By / Last Modified On January 15, 2023
Tender chicken and vegetables in a savory gravy, topped with flaky homemade drop biscuits - Gluten-Free Chicken and Biscuits are the perfect comfort food. It's basically gluten-free chicken and dumplings, but with biscuits.
If you love comforting meals you'll want to make my Gluten Free Chicken Pot Pie. My Gluten Free Turkey Pot Pie is also super comforting.
Gluten-Free Chicken and Biscuits
If you're a fan of gluten-free chicken pot pie, gluten-free 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.
Even my parents tended to make inexpensive meals like gluten-free chicken and dumplings, gluten-free chicken and biscuits, and gluten free chicken noodle soup.
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.
How to make gluten-free chicken and biscuits
- 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.
This gluten-free chicken and biscuits recipe is so simple, this will be your go-to when you are craving gluten-free chicken and dumplings.
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.
Can I use the gluten-free biscuits in other recipes?
These gluten-free biscuits were created specifically for this gluten-free chicken and biscuits recipe. You can probably use them in other savory recipes that are similar to these gluten-free chicken and biscuit recipe. But otherwise, I wouldn't recommend making them on their own as a regular biscuit.
What other flour blends can I use in this gluten-free chicken and biscuits recipe?
I originally developed this recipe using Ryze gluten-free flour blend. I've also successfully used Bob's Red Mill 1-to-1 and my gluten-free all purpose flour blend in this recipe.
How to measure gluten-free flour
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.
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 like this gluten-free chicken and biscuits recipe, you might like Noshtastic's Gluten-Free Chicken and Dumplings.
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.
Gluten-Free Chicken and Biscuits
Tender chicken and vegetables in a savory gravy, topped with flaky homemade drop biscuits - Gluten-Free Chicken and Biscuits are the perfect comfort food.
Ingredients
For the filling
- 1 pound skinless, boneless chicken breast halves - cubed (or cooked chicken cubed)
- 1 cup sliced carrots
- 1 cup frozen green peas
- ⅓ cup butter (or dairy-free butter)
- ⅓ cup chopped fresh yellow or white onion
- ⅓ cup gluten-free all-purpose flour blend (I used Ryze blue bag) - see note below on how to measure flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups gluten-free chicken broth
- ⅔ 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
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 4 tablespoons shortening
- 1 large egg
- 4 tablespoons milk (or dairy-free milk)
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
6Serving Size:
1 cupAmount Per Serving: Calories: 644Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 138mgSodium: 894mgCarbohydrates: 66gFiber: 5gSugar: 5gProtein: 37g
Sally Dulles
Yummy can't wait to cook this dish
Where do I find Palm shortening?
chrystal
Hi Sally,
You can use regular shortening in this recipe.
Best,
Chrystal
Crystal Kramer
This is A-mazing!!! Thank you! I made it for my family 2 weeks ago and everyone loved it! There wasn't any leftovers and I even doubled the recipe! Since my youngest has Celiac's, I have tried to find chicken and dumpling recipes that are gluten free and don't taste bland or gritty. I came across this! Wow, it tastes so good...I even added potatoes to mine. Needless to say, my family has asked for this again so I'm making it tonight for dinner... This is a family meal that we will continue to make! Thanks so much!!!!!
chrystal
Hi Crystal,
I am so glad you and your family love my chicken and biscuit recipe! It's a go-to of ours too. Thank you for stopping by and letting me know!
Best,
Chrystal
Lindsay
THIS RECIPE IS ONE OF OUR FAVES from you!! It’s easy, delicious and definitely one of our go-to’s. Thank you for providing this recipe so our Celiac daughter can still have one of her favorite meals. ❤️
chrystal
Hi Lindsay,
Thank you so much for taking time to come back by and let me know that you guys love this chicken and biscuit recipe!
Best,
Chrystal
Rhonda
This recipe is amazing! I've been preparing GF meals for more than ten years and had yet to find a chicken and biscuits recipe I loved enough to add to our weekly rotation. This recipe earned a double thumbs up from my entire family. My husband absolutely raved over the biscuits. Thank you for sharing this one with us!
chrystal
Hi Rhonda,
I am so glad you like this chicken and biscuits dish. It's a favorite of ours too. Thank you for stopping by to let me know.
Best,
Chrystal
Therese Livermore
Can Almond flour and arrowroot/tapioca starch be substituted for a GF all purpose flour mix? I like to try to stick with a more paleo version.
chrystal
Hi Therese,
I haven't personally tried using that mix of flours. If you have a paleo flour blend that you like, you could play with that.
Best,
Chrystal
Christina
Would butter work instead of shortening in the biscuits?
chrystal
Hi Christina,
Yes, butter will work.
