Easy Homestyle Gluten-Free Chicken and Biscuits

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!

Prep Time 20

Cook Time 30

Chilling 20

Total Time 1 10

Servings

Author Melissa Erdelac

Ingredients

Biscuits

2 cups (307 g) all-purpose gluten free flour blend I recommend Cup4Cup gluten-free flour
4 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon baking soda
3 tablespoons (42 g) butter chilled and cut into small pieces
¾ cup (200 g) plain whole-milk yogurt
½ cup (114 g) milk
1 large egg
2 tablespoons (27 g) oil
2 teaspoon lemon juice I’ve substituted vinegar for this with good results
⅔ (30 g) freshly grated Parmesan cheese

Optional Topping

2 tablespoons (29 g) melted butter
1 tablespoon fresh minced parsley or 1/2 tsp dried parsley
⅛ teaspoon salt

Filling

4 tablespoons (57 g) unsalted butter
½ medium onion chopped
2 cloves garlic minced
½ cup (73 g) gluten-free all purpose flour I recommend Cup4Cup gluten free flour
1 teaspoon salt
¼ teaspoon pepper
1 ½ cups (355 g) gluten-free chicken broth
2 ½ cups (613 g) whole milk
1 teaspoon dried parsley
½ teaspoon dried thyme
4 cups (450 g) cooked, chopped chicken about 2 ½ pounds boneless, skinless breasts
10 ounces frozen mixed vegetables thawed

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

Nutrition