The Ultimate Comfort: Creamy Chicken & Biscuit Skillet (Gluten-Free & So Satisfying!)

I grew up in a house where comfort food ruled the kitchen. My mom had this way of making dinner feel like a warm hug, and her chicken and biscuits were legendary.

But when I went gluten-free, I thought I had to give up that cozy, creamy, biscuit-topped goodness. Turns out, I was wrong. After some serious kitchen experimenting, I nailed a version that hits every nostalgic note—without the gluten.

This dish is rich, creamy, and packed with tender chicken, fresh veggies, and a golden, fluffy biscuit topping that’ll make you forget all about wheat.

If you’re looking for an easy one-skillet dinner that brings back all those homey, feel-good memories (without the stomach troubles), this one’s for you. Let’s get cooking!

Tips for Maximum Flavor & Nutrition

• Sautéing veggies longer brings out their natural sweetness—don’t rush it!
• Use fresh herbs if you can. They make all the difference.
• For extra golden biscuits, brush the tops with melted butter before baking.
• Want a dairy-free version? Swap in coconut cream and dairy-free butter.

Variations & Substitutions

• Vegetarian? Swap chicken for mushrooms and add extra peas.
• Low-carb? Skip the biscuits and serve over mashed cauliflower.
• Spicy? Add a pinch of cayenne or red pepper flakes for a little kick.

Serving Suggestions & Presentation

Serve hot, straight from the skillet with a sprinkle of fresh parsley on top. Pair it with a crisp side salad or some roasted green beans for a complete meal. If you have leftovers (unlikely!), they reheat beautifully the next day.

The Ultimate Comfort: Creamy Chicken & Biscuit Skillet (Gluten-Free & So Satisfying!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

A rich and creamy one-skillet chicken and veggie filling topped with fluffy gluten-free biscuits—pure comfort food with a healthier twist!

• Total Time: 35 minutes
• Yield: 4-6 servings 1x

Ingredients

Scale 1x2x3x

For the Creamy Chicken Filling

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/2 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• 3 tbsp gluten-free all-purpose flour
• 1 ½ cups chicken broth
• 1 cup whole milk (or unsweetened almond milk)
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup frozen peas

For the Gluten-Free Biscuits

• 1 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1:1)
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp garlic powder (optional, but adds great flavor)
• 4 tbsp cold unsalted butter, cubed
• ½ cup buttermilk (or dairy-free milk + 1 tsp vinegar)
• 1 egg, beaten

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Make the Creamy Chicken Filling

1. Heat a large oven-safe skillet over medium heat. Melt the butter and olive oil together.
2. Add the diced onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic, salt, pepper, thyme, and rosemary, cooking for another minute.
3. Sprinkle the gluten-free flour over the veggies, stirring constantly for 1 minute.
4. Slowly pour in the chicken broth, stirring well to avoid lumps. Then add milk and cream, letting it simmer until slightly thickened (about 3-5 minutes).
5. Stir in the shredded chicken and peas. Taste and adjust seasoning if needed. Remove from heat.

Step 2: Make the Biscuit Dough

1. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and garlic powder.
2. Cut in the cold butter using a fork or your hands until it resembles coarse crumbs.
3. Pour in the buttermilk and beaten egg, stirring until just combined. The dough will be sticky—that’s normal!

Step 3: Assemble & Bake

1. Drop spoonfuls of the biscuit dough over the chicken mixture in the skillet. Don’t worry about perfection—it’s rustic!
2. Bake in a preheated 400°F (200°C) oven for 18-20 minutes, or until the biscuits are golden brown.
3. Let it rest for 5 minutes before serving (it’ll be piping hot).

Notes

Great for meal prep; biscuits stay soft even after reheating.

• Author: Harper Jessica
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking, Skillet
• Cuisine: American Comfort Food

Nutrition

• Serving Size: 1 portion (about 1 ½ cups)
• Calories: ~420
• Sugar: 4g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 22g
• Cholesterol: 75mg