This Recipe Provided by 1-2-3 Gluten Free®

Chicken & Biscuits (aka Chicken Pot Pie)

posted by 5 years ago


1 Tbs. oil

2 Tbs. unsalted butter, unsalted

1 medium onion, chopped

2 large carrots, peeled and chopped

2 ribs celery, diced

1 bay leaf

1 tsp. dried thyme

½ tsp. salt

½ tsp. pepper

2 cups canned, gluten-free chicken broth

3 Tbs. cornstarch mixed with ¼ cup water (this will make a slurry)

1½ pounds boneless, skinless chicken breasts cut into bite-sized pieces and poached in chicken broth (leftover chicken or turkey works well too)

1 cup frozen peas

1 package 1-2-3 Gluten Free® Southern Glory Biscuits

1 bunch chives, chopped


Prepare biscuit mix according to package instructions and add 1 bunch chives, chopped. Cut out biscuits with glass or biscuit cutter. (Dough can be made up to 1 day ahead of time, wrapped well and refrigerated or frozen.) Preheat oven to 400° F. Place oil and butter in large skillet over medium heat to melt. Once melted, add onion, carrots, celery, bay leaf, thyme, salt and pepper to the skillet. Stirring frequently, sauté until soft, approximately 10 minutes. Add chicken broth and then cornstarch/water slurry. Stir until sauce reaches a boil and thickens. Add chicken pieces and peas. Pour mixture into a large casserole prepared with cooking spray. Place biscuits on top of casserole (edges can touch). Brush tops of biscuits with milk or Half & Half. Bake until tops of biscuits are golden brown, approximately 20 minutes. Serve immediately.

tags:  chicken & biscuits, chicken pot pie, 123 gluten free, chicken, poultry
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