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!
Equipment
- mixing bowls
- 12" cast iron skillet
- sheet pan
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!