As I said in my ultimate buttermilk biscuits recipe. Chicken pot pie is my absolute favorite way to enjoy biscuits.
The filling doesn’t require that much modification compared to the chicken pot pie recipes I’ve grown up with. The biggest difference in the filling is that I use a starch slurry as opposed to a roux for thickening the gravy. I’ve found some of the gluten-free flours and starches can be sensitive to the prolonged high heat the roux method exposes them to. I’ve had them lose their thickening power leaving me with a watery gravy 
Additionally I find in this gluten-free variation I end up cooking the filling 90%+ of the way on the stove-top. Only finishing everything in the oven for as long as the biscuits need to get their rise and color.
The majority of my testing has been done in an 8x10 Detroit style pizza pan, as that’s the perfect size for me. But I will probably need to refactor things to scale nicely in 8x8 or 9x13 pans that most people own. Or maybe a cast iron skillet would make sense.
I also found this recipe to be pretty adaptable as far as the flavoring goes. I did one with curry powder that was great (the yellower looking ones in the photos below). I’d love to explore that area more, maybe convert some of my favorite Indian take-out flavors into biscuit pot-pies.
I’d also like to explore other ways to apply the crust. So far I’ve punched out biscuits and put them on top of the filling. But I wonder what would happen if I applied the biscuits in a big continuous sheet like a traditional crust (but thicker)? Or maybe little personal size pies in ceramic ramekins, with a sheet of biscuit overtop and a round hole punched out of the middle.
