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!!
- Why this gluten free pot pie recipe is great:
- What you need to make this recipe:
- Recipe step-by-step directions:
- To make a drop biscuit topping:
- To make a pie crust for the filling:
- Expert Tips and Recipe FAQ:
- What are good gluten free biscuit mixes?
- Vegetable ideas:
- More Gluten Free Chicken Recipes:
- 📖 Recipe
- Fearless Dining
- 💬 Comments
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.
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!
Why this gluten free pot pie recipe is great:
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!
If you love comfort food, you will also want to try my delicious Gluten Free Chicken and Dumplings recipe!
What you need to make this recipe:
- 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.
Recipe step-by-step directions:
First, let's make the creamy chicken and vegetable filling!
Step 1: Grab a frying pan and heat a little oil over medium heat. Sauté the shiitake, leeks, and carrots in the frying pan. Stir vegetables in the pan as they cook.
Step 2: Sauté the vegetables separately before adding them to the chicken. (Again, feel free to use any vegetables on hand!)
Step 3: Boil the chicken breasts in a pot with the chicken broth for 15 minutes until cooked through. Remove the chicken breasts 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 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.
To make a pie crust for the filling:
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.
Expert Tips and Recipe FAQ:
You can definitely 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.
If you follow a paleo diet, you can easily make this dish paleo by using the above-mentioned canned coconut milk and olive oil. You will also want to use the paleo biscuit recipe.
You can definitely make this chicken pot pie recipe with a pie crust instead of drop biscuits. Use my gluten free flaky pie crust recipe.
This chicken pot pie will keep fresh fir up to 4 days in an air-tight container or up to 4 months in the freezer.
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!
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
More Gluten Free Chicken Recipes:
- A nice casserole dish.
- A dishwasher-safe cutting board. (This is much safer after using your cutting board to cut meat.)
Gluten Free Curried Chicken Pot Pie
*As an Amazon Associate, I earn a small commission from qualifying purchases.
- 2 organic chicken breasts
- 2 cups low sodium chicken broth
- 1 cup water
- ¼ cup gluten free flour blend * see note
- 2 tablespoons butter
- 1 large leek or onion
- 2 large carrots chopped
- ½ cup corn
- ½ cup heavy cream
- 1 clove garlic minced
- 1 tablespoon olive oil
- 8-10 shiitake mushrooms sliced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 package gluten free biscuit mix prepared per package instructions
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- Preheat the oven to 350º F.
- In a frying pan, heat olive oil on medium heat.
- Add garlic clove and vegetables.
- Saute until cooked, but still firm.
- In a large pot, add water and chicken broth.
- Add raw 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 the vegetables, spices, cream, and flour.
- 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.
- 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 up to 4 days in an air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
Simplifying the art of baking and cooking gluten-free recipes.
(*This post was updated with more information and more recipe preparation details from an older 3/2016 post.)