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Grain Free Chicken and Biscuits

Grain Free Chicken and Biscuits
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Entree
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 6 tablespoons butter divided
  • 1 large onion diced
  • 2 carrots shredded or sliced (leave out if keto)
  • 2 ribs celery diced optional
  • 4 cups chicken broth
  • 1 package unflavored gelatin
  • 1 teaspoon dijon mustard
  • 2 cups frozen cauliflower rice or chopped broccoli see notes
  • 4 cups cubed cooked chicken see notes
  • salt and pepper
  • handful parsley reserve some for garnish
  • Grain Free Biscuits see recipe


  • Melt 2 tablespoons butter in frying pan. Add diced onion, celery, carrots, cauliflower rice,
  • Heat broth separately.
  • Sprinkle gelatin over broth to thicken it.
  • Add in a tablespoon of dijon mustard. Stir to incorporate.
  • Cook on low for about fifteen minutes, adding in vegetables and chicken.
  • As the broth is cooking down, make the biscuits.
  • Add 3 tablespoons minced parsley. Reserve some for final garnish.
  • Once the chicken mixture is creamy enough, add golden baked biscuits to top serve.
  • Make sure you use biscuits crispy right from oven. If you make them in advance, reheat in oven to make they browned and crispy.


You can use sauteéd cooked chicken or rotisserie chicken.
You can leave out the cauliflower rice or chopped broccoli.
If you don't want to use gelatin:
  • You can thicken with 1/4 teaspoon xanthan gum, stirring vigorously. 
  • You can thicken with arrowroot. 
  • You can thicken with heavy cream.