Gluten-Free Chicken Pot Pie Casserole
This Gluten-Free Chicken Pot Pie Casserole is a cozy, hormone-friendly twist on a classic comfort food. Tender chicken and fiber-rich vegetables are simmered in a creamy, savory sauce and topped with golden gluten-free biscuits. It’s high in protein, blood sugar–balancing, and gut-supportive—making it a nourishing, stress-friendly dinner the whole family will love.
Equipment
- 9×13-inch baking dish or deep 3-quart casserole dish
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- whisk
- cutting board
- Sharp Knife
- measuring cups and spoons
- Small bowl (for melted butter/oil, optional)
- Pastry brush (optional, for brushing biscuit tops)
- aluminum foil (optional, for tenting if biscuits brown too quickly)
- Large mixing bowl (if making homemade biscuit topping)
- Pastry cutter or fork (for cutting butter into flour) (if making homemade biscuit topping)
Ingredients
Filling
- 2 Tbsp butter or olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 3 cups cooked chicken shredded or chopped
- 1½ cups frozen green beans cut into bite-size pieces
- 3 Tbsp gluten-free all-purpose flour King Arthur Measure for Measure or Cup4Cup
- 2½ cups low-sodium chicken broth
- ¾ cup milk or unsweetened almond milk
- ¾ tsp salt
- ½ tsp black pepper
- ¾ tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp paprika optional
Topping
- 8 frozen gluten-free biscuits (I use Cappellos)
- 1-2 Tbsp melted butter or olive oil optional, for brushing
Alternate Homemade Biscuit Topping
- 2 cups gluten-free all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1½ sticks cold butter cubed (or vegan butter if needed)
- 1¼ cups buttermilk or 1¼ cups milk + 1 Tbsp lemon juice or vinegar
Instructions
- Preheat oven to 400°F and lightly grease your baking dish.
Make the filling:
- Heat butter or oil in a large skillet over medium heat.
- Add onion, carrots, and celery. Sauté 6–8 minutes until softened.
- Stir in garlic, thyme, rosemary, salt, pepper, and paprika; cook 1 minute.
- Sprinkle in gluten-free flour and stir constantly for 1 minute.
- Slowly whisk in chicken broth and milk. Simmer 4–5 minutes, stirring, until thickened.
- Stir in cooked chicken and frozen green beans. Remove from heat.
Assemble:
- Transfer filling to the prepared baking dish.
- Place frozen biscuits straight from the freezer evenly over the top (do not thaw).
- Brush biscuit tops lightly with melted butter or oil, if desired.
If Making Alternate Homemade Biscuit Topping:
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining. (Small butter pockets help create flaky layers.)
- Pour in the buttermilk (or milk + lemon juice/vinegar mixture). Stir gently just until combined. Do not overmix—the dough should be slightly shaggy and soft.
- Using a large spoon or ice cream scoop, drop spoonfuls of dough evenly over the prepared pot pie filling in the baking dish. Leave a little space between them for spreading.
- Optional: Lightly brush with melted butter or olive oil for a golden finish.
Bake
- Bake uncovered for 40–45 minutes, until biscuits are golden and the filling is bubbling around the edges.
- If biscuits brown too quickly, loosely tent with foil for the last 10–15 minutes.
Rest
- Rest 10 minutes before serving.
Video
Notes
Nutritional Information per serving (using Cappellos frozen biscuits):
Calories: 416 Fat: 20g Carbohydrates: 35g Protein: 24gMake-Ahead & Serving Notes
- Filling can be made up to 24 hours ahead; refrigerate and add biscuits just before baking.
- Pairs well with a simple green salad or fruit.
- Leftovers reheat beautifully.
Servings: 8
Calories: 416kcal