Gluten Free Chicken Pot Pie

 

It has been almost two years since I began eating gluten free. I’ve learned a lot during those two years, but I’m still learning more about eating GF and coming up with (or finding) GF alternatives for some of my family’s favorite meals, desserts, and snacks. A few days ago, I started craving chicken pot pie. It’s been two years since I’ve been able to eat it, and I desperately wanted some! But was gluten free chicken pot pie even possible to make?

As I searched on the internet for a good gluten free chicken pot pie recipe, I realized that I was either missing ingredients for a particular recipe or that some of the ingredients in a certain recipe just didn’t look good to me. So I decided to make up my own recipe and see how it went.

I combined some recipes, made a few changes, and tried out my creation. I’m happy to say that it turned out well, and my family and I all enjoyed it! I hope you and your family do, too!

(One thing I should mention, though, is that I opted against making a crust for my pie. I decided to use drop biscuits on top of the pie and leave off the crust. That saved some fat and calories, and the “biscuits” on top turned out to be plenty.)

How to Make Gluten Free Chicken Pot Pie

1. Boil a whole chicken, cool, and remove chicken from bones. Cut into bite-sized pieces. (You may use leftover chicken, canned chicken, or even a store-bought rotisserie chicken instead of boiling your own.) Reserve 1 3/4 cups of broth (or use canned broth).
2. Heat oven to 400 F.
3. Steam a 10-oz. bag of frozen mixed vegetables. (I used the kind that can be steamed right in the bag.) Set aside.
4. While veggies are steaming, melt 1/3 cup butter in a large saucepan. Add 1/3 cup onions and saute until tender. Stir in 1/3 cup Pamela’s Baking Mix, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Once blended, stir in 1 3/4 cups reserved broth (or canned) and 2/3 cup milk. Cook and stir until the mixture bubbles and thickens.
5. Add chicken and veggies to saucepan and stir. Remove from heat. Pour the mixture into a greased casserole dish.
6. To prepare drop biscuits for top of the gluten free chicken pot pie: Combine 2 cups Pamela’s Baking Mix, 2 teaspoons baking powder (I use Rumford Aluminum Free), and 1 teaspoon of salt in a bowl. Whisk together. Cut in 1 stick of cold butter (You can use a pastry blender, fork, or your hands!) until incorporated well. The mixture will be crumbly and coarse.
7. In a separate bowl, mix 2 beaten eggs and 3/4 cup of buttermilk. (You may need a bit more or less buttermilk depending on the humidity where you live and what kind of flour you use.) To complete the biscuit topping, stir wet ingredients into dry ingredients until a soft dough forms.
8. Drop small spoonfuls of dough on top of the chicken mixture in a casserole dish until the top is covered.
9. Bake at 400 F for 15-20 minutes or until filling is bubbling and topping is lightly browned.

If you try this gluten free chicken pot pie, leave a comment and let us know how it turned out. If you’re looking for a GF dessert, you might try these gluten free saucepan brownies!

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Gluten Free Chicken Pot Pie

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• Author: Wendy Hilton

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Ingredients

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FOR Gluten Free Chicken Pot Pie Filling:

• 2 1/2 cups chicken cut into bite-sized pieces
• 1 3/4 cups chicken broth
• 10 oz. bag frozen mixed vegetables, steamed
• 1/3 cup butter
• 1/3 cup onions
• 1/3 cup Pamela’s Baking Mix
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup milk

FOR GLuten Free Chicken Pot Pie Topping:

• 2 cups Pamela’s Baking Mix
• 2 teaspoons baking powder (Rumford Aluminum Free)
• 1 teaspoon salt
• 1 stick cold butter
• 2 eggs
• 3/4 cup buttermilk

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Instructions

1. To make gluten free chicken pot pie, you will start by boiling a whole chicken. Cool, and then remove chicken from bones. Cut into bite-sized pieces. (You may use leftover chicken, canned chicken, or even a store-bought rotisserie chicken instead of boiling your own.) Reserve 1 3/4 cups of broth (or use canned broth).
2. Heat oven to 400 F.
3. Steam a 10-oz. bag of frozen mixed vegetables. (I used the kind that can be steamed right in the bag.) Set aside.
4. While veggies are steaming, melt 1/3 cup butter in a large saucepan. Add 1/3 cup onions and saute until tender. Stir in 1/3 cup Pamela’s Baking Mix, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Once blended, stir in 1 3/4 cups reserved broth (or canned) and 2/3 cup milk. Cook and stir until mixture bubbles and thickens.
5. Add chicken and veggies to saucepan and stir. Remove from heat. Pour mixture into greased casserole dish.
6. To prepare drop biscuits for top of casserole: Combine 2 cups Pamela’s Baking Mix, 2 teaspoons baking powder (I use Rumford Aluminum Free), and 1 teaspoon of salt in a bowl. Whisk together. Cut in 1 stick of cold butter (You can use a pastry blender, fork, or your hands!) until incorporated well. Mixture will be crumbly and coarse.
7. In a separate bowl, mix 2 beaten eggs and 3/4 cup of buttermilk. (You may need a bit more or less buttermilk depending on the humidity where you live and what kind of flour you use.) To complete the biscuit topping, stir wet ingredients into dry ingredients until a soft dough forms.
8. Drop small spoonfuls of dough on top of chicken mixture in casserole dish until top is covered.
9. Bake at 400 F for 15-20 minutes or until filling is bubbling and topping is lightly browned.

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