I’ve made chicken pot pie many times, but this gluten-free Cheddar Bay chicken pot pie is the family favorite. The filling uses the same thick, creamy base as my gluten-free chicken pot pie, built from a roux, gluten-free chicken broth and half and half, simmered until it coats the back of a spoon. The biscuit topping is adapted from my gluten-free cheddar drop biscuits, swapping rosemary and whole milk for Old Bay and buttermilk for a Cheddar Bay flavor.
Everything is prepared in a single 12-inch oven-safe skillet. The filling cooks on the stovetop, rests while you make the biscuit dough, and then the biscuits are dropped on top and baked right in the same pan. No pie crust, no extra baking dish—easy weeknight comfort.
Why You’ll Love This Recipe
- One skillet, start to finish. The filling cooks on the stovetop and the biscuits bake right on top. Everything goes from stovetop to oven in the same pan.
- The biscuit topping is the best part. Sharp cheddar, Old Bay, buttermilk, and a garlic-butter brush straight out of the oven—people will ask about it.
- The filling actually holds. The roux simmers until it’s thick enough to coat a spoon so it won’t run all over the plate.
Searching for more gluten-free dinners? Gluten-Free Shepherd’s Pie / Gluten-Free Lasagna / Chicken Enchilada Casserole / Big Mac Casserole
Ingredient Notes
- Cooked chicken – Use about 3 cups shredded or cubed. Rotisserie chicken is convenient; if you cook your own, boneless skinless thighs work well.
- Gluten-free flour blend – A single blend is used for both the roux and biscuits. The author tested Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum.
- Half and half – Gives the filling its rich, creamy texture. Whole milk will thin the sauce slightly.
- Old Bay seasoning – Gives the biscuits the Cheddar Bay flavor. Verify your brand is labeled gluten-free.
- Sharp cheddar – Grate from a block for best texture; pre-shredded cheese can include anti-caking agents that affect biscuit texture.
- Buttermilk – The dough uses 1¼ cups plus 1 tablespoon for brushing. If you don’t have buttermilk, add 1 tablespoon lemon juice or vinegar to whole milk and let sit 5 minutes.
- Cold unsalted butter – Keep it cold and cubed until you’re ready to mix so the biscuits stay flaky.
- Garlic butter topping – Melted butter with garlic powder and fresh parsley, brushed on immediately when the biscuits come out of the oven.
The biscuit dough should look shaggy, not smooth
After adding buttermilk, stir just until the dough forms a thick, rough paste. A slightly lumpy texture is correct—overmixing makes drop biscuits dense.
Recipe FAQs
Yes. Any 12-inch oven-safe skillet works (stainless steel or enameled cast iron). A 3-quart braiser is also fine. A 9×13 baking dish will work but the filling will be shallower and the biscuits may bake faster; ensure the dish is oven-safe to 400°F.
Yes. Turkey is a great substitute and is especially good with holiday leftovers. Avoid extremely lean cuts so the filling doesn’t dry out after baking.
Expert Tips
- Use a scoop for the biscuits. A portion or ice cream scoop gives even mounds that bake uniformly—leave space so they can puff.
- Start checking at 20 minutes. Cast iron runs hot. The biscuits should be golden and the filling bubbling; tent with foil if they brown too quickly.
- Brush the garlic butter on immediately. It soaks in best while the biscuits are piping hot.
Storage Instructions
Refrigerator: Store leftovers in an airtight container up to 3 days. The biscuits will soften as they absorb moisture from the filling.
Freezer: The filling freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container, thaw overnight in the refrigerator, reheat on the stovetop and top with fresh biscuit dough before baking.
Make ahead: Make the filling up to 2 days ahead and refrigerate. Make the biscuit dough fresh on the day you serve for best texture.
Serving Suggestions
This skillet pot pie is a complete meal, but gluten-free dinner rolls are great for mopping up extra sauce. A fresh farmer’s market salad with mustard vinaigrette balances the richness, and simple roasted potatoes or green beans make the meal heartier.
Gluten-Free Cheddar Bay Chicken Pot Pie
Ingredients
Chicken Pot Pie Filling:
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1½ cups carrots, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- ½ cup gluten-free flour blend
- 2 cups gluten-free chicken broth
- 1 cup half and half
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
Cheddar Bay Biscuits:
- 2 cups gluten-free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 6 oz sharp cheddar, shredded
- 1¼ cups buttermilk (plus 1 tablespoon for brushing)
Garlic Butter Topping:
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Instructions
Make the Filling:
- Preheat oven to 400°F.
- Heat 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium heat. Add onion, carrots and celery and cook 6–8 minutes until softened. Add garlic and cook 1 minute more.
- Add 4 tablespoons butter and let melt, stirring to coat the vegetables.
- Sprinkle in ½ cup gluten-free flour and stir continuously 1–2 minutes until lightly golden.
- Slowly whisk in 2 cups chicken broth to prevent lumps. Stir in 1 cup half and half, thyme, salt and pepper.
- Bring to a simmer and cook 7–10 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
- Stir in 3 cups cooked chicken and 1 cup frozen peas. Remove from heat and let rest 3–4 minutes while you make the biscuit dough.
Make the Biscuits:
- In a large bowl whisk together 2 cups gluten-free flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon sugar, 1 teaspoon garlic powder, 1 teaspoon Old Bay, and ½ teaspoon kosher salt.
- Add ½ cup cold cubed butter and work it in with a pastry cutter or fingers until pieces are roughly pea-sized.
- Stir in 6 oz shredded cheddar until distributed.
- Add 1¼ cups buttermilk (start with 1 cup), stirring until the dough just comes together into a thick, shaggy paste. If needed add up to ¼ cup more buttermilk. Do not overmix.
- Using a 3–4 tablespoon scoop, drop mounds of dough across the filling, spacing them evenly. Brush tops with 1 tablespoon buttermilk.
Bake:
- Bake at 400°F for 25–30 minutes, until biscuit tops are golden and the filling bubbles around the edges. Start checking at 20 minutes if your skillet runs hot.
- While it bakes, mix 4 tablespoons melted butter, 1 teaspoon garlic powder and 1 tablespoon chopped parsley. Immediately brush this garlic butter over the hot biscuits when the skillet comes out of the oven. Let rest 5–10 minutes before serving.
Notes
- Flour blend: The recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag); results may vary with other blends.
- Biscuit dough: Stop mixing as soon as the dough holds together—shaggy is good.
- Celiac note: Verify chicken broth and Old Bay are labeled gluten-free, as formulations can change.