Gluten Free Chicken Pot Pie


Alex has been asking me to figure out how to make Chicken Pot Pie for ages now. I figured it was finally time to make his “dream” become reality. However, I wanted to be able to eat too so I decided to make some minor alterations to make this recipe gluten free.

This recipe is WAY easy! As long as you have cooked the chicken before you go to make this recipe you can go from nothing to dinner in less than 45 minutes. I would highly suggest using shredded chicken instead of cubed. The shredded would give a better consistency in my opinion.

Gluten Free Chicken Pot Pie


  • 2 Cups Mixed Vegetables (thawed)
  • 1 Cup Shredded Chicken
  • 1 Can (18oz) Gluten Free Creamy Mushroom Soup
  • 1 Cup Gluten Free Bisquick Mix
  • ½ Cup Milk
  • 1 Egg

Preheat the oven to 400, grease a 9” pie plate.

In a medium bowl combine the vegetables, chicken and mushroom soup. Pour into the prepared pie plate.

In a small bowl combine the remaining ingredients, stir until completely combined. Spread onto the top of the vegetable mixture.

Bake for 30 minutes or until the top has slightly browned.

Source: Adapted from Betty Crocker