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Gluten Free Chicken and Broccoli Pasta Bake

This gluten free chicken and broccoli pasta bake is the ultimate comfort dish that's both creamy and satisfying. Made with tender chicken, frozen broccoli, and penne pasta, it's coated in a rich alfredo sauce and baked to perfection for a cozy homemade dinner.

Whether you call it a chicken broccoli pasta casserole or a creamy baked pasta recipe, this dish delivers on flavor and makes the perfect pasta dinner recipe for busy weeknights.

a plate of gluten free chicken and broccoli pasta bake with a fork next to it and the 9x13 baking dish behind it

This chicken pasta bake is easy to prepare and full of cheesy goodness. It is a family favorite that doubles as an affordable food option for meal planning. It's the perfect chicken broccoli bake for weeknight meals or a simple dinner idea for gatherings.

It's one of the best chicken and broccoli recipes to keep on hand! With its balance of creamy chicken, broccoli alfredo flavors, and baked casserole comfort, this pasta bake is a reliable go-to for easy family dinners.

If you're looking for more meal ideas using chicken try my Gluten Free Chicken Pot Pie Casserole, my Gluten Free Chicken Parmesan Pasta Casserole, my Gluten Free Instant Pot Chicken & Dumplings or my Instant Pot Pesto Chicken Soup.

You can find all of my meal recipes here: Gluten Free Meal Recipes

a 9x13 baking dish of gluten free chicken and broccoli pasta bake with a couple of scoops taken out and the cheese covered spoon sitting in it
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Ingredients

Instructions

Preheat your oven to 350 degrees. Set out a 9x13 baking pan.

Cook the pasta following the instructions on the box. Add the frozen broccoli 2 minutes before the pasta is done. When it's done drain into a strainer.

While the pasta is cooking in a dutch oven over medium heat to add the olive oil and cook the cubed chicken breast until it's lightly browned and no pink remains.

Add the cream cheese, heavy cream, salt, thyme, pepper, garlic powder and onion powder to the dutch oven. Simmer and cook until cream cheese is melted and the mixture is creamy.

Add the pasta and broccoli mixture to the dutch oven. Add 1 cup of the shredded mozzarella cheese and stir to combine.

Pour the mixture into your 9x13 baking dish. Top with the remaining shredded mozzarella cheese.

Bake at 350 degrees for 10-12 minutes to melt the cheese on top.

Serve immediately while the dish is warm and creamy.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Chicken and Broccoli Pasta Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This gluten free chicken and broccoli pasta bake is the ultimate comfort dish that's both creamy and satisfying. Made with tender chicken, frozen broccoli, and penne pasta, it's coated in a rich alfredo sauce and baked to perfection for a cozy homemade dinner. 

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Set out a 9x13 baking pan.

Cook the pasta following the instructions on the box. Add the frozen broccoli 2 minutes before the pasta is done. When it's done drain into a strainer.

While the pasta is cooking in a dutch oven over medium heat to add the olive oil and cook the cubed chicken breast until it's lightly browned and no pink remains.

Add the cream cheese, heavy cream, salt, thyme, pepper, garlic powder and onion powder to the dutch oven. Simmer and cook until cream cheese is melted and the mixture is creamy.

Add the pasta and broccoli mixture to the dutch oven. Add 1 cup of the shredded mozzarella cheese and stir to combine.

Pour the mixture into your 9x13 baking dish. Top with the remaining shredded mozzarella cheese.

Bake at 350 degrees for 10-12 minutes to melt the cheese on top.

Serve immediately while the dish is warm and creamy.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Meals, Chicken
  • Method: Stove Top, Baking
  • Cuisine: Gluten Free

Top Tip

I like to undercook my pasta just a little so it doesn't get mushy after it's baked. I usually cut a minute or two from the cooking time and then also adding the frozen broccoli slows the cooking.

This depends on the type of gluten free pasta also. I like to test a piece a couple of minutes before it's cook time is up.

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Frequently Asked Questions

How can I prevent a dry, hard pasta bake?

Make sure all of the pasta is coated in sauce when you stir the ingredients before pouring them into your baking pan. It can also help if they pasta is el dente and not completely cooked before baking so it can continue to cook while baking.

How do I prevent the chicken from drying out?

Make sure you don't overcook the chicken. Cook it in the olive oil and then only cook it long enough to be done. Immediately add the rest of the ingredients so the chicken is submerged in sauce and stays moist.

