Chicken Pot Pie with biscuit topping

I was diagnosed with Celiac disease in 2003 and my food world was turned upside-down over night. I quickly realized I might never have another chicken pot pie. Imagine someone snatching away one of your favorite foods and telling you that you will never have it again. Talk about a downer. Then came the gluten-free fad. Suddenly, gluten-free was trendy and hip. And with that popularity came the cookbooks. We discovered ways to make previously off-the-diet dishes gluten-free. For chicken pot pie, we had to blend our own flours and make our own soup mix, but it was worth it.

When it got too difficult to find some of the specialty gluten-free flours we needed to make our own flour mix, we switched to Bob’s Red Mill 1-1 Baking Flour. Suddenly, some recipes worked and others didn’t. The topping for a pot pie was one casualty of that switch. 

The secret’s in the mix(es)

Pancakes were another casualty of my Celiac disease diagnosis. They became a treat for those times when we went out for breakfast—until I realized not all cooks would be willing to fully clean the grill for one customer. After reading about Betty Crocker Gluten-free Pancake and Baking Mix, I wondered if the mix we found on the Hallmark Channel was just as versatile. Turns out, it is.

The soup mix is the other ‘secret ingredient’ in this recipe. It can be used for so many different things. Just like the pancake mix, we make it up ahead of time keep it ready to go.

All-in-all, I’m a happy camper (again). I can have my chicken pot pie and can eat it, too. If you love a chicken or vegetable pot pie (and want it to be gluten-free), this baby’s a winner. I hope you enjoy it—and don’t hate me if you find out you’ve got a new favorite comfort food.

Check out more gluten-free recipes on my Recipes page.

Gluten-free Chicken Pot Pie

This gluten-free Chicken Pot Pie is comfort food at its best. With tender chicken, lots of veggies, and a creamy sauce, this one's sure to wow your family. Just want a veggie pot pie? No problem, skip the chicken and enjoy!

Gluten-free Quick Soup Mix

• 1 cup nonfat instant dry milk
• 1 cup rice flour
• 2 tbsp dried minced onion
• 1/2 tsp pepper
• 1/2 tsp salt
• 3 tbsp gluten-free vegetable bouillon (see notes)

POT PIE FILLING:

• 3-4 small potatoes (peeled and cubed)
• 2 cups frozen mixed vegetables
• 1 Tbs butter or margarine
• 4 oz can mushrooms (drained)
• 1 cup celery, sliced or diced
• 1 medium onion (chopped)
• 1/2 lb roasted chicken (cubed)
• Italian seasoning to taste
• Salt and pepper to taste

SAUCE:

• 1 Tbs butter or margarine
• 5 Tbs Quick Soup Mix
• 2 cups low-fat milk
• 1 tsp Worcestershire

TOPPING:

• 3/4 cup Pancakes-in-a-Jar Mix
• 1 egg
• 1/2 cup Buttermilk
• 1/2 cup grated sharp Cheddar cheese

PIE FILLING:

1. In a 2 1/2-quart microwave-safe casserole, place cubed potatoes and a teaspoon of water and microwave on High for 4 minutes. Stir the potatoes and cook another 2 minutes. Add the vegetables and microwave on High for an additional 2 minutes. Remove and let stand until ready to mix into pie.

2. In a large frying pan, melt the butter and saute the mushrooms, celery, and onion until the onion is translucent. Sprinkle on the seasonings. Combine these with the microwaved vegetables.

QUICK SOUP MIX SAUCE:

1. Melt 1 tablespoon margarine in saucepan. Thin 5 tablespoons Creamed Soup Base with 2 cups milk and cook until thickened. Add the Worcestershire sauce.

2. Cook until it thickens slightly. (It will thicken more in baking.) Pour sauce over the vegetables.

TOPPING:

1. Whisk together buttermilk and egg.
2. Put pancake mix in a small bowl and fold in the buttermilk mixture. Drizzle in melted butter.
3. Drop onto the top of the vegetables and sauce. Top with shredded cheddar cheese and bake at 400 degrees for 20 to 25 minutes or until the topping is browned.

Here’s a checklist to make sure you get all the prep work out of the way first. Once this is done, everything should go smoothly.

1. Make the Gluten-free Quick Soup Mix at least a day ahead of time. We make a batch and store it in the refrigerator for use as needed. Original recipe from the Gluten-free Gourmet Cooks Fast and Healthy.
2. Make the Pancakes-in-a-Jar mix at least a day ahead of time. We make a batch and store it in the pantry for use as needed.
3. Cube the chicken and set aside.
4. Slice the celery and dice the onion and set aside.
5. Cube the potatoes and set aside
6. Shred the cheddar cheese and set aside.

Not all vegetable bouillons are gluten-free. We’ve found one from Edward & Sons that is both vegan and gluten-free. 

Main Course

American

Casserole, Comfort Food