Chicken Pot Pie is a classic American meal and considered delicious comfort food! All your food groups in one meal.
My family has not had chicken pot pie since my husband and daughter were diagnosed with gluten intolerance; almost 3 years ago. Gosh, I have missed it!
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Chicken Pot Pie
Did you know that there are two different ways to make a homemade chicken pot pie? The first way is to make a pie crust and add all the yummy chicken and veggies into it.
The second way is to bake the casserole with biscuits placed on top. My favorite way, (because it’s the easiest!) is to make a batch of biscuits and then smother them with chicken and veggies!
Check out this amazing Gluten-Free Cinnamon Raisin Bread with Cinnamon Butter!
I personally think this is the best method because the biscuits don’t get soggy on the bottom and I don’t have to worry about under or overcooking one part of the casserole. It also makes better leftovers. Since the biscuits are placed on the bottom and the chicken and veggies on top we call this casserole Upside Down Chicken Pot Pie! 😉
The hardest part about making this casserole is finding gluten-free biscuits. Well… actually finding gluten-free biscuits isn’t hard, but finding gluten-free biscuits that don’t taste like cardboard or are as hard as a rock–now that can be a real challenge!
At our house, we love this King Arthur Gluten-Free All-Purpose Baking Mix and I use the gluten-free biscuit recipe on the back of the box to make Upside Down Chicken Pot Pit.
Unfortunately, I was all out of bacon (insert tiny violins playing sad music), but I did add one clove of garlic. This instantly turned the biscuits into Garlic Cheddar Biscuits!! OH. MY. These were GOOD!
Make the biscuits according to the directions on the box.
While the biscuits were baking in the oven I started on the rest of the ingredients.
Normally, chicken pot pie calls for a can of cream of chicken soup. However, since most canned soups contain gluten I simply make my own (which is actually healthier!).
I start with chicken stock, half and half, and corn starch, (you could also use potato starch, rice flour, or another type of thickener). I add parsley, garlic powder, onion powder, and salt and pepper for seasoning.
When the mixture thickens, I add shredded chicken breast and mixed frozen vegetables. I also add chopped bell peppers and a small onion. The mixture is ready when all the vegetables are fully cooked.
Now it’s time to eat! To serve, simply cut a savory biscuit in half and smother it with the chicken and vegetables!
- 1 batch King Arthur gluten-free baking mix biscuits-made according to directions on the back of the box (or favorite biscuit recipe)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp parsley flakes
- 1 cup chicken stock
- 1/4 cup corn starch
- 1/2 cup half & half
- salt & pepper
- 1 1/2 cup chicken breast, cooked and shredded
- 1 bag mixed vegetables, frozen
- 1 onion
- 1 bell pepper
- Cook biscuits according to package directions
- Combine corn starch and chicken stock in a medium saucepan.
- Turn on medium heat and stir constantly until it begins to thicken.
- Slowly stir in the half and half, garlic powder, onion powder, parsley, salt, and pepper.
- Add chicken, frozen vegetables, onion and bell pepper to the sauce. Continue cooking until vegetables are cooked through.
- Cut a biscuit in half and pour several spoonfuls of the chicken and veggie mixture on top.
I often receive dinner request from my family to make this delicious, hearty, and easy-to-make gluten-free Upside Down Chicken Pot Pie.
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