Gluten Free Sourdough Sandwich Bread

If you have already made my gluten free sourdough bread and love it, this gluten free sourdough sandwich bread is the softer, lighter version you are going to want for everyday use. My original sourdough bread has a thicker crust and a coarser crumb that is wonderful for toast and French toast.

This sandwich bread is specifically designed to be soft and flexible enough to hold up to sandwich fillings without falling apart.

a stack of gluten free sourdough sandwich bread slices on a white plate

I developed this recipe because I wanted a gluten free bread I could pack for lunch and actually eat without it crumbling all over the place and this is it. It is one of the most requested recipes I have shared in a long time and after making it myself I completely understand why.

If you're looking for more gluten free sourdough recipes try my Gluten Free Sourdough Starter, my Gluten Free Sourdough Pizza Crust, my Gluten Free Sourdough Croutons or my Gluten Free Sourdough Bread.

You can find all of my meal recipes here: Gluten Free Meal Recipes

a grilled cheese sandwich made out of gluten free sourdough sandwich bread on a white plate
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Ingredients

Instructions

Grease your bread pan with coconut oil or butter. Set aside.

In the microwave or on the stovetop heat your milk just until it's warm to the touch. You don't want it too hot!

In the bowl of your stand mixer add the sourdough starter, melted butter, honey and warm milk. Blend together.

Add the potato starch or tapioca starch, gluten free flour, baking powder and salt. Blend just until ingredients begin to mix together. Remove from the stand mixer and gently fold any ingredients left on the bottom of the bowl into the mixture with a spatula.

The dough will be very sticky. You don't want to knead or overwork the dough. This sticky texture will let the bread raise nicely.

Spoon the dough into your greased bread pan. Cover the bread pan with a plate or platter and let it rest in a warm area for 6-8 hours. I like to mix my dough up at night before I go to bed and let it proof overnight and then bake in the morning.

Preheat your oven to 350 degrees.

Bake the bread for 1 hour 10 minutes to 1 hour 15 minutes. The top will be very lightly browned and the sides will be a little darker brown. This is a light bread and will not get really brown on top.

Let the bread stand in the pan for at least 10 minutes to cool before you turn it out onto a plate or platter to finish cooling.

Once the bread has completely cooled slice it into pieces and store it in a sealed container.

Depending on how warm your house is it will last on the counter for 3-4 days. If you aren't going to use it in that amount of time place it in the fridge where it should last 5-7 days.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Sourdough Sandwich Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Elaine VanVleck
  • Total Time: 9 hours 10 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free
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Description

This gluten free sourdough sandwich bread is softer and lighter than a traditional artisan sourdough loaf, making it the perfect everyday bread for sandwiches, toast, and grilled cheese. Made with a gluten free sourdough starter and a simple blend of gluten free flour and potato starch or tapioca flour, this no knead loaf proofs overnight and bakes up with a beautiful tender crumb that holds together perfectly for sandwiches. It is one of the closest things to real bread you will find in a gluten free recipe!

Ingredients

Scale

Instructions

Grease your bread pan with coconut oil or butter. Set aside.

In the microwave or on the stovetop heat your milk just until it's warm to the touch. You don't want it too hot!

In the bowl of your stand mixer add the sourdough starter, melted butter, honey and warm milk. Blend together.

Add the potato starch or tapioca starch, gluten free flour, baking powder and salt. Blend just until ingredients begin to mix together. Remove from the stand mixer and gently fold any ingredients left on the bottom of the bowl into the mixture with a spatula.

The dough will be very sticky. You don't want to knead or overwork the dough. This sticky texture will let the bread raise nicely.

Spoon the dough into your greased bread pan. Cover the bread pan with a plate or platter and let it rest in a warm area for 6-8 hours. I like to mix my dough up at night before I go to bed and let it proof overnight and then bake in the morning.

Preheat your oven to 350 degrees.

Bake the bread for 1 hour 10 minutes to 1 hour 15 minutes. The top will be very lightly browned and the sides will be a little darker brown. This is a light bread and will not get really brown on top.

Let the bread stand in the pan for at least 10 minutes to cool before you turn it out onto a plate or platter to finish cooling.

Once the bread has completely cooled slice it into pieces and store it in a sealed container.

Depending on how warm your house is it will last on the counter for 3-4 days. If you aren't going to use it in that amount of time place it in the fridge where it should last 5-7 days.

