Chicken Biscuit Baked
This recipe is pure comfort food—easy to throw together and perfect for a chilly winter evening. For an even faster meal, grab a gluten-free rotisserie chicken from the grocery store and you’ll have dinner on the table in no time. It’s freezer-friendly, too! I love making a few batches in foil pans to keep on hand or tossing everything into the crockpot for a fuss-free, hearty meal.
Chicken Biscuit Baked
Servings 12 | Prep Time 30 min | Cook Time 45 to 60 min
Ingredients
Chicken Filling
- 1 bag Frozen small onions pearl onions
- 2 stalks of celery, sliced into small pieces
- 1 lb boneless, skinless chicken, cooked and diced, I have also done this with a whole roasted gluten-free chicken at a grocery store make sure you do check for labeled gluten-free in the other allergies
- 2 8oz bags frozen mixed vegetables
- 2 tsp poultry seasoning
- 2 t dried parsley
- 2 t salt
- 1 t pepper
- 4 Tbsp Avocado oil
- 2 ½. Cup chicken broth I use homemade, or a good Quality store brought
- 1/4 c Better Batter Gluten Free Flour
Topping
- 1 20 oz box Better Batter Gluten Free Pancake and Biscuit Mix
- 2 tablespoons of baking powder
- ½ cup dairy butter Melted we like Earth balance or smart balance
- 3 1/2 cups. chicken stock or water Chicken stock gives amazing flavor
- 1 stick or 1/2 cup dairy free Butter substitute melted her brushing on top before baking we like Earth balance or smart balance
Instructions
Preheat oven to 375 degrees.
Combine Filling Ingredients. In a large bowl combine the Filling ingredients, stirring well, until the mixture resembles a slurry. Once filling ingredients have been mixed, place them in a 9×13 baking pan.
Mix Ingredients. In a separate bowl, mix together Better Batter Pancake and Biscuit Mix with , baking powder , melted dairy free butter substitute and chicken stock or water to form drop biscuits – an entire box of pancake mix should require about 3 1/2 c of chicken stocks or water Mix for 30 seconds. If the mixture is too thick, add extra water or chicken stock
Scoop 1/2 c portions of biscuit dough into the chicken filling in the pan. Brush on top melted Earth balance or dairy free butter spread before baking.
Place in the preheated oven and cook for about 45 to 60 minutes, or until the biscuits are cooked and golden brown and the filling mixture is cooked through and thickened. Baking will depend on Oven everyone’s oven is different.
Crock Pot
place chicken filling in crock pot.
Spoon biscuit mix on top in 1/2 c dollops.
Cook on High for 4 hours or low for 8 hours, with the lid slightly vented with a wooden chopstick.
