Gluten Free Crockpot Chicken Pot Pie
Few comfort foods hit as hard as chicken pot pie, and this slow cooker version delivers every bit of that cozy, creamy satisfaction without a drop of gluten in sight. The filling slow-cooks all day with tender chicken thighs, carrots, celery, onion, and garlic in a savory broth-and-milk base, then gets thickened at the end with a simple cornstarch slurry so it's perfectly rich and spoonable. Frozen peas go in right at the finish, keeping their bright color and a little pop of sweetness against all that herby, savory depth. The real triumph here is the drop biscuits — made with gluten free flour and cold butter worked in by hand, they bake up golden and fluffy in under 20 minutes while the filling does its final thickening. No rolling, no fuss, and no one at the table will feel like they're eating a compromise. Each of the six servings gets a ladle of that luscious filling topped with its own biscuit, which is honestly the only way to serve pot pie. It's the kind of weeknight dinner that makes the whole house smell incredible and has everyone coming back for seconds.
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Learn more →Ingredients
6 servings
For the filling
- 1 ½ lb boneless, skinless chicken thighs
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 cups chicken broth
- 1 cup whole milk
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the biscuits
- 2 cups gluten free flour
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold unsalted butter, cut into small cubes
- ¾ cup whole milk
Instructions
- 1
Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Add the carrots, celery, onion, garlic, chicken broth, milk, thyme, parsley, onion powder, salt, and pepper. Stir to combine.
- 2
Cover and cook on High for 3 to 4 hours or on Low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily when pressed with a fork.
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