Gluten-Free Cheddar Bay Chicken Pot Pie

I’ve been making chicken pot pie for years, but this gluten-free cheddar bay chicken pot pie version is the one my family keeps asking for. The filling is the same thick, creamy base from my gluten-free chicken pot pie , made with chicken broth, half and half, and a roux that simmers until it coats the back of a spoon. The cheddar bay biscuit topping is a riff on my gluten-free cheddar drop biscuits , swapped to Old Bay and buttermilk instead of rosemary and whole milk.

Everything happens in one cast iron skillet. The filling cooks on the stovetop, you rest it while you make the biscuit dough, and then it all goes into the oven together. No pie crust to roll out, no extra baking dish.

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 you about it.
• The filling actually holds. The roux simmers until it’s thick enough to coat the back of a spoon before the biscuits ever go on top. It won’t run all over the plate.

Searching for more gluten-free dinner recipes? Gluten-Free Shepherd’s Pie / Gluten-Free Lasagna / Chicken Enchilada Casserole / Big Mac Casserole

Ingredient Notes

• Cooked Chicken – I use 3 cups shredded or cubed cooked chicken. Rotisserie chicken is the easiest option here and saves you a step. I usually grab one from the store when I know I’m making this. Be sure it’s labeled gluten-free. Otherwise I will make my air fryer chicken thighs recipe , but use boneless skinless chicken thighs instead.
• Gluten-Free Flour Blend – Used in both the filling roux and the biscuit dough. I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, the blue bag, which already has xanthan gum in it.
• Half and Half – What gives the filling that creamy, rich texture. Whole milk works but the sauce will be slightly thinner.
• Old Bay Seasoning – This is what makes the biscuit topping taste like a cheddar bay biscuit. Check that your brand is labeled gluten-free, as formulations can vary.
• Sharp Cheddar – Shred it yourself from a block. Pre-shredded cheddar has an anti-caking coating that can make the biscuits denser than they should be. I used a combination of white and yellow cheddar, but use whatever you prefer.
• Buttermilk – The dough uses 1¼ cups, plus 1 tablespoon brushed on top before baking. If you don’t have it, add a tablespoon of white vinegar or lemon juice to regular whole milk and let it sit for 5 minutes.
• Cold Unsalted Butter – The biscuit butter has to stay cold. I cube it before I start making the filling, then put it back in the fridge until I’m ready to use it. Cold butter is what makes the biscuits flaky instead of dense.
• Garlic Butter Topping – Melted butter, garlic powder, and fresh parsley. Brush it over the biscuits the moment the skillet comes out of the oven while they’re still hot.

The biscuit dough should look shaggy, not smooth

Once you add the buttermilk, stir just until the dough comes together into a thick, rough paste. If it looks a little lumpy and uneven, that’s right. Overmixing is what makes drop biscuits dense, so stop as soon as you don’t see dry flour.

Recipe FAQs

Can I make this without a cast iron skillet?

Any 12-inch oven-safe skillet works well, including stainless steel or enameled cast iron. A 3-quart braiser is another good option. If you only have a 9×13 baking dish, that works too, but the filling will be shallower and you may want to start checking the biscuits a few minutes earlier since there’s less depth of hot filling underneath them. Whatever you use, make sure it’s oven-safe to 400°F before you start.

Can I use a different protein?

Yes. Turkey works really well in place of chicken and is a great use for Thanksgiving leftovers. Just avoid very lean cuts only, since a little fat keeps the filling from tasting dry after baking.

Expert Tips

• Use a scoop for the biscuits. A portion scoop or ice cream scoop gives you evenly sized mounds that bake at the same rate. Space them out so they have room to puff.
• Start checking at 20 minutes. Cast iron runs hotter than a standard baking dish. The biscuits should be golden on top and the filling should be bubbling around the edges. Tent loosely with foil if the biscuits are browning too fast.
• Brush the garlic butter on immediately. It soaks into the biscuits best when they come straight out of the oven. Don’t wait.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days. The biscuits will soften as they sit and absorb moisture from the filling.

Freezer: The filling freezes well for up to 3 months. Let it cool completely, transfer to a freezer-safe container, and 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 plan to serve for the best texture.

Serving Suggestions

This pot pie is a full meal on its own, but gluten-free dinner rolls on the table are worth it for scooping up extra sauce from the skillet. For something fresh alongside, my farmer’s market salad with mustard vinaigrette works well here. The roasted potatoes and green beans make it hearty enough to feel intentional next to the pot pie rather than like an afterthought, and the mustard vinaigrette cuts through the richness of the filling.

Method

Make the Filling:

1. 1

   Preheat the oven to 400°F.

2. 2

   Heat 1 tablespoon olive oil in a 12-inch cast iron skillet over medium heat. Add 1 cup yellow onion, 1½ cups carrots, and 1 cup celery. Cook for 6-8 minutes, stirring occasionally, until softened. Add 2 cloves garlic and cook for 1 more minute.

3. 3

   Add 4 tablespoons unsalted butter and let it melt completely, stirring to coat the vegetables.

4. 4

   Sprinkle in ½ cup gluten-free flour blend and stir continuously for 1 to 2 minutes until the flour turns a light golden color.

5. 5

   Slowly pour in 2 cups gluten-free chicken broth, whisking constantly to prevent lumps. Once smooth, stir in 1 cup half and half, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and ½ teaspoon black pepper.

6. 6

   Bring to a simmer and cook for 7 to 10 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.

7. 7

   Stir in 3 cups cooked chicken and 1 cup frozen peas. Remove the skillet from the heat and let it rest for 3 to 4 minutes before adding the biscuit dough.

Make the Biscuits:

1. 8

   While the filling rests, whisk together 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, and ½ teaspoon kosher salt in a large bowl.

2. 9

   Add ½ cup cold unsalted butter to the flour mixture. Work it in with a pastry cutter or your fingers until the pieces are roughly pea-sized. Some larger chunks are fine.

3. 10

   Stir in 6 oz sharp cheddar cheese until evenly distributed.

4. 11

   Pour in 1 cup of the 1¼ cups buttermilk and stir with a spatula until the dough just comes together into a thick, shaggy paste. If there is any flour that hasn't incorporated, add up to an additional ¼ cup of buttermilk to get the dough to come together. Do not overmix.

5. 12

   Using a 3-4 tablespoon portion scoop, drop mounds of biscuit dough across the top of the filling. Space them out evenly. Brush the tops with 1 tablespoon buttermilk.

Bake:

1. 13

   Bake at 400°F for 25 to 30 minutes, until the biscuit tops are golden brown and the filling is bubbling around the edges.

2. 14

   While the pot pie bakes, stir together 4 tablespoons unsalted butter, 1 teaspoon garlic powder, and 1 tablespoon fresh parsley. The moment the skillet comes out of the oven, brush this generously over every biscuit top. Let rest for 5 to 10 minutes before serving straight from the skillet.