Let’s bring back an old fashioned, southern-style chicken and biscuits recipe made gluten-free! Fluffy, buttery gluten-free biscuits, enhanced with a parmesan garlic flavor, sit on top of an ultra creamy chicken and veggie pot pie filling. It’s all baked to perfection – thanks to my secret to tender GF biscuits, never underbaked, and thick, luscious filling. I’ll show you how!

Gluten-Free Chicken and Biscuits served in a white bowl and one of the biscuits is opened to show the inside texture.
What’s not to love about a stick-to-your-ribs chicken with biscuits dinner?! My easy gluten-free adaptation tastes just as good as the meal you grew up with.

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Easy Gluten-Free Chicken Biscuit Casserole

When dreaming up recipes for easy gluten-free dinner ideas, I draw inspiration from homemade, comfort food meals I used to enjoy with relish. What could be more cozy and feel-good than a creamy gluten-free chicken biscuit casserole?

We start with a hearty chicken pot pie filling that tastes like Sunday supper heaven, but uses a simpler weeknight prep. Instead of prepping and chopping veggies, I swap out a frozen mixed vegetables. If I don’t have any leftover chicken (or turkey) on hand, sometimes I’ll grab a rotisserie chicken as well.

Of course the reason why a weeknight chicken and biscuits recipe is so popular is the drop and bake topping. Biscuit are quicker and more fuss-free than prepping and rolling out a pastry crust. However, while still easy, I wanted to explain why this GF chicken and biscuit bake stands out from the rest.

First, there’s bonus flavor added to the fluffy baked biscuits on top. I drew inspiration from homemade Red Lobster copycat gluten-free cheddar biscuits, and boosted this version with parmesan garlic goodness to pair with the tender, creamy chicken filling. Next? Nailing perfectly baked biscuits.

Secret to Perfectly Baked GF Biscuits

During recipe testing I tried the traditional technique of mixing the dough and plopping on the chicken casserole. Unfortunately gluten-free biscuits needed a little extra finesse to get them light, fluffy and perfectly baked.

The first part was easy. I drew on a trick I use from everything from tender gluten-free blueberry scones to my legendary gluten-free biscuits and gravy. Chilling the dough gives time for the GF starches to soak up the moisture and fat. It makes makes the biscuits soft and fluffy, instead of dry and gritty, and the dough is easier to scoop and drop.

When I tried to bake the biscuits directly on the pot pie, they didn’t bake through, probably due from moisture evaporating from the filling. Instead I scooped the dough onto a baking sheet and partially baked while making the filling. That was the winning perfectly-baked combo!

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Start with the biscuits for perfectly baked perfection!

I’ve learned that GF biscuit dough needs a little resting time otherwise they have a tendency to bake up dense and heavy. Gluten free flour blends have a harder time absorbing liquid and this bit of chilling time gives a nice head start.

After the dough is combined together, cover the bowl and chill for 20-30 minutes. This is also a great time to get started on the filling.

Use a large trigger scoop (about about heaping 3 tablespoons) to drop the biscuits onto a baking sheet with parchment. Partially bake for 10 minutes. We’ll transfer them over to the filling and finish baking in a bit!

Biscuit ingredients in a glass bowl.
Biscuits dough being scooped and dropped onto parchment paper.

Start the filling with thickening power

To make a nice thick and hearty filling, start with melted butter to sauté the onions and garlic in. Sprinkle gluten free flour over the softened onions and combine to make a roux. Gradually whisk in the broth and then whole milk until the mixture gets nice and thick.

Flour and butter ingredients combined in pan.
Broth being whisked into flour mixture.

Add homestyle goodness and bake

Stir in the seasonings, cooked chicken, and frozen, thawed veggies. Stir to warm everything through.

Now you just have a shorter bake to finish off the biscuits and get everything hot and bubbly. Transfer the filling into a baking dish and top with the biscuits. Bake for 10-15 minutes longer, or until the biscuits are baked through. Enjoy!

Chicken and veggies being added to sauce.
Chicken and biscuits in a white baking dish.
Want all the classic flavors of chicken pot pie with an easier topping option? Swap out buttery flaky GF biscuits for a hearty dinner in one casserole dish.

Bonus Tasty Ideas and Adaptations

I love how adaptable this recipe is. I’ve switched out the veggies, used leftover turkey in place of chicken, and even turned it into a dairy-free recipe for guests with allergy restrictions.

