Recipes and Cooking Gluten-Free Chicken Pot Pie By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 15, 2021 Print Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 45 mins Bake Time: 40 mins Stand Time: 10 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients ½ cup butter 3 ⅓ cup Gluten-Free Flour Mix (recipe below) 1 14.5 ounce can gluten-free reduced-sodium chicken broth 2 ¾ cup milk 3 cup chopped cooked chicken 1 16 ounce package frozen mixed vegetables 1 ½ cup frozen small whole onions 1 ½ teaspoon salt 1 teaspoon gluten-free poultry seasoning ⅛ teaspoon ground black pepper 1 tablespoon sugar 1 tablespoon gluten-free baking powder ¾ teaspoon cream of tartar ¾ cup butter 1 tablespoon milk 1 ounce Parmesan cheese, grated (1/4 cup) Gluten Free Flour Mix 3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum Directions Preheat oven to 400°F. In a large saucepan heat the 1/2 cup butter over medium heat until melted. Stir in 1/3 cup of the Gluten-Free Flour Mix; cook and stir for 1 minute. Gradually stir in broth and 1 1/2 cups of the milk. Cook and stir until thickened and bubbly. Stir in chicken, frozen vegetables, frozen onions, 1/2 teaspoon of the salt, the poultry seasoning, and pepper. Cook until heated through, stirring frequently. Keep warm. For biscuits, in a large bowl stir together the remaining 3 cups flour mix, the remaining 1 teaspoon salt, the sugar, baking powder, and cream of tartar. Using a pastry blender, cut in the 3/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the remaining 1 1/4 cups milk all at once. Using a fork, stir just until mixture is moistened. Turn out onto a work surface and pat into a 3/4-inch-thick rectangle. Cut into 12 squares. Transfer hot chicken mixture to a 3-quart oval or rectangular baking dish. Arrange biscuits on top of chicken mixture. Brush tops of biscuits with the 1 tablespoon milk; sprinkle with cheese. Place baking dish on middle oven rack. Place a large baking sheet on bottom rack to catch any drips. Bake about 40 minutes or until edges of chicken mixture are bubbly and biscuits are lightly browned. Let stand for 10 minutes before serving. Gluten Free Flour Mix In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months. Tip Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes. Print Nutrition Facts (per serving) 703 Calories 36g Fat 71g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 703 % Daily Value * Total Fat 36g 46% Saturated Fat 21g 105% Cholesterol 132mg 44% Sodium 1163mg 51% Total Carbohydrate 71g 26% Total Sugars 7g Protein 24g Vitamin C 6.3mg 31% Calcium 273mg 21% Iron 2.1mg 12% Potassium 530mg 11% Fatty acids, total trans 1g Folate, total 31.1mcg Vitamin B-12 0.8mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.