Photo of an easy method of making Gluten Free Biscuit Chicken Pot Pot Pie
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.
When you want fast comfort food, make this gluten free biscuit chicken pot pie. Everyone will want seconds and possibly the recipe!
Course
Dinner, Main Dish
Cuisine
American
Ingredient Keyword
biscuits, chicken, vegetables
Prep Time12minutes
Cook Time42minutes
Total Time54minutes
Servings4people
Ingredients
1poundskinless boneless chicken breasts(or firm tofu) cut into bite-size cubes
1-1/2cupscooked vegetablesfrom fresh or frozen
1recipe Béchamel Saucesee above link
1recipe Fluffy Gluten Free Biscuitssee above link
Instructions
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.