  • For a dairy-free recipe, substitute a dairy free milk alternative, such as almond milk. Vegan, non-dairy butter may also replace the traditional butter. For the biscuits, omit the parmesan cheese (or use nutritional yeast), use non-dairy butter, and non-dairy yogurt or sour cream.
  • Have leftover veggies? Chop them up and add to the cream sauce. You’ll want to omit or cut back on the frozen mixed veggies.
  • Alternatively, add other vegetables such as mushrooms, broccoli, leeks, corn, or diced potatoes. If adding veggies with longer cook times, like fresh carrots or potatoes, those will have be cooked first.
  • To make a vegetarian recipe, increase the amount of vegetables and omit the chicken. Substitute vegetable broth for the chicken broth.
White bowl of chicken and biscuits.
This is a wholesome dinner in one dish, but if you are looking for ideas to serve with it, we love fluffy mashed potatoes with steamed veggies or a green salad.

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Gluten-Free Chicken and Biscuits served in a white bowl.
5 stars (1 rating)

Easy Homestyle Gluten-Free Chicken and Biscuits

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Let's bring back an old fashioned, southern-style chicken and biscuits recipe made gluten-free! Fluffy, buttery gluten-free biscuits, enhanced with a parmesan garlic flavor, sit on top of an ultra creamy chicken and veggie pot pie filling. It's all baked to perfection – thanks to my secret to tender GF biscuits, never underbaked, and thick, luscious filling. I'll show you how!
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Ingredients
 

Biscuits

Optional Topping

Filling

Equipment

Instructions
 

Biscuits

  • Begin by making the biscuits because the dough will briefly chill then partially bake. Whisk the flour, baking powder, garlic powder, sugar, salt, and baking soda in a large bowl. Add the butter to the mixture cut in with a pastry blender, fork, or fingers until small, pea-size pieces remain.
    2 cups all-purpose gluten free flour blend, 4 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon sugar, ½ teaspoon salt, ¼ teaspoon baking soda, 3 tablespoons butter
  • In a separate bowl whisk together yogurt, milk, egg, oil, and lemon juice. Stir the yogurt mixture and parmesan into the flour mixture until no flour pockets remain. Cover bowl with plastic wrap and chill for 20-30 minutes to allow the starches to blend with the liquids and make the dough easier to shape. Preheat oven to 425ºF. Meanwhile, you can also start the filling.
    ¾ cup plain whole-milk yogurt, ½ cup milk, 1 large egg, 2 tablespoons oil, 2 teaspoon lemon juice , ⅔ freshly grated Parmesan cheese
  • After chilling, line a baking sheet with parchment paper or silicone baking mat. Use a large trigger scoop (3 heaping tablespoons) or drop the dough using a spoon onto the parchment. You will have about 12 biscuits.
  • Bake partially, about 10 minutes, until the bottoms are set, rotating halfway through. Lower the oven temperature to 400ºF.

Filling

  • Melt the butter over medium heat in a large saucepan. Add the onion and sauté for 5 minutes, or until softened. Add the garlic and cook for 30 seconds longer.
    4 tablespoons unsalted butter, ½ medium onion, 2 cloves garlic
  • Stir in the flour, salt and pepper to the onion. Cook and stir until the onion is coated with flour.
    ½ cup gluten-free all purpose flour , 1 teaspoon salt, ¼ teaspoon pepper
  • Reduce the heat to medium low and slowly pour in broth, about 1/2 cup at a time, whisking continuously.
    1 ½ cups gluten-free chicken broth
  • Once broth has been added (the mixture will be extremely thick), continue whisking while adding milk, parsley, and thyme. Bring to a boil, then reduce heat to simmer for 2 minutes, or until very thick.
    2 ½ cups whole milk, 1 teaspoon dried parsley, ½ teaspoon dried thyme
  • Stir in chicken and thawed mixed veggies to warm. Taste and adjust salt and pepper, depending on the saltiness of your broth. I usually add about ⅛-¼ tsp additional salt. Pour into a 2 quart baking dish (8X8 or 9X9-inch).
    4 cups cooked, chopped chicken , 10 ounces frozen mixed vegetables
  • Transfer the partially baked biscuits on top of the filling. Return the casserole back to the oven to bake for 10-15 minutes, or until biscuits are baked through. To check the biscuits, I gently split one about 10 minutes through baking. If still moist in the middle, return to the oven and you may want to tent foil over the dish to protect the tops from becoming overly browned. Brush with optional melted butter and serve.
    2 tablespoons melted butter , 1 tablespoon fresh minced parsley, ⅛ teaspoon salt
Calories: 622kcal, Carbohydrates: 54g, Protein: 35g, Fat: 32g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 156mg, Sodium: 1243mg, Potassium: 1027mg, Fiber: 7g, Sugar: 10g, Vitamin A: 3284IU, Vitamin C: 9mg, Calcium: 373mg, Iron: 3mg
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