Talk about comfort food! We eat this often for Sunday dinner and it is soooo good! I developed this dairy free version so that my husband could still eat it with us and it definitely lightens things up. The best part is that it can be a one pot wonder if you have a skillet or pan that can go in the oven. If not, then you can easily cook this up and then transfer it to a baking pan before you put it in the oven. This dish is so versatile! Although it can definitely be enjoyed on its own, we have served it over mashed potatoes, over rice, and over egg noodles. All equally amazing and so warm and comforting 🙂
Let’s start by making the biscuit dough. Mix everything except the butter and milk together in a bowl. Cut the cold butter up into about 1/2 inch squares (doesn’t have to be exact) and dump it into the flour mixture. Use your hands to mix and squeeze the butter into the flour until it looks just crumbly. You could also use one of those things that you cut butter or shortening into flour, but I don’t have one, so I just mix it with my hands. You will probably want to take you rings off for this! 🙂 When the mixture looks like pea sized crumbles, add in the almond milk and mix just until combined into one ball. Set aside and let rest while you work on the chicken. Your biscuits will be much fluffier and thicker if you don’t over work the dough!
Preheat your oven to 375. Pull out an oven safe deep dish skillet, if you don’t have an oven safe one, just use a regular one and then we can transfer it to an oven dish later. Heat the skillet to medium high heat and give it a spray with some non stick spray. Chop the chicken up into bite sized pieces and put it it the skillet to start browning. While it’s cooking, dice up onions and celery and add to the pan. Cook with chicken until chicken is cooked through. Add the flour to the pan and stir to coat the chicken and veggies. Next, add in the chicken stock and almond milk and keep stirring until it comes back to a simmer. At this point it will thicken up. Add the frozen veggies in and the seasonings and stir completely. It should look about like this:
I usually use the mixed veggies and not just peas and carrots, but of course this is all I had, so we go with it! Once you have gotten to this point, turn off the heat, and sprinkle flour on your counter top. Roll out the biscuit dough and try to leave it pretty thick. Just enough to get 7-8 biscuits out of it. Use a glass or biscuit cutter to cut them out and place them on top of the chicken mixture. You may have to gather the pieces together and roll out again to get a couple more biscuits. I put the extra little scraps of dough in the cracks when I’m done, so I don’t waste any of that yummy biscuit goodness.
Put the pan in your preheated oven and bake about 25 minutes.
See all that yumminess bubbling up through the biscuits! So fluffy and delicious.
- 2 C whole wheat flour
- 1 T baking powder
- 1 t sugar
- 1 1/2 t garlic salt
- 1/4 C cold butter
- 3/4 unsweetened almond milk
- 1.5 lbs chicken breast
- 1/2 C chopped onion
- 2 celery stalks
- 1 small bag mixed frozen veggies (12 oz)
- 1/3 C flour
- 2 C chicken stock
- 3/4 C unsweetened almond milk
- 1 t sage
- 1 t thyme
- 1 t salt
- fresh ground pepper
- Mix everything except the butter and milk together in a bowl. Cut the cold butter up into about 1/2 inch squares (doesn't have to be exact) and dump it into the flour mixture. Use your hands to mix and squeeze the butter into the flour until it looks just crumbly. You could also use one of those things that you cut butter or shortening into flour, but I don't have one, so I just mix it with my hands. When the mixture looks like pea sized crumbles, add in the almond milk and mix just until combined into one ball. Set aside and let rest while you work on the chicken. Don't over work the dough!
- Preheat your oven to 375.
- Pull out an oven safe deep dish skillet, if you don't have an oven safe one, just use a regular one and then we can transfer it to an oven dish later. Heat the skillet to medium high heat and give it a spray with some non stick spray. Chop the chicken up into bite sized pieces and put it it the skillet to start browning. While it's cooking, dice up onions and celery and add to the pan. Cook with chicken until chicken is cooked through. Add the flour to the pan and stir to coat the chicken and veggies. Next, add in the chicken stock and almond milk and keep stirring until it comes back to a simmer. At this point it will thicken up. Add the frozen veggies in and the seasonings and stir completely.
- I usually use the mixed veggies and not just peas and carrots, but of course this is all I had, so we go with it! Once you have gotten to this point, turn off the heat, and sprinkle flour on your counter top. Roll out the biscuit dough and try to leave it pretty thick. Just enough to get 7-8 biscuits out of it. Use a glass or biscuit cutter to cut them out and place them on top of the chicken mixture. You may have to gather the pieces together and roll out again to get a couple more biscuits. I put the extra little scraps of dough in the cracks when I'm done.
- Bake @ 350 for about 25 minutes.
- Macros: Calories 397; Fat 10; Carbs 45; Protein 30
- The pan makes enough for 6 generous servings. I measure and scoop it out like a pie which gives each serving a little more than one biscuit plus all the filling underneath.
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