Chicken and Biscuits – Gluten Free & Dairy Free
These gluten free and dairy free chicken and biscuits are the ULTIMATE comfort food! The biscuits are flaky, “buttery”, soft, and the chicken filling tastes so amazing!
Don’t forget to grab your FREE gluten free and dairy free Fall Favorites E-Cookbook at the bottom of the post!
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Today I am sharing a recipe for the ULTIMATE comfort food, Chicken and Biscuits. If you have never had chicken and biscuits before then you are in for a TREAT! It’s essentially chicken pot pie filling, but served over biscuits instead of in a pie crust. Yum!!
This is a recipe I didn’t think would ever be possible with all of my food allergies. Traditionally, this recipe is filled with everything I am allergic to, flour, butter, cream, etc.
Since I have been at this allergy food game for a while, I now have awesome allergy friendly substitutes for all of those ingredients!
It took me YEARS to figure out how to make these amazing gluten free and dairy free biscuits. They are flaky, “buttery”, and soft, exactly how I expect a good southern style biscuit to taste!
This chicken filling tastes so amazing! It reminds me of the chicken pot pie filling I would eat before all of my food allergies.
It’s the combination of the carrots, celery, onion, and garlic sautéed in “butter”, along with the Italian seasoning that gives it such a wonderful flavor.
This recipe also calls for 3 cups of cooked, shredded or cubed chicken.
To make the shredded chicken, place the following ingredients in your slow cooker/instant pot:
1-1/2 lbs chicken breast
2 cups of low sodium vegetable broth or chicken broth
2 tsp minced onion
2 cloves of garlic, minced
To cook the chicken in the instant pot, make sure you are NOT venting and select the Poultry setting. It should default to normal mode for 20 minutes.
You can also cook the chicken in your slow cooker on high for 3 hours.
If you don’t feel like making the chicken yourself you can also always pick up a gluten free rotisserie chicken from the store and use that.
What are some of your favorite comfort foods? I’m excited to start making some more comfort food recipes as the weather gets colder. I hope you love these Chicken and Biscuits as much as my family does!
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Chicken and Biscuits – Gluten Free & Dairy Free
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 4 Servings 1x
Ingredients
Scale
For the Biscuits:
- 1 cup (140g) brown rice flour
- 3/4 cup (100g) millet flour
- 1/2 cup (60g) arrowroot flour/starch
- 1 tsp xanthan gum
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 6 tbsp vegan butter, cubed (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 1 cup of dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- 1 tbsp apple cider vinegar
For the Chicken Filling:
- 3 cups cooked chicken, shredded or cubed*
- 1/4 cup vegan butter (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/2 cup onion, diced
- 2 cloves of garlic, minced
- 1/3 cup gluten free all-purpose flour (I use “Better Batter”)
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp pepper
- 1 3/4 cup low sodium broth (chicken or vegetable)
- 1/2 cup dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
Instructions
- Preheat oven to 425°F.
- To make the biscuits, mix together the milk and apple cider vinegar and set to the side.
- Whisk together all of the biscuit dry ingredients in a large bowl until combined. I recommend using a kitchen scale to measure out the flour for this recipe.
- Cut the butter into the flour mixture using a pastry blender or fork. You should have pea sized balls of butter throughout the flour. Add the milk and vinegar mixture to the dry ingredients and combine using a rubber spatula.
- Turn the dough out onto a floured surface (I use a little more brown rice flour for this) and roll into a square about 1 inch thick. Use a biscuit cutter or a round glass to cut out the biscuits.
- Place the biscuits on a baking sheet lined with parchment paper. Bake in the oven for 15 minutes or until they are lightly browned.
- While the biscuits are baking start the chicken filling, in a large skillet, heat the butter over medium-high heat until melted. Add the carrots, celery, onion and sauté until tender (about 8 minutes).
- While the vegetables are cooking, in a medium sized bowl, combine gluten free all-purpose flour, Italian seasoning, salt, pepper, low sodium broth, dairy free milk, and whisk until no flour lumps remain.
- Add minced garlic to the skillet and continue to sauté for 1 minute.
- Add in the flour and liquid mixture to the skillet, lower temperature to medium-low heat, and whisk until filling begins to thicken (about 5 minutes).
- Add in shredded or cubed chicken and stir to combine.
- Serve over biscuits.
Notes
The following instructions are how I make my shredded chicken for this recipe. To make the shredded chicken place the following ingredients in your slow cooker/instant pot:
1-1/2 lbs chicken breast
2 cups of low sodium vegetable broth or chicken broth
2 tsp minced onion
2 cloves of garlic, minced
To cook the chicken in the instant, make sure you are NOT venting and select the Poultry setting. It should default to normal mode for 20 minutes.
You can also cook the chicken in your slow cooker on high for 3 hours.
If you don’t feel like making the chicken yourself you can also always pick up a gluten free rotisserie chicken from the store and use that.
To download your free printable gluten free and dairy free Fall Favorites E-Cookbook, please fill out the form below.
If we are not gluten free, do you know the conversion to use regular AP flour for this recipe? Thanks for posting this! Dairy free, egg free casseroles are NOT easy to come by!
Hi Nichole, You could try using 2 1/4 cups regular all purpose flour. I have not tried this so a can’t guarantee the results but in theory it should work just fine. If the dough is too dry just try adding a little bit more dairy free milk. If the dough is too wet, add a little more flour at a time. I would love to hear how that works if you give it a try. Best of luck!
This is one of our absolute favorites! Just wondering if you’ve ever tried freezing the filling? I would love to make up a jumbo batch for easier school nights.
★★★★★
I’m so happy to hear you all enjoy this recipe! I imagine the filling would freeze very well. I would just let it thaw overnight in the fridge when you are ready to eat it. I have not tried freezing the biscuits and am not sure if the texture would hold up after being frozen.