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Chicken Pot Pie Filling - Gluten and Dairy Free

Gluten and Dairy free chicken pot pie filling
Servings: 4 people
Author: Tumble into Love, LLC


  • cup Extra Virgin Olive Oil 
    We use a mild flavored EVOO
  • ¼ cup All purpose gluten-free flour
  • cup Chopped onion
  • ½ tsp Salt
  • ¼ tsp Pepper
  • cup Chicken broth
  • cup Non-flavored, dairy-free milk substitute I use rice milk
  • cup Cubed (cooked) chicken I've used 2 chicken breasts or leftovers from a chicken roast
  • 10 ounces Mixed veggies Frozen soup mix (corn, peas, carrots)


  • ¾ cup Gluten-free Bisquick™
  • ½ cup Non-flavored, dairy-free milk substitute I use rice milk
  • 2 Tbsp Non dairy baking stick like Earth Balance melted, or EVOO
  • 1 Tbsp Chopped parsley


  • In a medium saucepan, heat olive oil over medium heat.
  • Add onion. Cook for a few minutes until translucent.
  • Stir in gluten free flour, salt and pepper
  • Cook, stirring constantly, until mixture is bubbly; Remove from heat
  • Stir in broth and milk substitute
  • Heat to boiling, stirring constantly. Boil and stir for 1 minute
  • Stir in chicken and vegetables (peas, carrots, corn — or use a frozen soup mix). Remove from heat.
  • Mix in 2 cups of cooked rice or noodles to create an ala king version, or use biscuit version, below.

Biscuit version

  • Pour chicken pot pie filling into a 2 qt. casserole dish
  • In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended.
  • Drop mixture by spoonfuls over chicken mixture.
  • Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.