Easy Gluten-Free Chicken Pot Pie
Published Feb 23, 2026
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The Best of Chicken and Dumplings Meets Pot Pie
This Easy Gluten-Free Chicken Pot Pie is what happens when two comfort food classics come together in the best possible way. It has the rich, creamy filling you expect from a traditional chicken pot pie, paired with a soft, fluffy topping that feels very much like chicken and dumplings. The result is cozy, nostalgic, and incredibly satisfying — without the hassle of rolling out gluten-free pastry dough.
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It’s the kind of dish that feels familiar and comforting from the very first bite, yet smartly simplified for real-life cooking.
A Cozy Mash-Up of Two Comfort Classics
If you love chicken and dumplings but also crave the hearty, veggie-filled goodness of chicken pot pie, this recipe truly delivers the best of both worlds. Instead of a bottom crust and fussy pastry, this version uses a biscuit-style topping that bakes up light, fluffy, and golden right on top of the bubbling filling.
Meanwhile, the filling stays true to classic pot pie flavors with tender vegetables, herbs, and a creamy sauce that pulls everything together. Each spoonful feels warm, comforting, and deeply nostalgic — exactly what comfort food should be.
Why Pork King Good Puggets Work So Well Here
One of the things that makes this recipe extra special is the use of Pork King Good Puggets. They bring hearty texture and savory flavor to the dish while keeping everything completely gluten-free. Once cooked and chopped, the Puggets blend seamlessly into the creamy filling, making them a perfect stand-in for traditional chicken.
Because they hold their shape and texture so well, they add substance to every bite, ensuring this pot pie feels filling and satisfying — not just cozy, but truly hearty.
Simple Ingredients, Big Comfort
This recipe keeps things refreshingly straightforward. There’s no complicated prep and no long ingredient list. Instead, it relies on familiar pantry staples, frozen vegetables, and a simple biscuit-style topping to create something that feels homemade and comforting without being overwhelming.
The topping comes together quickly and bakes right on top of the filling, soaking up just enough of the sauce underneath while staying soft and pillowy. It’s the kind of texture that makes you want to go back for seconds.
Perfect for Weeknights and Gatherings Alike
Because this dish is baked in a single pan, it’s easy enough for a weeknight dinner but also comforting and generous enough to serve to family or guests. It’s especially great for colder months, when you want something warm and filling that doesn’t require hours in the kitchen.
It also reheats beautifully, which makes it a great option for leftovers or meal prep. The flavors deepen as it sits, making the next day’s serving just as satisfying as the first.
Why This Gluten-Free Pot Pie Belongs in Your Rotation
This Easy Gluten-Free Chicken Pot Pie proves that gluten-free comfort food doesn’t have to be complicated or compromised. With its creamy filling, fluffy topping, and savory Pork King Good Puggets, it delivers everything you want from a classic comfort dish — warmth, nostalgia, and serious satisfaction.
If you’re looking for a cozy dinner that feels like a hug in a bowl, this chicken pot pie–meets–chicken and dumplings mash-up is one you’ll want to make again and again.
Need more easy chicken inspiration? Try Gluten-free Chicken Cutlets with Ceasar Salad, Green Chile Chicken Enchiladas, and Chicken Nugget Skewers
Easy Gluten-Free Chicken Pot Pie
Ingredients
For the Filling:
- 2 tablespoons butter or dairy-free butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 3 tablespoons gluten-free all-purpose flour
- 3 cups chicken broth
- 1 cup milk or unsweetened dairy-free milk
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher or fine sea salt and freshly ground black pepper, to taste
- 1 (16-ounce) bag Pork King Good Puggets, cooked according to package directions and chopped
For the Topping:
- 2 cups Gluten-Free Bisquick
- 1 cup milk or dairy-free milk
- 2 tablespoons melted butter or dairy-free butter
Instructions
- Preheat oven to 400°F. Lightly grease an 8-by-8-inch or 9-inch baking dish or pie pan.
- Prepare the Pork King Good Puggets according to package directions. Let cool slightly, then chop into bite-size pieces and set aside.
- In a large skillet over medium heat, melt the butter. Add the onion and carrots and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for 1 minute, then slowly whisk in the chicken broth and milk. Simmer for 3 to 5 minutes, until thick and creamy.
- Stir in the peas, corn, thyme, rosemary, salt, and pepper. Fold in the chopped Pork King Good Puggets. Transfer the filling to the prepared baking dish.
- In a medium bowl, stir together the Gluten-Free Bisquick, milk, and melted butter until just combined. The mixture will be thick, like pancake batter.
- Spoon the Bisquick topping evenly over the hot filling, gently spreading it to the edges.
- Bake for 30 to 35 minutes, until the topping is puffed, set in the center, and lightly golden, and the filling is bubbling around the edges.
- Let rest for 10 minutes before serving to allow the sauce to thicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
