Creamy Chicken Biscuits

Creamy Chicken Biscuits

I love chicken pot pie so this is a rendition of the classic comfort food.


  • 1/2 cup chicken (cooked and shredded)
  • 1/4 cup carrots, shredded
  • 1/4 cup green beans, shredded
  • 1/2 cup undiluted cream of chicken soup
  • 2 cups brown rice flour

Preparation Instructions

1. In a large bowl combine all ingredients until well mixed.

2. Roll out dough on floured surface 1/4 inch thick and cut into shapes with the cutter of your choice.

3. Place biscuits on an ungreased cookie sheet and bake at 350 degrees for 15-20 minutes.  Cool and refrigerate.

These will keep for up to five days in the refrigerator or a month in the freezer.