Tender chicken and vegetables in a savory gravy, topped with flaky homemade drop biscuits – Gluten-Free Chicken and Biscuits are the perfect comfort food.
This recipe was developed in partnership with Ryze. I was compensated for this post but opinions are my own.
If you’re a fan of gluten-free chicken pot pie, chicken and dumplings, or chicken soup you are going to LOVE this gluten-free chicken and biscuits. This is a traditional and classic meal recreated for those who lead a gluten-free lifestyle and it’s a favorite in our house.
When my husband and I were in college we’d buy a boxed chicken and biscuit meal. It was cheap, filling, and comforting. Looking back now I realize it had a ton of ingredients in it, and it was overly processed. Even so, it was one of our go-to meals as we finished up college. We loved easy, comfort, and cheap.
We gave up that boxed meal years before we went gluten-free, right after we started learning more about nutrition and foods to avoid. We like to avoid dishes that have over 30 ingredients in them. I started making my own gluten-free chicken and biscuits and I’m super excited to share the recipe with you.
This gluten-free chicken and biscuits bake is really easy to prepare and you can add in extra veggies or use turkey to make a turkey and biscuit bake. Also, if you have a favorite drop biscuit recipe, you can always use that on top as well. This recipe is versatile, and there are many options.
Don’t be intimidated to make this dish, it comes together quickly.
Can I make these chicken and biscuits dairy-free?
Yes. The only dairy in the recipe is the butter and milk in the filling, and the milk in the biscuits. Simply swap them for the dairy-free counterparts. I’ve tested this recipe with almond milk and rice milk, and both delivered tasty results. For the dairy-free butter, I’ve used both smart balance and earth balance in this recipe.
Should the gravy be runny or thick?
Your gravy, or sauce, will be thick, and continue to thicken in the oven as it bakes. Make sure you continue to cook it and whisk it on the stove top until it is a gravy-like consistency.
If you’ve ever made gluten-free chicken pot pie, this is an easier way to make it. You have the same filling, with biscuits on top. It’s just as tasty and when you enjoy it, it will remind you of chicken pot pie or a gluten-free chicken bake.
Are biscuits supposed to be soft on the bottom in gluten-free chicken bakes?
In this recipe, the bottom should have a similar texture to dumplings since the bottom is cooked in the filling. The top of your biscuit will be firm and flaky. It’s delicious, I promise.
What other vegetables can I add to this?
Ooh! So glad you asked. I often add corn, broccoli, potatoes, or cauliflower. Sometimes I add a mix depending on whats in my refrigerator. You can add any vegetables that you like that don’t have a high water content (like zucchini, eggplant, etc.) without changing the recipe too much. If you don’t eat chicken you can use all veggies in this recipe.
Just a watch out, if you are using a rotisserie chicken it can often have a high salt content. You may want to adjust what salt you add depending on the chicken you use.
Again, this gluten-free chicken and biscuits recipe is super simple to make. You can use tofu, or turkey if you’re not a fan of chicken. You can also add extra veggies, or leave them out. The choice is yours.
If you have any questions please leave a comment below and I will get back to you. If you make this recipe, please stop back by and let me know what you thought. I always love hearing from people who make my recipes.
Happy Cooking and baking,
For the filling
- 1 pound skinless, boneless chicken breast halves - cubed (or cooked chicken cubed)
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/3 cup butter (or dairy-free butter)
- 1/3 cup chopped fresh yellow or white onion
- 1/3 cup gluten-free all-purpose flour blend (I used Ryze blue bag) - see note below on how to measure flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups gluten-free chicken broth
- 2/3 cup milk (or plain dairy-free milk)
For the drop biscuits
- 1 cup gluten-free all-purpose flour blend (I used Ryze blue bag) - see note below on how to measure flour
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 4 tablespoons shortening
- 1 large egg
- 4 tablespoons milk (or dairy-free milk)
- Preheat an oven to 400 degrees F. Grease a 9x9-inch baking dish; set aside.
- For the filling- In a medium saucepan, combine chicken, carrots, and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; transfer to your baking pan. If you are using precooked chicken, cook the peas and carrots. Remove from the pan and drain, transfer to your baking pan and add in the cooked chicken.
- In the same saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in flour, salt and pepper. Slowly stir in chicken broth and milk.
- Simmer over medium-low heat until thick like gravy. Remove from heat and pour the gravy mixture over the top of your chicken and veggies. Stir it with a spoon to mix everything together.
- For the drop biscuits - In a separate medium mixing bowl, stir together flour, baking powder, salt, and garlic powder.
- Cut in the palm shortening until it is crumbly.
- Mix together egg and dairy-free milk.
- Add to flour mixture and stir just until combined.
- Drop topping by tablespoonfuls onto filling (about 8-9 mounds).
- Bake for 25-28 minutes or until the biscuits are brown and cooked through.
- Remove from the oven and let cool for at least 10 minutes before serving.
To measure flour, spoon flours into the measure cup and level with the back of a knife. Do not scoop your measuring cup into the flour. Store leftovers in an airtight container in the refrigerator for up to three days. Re-heat before serving.