Savory Chicken & Vegetable Stew with Gluten-Free Drop Biscuits

For the Stew

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs or breasts, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 cups low-sodium chicken broth (gluten-free)
• 1 cup unsweetened almond or oat milk
• 2 tbsp gluten-free all-purpose flour
• 1/2 tsp thyme
• 1/2 tsp salt, more to taste
• 1/4 tsp black pepper

For the Drop Biscuits (Gluten-Free & Dairy-Free)

• 1 1/4 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/4 cup cold coconut oil or vegan butter
• 1/2 cup unsweetened almond or oat milk
• Optional: 1/3 cup shredded vegan cheddar-style cheese
• 1 tbsp chopped parsley (for topping)