Gluten Free Chicken Pot Pie & Dairy Free Too

Hey there!  I try to cook with one of my kids once a week and they get to choose the meal.  Today, my oldest chose chicken pot pie, the ultimate comfort food.  I had to do some testing and trying to make it gluten free and dairy free… and… the result… it was a humongous hit with the whole family!

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Gluten Free Chicken Pot Pie

Step #1 Cook Chicken

Cook 2 chicken breasts, then remove from pan and chop in bite sized squares.  If it doesn’t get cooked all the way through, that’s ok, it’s going to get cooked more later.

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Step #2 Make Sauce

In the rendered chicken fat or dairy free butter, cook 1/4 cup onions until soft and translucent. Stir in 1/3 cup gluten free featherlite flour, salt, pepper, and a tsp. of celery seed. Slowly stir in 1 3/4 cup good quality chicken stock until well combined and then stir in 2/3 cup unsweetened almond milk. Simmer over medium-low heat until you achieve a thin gravy thickness. Add 1 cup frozen mixed vegetables and chicken and cook until just a simmer.

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Step #3 Make Topping

I used Bisquick Gluten Free biscuit mix. Just follow the instructions on the back of the box for one batch of biscuits.

Step #5 Fill Ramekins

Put filling mixture into ramekins and spoon biscuit mix on top using a medium scoop or a table spoon (note:  the biscuits will expand to about twice their size and soak up excess moisture from the meat mix, so make sure not to put too much dough on the top).  I put too much dough on top, so don’t follow my bad example!  Top biscuits with a dash of paprika.

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Step #6 Bake, Cool, and Serve

Bake for 20-30 minutes at 425 degrees or until biscuits are golden brown.  Cool 10 minutes before serving.

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If you have any questions, please post a comment and I will try my best to answer it quickly!

 

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