More Great Recipes: Casserole | Gluten-Free

Homemaker's Chicken Pot Pie

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Serves about 5 | Prep Time 120 | Cook Time 20

Why I Love This Recipe

I know it's a humble dish, but it's something that I desperately crave on chilly days. It reminds me of my mom and how the windows in our kitchen would fog up as she took the dish out of the oven, her glasses simultaneously fogging up as she smiled over the steaming dish. Pot pie always seems so 50's housewife to me for some reason, reminiscent of TV dinners in foil trays and red checked tablecloths a la Betty Crocker. Maybe it's because many of my childhood recipes came out of a vintage Betty Crocker cookbook, dusted with flour and butter spots.

As I mentioned, this is the first time that I've ever made something like this COMPLETELY from scratch. Back in my pre-GF days, I might have used a biscuit mix for convenience and possibly a cream of chicken soup for the filling. Gone are the days where I simply eat crap for the sake of convenience. If anything, getting the news that I'm allergic to wheat has been the biggest blessing for my health in so many ways.

This, my version of one of my favorite comfort foods, is a truly wonderful gluten free adaptation. I didn't bother with a pie crust, as I find that even with a traditional wheat crust the bottom will get soggy as it bakes. Instead I topped it with Gluten Free Girl's Buttermilk Biscuits, which were absolutely amazing and a wonderful compliment to the filling. They taste somewhat like a whole wheat biscuit to me, which according to keith, is due to the sorghum. Deeeeelicious!

Ingredients You'll Need


1/2 onion, chopped
1 carrot, sliced
1 can green beans
1/2 c. green peas
1/2 c. corn
1 c. chopped cooked chicken

For sauce:

2 c. 1% or skim milk
2 tbsp. butter
2 tbsp. cornstarch
1 tsp. salt
1 tsp. crushed gluten free chicken boullian
1 tsp freshly ground black pepper
1/2 tsp dried thyme

Gluten-Free Girl's Buttermilk Biscuits

1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup sweet rice flour
1 1/2 teaspoons gluten free baking powder
1/2 teaspoon xanthan gum
1 1/4 teaspoon kosher salt
4 tablespoons butter
1 egg white
3/4 cup buttermilk (give or take a bit)


1) Layer meat and veggies in a glass baking dish. Put to the side while the sauce is cooking.

2) Melt butter in a saucepan. When it is sizzling, add the cornstarch and stir until smooth. Add milk and simmer mixture over medium heat for about 10-15 minutes until mixture has thickened. Add salt, boullian, pepper and thyme and stir. Pour sauce over meat and veggies.

3) Now it's time to make the biscuit dough. I'm including Shauna's original instructions because she said it best :) The one edit that I will include to her instructions is that the butter should be COLD when you add it to the flour, or else you will not get the texture you want. Grating the butter with a cheese grater may also help you acheive the correct texture.

4) Preheat the oven to 450°.

5) Combine all the flours, the baking powder, and the salt. Stir them up well so they are one. Sift them into a large bowl.

6) Cut the butter into small pieces and drop them into the flour mixture. Using a pastry blender (also known as a pastry cutter), or two forks if you don't own the fancier tool, cut the butter into the flours. You should have a good blend, with the butter the size of small peas, by the end.

7) Froth up the egg white with a fork or small whisk. You are not looking to make meringue here. Simply whip some air and volume into the egg white.

8) Pour the egg white and the buttermilk into the dry mixture. Stir them in slowly with a rubber spatula, taking care to not overwork the dough. When the liquids are incorporated into the flours, stop stirring. Bring it all together with your hands.

9) Drop small balls of the biscuit dough onto an ungreased cookie sheet. (I prefer these biscuits small, about the size of a plum, to help the middles bake through.) Slide the tray into the oven.

10) Bake the biscuits for about 20 to 25 minutes. Test for your own version of doneness.

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