Gluten-Free Chicken Pot Pie

Gluten Free Chicken Pot Pie
Photo: Karla Conrad
Prep Time:
45 mins
Bake Time:
40 mins
Stand Time:
10 mins
Total Time:
45 mins


  • 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

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.


Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

Nutrition Facts (per serving)

703 Calories
36g Fat
71g Carbs
24g Protein
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.

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