  • Prep Time: 8 hours
  • Cook Time: 1 hour, 10 minutes
  • Category: Breads
  • Method: Baking
  • Cuisine: American

Storage

Store your completely cooled gluten free sourdough sandwich bread in a sealed airtight container at room temperature for 3 to 4 days. If your house runs warm store it in the refrigerator where it will last 5 to 7 days. You can also freeze this bread! Slice it first and freeze in an airtight freezer safe container for up to one month. Frozen slices can go straight from the freezer to the toaster which makes this a great option for meal prep.

Top Tips

It is very important for the structure of this bread that you use either potato starch or tapioca flour. I tried this recipe without it and it turns out hard and more like a biscuit.

For milk I liked regular dairy milk, but I usually use unsweetened almond milk in my recipe because that's what I keep in my fridge.

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Frequently Asked Questions

Can you eat sourdough bread on a gluten free diet?

I know that some people who have an intolerance to gluten can eat sourdough that is made from regular wheat flour. That isn't the case for me and may not be the case for you. If you can't tolerate any gluten I wouldn't suggest eating regular sour dough bread.

This recipe shows you how to make your own gluten free sourdough starter. I love that you are in control of everything that goes into the starter and the environment it is processed in. You will know for sure that it's gluten free and safe for you.

How does gluten free sourdough work?

What makes this recipe truly gluten free is that the sourdough starter is made strictly with gluten free flour. There isn't any gluten in the process of making the starter or in the bread recipe.

This sourdough bread is made from a fermented sourdough starter and doesn't need gluten to work. The bread rises because of the fermentation. The process of making the bread is different from a gluten sourdough starter, but you still get delicious bread with this recipe.

Do I remove the covering before baking the bread?

Yes! The plate or pan you use to cover the bread pan during proofing is only there to trap warmth and help the dough rise. Remove it completely before placing the bread in the oven. Bake uncovered for the full 1 hour 10 minutes to 1 hour 15 minutes.

How do I know when this gluten free sourdough sandwich bread is done baking?

The top will be very lightly browned and the sides will be a slightly darker brown when the bread is done. This is a lighter bread than traditional sourdough and will not get deeply brown on top so do not wait for that. Bake for the full time at 350 degrees and let it cool completely in the pan for at least 10 minutes before turning out. Unlike wheat sourdough you will not get a hollow sound when you tap the bottom. Gluten free bread is much denser and that test does not apply here.

What is the difference between this sandwich bread and your original gluten free sourdough bread?

My original gluten free sourdough bread has a thicker crust and a coarser, chewier crumb that is wonderful for toast, French toast, and croutons. This sandwich bread is specifically formulated to be softer and more flexible, making it better suited for everyday sandwiches and packed lunches. If you want a hearty artisan style loaf go with the original. If you want an everyday sandwich bread that holds together without crumbling this is the one.

If you made this gluten free sourdough sandwich bread I would love to hear what you thought! Please leave a star rating and a comment below. It truly means so much to hear how this recipe is working for you.

Gluten Free Chai Spice Scones

There's nothing quite like the smell of chai spices baking in the oven on a cool fall morning. These gluten free scones are tender, lightly sweet, and packed with warm cinnamon, cardamom, ginger, and clove. A drizzle of spiced glaze on top makes them feel like a bakery treat, right from your own kitchen.

A tan plate with three gluten free chai spice scones in front of a baking pan with scones next to a white bowl of chai glaze

Drizzled with a sweet glaze for the perfect finish, these chai scones are a delicious breakfast or dessert that pairs beautifully with a hot cup of tea or coffee. This is the best scones recipe if you're looking for an easy gluten free option.

They are perfect for learning how to make scones without the fuss. You'll want to make this one on repeat all season long.

If you're looking for more breakfast recipes try my Gluten Free Gingerbread Scones, my Gluten Free Gingerbread Pancakes, my Gluten Free Bagels or my Gluten Free Baked Donuts with Brown Sugar Glaze.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

gluten free chai spice scones with chai glaze drizzled on top sitting on parchment paper
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Why You'll Love This Recipe

  • Warm blend of cinnamon, cardamom, ginger, allspice, and clove
  • Finished with a sweet spiced glaze
  • Perfect for a cozy fall breakfast or holiday brunch
  • Freezer friendly for make ahead baking

Ingredient Notes

Make Ahead and Freezing

Cut the dough into wedges and freeze them on a baking sheet until firm, then transfer to a freezer safe bag. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.

