Chicken pot pie with biscuits reminiscent of comfort. The creamy seasoned filling paired with flaky golden brown, buttery biscuits is a match made in heaven. Best of all, this tasty comfort food is easier to make since it’s made with biscuits instead of pie crust.
Why Use Biscuits For Chicken Pot Pie Crust
The simple answer is that I was craving biscuits. However, it’s not the only reason I used biscuits instead of pie crust.
Biscuits are easier to make from scratch than pie crust. Plus, you don’t even have to roll out the biscuits. Simply pat the dough into a rectangle and cut it into biscuits. With pie crust, you have to let it sit in the fridge for 30 minutes before you roll it out. Then, you have to roll out the top and bottom crust.
Furthermore, you can bake the biscuits separately so the bottoms do not become soggy (see the instructions below) or arrange the biscuits on top of the chicken pot pie filling without worrying about the fragile pie crust tearing or having creases from rolling it between 2 sheets of parchment paper. Either way, you will have creamy chicken pot pie topped with buttery, flaky, gluten-free biscuits.
What Type Of Chicken Should You Use For Pot Pie Filling
You need 2 cups of chicken to make this pot pie. The recipe card does include instructions for cooking fresh chicken.
However, you have a variety of options. There are many times I have cut corners to make cooking this chicken pot pie much faster.
If you’ve got leftover roasted, fried, or grilled chicken, use it instead of cooking more chicken. If the chicken has skin and bones, remove it before shredding it and adding it to the chicken pot pie filling. Instead of cooking chicken, you can buy a rotisserie chicken and shred the meat before adding it to the filling.
How Do You Keep Chicken Pot Pie From Being Runny
The filling contains gluten-free flour, which should thicken when adding the chicken broth. However, if the filling is not thick enough, mix 2 teaspoons of cornstarch with 4 teaspoons of water in a small bowl. Stir it into the chicken pot filling and cook for 3-5 minutes until it thickens.
Tips For Making Gluten-Free Chicken Pot Pie With Biscuits
- If you do not have an oven-safe baking dish, make the filling in a large cast-iron skillet and then arrange the biscuits right on top of the filling.
- Use cold ingredients when you make the biscuits. Cold butter is the secret to good biscuits. The butter will melt when you put the biscuits in the oven, creating flaky layers of goodness.
- Make the biscuit dough first, then make the filling. Cut the biscuits, then place them on a parchment-lined baking sheet and freeze them. Freezing the biscuits gives the butter time to firm up. Add the biscuits to the top of the filling right before you put it in the oven.
Chicken Pot Pie Variations
- Make a keto chicken pot pie. You can omit the gluten-free all-purpose flour from the recipe, replace the potatoes, and mix veg with chopped green beans, broccoli, and cauliflower and the milk with heavy cream. You can make your favorite keto or low-carb biscuit recipe and arrange it on top of the filling before baking.
- Make a vegan pot pie. The chicken can be substituted with mushrooms, chickpeas, or lentils. Use vegetable broth instead of chicken broth. You can substitute the animal butter and milk with vegan butter and non-dairy milk.
- Make a turkey pot pie. This pot pie recipe is perfect for the day after Thanksgiving. Use leftover turkey instead of chicken to make this dish.
- Add cheddar cheese to the filling, or sprinkle it on top of the biscuits. It will add a cheesy twist to the dish.
How To Bake The Biscuits Separately
To bake the biscuits and pot pie separately, place the biscuits on a parchment-lined baking sheet. Bake them at 425°F until golden brown. You do not have to bake the filling. However, if you want to bake it, place the filling into a baking dish. Bake it for 10-15 minutes until it is bubbly.
How To Store Chicken Pot Pie With Biscuits
To store chicken pot pie with biscuits, remove the biscuits from the top of the pot pie and place them in an airtight container. Place the chicken pot pie filling into a separate airtight container. Store the biscuits and the filling in the fridge for 3-5 days.
Can I Freeze Chicken Pot Pie With Biscuits
You can freeze chicken pot pie with biscuits. Place the biscuits in an airtight container or ziplock bag. Place the chicken pot pie filling in an airtight container. Freeze it for 3 months. Thaw the biscuits and filling in the refrigerator overnight before reheating.
