Go Back Email Link
–+ servings
A close-up of a creamy chicken pot pie casserole with golden breadcrumb topping, peas, carrots, and chunks of chicken, being scooped with a wooden spoon.
No ratings yet

Gluten-Free Cheddar Bay Chicken Pot Pie

This gluten-free cheddar bay chicken pot pie is made in one cast iron skillet with a thick, creamy filling of chicken, carrots, celery, and peas topped with sharp cheddar drop biscuits seasoned with Old Bay. The biscuits bake right on top of the filling and get brushed with garlic butter the moment the skillet comes out of the oven.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings

Ingredients

Chicken Pot Pie Filling:

  • 1 tablespoon olive oil
  • 1 cup yellow onion - diced
  • 1½ cups carrots - diced
  • 1 cup celery - diced
  • 2 cloves garlic - minced
  • 4 tablespoons unsalted butter
  • ½ cup gluten-free flour blend
  • 2 cups gluten-free chicken broth
  • 1 cup half and half
  • 1 tablespoon fresh thyme leaves - or 1 teaspoon dried
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups cooked chicken - shredded or cubed
  • 1 cup frozen peas

Cheddar Bay Biscuits:

  • 2 cups gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon kosher salt
  • ½ cup cold unsalted butter - cubed
  • 6 oz sharp cheddar cheese - shredded
  • 1¼ cups buttermilk - for the biscuit dough
  • 1 tablespoon buttermilk - for brushing

Garlic Butter Topping:

  • 4 tablespoons unsalted butter - melted
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley - chopped

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Make the Filling:

  • Preheat the oven to 400°F.
  • Heat 1 tablespoon olive oil in a 12-inch cast iron skillet over medium heat. Add 1 cup yellow onion, 1½ cups carrots, and 1 cup celery. Cook for 6-8 minutes, stirring occasionally, until softened. Add 2 cloves garlic and cook for 1 more minute.
    A cast iron skillet filled with diced carrots, celery, and onions being sautéed, with vegetables lightly browned and glistening.
  • Add 4 tablespoons unsalted butter and let it melt completely, stirring to coat the vegetables.
    Diced carrots, celery, and onions are sautéing in melted butter in a black cast iron skillet on a stove.
  • Sprinkle in ½ cup gluten-free flour blend and stir continuously for 1 to 2 minutes until the flour turns a light golden color.
    Chopped carrots, celery, and onions being sautéed in a pan with a gluten-free roux, creating a colorful and textured mixture.
  • Slowly pour in 2 cups gluten-free chicken broth, whisking constantly to prevent lumps. Once smooth, stir in 1 cup half and half, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and ½ teaspoon black pepper.
    A cast iron skillet on a stove contains a creamy mixture of chopped carrots and celery being cooked with chicken broth for a chicken pot pie.
  • Bring to a simmer and cook for 7 to 10 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
    A close-up of a skillet filled with a creamy white sauce containing chopped vegetables such as carrots, celery, and possibly onions and herbs. The mixture is simmering on a stovetop.
  • Stir in 3 cups cooked chicken and 1 cup frozen peas. Remove the skillet from the heat and let it rest for 3 to 4 minutes before adding the biscuit dough.
    A skillet filled with creamy sauce, diced cooked chicken, and a mound of frozen green peas on top, being prepared on a stovetop.

Make the Biscuits:

  • While the filling rests, whisk together 2 cups gluten-free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon granulated sugar, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, and ½ teaspoon kosher salt in a large bowl.
    A glass bowl on a marble surface contains flour and reddish spices, with a green and white patterned kitchen towel beside it.
  • Add ½ cup cold unsalted butter to the flour mixture. Work it in with a pastry cutter or your fingers until the pieces are roughly pea-sized. Some larger chunks are fine.
    Cubes of butter sit on top of a mound of flour in a glass mixing bowl, ready to be mixed together, for baking biscuits.
  • Stir in 6 oz sharp cheddar cheese until evenly distributed.
    A glass bowl filled with shredded cheddar cheese tossed in a gluten-free flour mixture to make cheddar bay biscuit dough.
  • Pour in 1 cup of the 1¼ cups buttermilk and stir with a spatula until the dough just comes together into a thick, shaggy paste. If there is any flour that hasn't incorporated, add up to an additional ¼ cup of buttermilk to get the dough to come together. Do not overmix.
    A glass bowl containing crumbly biscuit or dough mixture, with visible chunks of butter and flour, being mixed with a purple spatula.
  • Using a 3-4 tablespoon portion scoop, drop mounds of biscuit dough across the top of the filling. Space them out evenly. Brush the tops with 1 tablespoon buttermilk.
    A skillet filled with creamy chicken and vegetable mixture, topped with unbaked biscuit dough portions, ready to be baked.

Bake:

  • Bake at 400°F for 25 to 30 minutes, until the biscuit tops are golden brown and the filling is bubbling around the edges.
    A skillet filled with golden, biscuit-topped chicken pot pie, showing a creamy filling with visible vegetables beneath fluffy, browned biscuit mounds.
  • While the pot pie bakes, stir together 4 tablespoons unsalted butter, 1 teaspoon garlic powder, and 1 tablespoon fresh parsley. The moment the skillet comes out of the oven, brush this generously over every biscuit top. Let rest for 5 to 10 minutes before serving straight from the skillet.
    A cast iron skillet filled with a golden-brown, baked casserole topped with biscuit rounds and sprinkled with fresh herbs, sitting on a light countertop next to a striped cloth.

Notes

  • Flour Blend: I've only tested this with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, the blue bag. I can't guarantee results with other blends.
  • Biscuit Dough: Stop mixing as soon as the dough comes together. It should look shaggy, not smooth.
  • Celiac Note: Verify that your chicken broth and Old Bay are gluten-free. Manufacturing practices can change.

Nutrition

Calories: 622kcal | Carbohydrates: 40g | Protein: 26g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1007mg | Potassium: 544mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6932IU | Vitamin C: 8mg | Calcium: 344mg | Iron: 3mg
QR Code linking back to recipe