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a wooden spoon lifting some of the chicken pot pie out of the casserole dish

Gluten Free Curried Chicken Pot Pie

Sandi Gaertner
This is an easy gluten free curried chicken pot pie recipe. You can either make it with gluten free drop biscuits or as a pot pie.
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Meal Recipes
Cuisine American
Servings 6 people
Calories 293 kcal

Ingredients
  

  • 2 organic chicken breasts
  • 2 cups low sodium organic chicken broth
  • 1 cup water
  • ¼ cup gluten free flour blend * see note
  • 2 tablespoons organic butter
  • 1 large organic leek or onion
  • 2 large organic carrots chopped
  • ½ cup organic corn
  • ½ cup organic heavy cream
  • 1 clove organic garlic minced
  • 1 tablespoon organic olive oil
  • 8-10 organic 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

Instructions
 

  • 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.

Notes

  1. 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.
  2. Use any vegetables you have on-hand.
  3. This chicken pot pie will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
The directions above are to make drop biscuit style chicken pot pie. To make it with a pie crust, here is my gluten free pie crust recipe.
Step 1: Mix up my homemade gluten free pie crust ingredients to make the dough. There is a great video that will walk you through every step. You will need a top and bottom crust 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 it 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.

Nutrition

Serving: 1gCalories: 293kcalCarbohydrates: 16gProtein: 20gFat: 17gSaturated Fat: 8gCholesterol: 85mgSodium: 603mgPotassium: 556mgFiber: 2gSugar: 3gVitamin A: 4109IUVitamin C: 5mgCalcium: 41mgIron: 2mg
Keyword gluten free chicken pot pie
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