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Skinny Chicken Pot Pie Casserole {Gluten Free!}

Gluten and Dairy Free Chicken Pot Pie Casserole

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!

Scale

Ingredients

Gluten Free Drop Biscuits

Chicken Pot Pie Filling

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