This gluten-free chicken pot pie recipe simplifies a traditionally time-consuming dish into a quick, approachable weeknight meal. Tender cooked chicken and frozen vegetables get folded into a dairy-free roux, then the filling is finished with easy homemade gluten-free drop biscuits. The assembled pie finishes baking in about 15 minutes, and the total time from start to table is under an hour.
Pot pie has always felt like a comforting, slightly indulgent dinner — a creamy filling wrapped under a layer of baked dough. To make the classic elements work for gluten-free and dairy-free diets while keeping the process streamlined, this version replaces traditional pastry with drop biscuits and uses a coconut-milk-based roux. These choices cut the hands-on work and reduce cleanup without sacrificing flavor or texture.
The two main components to adapt are the roux and the topping. For the roux (the thickening base), most gluten-free recipes use all-purpose gluten-free flour, which works fine. If you have white rice flour on hand, it’s an excellent neutral option for thickening sauces and stews. For the topping, making traditional gluten-free pie dough is possible but time-consuming; drop-style gluten-free biscuits are much faster. Scoop the biscuit dough onto a sheet pan and par-bake them so they set up while you prepare the filling, then finish everything together in the oven.
How to Make GF Chicken Pot Pie with Drop Biscuits – Step by Step
GF Chicken Pot Pie Substitutions and Variations
Roux / bechamel swaps: If you don’t have all-purpose gluten-free flour or white rice flour, other options include chickpea flour, tapioca starch, or millet flour. If using coconut flour, reduce the amount called for because it absorbs more liquid.
Dairy-free options: Use plant-based butter, ghee, or coconut oil and a full-fat canned coconut milk for a rich, dairy-free sauce. Oat milk also works if you prefer a lighter option. If you don’t need dairy-free, replace the coconut milk with 2 cups of whole milk for a more traditional flavor.
Vegetarian variation: Omit the chicken and increase the vegetables. Frozen mixes, chopped green beans, mushrooms, or extra carrots work well. You can adapt the same technique to make a vegetable-forward pot pie with the same biscuit topping.
Shortcut: Make this Pot Pie Even Quicker
Use premade chicken to speed things up: shred a rotisserie chicken or bake three chicken breasts at 375°F for about 20 minutes while the biscuits par-bake. Leftover turkey also makes a great substitute. If you find gluten-free puff pastry or pre-made gluten-free pie dough, you can skip the biscuit topping and use that for a more classic presentation.
To avoid making a roux, use a ready-made gluten-free cream of chicken soup as the filling base. Combine the soup with frozen peas, carrots, onions, herbs, and shredded chicken, top with the biscuits, and bake. If you use a jarred base, consider increasing the chicken to ensure a generous filling.
Below is the full tested recipe and notes so you can recreate this cozy dinner at home.
With health and hedonism,
Phoebe
Gluten-Free Chicken Pot Pie (Dairy-Free)
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Frozen vegetables: any combination works. Swap peas and pearl onions for green beans, mushrooms, or mixed vegetables.
Roux: if you want to skip the flour-based roux, use a prepared gluten-free cream-of-chicken soup as a shortcut and skip the thickening steps.
Chicken: use a rotisserie chicken, leftover turkey, or bake chicken breasts while biscuits par-bake.
Topping: gluten-free puff pastry is an easy alternative to biscuits if you prefer a traditional crust.
Ingredients
For the topping:
- 2 cups all-purpose gluten-free flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup non-dairy milk (oat works well)
- 1 large egg, at room temperature
- 3 tablespoons unsalted butter (or ghee or melted coconut oil)
- 2 teaspoons honey or maple syrup
For the filling:
- 4 tablespoons unsalted butter (or ghee / dairy-free alternative)
- 2 medium carrots, finely diced (about 1/2 cup)
- 2 large shallots, thinly sliced
- 2 garlic cloves, roughly chopped
- 1/4 cup all-purpose gluten-free flour or white rice flour
- One 14-ounce can full-fat coconut milk
- 1 cup chicken stock
- 1 teaspoon sea salt
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh chopped thyme or rosemary (or 1/2 tsp dried)
- 1 1/2 cups frozen peas
- 1 cup frozen pearl onions (optional)
- 3 cups shredded chicken or turkey
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the biscuit dough: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. In a separate bowl or liquid measure, whisk the non-dairy milk, egg, melted butter, and honey. Stir the wet ingredients into the dry until just combined. Using an ice cream scoop or spoon, portion the dough onto the prepared sheet pan to form 8–10 biscuits. Flatten the tops slightly so they aren’t domed.
- Bake the biscuits until set but not browned, about 10 minutes. Remove and set aside.
- Make the filling: In a large ovenproof skillet or casserole dish, melt the butter over medium heat. Add shallots, carrots, and garlic and sauté until soft, about 5 minutes. Push the vegetables to the sides of the pan.
- Sprinkle in the flour and whisk to form a paste. Pour in the coconut milk and whisk until smooth. Simmer over medium-low, stirring occasionally, until the mixture thickens and coats the back of a spoon, about 5 minutes. Add the chicken stock, salt, and herbs; cook a few minutes more until the sauce is smooth and thickened.
- Remove from heat and stir in the Dijon mustard, peas, pearl onions (if using), shredded chicken, and parsley. Taste and adjust seasoning. Smooth the filling into an even layer and arrange the par-baked biscuits on top. Brush the biscuit tops with a little oil or butter if you want a more golden finish.
- Bake the assembled pot pie at 400°F for about 15 minutes, until the biscuits are lightly golden and flaky and the filling is bubbling. Let rest a few minutes before serving.
If you make this, tag @phoebelapine and #feedmephoebe — I’d love to see it!