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A classic comfort food cooked down south Louisiana style, my cornbread biscuit topped gluten free chicken pot pie gets its rich, dark color from the caramelized Cajun trinity. Marinated chicken, garlic and zesty seasonings inject the filling with its potent flavor profile. Canned mixed vegetables, milk and chicken broth round out the body of the dish. Then, bagged gluten free cornbread mix drop biscuits bring this one-pot meal wonder into brand spanking new yum-delicious taste and texture dimensions. Yep and yay....
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Oh Cornbread Biscuit Topped Gluten Free Chicken Pot Pie, You Were Destined to Come Alive in My Kitchen. Yep.
A few weeks ago, I bought a bag of Bob's Red Mill Gluten Free Cornbread Mix during my usual grocery shopping trip. Don't get me wrong. I love, love, love my own recipe for gluten free cornbread. My creation is light, airy, and oh sooo versatile. However, I also love this Bob's Red Mill's GF cornbread mix, too. It's a bit denser than my original. So, I usually use it when I want a hearty, but equally tasty, change from my homemade version.
Well, every time I've opened my pantry for the last several days, my eyes fell straight upon this bag of unbaked gluten free cornbread mix deliciousness. There it was, sitting on my pantry shelf. Silently but surely begging me to use it up in some over-the-top home baked recipe that would let all of it's gluten free goodness shine right on through.
I hesitated beckoning to the call at first, y'all. I honestly didn't know what to do with it. Cause, if I bake a pan of it, I will most likely binge-eat it for a day or two. Then, while I'm eating it, I'll think of like 100 recipes that I could have used it in. And, I'll internally kick myself for not giving a new gluten free cornbread recipe or two a go. So, to avoid any further internal conflict, I decided that I needed to cook it, and cook it right.
And as soon as I grabbed the bag off of the shelf, the idea for this brand new cornbread biscuit topped gluten free chicken pot pie popped straight into my mind. So, it was soooo meant to be...Yep.
How to Make Cornbread Biscuit Topped Gluten Free Chicken Pot Pie Take Its Rightful Place in Your Menu Rotation
To start the cornbread biscuit topped gluten free chicken pie, marinate the chicken. Drain the chicken and discard the marinade. Then, make the gluten free cornbread mix batter according to the package directions. Next, brown the Cajun trinity of onion, bell pepper and celery in a greased cast iron skillet. Add the chicken to the browned trinity, then cook until slightly browned. Stir in the the garlic, and cook that down for just a minute.
Add tapioca starch, milk and chicken broth, then add mixed veggies, seasonings and hot sauce.
Finally, use a small measuring cup or large spoon to drop the cornbread mix batter onto the top of the chicken pot pie mixture. (Oh, and I added more paprika, cayenne and hot sauce cause I like my everything a little spicy. Yep. And well, it turned this beautiful color...:)
Bake it for 20 minutes, or until the cornbread biscuits are browned and baked through. The browned Cajun trinity bits inject a beautiful color and scrumptious flavor into each spoonful of the casserole. The marinated chicken literally melts in your mouth, while the corn, potatoes, peas and carrots take you straight back to your childhood comfort food days. The garlic and zesty seasonings make each bite just as ultra-flavorful as the last. But, the perfectly browned, moist and over-the-top delicious cornbread biscuit topping, y'all!! I couldn't ruin it for you with words if I tried! Perfectly browned, tender and flaky with just a hint of sugar. Ooooh yum...Yep. It's just that good!!
A pleasantly surprising change from traditional pot pies, this cornbread biscuit topped gluten free chicken pot pie stands out for all of the right flavor and texture reasons. Share with those who'll love this sassy cornbread spin on the retro comfort food classic. And see y'all on the yum side...
Cornbread Biscuit Topped Gluten Free Chicken Pot Pie
Ingredients
- 1 pound chicken breast, cubed
For the Chicken Marinade
- 1 ½ cups gluten free chicken broth
- 1 teaspoon apple cider vinegar
- ½ teaspoon hot sauce
- 1 tablespoon gluten free Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- ½ teaspoon paprika
For the Cornbread Drop Biscuits
- 1 package Bob's Red Mill Gluten Free Cornbread Mix
- 2 eggs, room temperature
- 1 ½ cups milk
- ⅓ cup melted butter or oil
- 2 teaspoons sugar, optional
For the Chicken Pot Pie
- 2 tablespoons butter or oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 2 teaspoons tapioca starch
- 3 garlic cloves, minced
- 1 14-ounce can mixed vegetables, drained
- 1 cups milk
- 1 ½ cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon parsley flakes
- ½ teaspoon dill weed
- ½ teaspoon hot sauce
- salt, black pepper, and cayenne pepper to taste
Instructions
- Make the chicken breast marinade by stirring the chicken broth, vinegar, Worcestershire sauce, garlic powder, parsley flakes and hot sauce into a bowl with a fitted lid.
- Submerge the chicken in the marinade. Cover and refrigerate for at least 3 hours, but up to overnight.
- When ready to cook, drain chicken and discard marinade.
- Make the batter for the gluten free cornbread biscuits according to the directions listed on the Bob's Red Mill Gluten Free Cornbread Mix. Set aside on the counter, covering with a large clean kitchen towel.
- Preheat oven to 375 degrees F.
- Pour the 2 tablespoons of oil or butter into a well-greased 9-inch cast iron skillet.
- Brown the Cajun trinity of onion, bell pepper, and garlic in the skillet.
- When the vegetables are almost caramelized, add the marinated chicken breast cubes.
- Cook until chicken browns slightly, and is cooked through.
- Add the minced garlic, and cook for 1 additional minute.
- Whisk the 2 teaspoons of tapioca starch into the mixture.
- Add the milk and chicken broth to the skillet. Stir until well-combined.
- Add the remaining paprika and parsley flakes, and the dill weed, hot sauce and SP&C to taste to the skillet. Stir until well-incorporated.
- Use a ¼ cup scoop or large spoon to drop the gluten free cornbread mix batter onto the top of the chicken pot pie mixture. **See notes**
- Bake for 20 minutes, or until the cornbread biscuits are browned on top and cooked through.
- Serve immediately.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
This recipe is so good that I am taping it to the inside of my kitchen cabinet. I am dairy-free so subbed out the milk in the cornbread with coconut milk (plus 2 tbsp of lime juice to make it like buttermilk) and used a coconut/almond milk cream mix for the milk that gets mixed with the veggies. All was soooooo good. My husband ate like four of the biscuits.
Awww, this is awesome to hear Sarah!!
I'm super happy that it worked out for you, and thank you so much for listing your DF changes for everyone to see.
My husband ate like 4 of the biscuits when I first made it, too. We had to eat the rest of the pot pie with biscuit crumb topping. 🙂