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.
This recipe was developed in partnership with Ryze. I was compensated for this post but opinions are my own.
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 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 9×9-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 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,
Chrystal
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
- 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)
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: 644 Total Fat: 25g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 138mg Sodium: 894mg Carbohydrates: 66g Fiber: 5g Sugar: 5g Protein: 37g
Sally Dulles says
Yummy can’t wait to cook this dish
Where do I find Palm shortening?
chrystal says
Hi Sally,
You can use regular shortening in this recipe.
Best,
Chrystal
Crystal Kramer says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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