Chicken Pot Pie Casserole (Gluten Free Option)

Yes, We Have a Cookbook!

The Real Food Table includes more than 100 easy and delicious mostly gluten-free, grain-free, and dairy-free recipes for every day.

Buy Now

We love dependable dinner recipes that we know everyone is going to enjoy, and this chicken pot pie casserole with biscuits has quickly become a new favorite. Simple and easy to make, we know it will be a weeknight dinner saver for you, too. Here’s what makes it great: 

• It’s easier to make than a traditional pot pie. By topping the chunky pot pie gravy with drop biscuits instead of pie crust, you significantly speed up the prep and baking time

• It’s both comforting and nourishing. Like so many of our real-food recipes, we’ve packed this casserole with plenty of veggies for color, texture, vitamins, and fiber 

• You can customize it. You can use any favorite protein or veggies to make this pot pie. Additionally, you can use easy swaps to make it gluten-free or dairy-free, if needed

• Great for feeding a bigger group. With 8 servings from one recipe, this casserole is great for family gatherings, potlucks, hungry kids, or providing leftovers to enjoy later

Making the Best Biscuits

You might be surprised to find vinegar in the ingredient list, but this is our secret to creating fluffy and tender biscuits, especially when using gluten-free flour. The acidic vinegar reacts with the baking soda, creating a chemical process that produces carbon dioxide and lifts the batter as it bakes. Once formed, we prefer to use a cookie scoop to dollop the biscuit dough over the filling to create even dollops and ensure we don’t overwork the dough. 

Our Favorite Baking Dish Set

These are our whole team’s go-to dishes for all things casserole! The two-piece set gives you plenty of options to create a filling meal that comes together and cleans up with ease. 

Shop This Dish Here

Can I freeze this chicken pot pie casserole?

Yes, there are two ways you can prep this casserole for the freezer:
1. Fully baked: Prepare the casserole as directed and bake it fully. Allow the casserole to cool to room temperature, then cover with a double layer of aluminum foil and freeze for up to 3 months. To reheat, transfer the casserole from the freezer to the refrigerator 24 hours prior to baking. Then, bake just until heated through.
2. Freeze without the biscuits: You may also freeze just the pot pie filling portion of the casserole, either in a freezer-safe bag or in a casserole dish; cover and freeze up to 3 months. To assemble, allow the filling to thaw, then place it in a casserole dish. Prepare the drop biscuit dough as directed, and then assemble the casserole and bake.

How should I store leftovers? 

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in the microwave, a toaster oven, or on the stovetop.

Can I use pre-cooked chicken? 

Yes, if using pre-cooked chicken, you’ll need about 3 ½ cups. See the recipe card below for how to adjust the recipe for pre-cooked chicken.

Can I make bigger biscuits? 

Yes, if making smaller biscuits, you’ll get about 2 biscuits with every serving. If you top the casserole with 8 larger biscuits, you’ll get 1 biscuit per serving. Adjust the baking time as needed as larger biscuits may need a bit longer in the oven. 

Let It Sit To Thicken Up

We know it’s tempting to dig in as soon as this chicken pot pie casserole comes out of the oven. But, letting it sit for 10 minutes after removing it from the oven allows the gravy to thicken. Much recommended!

Ingredients

For the Filling

• ¼ cup unsalted butter
• 1 medium yellow onion, diced
• 1 (16-oz) bag frozen mixed vegetables (mix of corn, carrots, peas, green beans) 
• ½ cup + 1 tablespoon flour*
• 4 cups low-sodium chicken broth 
• 1 teaspoon fine salt
• ½ teaspoon dried thyme or dried parsley
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 lb chopped boneless skinless chicken breast or thighs**  

For the Biscuits

• 2 cups flour*
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• ¼ teaspoon fine salt
• 6 tablespoons cold unsalted butter
• 1 cup shredded cheddar cheese, divided
• 1½ teaspoons dried thyme or dried parsley
• 1 cup dairy or unsweetened non-dairy milk of choice
• 1 teaspoon apple cider vinegar or white wine vinegar
• Flaky sea salt

1. Preheat the oven to 400℉. Mist a 9×13-inch (or other 3-quart) baking dish with nonstick cooking spray. 
2. In a Dutch oven, large pot, or extra-large skillet over medium-high heat, heat the butter until melted. Add the onion and frozen mixed vegetables and cook until the vegetables are softened and tender, 5-6 minutes. Add the flour, tossing to coat the ingredients, and cook 1 minute more while stirring constantly.
3. Reduce the heat to low and add the broth, ½ to 1 cup at a time, stirring after each addition. Be patient and stir slowly as you continue adding the broth. Stir in the salt, thyme, garlic powder, and pepper. Increase the heat to medium-high and allow the mixture to come to a boil for 2-3 minutes as it thickens to a gravy-type sauce. Reduce the heat to medium-low. Add the chicken, stirring until well incorporated, and cook for 3-5 minutes more, until the chicken becomes opaque (it doesn’t need to be cooked all the way through, as it will continue to cook in the oven). 
4. Transfer the mixture to the prepared baking dish and spread into an even layer. Bake, uncovered, for 10 minutes.
5. Meanwhile, make the biscuit dough. In a bowl, stir together the 2 cups of flour, baking powder, garlic powder, and salt. Using a pastry blender or two knives, cut the 6 tablespoons of cold butter into the dry ingredients until the mixture resembles coarse crumbles.
6. Stir in ¾ cup of the shredded cheese and the thyme or parsley. Then, add the milk and vinegar; stir until the mixture forms a soft slightly sticky dough.
7. After 10 minutes, remove the casserole from the oven and, using two spoons or a cookie dough scoop, drop the dough into small mounds (1-2 tablespoons each) all over to cover the hot pot pie filling layer. It’s OK if the top is not completely covered with the biscuit dough, as they will expand during baking.  
8. Return the casserole to the hot oven and bake for 15 minutes. Remove the casserole dish from the oven and sprinkle the remaining ¼ cup cheese over the biscuit layer and sprinkle with the flakey salt. Return to the oven and bake until the biscuits start to brown, an additional 8 to 10 minutes. Serve warm.

Nutrition Information

• Serving Size: 1/8 of the recipe
• Calories: 405
• Fat: 20 g
• (Sat Fat: 10 g)
• Sodium: 515 mg
• Carbohydrate: 38 g
• (Fiber: 4 g
• Sugar: 6 g)
• Protein: 25 g
• Cholesterol: 92 mg

© The Real Food Dietitians