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 1/4 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.
You will have lots of leftover batter that you can bake into a cornbread loaf or muffins. After baking the loaf or muffins, let cool, seal tightly and freeze until use.