Chicken and Biscuits

The best thing about a gluten-free diet is the moment when you figure out that you can still eat pretty much anything you want to eat. 

2 cups cooked chicken, cubed
1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon brown rice flour
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
2 1/2 cups milk
1 tablespoon Worcestershire sauce

Biscuits
1/3 cup potato starch
1/3 cup brown rice flour
1/3 cup oat flour
1 tablespoon sugar
1 tablespoon dried parsley flakes
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
3 tablespoons olive oil
1/3 cup milk

Preheat oven to 375*F.  Place chicken in the bottom of a baking dish.  In a medium sauce pan, saute onion until clear.  Sprinkle in brown rice flour and cook one minute.  Remove from heat and stir in spices.  Add milk and Worcestershire sauce and bring to a boil, stirring constantly.  Boil 2 minutes. 

Combine dry ingredients for biscuits in a medium bowl.  Stir in olive oil.  Stir in milk. 

Pour hot onion mixture over chicken.  Spoon biscuit mixture over the top to form six biscuits.  Cook about 30 minutes or until biscuits are golden brown and gravy bubbles.  Cool 5 minutes and serve.