Warm memories of classic chicken and biscuits often bring feelings of family, comfort, and cozy nights in. This recipe reimagines that beloved dish with a modern twist: a rich, creamy gravy made with full-fat coconut milk instead of traditional heavy cream. The result is a lighter version that delivers on flavor and satisfaction, perfect for those seeking dairy-free options or simply wanting to reduce their dairy intake. This dairy-free chicken dish/biscuits casserole is a real winner and can be classified in the easy recipes category.
Inspired by Oma's Kitchen, with a non Dairy Twist:
This recipe was born from a blend of cherished memories and dietary needs. My Oma's version, a favorite of my Opa, involved a simple chicken gravy and Bisquick mix (also her base for her creamy chicken and dumplings recipe). As I transitioned to a more dairy-free lifestyle, I discovered the magic of full-fat coconut milk as a substitute for heavy cream. This revelation led me to create a dish that honors tradition while adapting to modern dietary preferences.
More than just a Recipe, it's a Story:
This recipe isn't just about ingredients and steps; it's about the joy of cooking for loved ones and finding creative solutions to weeknight meal preparation. Sometimes, when stuck in a recipe rut, I imagine cooking for a friend or family member. Who would I surprise with a delicious meal? What flavors would they love? In this case, this recipe was created for my dear friend Jess, considering her preferences and dietary needs. While I haven't served it to her yet, I know she'd adore this dish!
Budget-Friendly and Versatile:
Rising grocery costs shouldn't limit your creativity! This recipe embraces smart substitutions. Using less meat (12 ounces, but 3 ounces works too!) and bulking up the gravy with additional veggies keeps costs down without sacrificing taste. Rotisserie chicken is a great time-saving option, and substituting shallots with milder onions allows for flexibility.
Coconut Milk: Your Secret Weapon:
Don't let the term "dairy-free" fool you! Full-fat coconut milk adds a creamy richness that rivals heavy cream. Its subtle sweetness elevates the gravy, creating a depth of flavor that surpasses traditional versions. Coconut is a cooking game changer containing healthy fats, easy digestion, and a surprising burst of vitamins and minerals.
High in medium-chain triglycerides (MCTs), which are a type of saturated fat that gets absorbed and metabolized differently than other fats. These MCTs go straight to the liver for energy production instead of being stored as body fat, potentially aiding digestion. Additionally, studies suggest MCTs may improve gut health by promoting the growth of beneficial bacteria. Important note: While coconut milk is generally considered easier to digest than heavy cream, it's not a guaranteed solution for everyone with digestive issues. Consulting a healthcare professional for personalized advice is always recommended.
Effortless Enjoyment:
This recipe is perfect for busy weeknights when you need a dinner the whole family can enjoy. Canned biscuits offer convenience, and brands like Immaculate Baking Co. provide delicious, dairy-free options. Feel free to experiment with different proteins (tofu, jackfruit) and veggies, making it truly your own kitchen creation.
So, grab your "can of comfort" (those biscuits! Not cream of chicken soup) and get ready to conquer your kitchen with this delicious and versatile recipe. Let's create memories and savor the goodness, one bite at a time!
A perfect comfort food classic made with a delicious dairy-free gravy and fluffy dairy free biscuits. It's perfect for weekly meal prep, a weeknight meal, or a cozy weekend dinner, making this one of my top savory dishes.
Jump to:
Ingredients
Chicken:
- 12 oz boneless, skinless chicken breasts, diced or minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
Gravy:
- 2 tablespoon olive oil, avocado oil, or coconut oil
- 2 large shallots, finely diced
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 teaspoon sweet paprika
- 10 oz frozen mixed vegetables
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken stock or chicken broth, divided (¾ cup + ¼ cup)
- ½ - 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoon arrowroot powder or cornstarch
Biscuits:
- 1 (10 oz) can store-bought biscuits (your preferred brand)
- Optional:
- 1 tablespoon olive oil (or melted butter, if that's cool with you)
- ½ teaspoon dried parsley
- Flake salt
See recipe card for quantities.
Instructions
- Prep the chicken: Pat dry, season with salt and pepper. Set aside.
- Make the gravy: Heat oil in a skillet over medium heat. Sauté shallots for 2 minutes, then add chicken and cook for 3 minutes (do not over cook, we want tender chicken).
- Add garlic, thyme, sage, and paprika. Cook for 30 seconds until fragrant. Pour in coconut milk and ¾ cup broth, bring to a gentle simmer.
- Season with salt and pepper. In a separate bowl, whisk cornstarch with remaining ¼ cup broth. Slowly whisk into the gravy until thickened. Adjust consistency with additional broth if needed.
- Assemble and bake: Transfer the gravy mixture to a baking dish. Arrange biscuit topping in an even layer on top. Feel free to use any homemade biscuit recipe in place of canned.
