The smell hits you first—buttery biscuits browning over bubbling coconut cream, thyme-scented steam curling up from tender chicken and sweet carrots. This gluten free chicken pot pie with biscuits delivers everything you crave from the classic: flaky-topped comfort, creamy filling studded with vegetables, that soul-warming satisfaction when you break through golden crust into rich gravy below. Except this version works for gluten-free and dairy-free eaters without tasting like a compromise. The biscuits bake directly on top of the filling in one pan, which means less cleanup and more time enjoying dinner. Forty minutes from start to finish. Really.
Why You’ll Love This Recipe
- One-pan wonder – Biscuits bake right on the filling, no separate pie crust wrestling required
- Dairy-free richness – Full-fat coconut milk creates silky gravy without cream or butter
- Weeknight-friendly – Forty minutes total using rotisserie chicken
- Freezer-ready – Make ahead and bake when you need comfort in edible form
Key Ingredients
Gluten-free flour blend forms the base for both biscuits and gravy. Use a quality all-purpose blend with xanthan gum already included—Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work beautifully. The biscuits need structure, and rice flour alone won’t cut it.
Full-fat coconut milk replaces heavy cream in the filling. Don’t grab the light stuff. You need that thick cream layer for proper richness. The coconut flavor disappears completely once you add stock and herbs. I keep cans in my Asheville pantry year-round for exactly this purpose.
Non-dairy milk goes into the biscuit dough. Oat milk adds subtle sweetness and helps browning. Almond works too, though it’s thinner. Whatever you choose, make sure it’s unsweetened.
Ghee or coconut oil replaces butter throughout. Ghee is technically dairy-free (clarified butter with milk solids removed) and tastes more traditional. Coconut oil works if you’re strictly avoiding all dairy derivatives.
Shredded chicken is your protein base. Rotisserie chicken saves massive time—just pull the meat and you’re done. Leftover turkey works brilliantly here too. Three cups seems like a lot, but it disappears into that creamy filling.
Carrots and shallots build the vegetable foundation. Dice carrots small so they cook through in five minutes. Shallots bring sweetness without the harsh bite of regular onions.
Frozen peas and pearl onions add pops of color and texture. Don’t thaw them first—they’ll release too much water. Frozen works perfectly.
Fresh thyme or rosemary makes this taste like you simmered it for hours. One teaspoon of fresh herbs transforms the whole dish. Dried works in a pinch, but fresh is worth it.
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper and set it near your workspace.
Make the biscuit dough first. In a medium bowl, whisk together two cups gluten-free flour, four teaspoons baking powder, and half a teaspoon salt. Really whisk it—you want the leavening distributed evenly so your biscuits rise uniformly. In a separate bowl or large measuring cup, whisk together one cup non-dairy milk, one room-temperature egg, three tablespoons melted ghee, and two teaspoons honey. The honey balances the slight bitterness some gluten-free flours carry.
Pour wet into dry and stir until just combined. The dough will look shaggy and thick, more like drop biscuits than rolled dough. That’s exactly right. Use an ice cream scoop to portion eight to ten mounds onto your prepared baking sheet. Pat the tops down gently with damp fingers so they’re flat rather than domed—this helps them bake evenly and sit nicely on the filling later.
Bake the biscuits for ten minutes. They should be set but barely colored, still pale. You’re par-baking them now; they’ll finish on top of the pot pie. Pull them out and set aside.
Start the filling while biscuits bake. In a large ovenproof skillet or shallow Dutch oven (cast iron works great), melt four tablespoons ghee over medium heat. Add your sliced shallots, diced carrots, and chopped garlic. The kitchen will smell incredible almost immediately. Sauté for five minutes, stirring occasionally, until the shallots turn translucent and the carrots just start to soften. You want them tender but not mushy.
Push the vegetables to the pan edges. Sprinkle a quarter cup gluten-free flour into the center and whisk it into the remaining fat until a thick paste forms. This is your roux—it’ll thicken everything and prevent that gritty flour taste. Let it cook for thirty seconds, whisking constantly.