Cheers,
Chrystal
Megan
I can’t have eggs. Could i use a flax seee egg?
chrystal
Yes, you can use a flaxseed egg.
Best,
Chrystal
Angela Deutsch
Hello, I was wondering if you have tried freezing this without adding the biscuits? I am looking to add to my freezer meals. I am going to cook this for dinner tonight! Thank you!
chrystal
Hi Angela,
I haven't but it should hold up fine, similar to a freezing a creamy soup.
Best,
Chrystal
Staci P
Made this last night and it was a total hit! I felt the need to share with you because it reminded me so much of my childhood and eating it with my dad who passed away almost a year ago. It was his favorite and this tasted exactly like the ones we used to eat! Thank you for that. So simple but put a bug smile on my face.
Can the left overs be frozen at all?
Hannah
I have been craving this dish ever since I first had gluten-free chicken and biscuits at a winter retreat so I can't wait to try this recipe!
chrystal
I hope you love it!
Best,
Chrystal
Judy Grffith
This is the best Chicken pot pie that I have ever made and I have made a few. I have made a few of your recipes and all have been delicious. Thank you so much for helping us all.
chrystal
You are very welcome, Judy. I am so glad you like it.
Best,
Chrystal
Momofgirlswcurls
Is Ryze off the market? Both Amazon and Walmart say it is out of stock.
chrystal
I'm not sure. I haven't heard anything but I've had a few people tell me they can't find it. You can use Bob's Red Mill 1-to-1 in this recipe.
Best,
Chrystal
Blake
Our family loved this! I was worried it might be a little soupy from the picture but it's nice and thick and wonderful. Will definitely make this again!
Barbara
Wonderful ! My husband loved this. This recipe is our new favorite chicken pie!
Michelle Duncan
SO GOOD! Made this with bobs red mill 1:1 g free flour and it turned out fantastic. My husband wants seconds and thirds. Will be making again! Thank you!!
Tiffany
This exceeded my expectations! I browned 4 chicken thighs in my pressure cooker, removed them. Sautéed onions, carrots and celery for 7 min, removed them and added the chicken back in, added a litt lemon and 2 cups of water and pressure cooked the chicken. I removed chicken and broth and made the gravy as instructed then deboned and cut up the chicken and added it back in w the veg and gravy along w a can of corn and half a bag of peas. Put it all in a shallow baking dish and topped with the biscuits and baked. It was so so good. Not just good for gluten free good, really good. I haven’t heard of the brand of GF flour in the recipe but I used King Arthur gluten free and the biscuits were amazing.
chrystal
I am so glad that you liked it Tiffany. Thank you for stopping back by and sharing what you used.
Best,
Chrystal
Kathy
I’m thrilled to stumble iOnto your thoughtfulness in developing these recipes; so…is there something I can use for savory dishes, aside from coconut oil, etc; I have to use lowest fats possible. When baking GF brownies I’m able to use applesauce. Thank you for your help
Wendy Stoltz
Hi Kathy
Thank you for your kind words! When it comes to savory dishes, there are a few options for using lower-fat alternatives in place of coconut oil or other high-fat ingredients:
Vegetable or chicken broth: In recipes that call for sautéing or cooking vegetables or meat, you can use a small amount of vegetable or chicken broth instead of oil. This will help to keep the dish moist while reducing the overall fat content.
Greek yogurt or sour cream - Greek yogurt or sour cream can be used in place of mayonnaise or sour cream in savory dishes like dips or dressings. These dairy products are lower in fat than their oil-based counterparts and provide a creamy texture to the dish.
Pureed beans or lentils - In recipes like soups or stews, pureed beans or lentils can be used to add creaminess and thickness to the dish. This is a great way to add protein and fiber to the recipe while reducing the amount of fat.
Mashed avocado - Mashed avocado can be used as a spread in place of mayonnaise or butter in sandwiches or as a dip for vegetables. Avocado is high in healthy monounsaturated fats and can help to keep you feeling full and satisfied.
I would however suggest you consult with a dietician.
Kristen
Thank you for the recipe! I have been gluten free for a little over a year now. I found this recipe over the winter, and am so glad I did. We had been missing foods like this. Comfort foods. The whole family loves it. We make it about once a month now.
Wendy Stoltz
You're very welcome, Kristen! I'm delighted to hear that you found the recipe helpful and that it has become a favorite in your household. It's always a joy to rediscover comfort foods that align with specific dietary needs. Making it once a month sounds like a wonderful tradition that allows everyone in your family to indulge in a delicious gluten-free meal together. If you ever need more recipe recommendations or have any other questions, feel free to ask. Happy cooking!