Storage

Store the scones in an airtight container for up to five days. If it's warm outside or in your house, you may want to store them in the refrigerator instead so they don't spoil.

Top Tip

Keep your butter cold right up until it goes into the dough, this is what gives these scones their tender, flaky texture. If your kitchen is warm, you can even pop the cubed butter in the freezer for a few minutes before mixing it in.

Frequently Asked Questions

Do I need to use eggs in scones?

In my opinion, yes you should use an egg or egg substitute in your gluten free chai spice scones. Eggs provide structure to the scones. Since we aren't using gluten in this recipe it is crucial for the texture of your scones to use eggs.

Eggs also add moisture to the scone dough, if you can't use eggs you need to substitute with either flax seed meal and water or applesauce. You could use a combination of the two, but it will alter the flavor and texture some.

Why are my scones hard?

There are a couple of things that could cause your gluten free chai spice scones to be hard. First, you do not want to over mix the dough. Once all the ingredients are in the mixing bowl you will want to mix just until ingredients are blended.

Next, remove the dough from the mixing bowl and if there are crumbs in the bottom that didn't get mixed in knead them in with your hands while you are forming the dough into a large disc shape.

Also make sure your baking powder isn't too old. If you are using expired baking powder you aren't going to get fluffy scones. It is also important to use the egg in this recipe or replace it accordingly to keep the moisture level in the scones correct.

Can I freeze the scone dough to bake later?

Yes. Cut the dough into wedges and freeze them on a baking sheet until firm, then transfer to a freezer safe bag. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.

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Chai Spice Scones Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Chai Spice Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

These gluten free chai spice scones are tender, warmly spiced, and finished with a sweet chai glaze. They come together in about 30 minutes for an easy homemade breakfast or afternoon treat. Perfect for a cozy fall morning or a holiday brunch spread.

Ingredients

Scale

Glaze:

Instructions

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer beat together the gluten free flour, rolled oats, brown sugar, baking powder, ground cinnamon, ground cardamom, ground ginger, ground allspice, ground cloves, ground nutmeg and sea salt.

Add the cubed butter to the dry mixture and beat until a lumpy, dry mixture forms. Add the heavy whipping cream and eggs. Blend just until the mixture starts to form a ball.

Take the dough out of the bowl and mix any remaining dry ingredients on the bottom of the bowl in by hand. Form the dough into a 10-12 inch disc. Cut the disc into 8 equal sections like a pie. 

Place each triangle on the baking sheet so that they aren't touching each other.

Bake at 375 degrees for 15-18 minutes. The scones will be slightly browned when they are done.

Place the scones on a cooling rack and let them cool completely.

Make the glaze in a small bowl. Mix together the powdered sugar, ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg, vanilla extract and milk. Start with 1 tablespoon of milk and add more if needed. I like the glaze to be a bit thick.

Drizzle the glaze over the cooled scones. Serve immediately or store in a sealed container for up to five days.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: American

I'd love to hear how these gluten free chai spice scones turn out for you! Leave a comment and star rating below, and let me know if you try freezing a batch ahead. Don't forget to pin this recipe so you can make it again all season long.

Chai Spice Scones Ingredients

Instructions

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer beat together the gluten free flour, rolled oats, brown sugar, baking powder, ground cinnamon, ground cardamom, ground ginger, ground allspice, ground cloves, ground nutmeg and sea salt.

Add the cubed butter to the dry mixture and beat until a lumpy, dry mixture forms. Add the heavy whipping cream and eggs. Blend just until the mixture starts to form a ball.

Take the dough out of the bowl and mix any remaining dry ingredients on the bottom of the bowl in by hand. Form the dough into a 10-12 inch disc. Cut the disc into 8 equal sections like a pie. 

Place each triangle on the baking sheet so that they aren't touching each other.

Bake at 375 degrees for 15-18 minutes. The scones will be slightly browned when they are done.

Place the scones on a cooling rack and let them cool completely.

Make the glaze in a small bowl. Mix together the powdered sugar, ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg, vanilla extract and milk. Start with 1 tablespoon of milk and add more if needed. I like the glaze to be a bit thick.

Drizzle the glaze over the cooled scones. Serve immediately or store in a sealed container for up to five days.

