Gluten free bisquick chicken pot pie recipe - an easy and tasty dinner!

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A comforting bisquick chicken pot pie

This wheat free bisquick chicken pot pie recipe is full of flavor and gives us another gluten free chicken recipe.

I like to start with fresh chicken and simmer it in water to make its own broth. It's simple to add some colorful vegetables, thicken it, pour it in a baking dish, mix up the bisquick, spoon it on top and bake. Super easy!

This has to be one of the best gluten free chicken recipes, especially for a warm, comforting winter's dinner.

Bisquick chicken pot pie recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 garlic clove, minced (optional)
  • 1 cup chicken broth, reserve about 1/4 cup
  • 1 to 1 1/2 cups frozen mixed vegetables (include carrots for color)
  • 1 1/2 cups chopped cooked chicken
  • Salt and pepper to taste
  • 2 tablespoons brown rice flour
  • 1/2 cup bisquick substitute
  • 1/3 cup milk or milk substitute
  • 1 tablespoon melted butter

How to make gluten free chicken pot pie

  1. Saute the onion and garlic in the oil until soft.

  2. Add the chicken broth and bring to a boil.

  3. Pour in the frozen vegetables and continue simmering until cooked.

  4. Add the chopped chicken and heat through. Season to taste.

  5. In a small bowl, whisk the reserved chicken broth and rice flour. Add to the chicken and vegetable mix. Continue cooking, stirring constantly, until thickened.

  6. Pour the mix into an ovenproof dish, making sure there's enough room to add the topping.

  7. To make the topping, mix together the bisquick substitute, milk and melted butter.

  8. Spread the topping evenly over the chicken mixture.

  9. Bake at 325 for 45 minutes or until golden brown and cooked through. Let it stand for 5 to 10 minutes before serving.

How to make chicken pot pie filling from scratch

I like to make my chicken pot pie filling from scratch - it takes a little longer, but I prefer using fresh ingredients when I can.

Ingredients

  • 1 small onion, or half a medium one, chopped fine
  • 1 medium to large carrot, chopped fine
  • 1 stick celery, chopped
  • 1 clove garlic, minced
  • 1/4 cup corn
  • 1/4 green peas
  • 2 tablespoons vegetable oil
  • 1 to 1 1/2 cups chicken stock (reserve 1/4 cup, cooled)
  • 2 cups cooked, chopped chicken
  • Salt and pepper to taste
  • Herbs of choice - parsley, sage, rosemary, thyme (just like the old song)
  • 2 tablespoon brown rice flour

Directions

  1. In a medium to large saucepan, gently fry the onion and carrot in the oil. Add the celery and continue cooking.

    2.
  2. When the vegetables are soft, add the corn.

    3.
  3. Pour in the chicken stock from your prepared chopped chicken and bring to a boil.

    4.
  4. Reduce heat. Add the chicken and peas until they're heated through.

    5.
  5. In a separate bowl, whisk the reserved chicken stock and rice flour together.

    6.
  6. Pour into the chicken pot pie filling, stirring continually until it comes to a boil and thickens.

    7.
  7. To finish off the pot pie, follow steps 6 through 9 above.

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