• Home
  • Recipe Search
  • Articles
    • Food articles
    • Health tips
    • Travel
  • BLOGS
  • The Gluten-Free Diet
  • Featured Recipes
  • About Us
    • About Us
    • Contact
    • Advertise
  • Shop
  • Subscribe

Delight Gluten-Free

The authority on gluten-free living.

Chicken & Biscuits

Chicken & Biscuits

During these cold winter months, what could be better then coming home and enjoying a warm and hearty dinner?

This recipe is: Gluten-Free, Nut-Free, Soy-Free

Yields: 8-10 servings

Total Time: 90 mins

Prep Time: 1 hour


Ingredients

For the Biscuits

  • 2½ cups all-purpose gluten-free flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon fresh rosemary
  • 1 egg, beaten
  • ¾ cup milk
  • ½ teaspoon apple cider vinegar
  • ¾ cup cold butter (1½ sticks), cut into cubes

 

For the Chicken

  • 4 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 carrots, cut into rounds
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon fresh rosemary, minced
  • 2 cups butternut squash, diced
  • 2 cups crimini mushrooms, sliced
  • 2 cups green peas (fresh or frozen)
  • 2 pounds chicken breast, cooked and shredded or diced
  • 4 cups chicken stock
  • ⅓ cup all-purpose gluten-free flour
  • Salt, to taste
  • Pepper, to taste



Directions
  1. Combine flour, baking powder, salt and rosemary in a large bowl and whisk to incorporate. Set aside.
  2. Mix together egg, milk and vinegar in a separate bowl and set aside.
  3. Using fingers, cut butter into flour mixture until it is the size of small pebbles.
  4. Make a small well in the flour mixture and add egg mixture. Gently combine with a fork until just moistened.
  5. Knead together with hands and roll out on floured surface until dough is about 1 ½ inches thick. Cut out biscuits with biscuit cutter and set on baking sheet. Keep refrigerated until ready to bake.
  6. To make the chicken, preheat oven to 375 degrees F. Heat olive oil in a large, deep pot over medium-high heat. Add onion and carrots and sauté for about 7 minutes until softened.
  7. Add garlic, thyme and rosemary and sauté another 2 to 3 minutes. Add squash, mushrooms and peas to pot and stir to combine. Sauté for 10 minutes until softened.
  8. Add chicken and gently stir to combine. Add chicken broth and bring to boil, then reduce to a simmer. Simmer for 15 minutes.
  9. Add flour to hot liquid and whisk vigorously to thicken. Continue to whisk until flour is fully dissolved. Season with salt and pepper to taste.
  10. Pour filling into a 9” x 13” pan. Add biscuits from refrigerator on top.
  11. Bake for 35 to 45 minutes until biscuits are golden and filling is bubbling. Cool slightly before serving.


Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on Pocket (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Related

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipes

Chicken & Biscuits

Chipotle Cherry Oven-Baked BBQ Chicken Thighs

Strawberry, Peach, & Rose Compote

Rose Pistachio Pesto Pasta

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.