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Whoever said you can’t have comfort food without gluten and cheese had it all wrong. Actually, I don’t know if anyone ever said that but it’s probably a safe assumption. Creamy chicken and biscuits casserole is a dish my best friend taught me to make years ago. It was one of our favorites for a long time until gluten and dairy were off the menu.
I never attempted to make a new version safe for me to eat until now. However, not long after my gluten intolerance diagnosis, I used my friend’s original chicken and biscuits recipe as inspiration for a baked biscuits and gravy dish. I had the gravy down (it’s the same one I used in my biscuits and gravy recipe on this blog) but I used a gluten free biscuit recipe I found online that wasn’t very good.
Now that I have a great biscuit recipe, I can not only attempt the biscuits and gravy casserole again but I also have one of our favorite recipes back on the menu!
It wasn’t just the biscuits I needed to replace though. I was also missing cream cheese and shredded cheddar cheese which I was able to replace with Daiya products. I know, I use their products in so many recipes and I swear this isn’t sponsored. They’re just perfect substitutes!
I also needed to figure out how to make dairy free, gluten free cream of mushroom soup. I spent way too much brainstorming how to do that then asked a friend how she makes hers. After all that, I finally remembered I made a cream of mushroom soup for my spinach artichoke dip casserole! Apparently I now have so many blog recipes that I don’t remember them all anymore.
Long story short (Ha! Kidding. That was a lot of text.) – the recipe turned out perfect. If you’ve never had creamy chicken and biscuits casserole, it’s kind of like a pot pie except creamier. And cheesier. And with thin biscuits instead of pie crust. Pot pies are good but I’d take this over a chicken pot pie any day.
A note on the biscuits. I usually make 6 biscuits per batch of dough but I thought they needed to be thinner so I did 8. They don’t look very impressive considering the thinness and the fact that they don’t brown on the outside or flake on the inside but they are so good. They have great texture and flavor so give them a shot!
One final thought – enjoy this recipe because I have dessert after dessert after dessert coming up. And probably more dessert after that. I’ve just been in one of those moods (translation: I have a sweet tooth) and want to try some new things. Sign up for my newsletter or follow me on Instagram to get notification of when the new recipes are posted!
A gluten free, dairy free version of creamy chicken and biscuits. A creamy, cheesy mixture of chicken, veggies, and corn are topped with bisuits and baked.
- 1 tsp fat of choice for greasing dish
- 3 chicken breasts, diced into bite sized pieces
- 1/2 tsp salt, divided
- 1 can full fat coconut milk
- 1/3 C chicken stock
- 1/2 C mushrooms, diced small (or 3/4 C sliced mushrooms if you want large pieces in the finished dish)
- 1/2 tsp pepper
- 1 tsp dried thyme
- 4 oz dairy free cream cheese, cut into chunks
- 1 Tbsp tapioca starch
- 1 Tbsp cold tap water
- 2 C frozen veggie blend with corn (or whatever blend you like. Mine had corn, peas, carrots, and green beans).
- 1/2 C shredded dairy free cheddar, plus additional for topping
- 1 batch multi-purpose dough (wait until step 6 to prepare the dough)
- Preheat oven to 375ºF and grease a 9×13 glass casserole dish with your choice of fat.
- Season the diced chicken with about 1/4 tsp salt and spread it evenly in the bottom of the dish. Bake for 20 minutes or until the chicken is fully cooked. Stir halfway through cooking or every 10 minutes if more time is needed.
- Meanwhile, in a small saucepan combine the coconut milk, chicken stock, mushrooms, pepper, thyme, and additional salt to taste (depending on how salty your broth is. Remember you will add dairy free cheese later which is somewhat salty.) Bring contents to a boil then reduce to a simmer for about 10 minutes.
- After the coconut milk mixture is finished simmering, whisk in the cream cheese until melted. In a small bowl, whisk together the tapioca starch and cold tap water until dissolved. Bring the pot back up to a simmer and whisk in the starch mixture to slightly thicken. Remove from heat.
- When the chicken is done baking, drain off any excess liquid and stir in the frozen veggie & corn mixture and the shredded cheese. Pour the contents of the saucepan into the casserole dish and stir well. Bake for 15 minutes.
- Meanwhile, make the dough according to the recipe. Dust a clean work surface and rolling pin with additional tapioca starch. Roll out the dough but keep it somewhat thick – you should be able to cut out 6 circles using a coffee mug then roll it out again for an additional 2 circles.
- Top the baked chicken mixture with the biscuits you just cut out and top with additional cheese. Bake an additional 10-13 minutes or until biscuits are fully cooked. Note that the biscuits will NOT brown so be careful not to over bake them.
Prep time includes time to prepare the biscuit dough since you will be making it while the rest of the recipe bakes.