Gluten-Free Chicken Pot Pie (with Easy Biscuit Topping!)
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Meaningful Eats · by Erin Collins★ 5.0 (34)

Gluten-Free Chicken Pot Pie (with Easy Biscuit Topping!)

NUTRITION · PER SERVING65M COOK
CAL 24%·PRO 44%
CARBS 58G48% OF CAL
7G FIBER7G SUGAR44G OTHER
FAT 18G34% OF CAL
7G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A comforting chicken pot pie with a creamy filling of rotisserie chicken, potatoes, and mixed vegetables topped with an easy gluten-free biscuit crust. Baked until golden and served as a hearty dinner that feeds a crowd.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 3/4 cups (262g) gluten-free measure-for-measure flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 cup (240ml) milk of choice (unsweetened)
  • 1 large egg (whisked)
  • 3 tablespoons butter (melted)
  • 1 large egg
  • 1 tablespoon water
  • ¼ cup butter
  • 1 medium yellow onion (diced)
  • ¼ cup gluten-free measure-for-measure flour
  • ¾ teaspoon kosher salt
  • ¾ teaspoon ground pepper
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground mustard
  • ⅛ teaspoon dried thyme
  • 3 cups chicken stock
  • ½ cup heavy cream
  • 3 cups diced peeled russet potatoes (about 1-2 potatoes diced into smaller than 1” cubes)
  • 2 carrots (chopped)
  • 3 cups frozen mixed vegetables
  • 3 cups shredded chicken (the meat of 1 rotisserie chicken)
PREP
40M
SODIUM
698MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.