I don’t know when I first tasted chicken and biscuits. Maybe my beloved Texas grandmother made it for me, I can’t be sure. What I very much DO know is that this is the perfect dish to serve on a cold winter night, preferably in front of a roaring fire. Like a deconstructed chicken pot pie, you top this unfussy recipe with biscuits instead of a crust.
Tip: this dish is a great way to make use of the last of a roasted chicken. All those little scraps of dark meat lend a great depth of flavor to the simple combo of homey vegetables.
If you’re wondering if you can leave the arrowroot flour out, go ahead. This chicken and biscuits recipe is perfectly savory and wonderful without it… the arrowroot merely replicates the effect of wheat flour in the original. You know, that slight thickness and gooeyness! It’s sort of my favorite part, but the choice is up to you.
Paleo Chicken and Biscuits
In this grain-free riff on the delicious Southern dish chicken and biscuits, vegetables are cooked in broth until soft, then mixed with chicken and topped with coconut flour biscuits.
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