Chicken and Biscuits is the cozy Fall recipe you didn’t know you needed! My family loves this gluten free, dairy free and blood sugar friendly take on the classic NYT Cooking recipe. “The chicken and veggie filling is hearty and the biscuits are tender and dumpling-like on the bottom.” This satisfying recipe is one the whole family will love and scores a 9 or 10 on my Levels CGM!
You really can’t go wrong with this comforting meal of flaky biscuits, savory chicken and a combination of veggies all cooked up with a rich and hearty broth.
If you love this chicken and biscuits recipe, you may enjoy Tomato Chicken With Chicken, Low Carb Keto Shepherd’s Pie With Garlic Cauliflower Mash, or these Chicken Tenders With Ranch Dip.
Why You’ll Love This Recipe For Chicken and Biscuits
Perfect for a cozy fall dinner, this recipe is classic comfort food. Just what we need when the weather starts to cool down. Flaky biscuits and soft, chewy chicken will not disappoint.
Ingredients
Biscuit Ingredients
- Almond flour – finely ground, blanched almond flour is gluten free and paleo friendly. If you can’t find any at the grocery store, use a high speed blender and make your own.
- Arrowroot powder – I used arrrowroot power but you can also use tapioca.
- Lupin flour – Lupin flour is a flour made from lupini beans.
- Baking soda – A touch of baking soda to help the biscuits rise.
- Sea salt – I prefer sea salt but any kind will work.
- Baking powder – Look for aluminum-free baking powder to help the biscuits rise.
- Grass-fed butter- Grass-fed butter, ghee, or coconut oil are all good options, melted. Note, that ghee is not dairy-free.
- Milk – I used cashew milk but any kind will work. Use plant based milk to keep the recipe dairy free.
- Large eggs – I prefer organic but any type of eggs are good.
To top the biscuits
- Butter – Grass fed butter or ghee, melted.
- Coarse sea salt – I prefer Maldon.
Filling Ingredients
- Shredded chicken – Use a rotisserie chicken or poached chicken breasts.
- Olive oil – I prefer extra virgin olive oil but any kind will work.
- Carrots – Diced carrots add some color and crunch.
- Celery stalks – Diced celery adds flavor to the filling.
- Yellow onion – A medium diced; I used yellow but white is okay too.
- Fresh rosemary – Fresh rosemary imparts a nice savory flavor.
- Arrowroot powder – A touch of arrowroot or tapioca flour will help thicken up the filling.
- Chicken broth – Choose low sodium chicken broth. Or if you don’t have any beef or vegetable is fine too.
- Milk of choice -I used cashew but any kind will work.
- Peas – Fresh or frozen peas add more color, fiber, and veggie goodness.
- Sea salt – I prefer sea salt but any kind of salt is good.
- Black pepper – A touch of freshly ground black pepper always adds the finishing touch.
Equipment
How To Make Chicken and Biscuits
Make the Biscuits
- In a bowl, combine dry ingredients: almond flour, arrowroot, lupin flour, baking soda, sea salt, and baking powder. Whisk well to combine.
- Add melted butter or oil, milk, and eggs and mix until a sticky dough forms. Set the bowl in the fridge while you make the chicken and veggie filling.
Make the Filling
- In a 12-inch cast-iron skillet, add olive oil over medium heat. Add carrots, celery, onion and rosemary, and cook until tender, about 10 to 12 minutes.
- Add the arrowroot and stir until it coats the veggies and no flour is visible.
- Add bone broth, milk, salt, pepper, and bring to a simmer. Turn the heat to low and simmer, stirring often, until very thick, 7 to 10 minutes, and then remove from the heat.
- Add the chicken and peas and stir to combine. Set aside while you shape your biscuits.
- Shape the biscuit dough into rounds with your hands- divide the dough into seven equal sized biscuits.
- Place the biscuits on top of the chicken and vegetable mixture.
- Brush the tops of the biscuits with melted butter and sprinkle with coarse sea salt.
- Place the skillet on a sheet pan, and bake, uncovered, for 30 to 40 minutes, until biscuits are golden. Cool for 10 minutes to let the filling thicken slightly, then serve.