Gluten Free Banana Bread Muffins

Gluten free banana bread muffins are the ultimate cozy treat for any time of day! They are perfect for using up those ripe or overripe bananas. These moist banana muffins are an easy baking recipe that delivers soft, fluffy muffins without any complicated steps.

Whether you're looking for a simple muffin recipe for breakfast, a warm snack, or a sweet treat, these homemade muffins are sure to become a family favorite.

a gluten free banana bread muffin on a white plate with its liner wrapper pulled down with a plate of muffins sitting behind it

These easy gluten free banana bread muffins are also a great way to make use of simple pantry staples for a quick baking project.

The combination of ripe bananas and a moist muffin recipe creates the best banana bread muffins. They taste like ultimate comfort food!

They're perfect for family gatherings, weekend brunch, or a quick weekday snack. These muffins are a reliable treat you'll want to make again and again.

If you're looking for more muffin recipes try my Gluten Free Banana Oat Muffins, my Gluten Free Chocolate Chip Banana Muffins, my Gluten Free Blueberry Oat Muffins or my Gluten Free Chocolate Zucchini Muffins.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

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Ingredients

Instructions

Preheat your oven to 350 degrees. Grease or line a 12 muffin pan with parchment liners. Set aside.

In the bowl of your stand mixer add the melted butter, brown sugar and granulated sugar. Blend together until smooth. Add the eggs and vanilla and blend until combined. Add the overripe bananas and blend until the bananas are smashed into small pieces.

In a mixing bowl add the gluten free flour, baking powder, baking soda, cinnamon and salt. Whisk together until all the dry ingredients are combined.

Pour the dry mixture into the wet mixture and blend together just until combined.

Remove the bowl from the stand mixer and stir with a spatula to make sure everything from the bottom of the bowl is mixed in.

Spoon the mixture evenly into the muffin pan.

Bake at 350 degrees for 25-30 minutes. The muffins will be golden brown and a toothpick inserted in the center will come out clean when the muffins are done.

Let the muffins cool in the baking pan and then transfer to a sealed container. They can be stored on the countertop for two days, but should be stored in the refrigerator for up to five days after that.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Banana Bread Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Gluten free banana bread muffins are the ultimate cozy treat for any time of day! They are perfect for using up those ripe or overripe bananas. These moist banana muffins are an easy baking recipe that delivers soft, fluffy muffins without any complicated steps.

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Grease or line a 12 muffin pan with parchment liners. Set aside.

In the bowl of your stand mixer add the melted butter, brown sugar and granulated sugar. Blend together until smooth. Add the eggs and vanilla and blend until combined. Add the overripe bananas and blend until the bananas are smashed into small pieces.

In a mixing bowl add the gluten free flour, baking powder, baking soda, cinnamon and salt. Whisk together until all the dry ingredients are combined.

Pour the dry mixture into the wet mixture and blend together just until combined.

Remove the bowl from the stand mixer and stir with a spatula to make sure everything from the bottom of the bowl is mixed in.

Spoon the mixture evenly into the muffin pan.

Bake at 350 degrees for 25-30 minutes. The muffins will be golden brown and a toothpick inserted in the center will come out clean when the muffins are done.

Let the muffins cool in the baking pan and then transfer to a sealed container. They can be stored on the countertop for two days, but should be stored in the refrigerator for up to five days after that.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

These muffins freeze really well. I like to make a double batch and put half in a freezer safe container or bags for later.

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Frequently Asked Questions

How do you get gluten free muffins to rise?

Your gluten free flour plays big role in whether or not your muffins rise. Since there isn't gluten it helps if there is xanthan gum to make up in texture for being gluten free.

You should also be using baking powder. A muffin recipe without baking powder is not going to rise very well. Some people may not mind, but I like a fluffy muffin with lots of the delicious top.

How do I store gluten free muffins?

Since these homemade muffins don't have preservatives in them they won't last out on the counter very long. You can leave them in a sealed container for a couple of days on the counter, but then I highly suggest moving them to the fridge so they don't ruin.

Gluten Free Chicken Pot Pie Casserole

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.

two bowls of gluten free chicken pot pie casserole next to the 9x13 baking dish with a spoon in it

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

a bowl of gluten free chicken pot pie casserole in front of the white 9x13 baking dish of casserole with a spoon in it
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Ingredients

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

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Chicken Pot Pie Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 0 hours
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

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

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

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.