Gluten Free Chicken Pot Pie Casserole Recipe

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One of my favorite dinners that my mother used to make was Chicken Pot Pie, and this Gluten Free Chicken Pot Pie Casserole Recipe is a nice spin on this classic Southern Comfort Food for those who have a gluten intolerance!

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Gluten Free Chicken Pot Pie Casserole Recipe

My mom pretty much ALWAYS cooked when I was a child. With 4 children in a one-income household, I don't remember a lot of going out to eat or ordering fast food during my childhood.

My mother was such an amazing cook, and I never really felt like we were lacking when it came to eating fantastically delicious meals. With so many food intolerances being the norm these days, I love that we can find ways to enjoy those classic family recipes - even with food issues!

This Gluten Free Southern Comfort Food Recipe is a great way to use all of those super convenient gluten free baking mixes to recreate your favorite childhood recipes!

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How to make this Gluten Free Chicken Pot Pie Casserole Recipe

Yields: 8-10 servings

Prep: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Ingredients needed for making this Gluten Free Chicken Pot Pie Casserole Recipe:

1 medium onion, chopped
2 bags frozen mixed vegetables (12 oz each)
4 cups cooked chicken, shredded
3 cups chicken broth
½ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon seasoned salt
1 teaspoon dried thyme
1.5 cups milk
6 tablespoons cornstarch
Additional salt and pepper to taste

Topping:

1 ½ cups Gluten Free baking mix
1 cup milk
2 eggs
4 tablespoons melted butter
Fresh parsley for garnish

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Directions for making this Gluten Free Chicken Pot Pie Casserole Recipe:

Preheat oven to 350 degrees F. In a 4 quart saucepan, add a tablespoon of oil or butter and chopped onion, cook until translucent.

Stir in chicken, frozen vegetables, chicken broth and spices. Turn up heat to allow the mixture to boil.

In a small bowl, add milk and cornstarch. Whisk this mixture until it is blended and smooth. Stir the liquid into your chicken pot pie mixture.

Continue boiling until liquid has thickened. Give it a taste and you can adjust the seasoning, if needed.

Remove from heat and pour all of the contents into an ungreased 9 x 13” casserole dish.

In a separate bowl, add topping ingredients and mix well. Spoon topping over the chicken mixture and smooth out to cover the surface. Sprinkle with fresh parsley if desired.

Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

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Gluten Free Chicken Pot Pie Casserole Recipe

Course Dinner

Cuisine American

Keyword chicken enchiladas, gluten free, pot pie

Prep Time 15 minutes

Cook Time 30 minutes

Servings 8

Author Jenn

Ingredients

1 medium onion chopped
2 bags frozen mixed vegetables 12 oz each
4 cups cooked chicken shredded
3 cups chicken broth
½ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon seasoned salt
1 teaspoon dried thyme
1.5 cups milk
6 tablespoons cornstarch
Additional salt and pepper to taste
Topping:
1 ½ cups Gluten Free baking mix
1 cup milk
2 eggs
4 tablespoons melted butter
Fresh parsley for garnish

Instructions

Preheat oven to 350 degrees F.
In a 4 quart saucepan, add a tablespoon of oil or butter and chopped onion, cook until translucent.
Stir in chicken, frozen vegetables, chicken broth and spices. Turn up heat to allow the mixture to boil.
In a small bowl, add milk and cornstarch. Whisk until smooth. Stir into chicken pot pie mixture. Continue boiling until liquid has thickened. Taste and adjust seasoning, if needed.
Remove from heat and pour contents into an ungreased 9 x 13” casserole dish.
In a separate bowl, add topping ingredients and mix well. Spoon topping over the chicken mixture and smooth out to cover the surface. Sprinkle with fresh parsley if desired.
Bake 25-30 minutes or until toothpick inserted in the center comes out clean.