredder to shred the chicken. Add the shredded chicken back to the broth.
Step 4: Add cream, butter, vegetables, and gluten free flour blend to the pot of chicken and broth and simmer on low. Stir and add the curry powder and turmeric for flavor. Simmer for 10 minutes.
Step 5: Place the chicken mixture in a casserole dish.
To make a drop biscuit topping:
Use a gluten free biscuit mix, my popular Gluten-Free Biscuits recipe, or my grain-free Paleo Biscuit Recipe to make the biscuits, and then use a big cookie scooper to drop the dough onto the chicken mixture. Bake at 350º F for 30 minutes until the biscuits are done baking.
Pie crust instructions:
You can also make this recipe in a pie crust!! The chicken filling is so good, you can also use it in a pie crust!!
Step 1: Mix my homemade gluten free pie crust ingredients to make dough for the gluten free pot pie crust. There is a great video that will walk you through every step.
You will need a top and bottom crust to make this gluten free chicken pie, so make sure to double the recipe!
Step 2: Roll out the dough and put it into the pie tin. Press the dough in so it is shaped to the pan.
Step 3: Add the chicken mixture and spread so it is even.
Step 4: Roll out the top crust and place it over the top.
Step 5: Pinch the top and bottom crust together. Poke a few holes in the top crust with a fork to allow steam to vent.
Step 6: Bake at 350º F for 30-40 minutes, depending on how deep your pie dish is. The top of the crust will be flaky and golden when the pie is done baking. You may see some of the chicken sauce come up through the vent holes. This is normal.
You may also love this Gluten Free Slow Cooker Chicken Pot Pie recipe.
Frequently Asked Questions:
If you prefer a more traditional gluten free chicken pot pie, you can easily omit the curry powder.
You can prepare the filling and either put it into the casserole dish to bake later or freeze it.
This chicken pot pie will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
More Gluten Free Poultry Recipes:
- Slow Cooker Cornish Game Hens
- Gluten-Free Ground Turkey Meatballs
- Easy Gluten-Free Chicken Nuggets
- Restaurant Quality Gluten-Free Fried Chicken
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Curried Chicken Pot Pie
Equipment
Ingredients
- 2 organic chicken breasts
- 2 cups low sodium chicken broth
- 1 cup water
- ¼ cup gluten free flour blend * see note
- 2 tablespoons unsalted butter
- 1 large leek or onion
- ½ cup chopped carrots
- ½ cup corn
- ½ cup heavy cream
- 1 clove minced garlic
- 1 tablespoon olive oil
- 8-10 sliced shiitake mushrooms
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 package gluten free biscuit mix prepared per package instructions
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
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Instructions
- Preheat the oven to 350º F.
- In a frying pan, heat 1 tablespoon olive oil on medium heat.
- Add 1 clove minced garlic and 1 large leek or onion, 1/2 cup chopped carrots, 1/2 cup corn, and 8-10 sliced shiitake mushrooms.
- Saute until cooked, but still firm.
- In a large pot, add 1 cup water and 2 cups low sodium chicken broth.
- Add raw 2 organic chicken breasts.
- Bring to a boil and cook until chicken is done.
- Remove the chicken to a cutting board and with two forks, shred the chicken.
- Add the chicken back in with the broth.
- Add 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1 teaspoon curry powder, 1 teaspoon turmeric powder, 1/2 cup heavy cream, 2 tablespoons unsalted butter, and 1/4 cup gluten free flour blend.
- Mix well and simmer over low heat for 10 minutes until sauce is thick.
- Pour chicken mixture into a greased baking dish.
- Add drop biscuit dough on top.
- Bake for 30 minutes until biscuits are done.
- Serve hot, garnish with cilantro.
Notes
- I made this recipe with gluten free drop biscuits. You can make the gluten free biscuits from scratch with my paleo biscuits recipe or use a gluten free biscuit mix.
- Use any vegetables you have on hand.
- This chicken pot pie will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(*This post was updated with more information and recipe preparation details from an older 3/2016 post.)
I would love to make chicken pot pie, but hate curry. Would it be best to just leave it out, or is there something I could use in place of it?
You can easily omit the curry powder! The creamy sauce flavor is still great!
Can you make ahead? How would you do it? make filling and then bake with biscuit day of? We loved it by the way!
Hi Danielle, you can definitely make the filling for this pot pie ahead of time, but the biscuit batter bakes in so best to mix that up when you get ready to bake it. Thanks for stopping by 🙂
Tried the recipe and it was very delicious! Thank you, Sandi! I did not have heavy cream shallots, or mushrooms, so I used red onion, broccoli, carrots, corn, and potatoes; for the cream I mixed/warmed up milk and butter. I also added a hint of nutmeg to heighten the flavor. Instead of the GF biscuit mix (didn’t have everything needed for that), I mixed in uncooked rice, covered the dish with foil and put into the oven for 30 min. Family ate it up beautifully and there is more for tonight.
Wow, sounds like a delicious casserole option you created Sharon. I need to come visit so you can make it for me 🙂