- Optional: Brush biscuit tops with olive oil, sprinkle with parsley and a pinch of salt. Bake according to biscuit package instructions cooking time, until biscuit tops are golden brown.
- Let cool and enjoy! Allow 5 minutes cooling before serving.
Substitutions
- Proteins: Replace chicken with diced tofu, jackfruit, or cooked shredded chicken.
- Herbs: Experiment with rosemary, oregano, or your favorite herb blend.
- Vegetables: Add chopped mushrooms, bell peppers, spinach, green beans, green peas or another favorite frozen vegetable.
Variations
- Spicy: Add a pinch of cayenne pepper or red pepper flakes for a fiery twist.
- Vegan: Use plant-based ingredients; vegan chicken crumbles or firm tofu and vegetable broth.
Equipment
- Skillet or Dutch oven
- Baking dish
- Whisk
- Spoon
- Small bowl
- Baking sheet (optional)
Storage
- Refrigerate leftovers: Store leftover cooked chicken and gravy in an airtight container in the refrigerator for up to 3 days.
- Freeze for longer storage: If not consuming within 3 days, freeze leftovers in airtight containers for up to 3 months.
- Thaw leftovers safely: Thaw frozen leftovers in the refrigerator overnight or under cold running water before reheating.
Top tip
For an extra flavorful twist, simmer your coconut milk for 10 minutes before using. This concentrates the creamy texture and coconut flavor. Start with only half of the slurry to thicken.
FAQ
While you can, you'll miss out on the lighter texture, healthier fats, and subtle sweetness that coconut milk provides. Plus, this recipe is specifically designed for those seeking a dairy-free option.
Absolutely! This recipe is versatile and welcomes substitutions. Try tofu, jackfruit, cooked shredded chicken, or even ground turkey.
Use what you have on hand or what your taste buds desire. Chopped mushrooms, bell peppers, spinach, broccoli, or even leftover roasted vegetables are all great options.
Easy Chicken and Biscuits - A Dairy-Free Recipe
Equipment
- 1 Saucepan/Skillet use an oven proof option and skip the casserole dish
- 1 Casserole Dish
- 1 whisk
- 1 small bowl
- 1 Cutting Board
- 1 sharp knife
Ingredients
ChIcken:
- 12 ounces see notes Chicken Breasts, small dice or mince
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Chicken Gravy:
- 2 tablespoons avocado oil or olive oil
- 2 large shallots finely diced
- 2 cloves garlic minced
- ½ teaspoon thyme
- ¼ teaspoon sage
- 1 teaspoon sweet paprika
- 10 ounces classic mixed veggies
- 1 can full-fat coconut milk
- 1 cup chicken broth ¾ cup + ¼ cup separated
- ½ - 1 teaspoon sea salt
- ¼ ground black pepper
- 2 tablespoon arrowroot or cornstarch
- 1 can vegan biscuits we use Immaculate Baking Co.
Optional Biscuit Topping:
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried parsley leaves
- Flake Salt
Instructions
Prep the chicken:
- Pat the chicken dry and season with salt and pepper. Set aside.
- In a large skillet, heat oil over medium-high heat. Add shallots and cook for 2 minutes until softened. Add chicken and cook for 3 minutes.
- Add garlic, thyme, sage, and paprika, cook for 30 seconds until fragrant. Pour in coconut milk and ¾ cup chicken broth, bring to a simmer.
- Season with salt and pepper. In a small bowl, whisk cornstarch with remaining ¼ cup broth until combined. Slowly whisk into the gravy until thickened. Adjust consistency with additional broth if needed.
Assemble and bake:
- Transfer the gravy mixture to a casserole dish or baking dish. Arrange biscuits in an even layer on top. If you have a oven proof skillet, you can leave the gravy in the pan.
- Bake according to biscuit package instructions.
- Let cool for 5 minutes before serving. Enjoy!
Optional:
- Prior to baking brush biscuit tops with olive oil, sprinkle with parsley and a pinch of flake salt.
Other Good Stuff
Looking for other recipes like this? Try these:
Food safety
Before you cook:
- Wash your hands: Wash your hands thoroughly with soap and water before and after handling raw chicken and vegetables.
- Thaw safely: If using frozen chicken, thaw it properly in the refrigerator or under cold running water. Never thaw chicken at room temperature.
- Clean surfaces: Sanitize countertops, cutting boards, and utensils that will come into contact with raw chicken and vegetables to prevent cross-contamination.
During cooking:
- Cook chicken thoroughly: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
- Handle cooked chicken properly: Don't let cooked chicken sit out at room temperature for more than 2 hours. Store leftover chicken promptly in the refrigerator or freezer.
- Reheat safely: Reheat leftover gravy and chicken to an internal temperature of 165°F (74°C).
Leave a Reply