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.
The creamy filling is packed with classic flavors, making it the best chicken pot pie option for busy weeknights or a cozy Sunday family dinner.
If you've been searching for a quick and easy chicken pot pie recipe, this one will be a new favorite. This pot pie chicken casserole is gluten free, baked until golden, and perfect for serving as a delicious supper recipe everyone will enjoy.
Whether you call it chicken pot pie bake or a chicken recipe with biscuits, this dish is comforting, filling, and a must-try for anyone who loves homemade chicken pot pie.
If you are looking for more delicious dinner casseroles try my Gluten Free Chicken Parmesan Pasta Casserole, my Gluten Free Classic Tater Tot Casserole, my Gluten Free Sloppy Joe Casserole or my Gluten Free Biscuits and Gravy Casserole.
You can find all of my dinner recipes here: Gluten Free Meal Recipes
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.
Supplies
More Recipes You Might Enjoy
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Gluten Free Chicken Pot Pie Casserole
- Total Time: 0 hours
- Yield: 6 servings 1x
- Diet: Gluten Free
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
-
- 2 tablespoon 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
- ¼ cup Gluten Free Flour
- 1 cup Chicken Broth
- 2 cups Milk
- 1 ½ tsp Salt
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 tsp Dried Sage
- ½ tsp Coarse Ground Black Pepper
Buttermilk Biscuits Topping
-
1 ½ cups Gluten Free Flour
-
2 teaspoon Baking Powder
-
½ teaspoon Salt
-
¼ teaspoon Coarse Ground Black Pepper
-
1 cup Buttermilk
-
1 Large Egg
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
Top Tip
When the recipe asks you to add the ¼ cup of gluten free flour to the mixture sprinkle it on top and stir it around until it's mixed in. Then let it cook about 2 minutes while you stir so you warm the flour and remove the raw flour taste. I promise it's worth the time doing this.
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Frequently Asked Questions
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.
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.
