Gluten-Free Cheddar Bay Chicken Pot Pie

A close-up of a wooden spoon holding a serving of creamy chicken pot pie with vegetables and a golden biscuit topping, with more of the dish visible in the background.

I’ve been making chicken pot pie for years, but this gluten-free cheddar bay chicken pot pie version is the one my family keeps asking for. The filling is the same thick, creamy base from my gluten-free chicken pot pie, made with chicken broth, half and half, and a roux that simmers until it coats the back of a spoon. The cheddar bay biscuit topping is a riff on my gluten-free cheddar drop biscuits, swapped to Old Bay and buttermilk instead of rosemary and whole milk.

Everything happens in one cast iron skillet. The filling cooks on the stovetop, you rest it while you make the biscuit dough, and then it all goes into the oven together. No pie crust to roll out, no extra baking dish.

Why You’ll Love This Recipe

One skillet, start to finish. The filling cooks on the stovetop and the biscuits bake right on top. Everything goes from stovetop to oven in the same pan.
The biscuit topping is the best part. Sharp cheddar, Old Bay, buttermilk, and a garlic butter brush straight out of the oven. People will ask you about it.
The filling actually holds. The roux simmers until it’s thick enough to coat the back of a spoon before the biscuits ever go on top. It won’t run all over the plate.

Searching for more gluten-free dinner recipes? Gluten-Free Shepherd’s Pie / Gluten-Free Lasagna / Chicken Enchilada Casserole / Big Mac Casserole

Top-down view of various labeled ingredients in bowls on a white surface, including carrots, cooked chicken, gluten-free flour, half and half, chicken broth, celery, salt, oil, butter, garlic, thyme, onion, pepper, and peas.

A flat lay of labeled ingredients for gluten-free cheddar biscuits, including cheddar cheese, salt, baking powder, sugar, fresh parsley, gluten-free flour, baking soda, butter, paprika, buttermilk, and garlic powder on a white surface.

Ingredient Notes

Cooked Chicken – I use 3 cups shredded or cubed cooked chicken. Rotisserie chicken is the easiest option here and saves you a step. I usually grab one from the store when I know I’m making this. Be sure it’s labeled gluten-free. Otherwise I will make my air fryer chicken thighs recipe, but use boneless skinless chicken thighs instead.
Gluten-Free Flour Blend – Used in both the filling roux and the biscuit dough. I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, the blue bag, which already has xanthan gum in it.
Half and Half – What gives the filling that creamy, rich texture. Whole milk works but the sauce will be slightly thinner.
Old Bay Seasoning – This is what makes the biscuit topping taste like a cheddar bay biscuit. Check that your brand is labeled gluten-free, as formulations can vary.
Sharp Cheddar – Shred it yourself from a block. Pre-shredded cheddar has an anti-caking coating that can make the biscuits denser than they should be. I used a combination of white and yellow cheddar, but use whatever you prefer.
Buttermilk – The dough uses 1¼ cups, plus 1 tablespoon brushed on top before baking. If you don’t have it, add a tablespoon of white vinegar or lemon juice to regular whole milk and let it sit for 5 minutes.
Cold Unsalted Butter – The biscuit butter has to stay cold. I cube it before I start making the filling, then put it back in the fridge until I’m ready to use it. Cold butter is what makes the biscuits flaky instead of dense.
Garlic Butter Topping – Melted butter, garlic powder, and fresh parsley. Brush it over the biscuits the moment the skillet comes out of the oven while they’re still hot.

The biscuit dough should look shaggy, not smooth

Once you add the buttermilk, stir just until the dough comes together into a thick, rough paste. If it looks a little lumpy and uneven, that’s right. Overmixing is what makes drop biscuits dense, so stop as soon as you don’t see dry flour.

A cast iron skillet filled with golden-brown, biscuit-topped chicken pot pie, showing creamy filling with vegetables like carrots and peas, and a serving being scooped out with a wooden spoon.

Recipe FAQs

Can I make this without a cast iron skillet?

Any 12-inch oven-safe skillet works well, including stainless steel or enameled cast iron. A 3-quart braiser is another good option. If you only have a 9×13 baking dish, that works too, but the filling will be shallower and you may want to start checking the biscuits a few minutes earlier since there’s less depth of hot filling underneath them. Whatever you use, make sure it’s oven-safe to 400°F before you start.

Can I use a different protein?

Yes. Turkey works really well in place of chicken and is a great use for Thanksgiving leftovers. Just avoid very lean cuts only, since a little fat keeps the filling from tasting dry after baking.

Expert Tips

Use a scoop for the biscuits. A portion scoop or ice cream scoop gives you evenly sized mounds that bake at the same rate. Space them out so they have room to puff.
Start checking at 20 minutes. Cast iron runs hotter than a standard baking dish. The biscuits should be golden on top and the filling should be bubbling around the edges. Tent loosely with foil if the biscuits are browning too fast.
Brush the garlic butter on immediately. It soaks into the biscuits best when they come straight out of the oven. Don’t wait.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days. The biscuits will soften as they sit and absorb moisture from the filling.

Freezer: The filling freezes well for up to 3 months. Let it cool completely, transfer to a freezer-safe container, and thaw overnight in the refrigerator. Reheat on the stovetop and top with fresh biscuit dough before baking.

Make Ahead: Make the filling up to 2 days ahead and refrigerate. Make the biscuit dough fresh on the day you plan to serve for the best texture.

A plate with a serving of creamy chicken and vegetable casserole topped with golden, herb-baked biscuits. A fork rests on the plate, partially embedded in the casserole.

Serving Suggestions

This pot pie is a full meal on its own, but gluten-free dinner rolls on the table are worth it for scooping up extra sauce from the skillet. For something fresh alongside, my farmer’s market salad with mustard vinaigrette works well here. The roasted potatoes and green beans make it hearty enough to feel intentional next to the pot pie rather than like an afterthought, and the mustard vinaigrette cuts through the richness of the filling.