Easy Gluten Free Chicken Pot Pie

This Easy Gluten-Free Chicken Pot Pie is what happens when two comfort food classics come together in the best possible way. It has the rich, creamy filling you expect from a traditional chicken pot pie, paired with a soft, fluffy topping that feels very much like chicken and dumplings. The result is cozy, nostalgic, and incredibly satisfying — without the hassle of rolling out gluten-free pastry dough.

It’s the kind of dish that feels familiar and comforting from the very first bite, yet smartly simplified for real-life cooking.

Easy Gluten-Free Chicken Pot Pie
(Gluten-Free, Egg-free, Soy-free, Refined Sugar-free)

Serves: 6

For the Filling:

• 2 tablespoons butter or dairy-free butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 1 cup frozen corn
• 3 tablespoons gluten-free all-purpose flour
• 3 cups chicken broth
• 1 cup milk or unsweetened dairy-free milk
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Kosher or fine sea salt and freshly ground black pepper, to taste
• 1 (16-ounce) bag Pork King Good Puggets, cooked according to package directions and chopped

For the Topping:

• 2 cups Gluten-Free Bisquick
• 1 cup milk or dairy-free milk
• 2 tablespoons melted butter or dairy-free butter

Directions:

Preheat oven to 400°F. Lightly grease an 8-by-8-inch or 9-inch baking dish or pie pan.

Prepare the Pork King Good Puggets according to package directions. Let cool slightly, then chop into bite-size pieces and set aside.

In a large skillet over medium heat, melt the butter. Add the onion and carrots and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.

Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for 1 minute, then slowly whisk in the chicken broth and milk. Simmer for 3 to 5 minutes, until thick and creamy.

Stir in the peas, corn, thyme, rosemary, salt, and pepper. Fold in the chopped Pork King Good Puggets. Transfer the filling to the prepared baking dish.

In a medium bowl, stir together the Gluten-Free Bisquick, milk, and melted butter until just combined. The mixture will be thick, like pancake batter.

Spoon the Bisquick topping evenly over the hot filling, gently spreading it to the edges.

Bake for 30 to 35 minutes, until the topping is puffed, set in the center, and lightly golden, and the filling is bubbling around the edges.

Let rest for 10 minutes before serving to allow the sauce to thicken.