Chicken and Biscuits – GFCFSF


Chicken and Biscuits - GFCFSF

2 tablespoons olive oil
3 chicken breasts - boneless, skinless, cut into 1 inch squares
3 cloves garlic, chopped
2 celery stalks, chopped
4 medium carrots, cut into 1/4-inch pieces
1 cup frozen pearl onions, thawed or 1/2 medium onion, chopped
5 mushrooms, sliced (optional)
1 cup frozen peas, defrosted
1 tablespoon kosher salt
1/3 cup GFCFSF flour
2 cups chicken broth
1 tablespoon minced fresh thyme leaves
Freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon minced flat-leaf parsley leaves
1 cup Mimic Creme or Cashew Cream
Gluten Free Bisquick biscuits - (Made with 1-1/2 cups mix, 1 extra large egg or 2 medium, 2 tablespoons coconut oil or palm shortening, 1/3 cup milk substitute)

Preheat oven to 375 degrees F.

Prepare biscuits according to package directions. You will only need a half batch (the box gives you directions to make 14 biscuits so cut it in half).

Heat the oil in a pan over low heat. Add chicken, season with 1/2 teaspoon each salt and pepper. Cook on low until chicken is about 90% cooked. Remove chicken to bowl.

Add celery, garlic, carrots, onions. Stir and cook 5 minutes or until onions are soft. Add mushrooms and cook 3 minutes.

Add GFCFSF flour mix and cook 1 minute. Add chicken stock, thyme, parsley, lemon zest and the remaining salt and pepper. Bring to a boil and cook for 3 minutes. Lower heat to medium and add chicken, peas and MimicCreme. Cook 3 more minutes.

Pour into casserole pan. Top with biscuits and bake for 20 minutes. Enjoy.