GF Chicken and Biscuits

This gluten free chicken and biscuit recipe is amazing! It is a definite favorite and no one can even tell it is GF!

Yield: 8 servings
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  • 5 whole(s) chicken breasts Boneless and Skinless
  • 2 quart(s) Chicken Stock
  • 3 clove(s) Garlic
  • 1 whole(s) Onion Peeled and Quartered
  • 2 whole(s) Bay Leaves
  • 1 teaspoon(s) Rubbed Sage
  • 1/4 teaspoon(s) Thyme Leaves
  • 2 tablespoon(s) Butter
  • 2 tablespoon(s) olive oil
  • 1 whole(s) Onion Diced
  • 4 whole(s) Carrots Diced
  • 4 whole(s) Celery Diced
  • 2 whole(s) Yukon Gold Potatoes Diced
  • 1/2 cup(s) Frozen Peas
  • 4 tablespoon(s) Butter
  • 4 tablespoon(s) Olive Oil
  • 1/4 cup(s) Corn Starch
  • 1/2 cup(s) Heavy Cream
  • 1/4 teaspoon(s) Thyme Leaves
  • 1/8 teaspoon(s) Nutmeg
  • 1/2 teaspoon(s) Garlic Salt
  • 4 teaspoon(s) Butter Melted and cooled slightly
  • 1 cup(s) buttermilk


  1. 1. Preheat the oven to 375 degrees. In a Dutch Oven, combine the chicken, stock, garlic, onion quarters, bay leaves, sage, and thyme. Season with salt and pepper; bring to a boil over medium heat and cook until chicken has cooked through, about 25-30 minutes. Remove the chicken and strain the stock (use a fine mesh strainer) into a bowl. Reserve 5 cups of stock and keep hot; discard vegetables. Let the chicken cool.
  2. 2. Wipe out the Dutch oven and over medium heat, melt the butter with the olive oil. Add the diced onion, carrots, celery, and potatoes, season with salt and pepper and cook until the vegetables are tender-crisp, about 8 - 10 minutes, stirring occasionally. Remove from the heat and add in the peas. Roughly chop the chicken into bite sized pieces. (You should have about 6 cups) Add to the pot and set aside while you make the sauce.
  3. 3. In a large saucepan, heat the butter and olive oil over medium-low. Whisk in the corn starch and cook, stirring constantly for 1 minute to cook off the raw taste. Gradually add the hot chicken stock to the pan, whisking constantly and simmer until the sauce begins to thicken and coats the back of a wooden spoon, about 5 minutes, stirring occasionally. Add in the cream, thyme and nutmeg; season to taste with salt and pepper. Stir the sauce into the stew. Pour the mixture into a 13-x-10-x-2 baking dish. Place on a rimmed baking sheet and bake for 20 minutes.
  4. 4. While that bakes make Bisquick's Gluten Free biscuit recipe adding the garlic powder to the flour mixture and using buttermilk in place of other liquid. Remove the stew from the oven and top with the biscuits. Brush each with some of the melted butter and sprinkle with garlic salt. Bake until biscuits are golden brown, about 30 minutes.
November 2013

This recipe is a personal recipe added by kwagesj and has not been tested or endorsed by MyRecipes.

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