How To Reheat Chicken Pot Pie With Biscuits
To reheat the biscuits, preheat the oven to 425°F. Place the biscuits on a parchment-lined baking sheet and bake them for 7-10 minutes until warm.
Alternatively, you can also reheat the biscuits in the microwave. Wrap each biscuit with a damp paper towel and heat it in the microwave for 15-30 seconds until warm.
To reheat the filling, place it in a skillet and add 2-4 tablespoons of milk or chicken broth to thin it out if necessary. Heat the filling over medium-low heat, stirring often for 5-10 minutes until it is warm, then serve it with the biscuits.
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Gluten-Free Chicken Pot Pie With Biscuits
Course: Dinner, LunchCuisine: American, Gluten-FreeDifficulty: Easy8-10
servings15
minutes38
minutes387
kcal53
minutesThis cheat gluten-free chicken pot pie with biscuits is the ultimate comfort food. This tasty spin features creamy filling studded with potatoes and vegetables, topped with gluten-free biscuits. It is baked until the biscuits are golden and the vegetables are tender.
Ingredients
- Gluten-Free Biscuits:
- Chicken Breast:
2 tablespoons olive oil
1 pound skinless, boneless chicken breasts cut into 1-inch pieces
1 tablespoon of complete seasoning
1 tablespoon garlic powder
2 teaspoons onion powder
1/2 teaspoon black pepper
1/2 teaspoon herbs de Provence
- Filling:
4 medium russet potatoes, peeled, diced
3 cups water
1 teaspoon kosher salt
2 tablespoons of olive oil
1 small white onion, diced
2 cloves garlic, minced
2 tablespoons gluten-free all-purpose flour
2 cups mixed vegetables
1 teaspoon of complete seasoning
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups low-sodium chicken broth
1 bay leaf
2/3 cups milk
1 large egg
Directions
- Gluten-Free Biscuits:
- Make the gluten-free biscuit dough according to the recipe.
- Cut the biscuits out using a 2-inch biscuit cutter or a glass with a 2-inch rim. Place the biscuits on a parchment-lined baking sheet.
- Reroll the scraps of biscuit dough, and repeat step 2 until all the dough is gone and you have 10-12 biscuits.
- Place the biscuits in the freezer until you are ready to assemble the chicken pot pie.
- Chicken Breast:
- Place the olive oil into a large skillet and set it over medium-high heat.
- Place the chicken breasts into a large bowl, add the complete seasoning, garlic powder, onion powder, black pepper, herbs de Provence, and toss to combine.
- Next, add the chicken breast to the skillet and cook it for 3 minutes. Stir the chicken and cook it for another 3-4 minutes.
- Turn off the stove, remove the chicken breast from the skillet, place them onto a plate, and set the skillet aside for later.
- Filling:
- Preheat the oven to 425°F.
- Place potatoes into a pot with water, salt, and garlic powder and cook them for 7-10 minutes until fork tender.
- Drain the potatoes in a colander, then set them aside.
- In the same skillet you browned the chicken in, add the butter and set it over medium-high heat.
- Let the butter melt, then add the onions and bell peppers and cook them for 2 minutes.
- Add the gluten-free all-purpose flour, stir to combine, and cook it for 1 minute.
- Add potatoes, chicken, Italian seasoning, complete seasoning, garlic powder, salt, pepper, mix veg, chicken broth, and bay leaf, and stir to combine. Cook it for 5 minutes.
- Remove the filling from the heat. Stir in the milk.
- Pour the filling into a 9 by 13 baking dish. Spread it into an even layer.
- Next, arrange the biscuits on top of the filling. Whisk the egg in a small container. Brush the biscuits with egg wash.
- Bake the chicken pot pie for 15-18 minutes until the biscuits are golden brown.
- Serve and enjoy!
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Nutrition Facts
8-10 servings per container
- Amount Per ServingCalories387
- % Daily Value *
- Total Fat
19.3g
30%
- Saturated Fat 10.2g 50%
- Cholesterol 99mg 33%
- Sodium 508mg 22%
- Potassium 304mg 9%
- Total Carbohydrate
383g
128%
- Dietary Fiber 5.3g 20%
- Sugars 3.7g
- Protein 18.2g 36%
- Calcium 144%
- Iron 1%
- Vitamin D 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
