Easy Gluten-Free Chicken Pot Pie

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Easy Gluten-Free Chicken Pot Pie Recipe

Gluten free chicken pot pie that is easy to make from scratch and absolutely delicious!

Course: Main Course
Cuisine: Traditional

Prep Time: 60 minutes
Cook Time: ~45 minutes


Biscuit Topper

  • 2 cup Gluten Free Flour (add Xanthan Gum if not included)
  • 2/3 cup Buttermilk
  • 1/2 tsp. Baking Soda
  • 1/2 cup Shortening
  • 1 tsp. Salt
  • 1 tsp. Baking Powder
  • 2 T Sugar

Pie Filling

  •  2/3 cup Vivian’s Live Again Creamy Chicken Soup Mix
  • 2 cup Water
  • 1 cup Mixed Vegetables (either fresh or frozen is fine) chopped into bite size pieces
  • 1 lb. Cooked, shredded chicken (use leftovers or canned)
  • 1/2 Onion chopped or diced
  • 1 Garlic Clove diced


  1. Pie Filling
    1. Bring water to boil and add soup mix, whisking until smooth.
    2. Add onion, garlic, vegetables, and chicken.
    3. Pour into 9×13 casserole dish and set aside.
  2. Biscuit Topper
    1. Mix dry ingredients and cut in shortening until it is the size of small peas.
    2. Add buttermilk to flour mix and stir until all flour has been absorbed and a small ball of dough is formed.
    3. Add more buttermilk a spoonful at a time if more liquid is needed.
    4. Roll out dough between 2 pieces of wax paper to form large rectangle that will cover your casserole dish.
  3. Remove one of the pieces of wax paper and invert the dough onto the top of the casserole dish and filling then remove the other piece.
  4. Bake at 350 until crust is lightly browned – approximately 45 minutes.