Pour in the coconut milk. Whisk immediately to incorporate the roux. The mixture will look broken at first, then suddenly come together into thick cream. Keep whisking and let it simmer over medium-low heat for about five minutes, stirring occasionally. You’ll know it’s ready when it coats the back of a spoon and doesn’t immediately run off.
Add one cup chicken stock, one teaspoon salt, and your fresh thyme or rosemary. The filling will thin out slightly, then thicken again as it simmers. Cook for another few minutes until smooth and thick enough to support those biscuits. It should look like gravy, not soup.
Kill the heat. Stir in one teaspoon Dijon mustard (it adds depth without obvious mustard flavor), frozen peas, frozen pearl onions if using, three cups shredded chicken, and a quarter cup chopped parsley. Taste it now. Does it need more salt? Add it. The filling should taste rich and well-seasoned because the biscuits are mild.
Smooth the filling into an even layer. Arrange your par-baked biscuits on top, fitting them snugly together. If you want extra browning, brush the tops with melted ghee or olive oil. I usually skip this step because they brown beautifully on their own.
Bake for fifteen minutes. The biscuits will turn golden and flaky, the filling will bubble up around the edges, and your kitchen will smell like the best kind of comfort. Don’t peek constantly—let the oven work.
Tips & Variations
Use white rice flour instead of all-purpose gluten-free flour in the gravy if you want extra-smooth texture. It dissolves more readily and creates silky sauce.
Let the filling cool slightly before adding biscuits if you’re nervous about them sinking. Five minutes off heat helps the mixture set up.
Brush biscuit tops with egg wash (one beaten egg) for deep golden color. This is purely aesthetic but looks gorgeous for company.
Swap vegetables freely. Green beans instead of peas, diced celery with the carrots, mushrooms for earthiness. Just keep the total volume similar.
Make it spicy with a quarter teaspoon cayenne in the filling or a pinch of red pepper flakes.
Storage & Pairings
Refrigerate leftovers in an airtight container for up to three days. Reheat individual portions in the microwave or the whole thing covered in a 350°F oven for twenty minutes. The biscuits soften slightly but still taste great. Serve with a simple green salad or roasted Brussels sprouts. The richness needs something bright and crisp alongside.
FAQ
Can I freeze this gluten free chicken pot pie with biscuits?
Assemble the filling completely and freeze it in your baking dish without the biscuits. Make and freeze the par-baked biscuits separately. When ready to bake, thaw the filling overnight, top with frozen biscuits, and bake at 400°F for twenty-five minutes.
What if I don’t have an ovenproof skillet?
Make the filling in any pan, then transfer it to a casserole dish before topping with biscuits. A 9×13 dish works perfectly for this amount.
💡 Loved this recipe? Follow Us on Pinterest for more!
Conclusion
This gluten free chicken pot pie with biscuits proves that dietary restrictions don’t mean sacrificing comfort food. Forty minutes gets you bubbling, golden, soul-satisfying dinner that happens to be gluten-free and dairy-free. Make it tonight.
Easy Gluten Free Chicken Pot Pie with Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
- Whisk together gluten-free flour, baking powder, and salt in a bowl.
- In a separate bowl, whisk together non-dairy milk, egg, melted ghee, and honey.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Scoop dough onto the baking sheet and flatten gently with damp fingers.
- Bake the biscuits for ten minutes, then set aside.
- Melt ghee in a large skillet; add shallots, carrots, and garlic, and sauté until softened.
- Push vegetables to the side, sprinkle flour in the center, and whisk to make a roux.
- Pour in coconut milk, whisk to combine, and let simmer until thickened.
- Stir in chicken stock, salt, and herbs, and cook until thick enough to support biscuits.
- Remove from heat and stir in mustard, chicken, and peas; taste and adjust seasoning.
- Spread filling evenly in the skillet and arrange biscuits on top.
- Bake for fifteen minutes until biscuits are golden and filling is bubbling.