Easy, Gluten Free Chicken Pot Pie Muffins with creamy pot pie filling make the perfect dinner!
Product for this post was provided by Full Flavor Foods, I recently discovered their products, love them and asked them to do a giveaway for my readers! Be sure to enter! Products are also available on their website. Use the code MYGFMIAMI for a 15% discount or use their product finder to see if they are near you.
Who doesn’t love a little comfort food from time to time? Chicken Pot Pie is a classic. It is a food I grew up eating and have always loved. There are so many ways to make it- tradition pie crusts, biscuit crust, variations on fillings. Growing up, my dad would make a pot pie with deer meat and he would add slices of pepper jack cheese on top before he would add the crust.
When it comes to pot pie, I tend to be a bit more on the traditional side, and I’ve been looking for some easy dinners that I can make ahead and freeze or just pull out individual servings. These gluten free chicken pot pie muffins are super easy to make and great for quick meals (or even lunch boxes!).
Often chicken pot pie filling is made with a roux, then spices are added. When I saw an easy chicken pot pie filling in the recipe booklet I got from Full Flavor Foods, I knew it would make the pot pies a snap to make. It’s basically a traditional chicken gravy (already seasoned!) and then I just added chicken and veggies.
I first saw this brand when I was visiting my brother in Wisconsin at a Hyvee (I am very jealous- this store had an amazing gluten free section!). I was so excited by the selection of mixes. Everything from Alfredo Sauce (delicious!) to gravies, cream soup bases, and broths are available.
If you’ve been gluten free for any length of time, you know that broths and soups that are gluten free can be difficult to find.
Full Flavor Foods carries chicken broth, beef broth, chicken gravy, beef gravy, turkey gravy, pork gravy, cream soup base, cream of mushroom soup, Alfredo, and cheese sauce mixes. Many of these are lactose/dairy free.
Easy Gluten Free Chicken Pot Pie Muffins
These muffins are a snap to make and delicious. It’s a basic recipe, so feel free to add your own spin on it. Herbs in the biscuit mix, a few chopped jalapenos in the filling- go crazy!
Gluten Free Biscuit Mix- I use Bisquick brand for this, but I’ve also used King Arthur brand before (and for a while, Aldi’s had one) and they worked well.
Chicken Gravy- For this recipe, I used Full Flavor Foods Chicken Gravy Mix (and highly recommend it!). If you don’t have access to it, you will need about 1 cup of chicken gravy. You can make a quick gravy by making a roux and adding chicken broth instead of milk. You may be able to find gluten free chicken gravy in your local grocery.
Dairy Free- Unsweetened dairy free milk and dairy free butter can be subbed in the biscuit mix. For the chicken gravy, water can be used in place of milk.
Be sure to check out Full Flavor Foods and all of their great products. The cream sauce is next on my list to try. There is a lobster bisque recipe calling my name! Most sauces are sold in individual packages, but they do sell wholesale sized bags that are great for restaurants or large families.
Be sure to enter below for a full set of all the Full Flavor Foods mixes and use the code MYGFMIAMI15 to get 15% off products on the website.
Need more easy dinners? Then try this Peruvian Arroz con Pollo– it freezes well too!
If you are looking for a traditional Chicken Pot Pie, the Gluten Free Chicken Pot Pie from Gluten Free Palate! Need a great pie crust for it? Try the gluten free pie crust from What the Fork Food Blog!
Happy Gluten Free Eating!
Gluten Free Chicken Pot Pie Muffin
- 1 1/2 cups gluten free baking mix such as Bisquick or King Arthur
- 1 cup milk
- 2 eggs
- 4 tablespoons butter melted
- 1 cup chopped chicken
- 1 cup frozen mixed vegetables
- 1 package full flavor foods chicken gravy mix
- 1 1/4 cup milk
- Preheat over to 350 degrees.
- Mix together gluten free making mix, 1 cup milk, eggs, and melted butter.
- Prepare chicken gravy mix as directed with remaining milk.
- Add chicken and vegetables.
- Cook an additional 3-5 minutes or until frozen veggies are warmed through.
- Grease 12 cup muffin tin.
- Place 1 tablespoon baking mix mixture in each cup.
- Divide chicken filling among cups.
- Cover with with remaining baking mix.
- Bake for 20-25 minutes.