Melt In Your Mouth Chicken Pot Pie (GF)

Disclosure: Any post may contain links to my shop or affiliate links, which means I may receive a commission from any purchase you make. All opinions about products I use are my own. Read the full disclosure and Privacy Policy HERE.

Since my children were diagnosed needing a Gluten Free diet, I’ve been slowly adapting classic family recipes. I didn’t think I was ever going to be able to make Melt In Your Mouth Chicken Pot Pie again because gluten free biscuits are difficult and temperamental and this recipe is supposed to be easy! But then I tried the Red Lobster gluten-free biscuit mix and new worlds opened up for me. This adapted recipe has quickly become a staple recipe again as it was years ago. And I think my kids like it even more now.

Jump to Recipe

Use leftover chicken or turkey: This recipe is a perfect way to use up leftover turkey or chicken. We end up eating this meal after almost every Thanksgiving. You can also cook chicken just to use in this recipe, that’s completely up to you. I like to make chicken ahead and keep in my freezer. Every few months I boil chicken breasts and add shredded chicken to my freezer stash. Having the chicken already cooked and ready makes so many dinners come together quickly!

Buttermilk substitute: Buttermilk will make the biscuit topping taste yummier, but I almost never actually use actual buttermilk. I generally “make my own” with milk and lemon juice every time a recipe calls for it. I just don’t use buttermilk that regularly and so I hate for a whole half-gallon to go to waste in my fridge to just use in one recipe. To make your own buttermilk, add a cup of milk in a bowl, then splash about 1 teaspoon of lemon juice into the milk. Stir and let sit for about 5 minutes. If you let it go a lot longer than 5 minutes, it might curdle more than you’d think, but I’ve still used it in these cases and never had a problem. Buttermilk is sour milk, you’re just using the lemon juice to speed up the natural process. Just use your best judgement.

“Cream of” Dry Mix Substitute: I could say that I use this dry mix because it is gluten free, but I’ve actually been using this instead of canned “cream of” soup for over a decade. In baking recipes, I can’t tell any kind of taste difference! (Get my “Cream of” Dry Mix Recipe Here.)

Frozen Veggies: I use peas and carrots because that is my family’s favorite frozen veggie combo, but this recipe will be great with almost any combination of frozen veggies. Let your taste buds decide!

Evenly Distributing Biscuit Topping: To make the biscuit topping even and beautiful, I use a cookie scoop. (This is my favorite Cookie Scoop.) I use my Tablespoon cookie scoop and evenly spread out four dots across the short side and five across the long side. Then I fill in a scoop in all the spots in between. If there’s any left, I use my fingers to add a little dot of dough in the open spots along the edge. 1 1/2 or 2 Tablespoons cookie scoop could work too, just with less blobs of biscuit since each would be bigger. This is what mine looked like before it was baked.

Here’s what it looks like finished –

Fast & Easy: This recipe comes together faster than you think. Make sure to preheat from the beginning

With my college girls moved out, the four of us left at home still eat half of the pan! The kids like to put leftovers in their school lunches. I also have added a leftover night most weeks because the four of us are just not eating as much as six of us ate, though the gap is closing as the youngest boy grows. He eats more every day! My husband thinks he’ll eventually compensate for all his sisters eating, lol.

I hope your family enjoys this recipe as much as mine has!

From my house to yours,
Mary