Deconstructed Chicken Pot Pie (Gluten Free)

This easy deconstructed chicken pot pie recipe is our new favorite comfort food meal! It’s hearty yet guilt free, and everyone will absolutely love this easy comforting meal. It’s gluten-free, dairy-free, paleo-friendly, and SO delicious!

Deconstructed Chicken Pot Pie (Gluten Free)

Deconstructed Chicken Pot Pie With Biscuits

This gluten-free deconstructed chicken pot pie recipe is:

  • Creamy
  • Savory
  • Comforting
  • Easy to make
  • Made with tender chicken, fresh vegetables, and buttery biscuits

Deconstructed Chicken Pot Pie (Gluten Free)

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These gluten-free and paleo-friendly biscuits are a reader favorite for good reason. They are easy to make, buttery, crispy on the outside, and pillowy and soft on the inside.

If you like this comfort food recipe, try these other favorites:

Gluten Free easy chicken pot pie

Deconstructed Chicken Pot Pie (Gluten Free)

Prep Time 00:15 Cook Time 00:25 Serves 6

Ingredients

Chicken Pot Pie Stew

  • 1 tablespoon avocado oil or oil of choice
  • 3 tablespoon grass-fed butter, divided
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 3 carrot, diced
  • 1 cup mushrooms, diced
  • 2 yellow potatoes, cut into 1/2" cubes
  • 3 cloves garlic, minced
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 cups chicken broth/stock (see: note)
  • 2 tablespoons tapioca flour
  • 1 bay leaf
  • 4 cups chicken, cooked and chopped (A rotisserie chicken works well here!)
  • 1/3 cup frozen peas
  • 1 teaspoon lemon juice

Biscuits

Directions

For Chicken Stew:

  1. Heat large heavy-bottomed pot over medium heat and add 1 tablespoon oil, and 1 tablespoon of butter. Add onion, celery and carrot and sauté until beginning to soften, 5-7 minutes.
  2. Add mushrooms and cook until any liquid has evaporated, about 5-7 minutes.
  3. Add remaining 2 tablespoons of butter and 2 tablespoon tapioca flour
  4. Stir the butter, flour and vegetables. Once the butter has melted add garlic, salt, pepper, thyme and oregano and cook until fragrant, about 30 seconds.
  5. Slowly add stock, a half-cup at a time, making sure to scrap up any browned bits at the bottom of the pot and to fully incorporate the tapioca flour.
  6. Reduce heat to low and add in chicken, potatoes and bay leaf. Simmer for 15 minutes, or until potato is cooked through, stirring frequently and scraping up the bottom of the pot  to prevent scorching.
  7. Add lemon juice and peas and cook until they turn bright green. Taste and adjust seasoning and lemon juice if needed.

For Biscuits:

  1. Preheat oven to 350ºF and grease a baking sheet.
  2. In a bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder and salt until well blended.
  3. Add the butter and mix until the butter is well combined with the flour mixture. Add the applesauce and the egg and mix until  smooth dough forms.
  4. Using your hands, roll the dough into 6 balls, each about 2-1/2 inches in diameter. Place the dough balls on the baking sheet, about 1 inch apart. Bake for 15  minutes, or until golden and crusty all around and firm to the touch, with no soft dough remaining in the center.
  5. Serve with hot chicken stew and store any leftover biscuits in the refrigerator for up to 5 days.

Recipe Notes

  • If you want it more soup-like, or when you reheat, you may want to add more broth!
  • For dairy-free, sub out butter for ghee or additional oil.
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16 comments on “Deconstructed Chicken Pot Pie (Gluten Free)

  • Katherine W says:

    So delicious! Even my picky eaters enjoyed it :). It was so quick and easy to make. If you are looking for something for a busy week night you could make ahead or prep the ingredients ahead of time. We will definitely be keeping this in our rotation for hockey season!

    5.0 rating

    Reply
  • I made this meal last night and it was a hit! Chicken pot pie is one of my husbands favorite meals and he really enjoyed this version;-) Other than planning out your groceries, this meal is quick and easy to make! We will definitely be adding it to our favs rotation!

    5.0 rating

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  • Since winter won’t leave, I decided to make this comforting meal. Seriously so delicious! I added some melted butter mixed with garlic on top of the biscuits after they were done cooking, super yummy!

    5.0 rating

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  • Hi, this looks amazing. Can you tell me how this is dairy free if you used grass fed butter in the biscuits? Is there a substitution I should use to make them dairy free or is that okay to use?

    Thanks so much! Love your site!!

    Deb

    Reply
  • Christine says:

    Loving your recipes! This one was a huge hit with my husband as well. I swapped out the butter with ghee as suggested, and used Arrowroot instead of the tapioca flour. Delicious! I will be sharing with this friends for sure!

    4.0 rating

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  • I made this last night and it was so good! The biscuits were not only easy to make, but they were so tasty I wished I had made a double batch. My 14 month old (and my husband) gobbled everything up. This will definitely be added to our meal prep rotation. 🙂

    Reply
  • Tiffany Prystay says:

    Made this yesterday and the family loved it. Both my 11 month old son and husband. We live in a small town where I can’t get all ingredients I would like and being celiac that can be a problem. I ended up using brown rice flour in stuff of the tapioca flour. I really like that it was fast and easy to make ahead, like during nap time. Definitely adding it to my go to recipes.

    5.0 rating

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  • Everyone around me is sick so I’m taking the extras to them tomorrow! This is a more delicious chicken soup and the biscuits are to die for!!! Thanks Lexi!

    Reply
  • Hearty, easy, flavorful and healthy! What more could you ask for? The whole family loved the dinner and asked for it to be a regular meal. Those biscuits though….AMAZING! Suggestion…make at least a double or triple batch…we were all fighting over who would get the last biscuit. (I won!!!)

    5.0 rating

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  • can you recommend replacements for almond, arrowroot and Tapioca flour? I don’t typically use them so I’d love subs that I would use again after

    Reply

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