Introduction: Gluten-Free Chicken Pot Pie


This set of instructions is to assist anyone looking to make a family-sized, gluten-free chicken pot pie. While this set of instructions is primarily for people following a gluten-free diet, this dish can be enjoyed by anyone looking for a delicious chicken pot pie recipe. This dish can be prepared in 45 minutes, feeds up to 6 people, and can be refrigerated and saved for later meals. Please note that the chicken used in this recipe should be cooked prior to beginning this instruction set, as we do not provide instructions on how to cook chicken.

Safety Information:

These instructions do not require any specific experience or skills. You will be handling knives and utilizing a hot oven, so if you are not familiar with how to use any of the tools listed below, be sure to have some kind of supervision while preparing this dish. If you are at all unsure of how to handle knives while cooking, we have provided an informative video on how to handle knives safely in the notes at the bottom of our instructions. Please be sure to follow the steps exactly as instructed, and in their respective order for a complete dish.

Preparation time: 40 minutes

Cook time: 30 minutes

Feeds: 3-4 people

Step 1: Materials:

The following list is the recommended ingredients and their amounts needed to successfully complete this recipe:
4 tablespoons of salted/unsalted butter or margarine

1 ¼ cups of 2% milk

¼ cup of chopped carrots

¼ cup of sweet peas

¼ cup of sweet whole kernel corn

¼ cop of chopped celery

½ cup of diced onion

1 ½ - 2 cups of cooked chicken

1 teaspoon salt

3 tablespoons cornstarch

1 cup of bisquick gluten-free mix

1 large egg Fresh, chopped parsley

1 ½ - 2 cups of chicken broth

Step 2: Tools:

3-quart saucepan

A knife

Measuring cups (¼, ½, ¾, 1 cup)

1 tablespoon

2 quart mixing bowl

4 quart mixing bowl

Cutting board

Oven mitts

2-quart casserole dish


Stirring spoon

Wire whisk



Step 3: Preheat Oven to 350℉

Step 4: ​Dice ½ Cup of Onion*

Step 5: Chop ½ Cup of Carrots

Step 6: Chop ½ Cup of Celery

Step 7: Fill ¼ Cup of Peas

Step 8: Fill ¼ Cup of Corn

Step 9: In a Medium Saucepan, Melt 2 Tablespoons of Butter or Margarine Over Medium Heat

Step 10: Add Onion to the Saucepan and Cook, Over Medium Heat While Stirring Frequently, for 3 Minutes or Until Tender

Step 11: Add the ½ Cup of Carrots Into the Saucepan

Step 12: Add the ½ Cup of Celery Into the Saucepan

Step 13: Add the ¼ Cup of Peas Into the Saucepan

Step 14: Add the ¼ Cup of Corn Into the Saucepan

Step 15: Add the 2 Cups of Cooked Chicken Into the Saucepan

Step 16: Add 1 ¾ Cups of Chicken Broth Into the Saucepan

Step 17: Add 1 Teaspoon of Salt to the Saucepan

Step 18: Chop 1 Tablespoon of Parsley

Step 19: Add the 1 Tablespoon of Chopped Parsley to the Saucepan

Step 20: Heat the Saucepan Mixture on High Heat Until Boiling

Step 21: Once Boiling, Reduce to a Simmer While Completing These Following 4 Steps

Step 22: Add ¾ Cup of Milk to a Separate 2-quart Bowl

Step 23: Add 3 Tablespoons of Cornstarch to the 2-quart Bowl

Step 24: Whisk Bowl Mixture Until Smooth

Step 25: Pour Bowl Mixture Into Saucepan

Step 26: Heat Contents of the Saucepan to a Boil

Step 27: Once Boiling, Immediately Pour Into Ungreased 2-quart Casserole Dish

Step 28: Add 1 Cup of Bisquick Gluten-free Mix to a 4-quart Bowl

Step 29: Add ½ Cup of Milk to the 4-quart Bowl

Step 30: Crack Egg on the Edge of the 4-quart Bowl

Step 31: Add Egg to the 4-quart Bowl

Step 32: In a Microwave-safe Dish, Melt 2 Tablespoons of Butter or Margarine in Microwave for 30 Seconds

Step 33: Add 2 Tablespoons of Melted Butter or Margarine Into the 4-quart Bowl

Step 34: Stir the Mixture in the Bowl With Whisk Until All Ingredients Are Thoroughly Blended Into a Thick Paste

Step 35: Drop, With Caution, Topping Mixture, Over the Dish Evenly

Step 36: Sprinkle Entire Dish With 1 Tablespoon of Chopped Fresh Parsley

Step 37: Bake for 30 Minutes at 350℉**

Step 38: Remove Dish From Oven With the Use of Oven Mitts

Step 39: Let Cool for 10 Minutes

Step 40: Cut Dish Into Desired Portions

Step 41: Enjoy!

Step 42: ​Conclusion:

Now that you have finished baking, you should have a beautiful, completed gluten-free chicken pot pie. Once cooled, this dish is best served with serving spoons and goes great with a side salad. It is very filling for 3-4 adults or 5-6 children. It also keeps well in the fridge and makes great leftovers!

Step 43: NOTES:

If you are new to cooking and/or utilizing kitchen knives, this youtube video by Tasty is extremely beneficial to learning how to properly hold and handle a knife as well as cut specific foods effectively:

*NOTE: Size reference included in knife safety video

** NOTE: One can check if the dish is fully cooked with the toothpick test. Insert a toothpick into the center of the dish and if the toothpick is clean when removed, the dish is done. If not, cook for 3 more minutes or until toothpick test has been completed.