Do you want the best gluten free chicken pot pie casserole recipe for family dinners? This easy recipe uses a delicious crust and yummy filling families love.
When I first went gluten free, there were so many things I missed! I’ve replaced most of them with new favorites, so I decided it was time to make a gluten free chicken pot pie casserole.
I have a double crusted chicken pot pie recipe that is delicious. Sometimes we need more than just a pie dish, so I decided to make it into a full sized casserole so we could feed more people.
This gluten free chicken pot pie casserole has all of the yummy flavors that we grew up with, only without the gluten ingredients that so many of us have to avoid now. You won’t even know the difference.
If you’ve been searching for the best gluten free chicken pot pie casserole, here is the recipe. Be sure to let us know how you liked it in the comments!
Gluten Free Chicken Pot Pie Casserole Recipe
Filling Ingredients
- 1 medium onion, chopped
- 2 bags frozen mixed vegetables (12 oz each)
- 4 cups cooked chicken, shredded (we get ours from ButcherBox)
- 3 cups chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon seasoned salt
- 1 teaspoon dried thyme
- 1.5 cups organic milk
- 6 tablespoons non-gmo cornstarch (or alternative thickeners)
- Additional sea salt and pepper to taste
Crust Ingredients
- 1 ½ cups gluten free baking mix
- 1 cup organic milk
- 2 pastured eggs
- 4 tablespoons melted butter
- Fresh parsley for garnish
Directions
- Preheat oven to 350 degrees F.
- In a 4 quart saucepan, add a tablespoon of oil or butter and the chopped onion, then cook until translucent.
- Stir in chicken, frozen vegetables, chicken broth and spices. Turn up heat to allow the mixture to come to a boil.
- In a small bowl, add the milk and cornstarch, then whisk until smooth. Stir into the chicken pot pie mixture on the stove. Continue boiling until the liquid has thickened. Taste and adjust seasoning, if needed.
- Remove the pan from the heat and pour the chicken pot pie 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.
- Bake your gluten free chicken pot pie casserole for 25-30 minutes or until a toothpick inserted into the center of the casserole comes out clean.
- Sprinkle with fresh parsley as garnish, if desired, and serve while hot.
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Homestyle Gluten Free Chicken Pot Pie Casserole
Ingredients
Filling 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 whole milk
- 6 tablespoons non-gmo cornstarch or alternative thickeners
- Additional sea salt and pepper to taste
Crust Ingredients
- 1 ½ cups Gluten Free baking mix
- 1 cup whole 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 the chopped onion, then cook until translucent.
- Stir in chicken, frozen vegetables, chicken broth and spices. Turn up heat to allow the mixture to come to a boil.
- In a small bowl, add the milk and cornstarch, then whisk until smooth. Stir into the chicken pot pie mixture on the stove. Continue boiling until the liquid has thickened. Taste and adjust seasoning, if needed.
- Remove the pan from the heat and pour the chicken pot pie 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.
- Bake your gluten free chicken pot pie casserole for 25-30 minutes or until a toothpick inserted into the center of the casserole comes out clean.
- Sprinkle with fresh parsley as garnish, if desired, and serve while hot.
