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The fastest way to make chicken pot pie is using this gluten free biscuit chicken pot pie recipe. Instead of making a time-consuming pie crust, all you have to do is make drop biscuits. The biscuits are fluffy, actually better than the gluten versions I used to make. You can even use leftover veggies. It’s absolutely delicious and may be made dairy-free.
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Gluten Free Biscuit Chicken Pot Pie
- 1 pound skinless boneless chicken breasts (or firm tofu) cut into bite-size cubes
- 1-1/2 cups cooked vegetables from fresh or frozen
- 1 recipe Béchamel Sauce see above link
- 1 recipe Fluffy Gluten Free Biscuits see above link
Add the chicken cubes to boiling water; lower heat to simmer and cook for 15 minutes or until the center is no longer pink. Drain and set aside.
Cook the vegetables in boiling water until tender; drain; set aside. Alternatively, replace the methods of cooking the chicken, vegetables, and sauce separately by making the filling for the Stovetop Chicken Pot Pie Recipe (minus the pasta.)
Make the Fluffy Gluten Free Biscuits recipe.
While the biscuits bake, make the béchamel sauce. Stir in the cooked chicken and vegetables.
Slice open a few biscuits and spoon the chicken pot pie mixture onto the bottoms of the biscuits and cover with the tops of the biscuits. Serve immediately in a shallow bowl with additional filling if desired.