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Chicken & Biscuits Recipe


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     Chicken & Biscuits

Category   Entrees - Maindishes
Sub Category   None

1 pound chicken breasts cubed and cooked (I used rotiseree)
2 cups peas and carrots
1/3 cup butter (dairy free)
1/3 cup chopped yellow or white onion
1/3 cup gf flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk (I used rice milk)
For biscuits-
1 cup gf flour blend
1 tsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
4 Tbsp shortening (I used df butter)
4 Tbsp milk (I used rice milk)

Preheat oven to 400 degrees. Grease 9x9 baking dish and set aside. For the filling- In a medium saucepan, combine chicken, carrots, and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; transfer to your baking pan. If you are using precooked chicken, cook the peas and carrots and add all to the baking dish.
In saucepan over medium heat, cook onions in the butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium heat until thick like gravy. Remove from heat and pour the gravy mixture over the top of your chicken and veggies.
In seperate mixing bowl, stir together flour, baking powder, salt and garlic powder. Add milk and stir just until combined. Drop tablespoonfuls onto filling. Bake for 25-28 minutes or until the biscuits are brown and cooked through. Remove from the oven and let cook for at least 10 minutes before serving.
4/14/19 I made this and everyone liked it. I really liked the flavor. The biscuit mix called for an egg but I used flax egg. Next time I will try ommitting all together. Don't really need egg in biscuit.

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