Can I substitute the gluten free flour for another thickener?

You can use cornstarch, but you will want to put that in until the very end instead of sprinkling it on top. Right before you pour the mixture into the 9x13 baking dish add 2 tablespoons of cornstarch and stir to combine. Follow the rest of the instructions from there.

Can I add cheese to this chicken pot pie casserole?

I'm always up for adding cheese to a recipe. I would add 1-2 cups of shredded cheese on top of the chicken and veggie mixture in the 9x13 baking dish before dropping the biscuit mixture on top.

Gluten Free Chicken Pot Pie Casserole

Name: Gluten Free Chicken Pot Pie Casserole
Prep time: PT-493858H58M6S
Cook time: 35 min
Cuisine: Gluten Free
Ingredients: 2 Tbsp Olive Oil; 1 pound Boneless Skinless Chicken Breasts; 1 Medium Onion, chopped; 2 Large Carrots, chopped; 3 Stalks Celery, chopped; 4 medium Yellow Potatoes, peeled and diced; 2 Tbsp Minced Garlic; 1/4 cup Gluten Free Flour; 1 cup Chicken Broth; 2 cups Milk; 1 1/2 tsp Salt; 1 tsp Dried Rosemary; 1 tsp Dried Thyme; 1 tsp Dried Sage; 1/2 tsp Coarse Ground Black Pepper Buttermilk Biscuits Topping; 1 1/2 cups Gluten Free Flour; 2 tsp Baking Powder; 1/2 tsp Salt; 1/4 tsp Coarse Ground Black Pepper; 1 cup Buttermilk; 1 Large Egg

Description

This gluten free chicken pot pie casserole is the ultimate cozy comfort food that’s both hearty and simple to make. With no pie crust needed, this easy chicken pot pie casserole uses fluffy biscuits on top for a quicker, fuss-free dinner.

Ingredients

Scale

- 2 Tbsp Olive Oil
- 1 pound Boneless Skinless Chicken Breasts
- 1 Medium Onion, chopped
- 2 Large Carrots, chopped
- 3 Stalks Celery, chopped
- 4 medium Yellow Potatoes, peeled and diced
- 2 Tbsp Minced Garlic
- 1/4 cup Gluten Free Flour
- 1 cup Chicken Broth
- 2 cups Milk
- 1 1/2 tsp Salt
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 tsp Dried Sage
- 1/2 tsp Coarse Ground Black Pepper
  Buttermilk Biscuits Topping
- 1 1/2 cups Gluten Free Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Coarse Ground Black Pepper
- 1 cup Buttermilk
- 1 Large Egg

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Instructions

Preheat your oven to 350 degrees. Get out a 9x13 baking dish.

In a large skillet over medium heat add the olive oil and cubed chicken breast. Cook until there isn't any pink left in the chicken breast.

Add the onion, carrots, celery, potatoes and garlic to the pan with the chicken. Cook until the onion is translucent and the carrots and celery are soft. This will take about 15 minutes over medium heat.

Sprinkle the gluten free flour over the chicken and veggies mixture. Stir the mixture until the flour is absorbed and warmed. This will help your sauce to be thick and ensure that your flour doesn't taste raw. Don't skip this step.

Add the salt, rosemary, thyme, sage and pepper and stir to combine.

Pour this mixture into your 9x13 baking dish.

In a large mixing bowl add the gluten free flour, baking powder, salt and pepper. Stir to combine the dry ingredients. Add the buttermilk and egg and stir just until everything is combined and you have a sticky dough.

Drop heaping tablespoons on top of the chicken mixture in the 9x13 baking dish.

Bake at 350 degrees for 35-40 minutes. The biscuits will be lightly browned and the chicken and veggies mixture will be bubbling when done.

Prep Time: 30 mintes
Cook Time: 35 minutes
Category: Meals
Method: Baking
Cuisine: Gluten Free