This recipe may take some time to prepare, but it’s a great meal prep dish for the week. It has all the veggies in it like mushrooms, celery, carrots and herbs to make it sing. Hope you enjoy it as much as I did. It’s worth it.
Cook Time: 40 minutes
Servings: 8 servings
Ingredients
Creamy Chicken Layer:
- 1/4 cup butter
- 3 carrots, diced
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 1 cup mushrooms chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh sage, minced
- 1 teaspoon fresh minced rosemary leaves, minced
- 1 teaspoon fresh thyme leaves
- Sea salt and freshly ground black pepper
- 1/4 cup arrowroot flour or tapioca
- 1 1/2 cups dairy free milk, unsweetened
- 1 1/2 cups chicken broth
- 1 tablespoon mustard
- 3-4 cups cooked chicken shredded or chopped
- 1 cup frozen peas
- Biscuit Topping:
- 1 1/2 cup blanched almond flour
- 1/4 cup tapioca flour
- 1 1/2 teaspoons aluminum free baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 Tablespoons grass fed butter, melted
- 1/3 cup dairy free milk, unsweetened
- 1 large egg, whisked
Instructions
- If making your fresh chicken. Use 3 bone-in chicken breasts. Place them in a medium pot with just enough water to cover. Then bring to a boil, and lower to a simmer for 30-45 minutes, or until cooked through. Then, let cool and shred.
- Preheat your oven to 375°F and spray a 9 x 13” casserole dish with cooking spray. Heat a large deep skillet over medium heat and add the butter. Add carrots, celery and onion and sprinkle with a bit of salt and pepper. Cook about 5 minutes, until fragrant, then add the mushrooms, garlic, sage, rosemary and thyme. Cook another 3 minutes, until softened and sprinkle again with salt and pepper.
- Sprinkle the arrowroot or tapioca over the vegetables and stir to coat. Slowly pour in the milk and the broth while stirring constantly, then stir in the mustard. Stir and cook until the gravy thickens and begins to simmer and cook for one more minute, then remove from heat.
- Stir in the chicken and peas, then set aside.
- For the biscuit topping, in a large bowl, combine the almond flour, tapioca flour, baking powder, salt and pepper. Make a well in the center and add in the butter, milk, and egg. Stir until a thick batter forms, then allow it to sit for around 2 minutes to firm up a bit.
- Use your hands to scoop 3-4 tbsp of the batter and form into a ball as best as you can (or just spoon and plop them onto the chicken), and place on top of the chicken mixture in the casserole dish. If it’s too sticky, wetting your hands slightly will help. Repeat to use up all of the batter, making 8 biscuits, spacing them evenly over the casserole.
- Bake in the preheated oven for about 25 minutes or until the biscuits are golden brown and the filling bubbly. Allow the casserole to sit for 5-10 minutes before serving. Enjoy!
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