Chicken and Biscuits {Gluten-Free}

chocolate cake in a cup on a saucer with strawberries on top. Wildly Organic packaging in the background

Chicken and Biscuits is such a classic comfort food – and in our house, it’s a veggie-loaded recipe perfect for the deep winter cold. Luckily, it’s easier than you can imagine to make this recipe gluten free – I simply traded out biscuit dough for homemade almond flour biscuits and the flour and butter roux for cornstarch (which is naturally gluten-free).

Make this just ONE time, and even the gluten lovers in your life will be begging for the recipe.

Staple Ingredients to Make Chicken and Biscuits

Olive Oil –  Wildly Organic Extra Virgin Olive Oil is definitely the best choice. This olive oil is very high quality and perfect for recipes, sautéing and any other uses you can think of. Plus, the producers make this olive oil through environmentally friendly and socially conscious practices, which are a huge bonus in my book!

Pink Himalayan Sea Salt – Wildly Organic Himalayan Pink Salt is my salt of choice, because aside from adding great flavor to dishes, Himalayan Sea Salt packs a nutritional punch with numerous minerals and nutrients.

Gluten Free Homemade Biscuits – I used this delicious Almond Flour Biscuit recipe, but any gluten free biscuit recipe or store-bought boxed gluten free mix will work too. You’ll bake them separately from the rest, so anything goes!

Cornstarch and Chicken Broth/Bone Broth – Both of these items are naturally gluten-free, but make sure you read the labels carefully before purchasing for allergy safety. As long as nothing else has been added to the item, they’ll say ‘gluten-free’ on the label. But some brands add ‘extras’ to the cornstarch or broth, so make sure you read to be sure you’re purchasing gluten free.

Your favorite veggies – We love the texture and nutrients from carrots, peas, and celery,  but whip this up in a pinch and toss in whatever you have on hand!

Can I Make This Ahead of Time and Freeze?

Yes! I recommend making the chicken and veggies mixture only and freezing that in an airtight, freezer-safe container. Let thaw completely before reheating; I recommend reheating on the stove.

While the chicken and veggies reheat, make your biscuits so they’re fresh.

You can freeze the chicken and biscuits mixture for up to 3 months.

Creamy Chicken and Biscuits (Gluten Free)
Chicken and Biscuits is such a classic comfort food – and in our house, it’s a veggie-loaded recipe perfect for the deep winter cold. Luckily, it’s easier than you can imagine to make this recipe gluten-free!
    Servings6 servings
    Prep Time10 minutes
    Cook Time40 minutes
    1. Preheat the oven to 350F (or whatever temperature your biscuit recipe requires). Heat a large drizzle of olive oil in a Dutch oven or stockpot over medium-high.
    2. Once oil is heated - 1 or 2 minutes - add finely chopped garlic and diced celery. Cook until garlic is fragrant, about 1 minute.
    3. Add carrots, peas and lima beans and sauté 1 minute.
    4. Sprinkle salt and pepper over veggies. Add in shredded chicken. Pour in chicken bone broth and stir. Cook until mixture begins to simmer/bubble.
    5. Add 2 cups of milk or half-and-half (reserve 1/2 cup). Stir to combine and bring to a boil.
    6. While chicken and veggie mixture is coming to a boil, make and bake your biscuits. If you're making the Almond Flour Biscuits, they'll cook for about 15 minutes.
    7. Once chicken and veggie mixture is boiling, combine 1 tbsp. cornstarch and 1 tbsp. milk in a small bowl. Pour in mixture, whisking constantly to combine. Let boil for about 2 minutes. If it is not thick enough, add another tablespoon of milk/cornstarch each (mixed together) and let boil another two minutes. If it is too thick, use milk to thin it out to desired consistency.
    8. When mixture is desired thickness, turn heat to low. Simmer until biscuits are done. Ladle chicken mixture into a bowl and top with a warm biscuit to serve.

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