Skinny Chicken Pot Pie Casserole {Gluten Free!}

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This gluten and dairy-free Skinny Chicken Pot Pie Casserole is the ultimate comfort food made with better-for-you ingredients! It’s so tasty you won’t even know you’re eating half the calories!

I don’t know what the weather is like in your neck of the woods, but here in Portland it’s cold, damp and down right gloomy. Although let’s face it – it’s pretty much like that most days here in Oregon unless is summer time. Which, it is most definitely not. On days like this I feel like curling up in a blanket by the fire with some delicious comfort food. And what says comfort food more than Chicken Pot Pie?

This skinny version of your Mama’s homemade classic Chicken Pot Pie is filled with all of the yummy flavors, without the extra calories. It’s honestly better than any other Chicken Pot Pie I’ve tasted, gluten free or otherwise! Often times when eating comfort food I feel extremely satisfied in the moment, but know that my stomach (not to mention bathroom scale) are going to pay for it later. I love this version because it doesn’t have all of the heavy cream that most Chicken Pot Pie recipes call for, yet it still tastes amazing and is completely satisfying as a “comfort food”.

Homemade chicken pot pie is a thing of beauty. It’s packed with veggies, shredded chicken, savory herbs and then smothered in a rich, flavorful homemade gravy. Yes please! Not to mention the buttery, flakey biscuits that cover the top. Pure perfection. And did I mention that it’s gluten and dairy-free? Yep. The sauce is a chicken broth base thickened with cornstarch and the drop biscuits are gluten-free! They are the BEST gluten free biscuits I’ve ever tasted. They have wonderful texture and flavor – no gummy gluten free bread here my friends. Now if you aren’t gluten-free, you can easily change the biscuits on top to either your favorite biscuit recipe, or premade biscuits to cut down on prep time!

Tips for Making Gluten Free Drop Biscuits

1. Make sure to use frozen butter (earth balance) in your biscuits.
2. Grate the butter right into the flour using a stand up box grater.
3. Fluff the flour and butter together and then use a pastry cutter or fork to finish incorporating the butter.
4. By grating the butter in, it really helps create a nice flakey biscuit.

The filling is really the star of the show in this recipe. Even though it’s completely dairy free (no cream or milk), it’s still super rich and has fantastic flavor from the veggies, sautéed mushrooms, tomato paste, and fresh herbs. I typically use a rotisserie chicken to cut down on my prep time, but I’ve also noticed it adds wonderful flavor as well!

Tips for Making Skinny Chicken Pot Pie Casserole

1. Use shredded a rotisserie chicken to help cut down on prep time!
2. Par-bake the drop biscuits before cooking them with the chicken pot pie, so that they are cooked all the way through and don’t get mushy.
3. For those who have never made a roux (for the sauce) check out the “Tips on Making a Roux” section on my Easy From Scratch Hawaiian Haystacks, they use a very similar sauce!
4. If you are intimidated by making a roux, you can skip it entirely and just add a little cornstarch mixed with water straight to the chicken broth/sauce to thicken it.
5. Those without gluten allergies can easily substitute pre-made biscuits (pillsbury, etc.) to cut down on prep time.
6. This Skinny Chicken Pot Pie Casserole freezes beautifully! I always make two pans and freeze one for later for busy weeknight dinners.

Skinny Chicken Pot Pie Casserole {Gluten Free!}

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This gluten and dairy-free Skinny Chicken Pot Pie Casserole is the ultimate comfort food made with better-for-you ingredients! It’s so tasty you won’t even know you’re eating half the calories!

• Author: The Saucy Fig
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6-8 servings 1x

Ingredients

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Gluten Free Drop Biscuits

• 2 cups corn starch
• 1 1/2 cups brown rice flour
• 1/2 cup sorghum flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 teaspoons xanthan gum
• 1 1/2 teaspoons baking soda
• 1 tablespoon apple cider vinegar
• 1 egg, whisked
• 1/2 cup (1 stick) frozen dairy free butter (I like to use Earth Balance)
• 1 1/4 cups dairy free milk (I like to use cashew milk)
• About 3/4– 1 cup water

Chicken Pot Pie Filling

• 2 tablespoons vegetable oil, divided
• 3 cups chicken broth
• 3 cups shredded rotisserie chicken
• 1 onion, chopped
• 4 large carrots, peeled and sliced 1/4 inch thick
• 3 ribs celery, chopped
• 10 oz. baby bella mushrooms, chopped
• 1 teaspoon gluten-free soy sauce
• 1 teaspoon tomato paste
• 4 tablespoons dairy free butter (I like Earth Balance)
• 1/3 cup cornstarch (more if needed)
• 1 cup dairy free milk (I like Cashew milk)
• 3 tablespoons minced fresh parsley
• 2 tablespoons minced fresh thyme
• squeeze of fresh lemon juice (about 1/4 of a lemon)
• 3/4 cup frozen peas

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Instructions

Gluten Free Drop Biscuits

1. Preheat your oven to 350 degrees.
2. Combine all dry ingredients for your biscuits in a large mixing bowl.
3. Grate the butter using a box grater into the dry ingredients. Fluff with the flour and then use a pastry cutter or fork to finish mixing in the butter.
4. Add the milk, vinegar, whisked egg and stir till combined. Slowly add the water, I just add enough to help the dough hold together. This is usually about 3/4 – 1 cup.
5. Cover your sheet pan with parchment paper (or spray with cooking spray) and using a large spoon, drop the biscuits onto the sheet pan. I like to make a variety of sizes (not too large) so that I can fill in the cracks of the casserole.
6. Par-bake the biscuits at 350 degrees for 8-10 minutes. Remove from oven and set aside.

Chicken Pot Pie Filling

1. Preheat the oven to 450 degrees Fahrenheit.
2. Heat 1 tablespoon oil in a dutch oven over medium heat. Add the chopped onions, carrots and celery and season with salt and pepper. Cover and cook, stirring occasionally until they are just tender, about 5 minutes.
3. While the vegetables cook, shred the rotisserie chicken. When the vegetables are done, remove them from heat and add them to a large bowl along with the shredded chicken.
4. Using the same pot, heat the remaining tablespoon of oil over medium high heat. Add the chopped mushrooms, cover and cook stirring occasionally for about 5 minutes, or until they have released their juices and shrunk in size.
5. Stir in the tomato paste and soy sauce. Continue cooking until the liquid has cooked off and the mushrooms are browed.
6. Transfer to the bowl with the chicken and veggies.
7. In the same pot, melt the butter (I like to use dairy free Earth Balance) over medium heat. When it is fully melted slowly whisk in the cornstarch. Whisk briskly and continue to whisk until there are no large clumps and the roux turns into a smooth thick paste.
8. Slowly whisk in the chicken broth and milk. Make sure to whisk briskly and incorporate the liquid with the roux before continuing to more liquid.
9. Bring the mixture to a simmer, stirring frequently and cook until the sauce thickens.
10. Remove from heat, add in the parsley, thyme, lemon juice, frozen peas and salt and pepper to taste.
11. Pour sauce over the chicken and veggies. Transfer the mixture into a large 9×13 inch baking dish.
12. Top with par-baked gluten-free biscuits and cook at 450 degrees for 20-30 minutes, or until the filling is bubbling and the top is golden-brown. Let cool slightly before serving.

Notes

*Adapted from Every Day Annie

Keywords: chicken pot pie, gluten free, dairy free, healthy, casserole, drop biscuits, gluten-free biscuits

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