- Enjoy!
Storage
Leftover chicken and biscuits will keep in an airtight container in the fridge for 3-4 days. You can also freeze leftovers for up to 3 months.
Pro Tips
Here are a few things you can do to make sure your chicken and biscuits turn out every time.
- Don’t compromise on the fridge time for the biscuits. It’s helps make the dough more manageable.
- Freeze leftover chicken so you can easily pull this recipe together. Any kind will work.
- Keep a stash of frozen peas in the freezer or a bag of peas and carrots. It will make it a little easier to prepare this recipe.
FAQs
Can I make chicken and biscuits ahead of time?
Yes, you can prepare this dish ahead of time. Just put it back in the oven to heat up.
Is chicken broth gluten and dairy free?
It is best to check the ingredient label to make sure the broth is gluten and dairy free.
What are gluten free biscuits made of?
In this recipe, I’ve used a combination of different gluten-free flours to make the biscuits.
Did you make this recipe? If you did, please tag me and share on Instagram!
Chicken and Biscuits: gluten free, dairy free
Chicken and Biscuits is the cozy Fall recipe you didn’t know you needed! My family loves this gluten free, dairy free and blood sugar friendly take on the classic NYT Cooking recipe. "The chicken and veggie filling is hearty and the biscuits are tender and dumpling-like on the bottom." This satisfying recipe is one the whole family will love and scores a 9 or 10 on my Levels CGM!
Ingredients
Biscuit Ingredients
- 2 cup almond flour finely ground, blanched
- 4 tbsp arrowroot powder or tapioca
- 4 tbsp lupin flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp baking powder
- 4 tbsp grass fed butter or ghee or coconut oil, melted
- 1/2 c milk of choice, I used cashew
- 2 large eggs
To top the biscuits
- 1 tbsp butter or ghee melted
- 1 tbsp coarse sea salt (like Maldon)
Filling Ingredients
- 1 1/2 pounds shredded chicken use a rotisserie chicken or poached chicken breasts
- 3 tbsp olive oil
- 3 carrots, diced (about 1½ cups)
- 4 celery stalks, ½-inch dice (about 1½ cups)
- 1 medium yellow onion, diced (1½ cups)
- 2 tsp minced fresh rosemary
- 3 tbsp arrowroot powder or tapioca flour
- 1 1/2 cups chicken broth
- 1/2 cup milk of choice (I used cashew)
- 1 cup fresh or frozen peas
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
Make the Biscuits
- In a bowl, combine dry ingredients: almond flour, arrowroot, lupin flour, baking soda, sea salt, and baking powder. Whisk well to combine.
- Add melted butter or oil, milk, and eggs and mix until a sticky dough forms. Set the bowl in the fridge while you make the chicken and veggie filling.
Make the Filling
- Preheat oven to 400F
- In a 12-inch cast-iron skillet, add olive oil over medium heat. Add carrots, celery, onion and rosemary, and cook until tender, about 10 to 12 minutes.
- Add the arrowroot and stir until it coats the veggies and no flour is visible.
- Add bone broth, milk, salt, pepper, and bring to a simmer. Turn the heat to low and simmer, stirring often, until very thick, 7 to 10 minutes and then remove from the heat.
- Add the chicken and peas and stir to combine. Set aside while you shape your biscuits.
- Shape the biscuit dough into rounds with your hands- divide the dough into seven equal sized biscuits.
- Place the biscuits on top of the chicken and vegetable mixture.
- Brush the tops of the biscuits with melted butter and sprinkle with coarse sea salt
- Place the skillet on a sheet pan, and bake, uncovered, at 400F for 30 to 40 minutes, until biscuits are golden. Cool for 10 minutes to let the filling thicken slightly, then serve.
- Enjoy!
Nutrition
Calories: 657kcalCarbohydrates: 24gProtein: 37gFat: 48gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 166mgSodium: 2157mgPotassium: 511mgFiber: 6gSugar: 7gVitamin A: 5172IUVitamin C: 13mgCalcium: 199mgIron: 3mg
Tried this recipe?Let us know how it was!