Here’s a comforting dish for this endless winter we seem to be in. Dairy-free, packed with lean chicken, veggies & flavour, and topped with wholegrain biscuits. Yum.
2 c. precooked chicken, shredded or cut into 1/2” cubes (about 2 medium-sized boneless breasts)
1 tbsp coconut oil
1/2 c. diced celery (about 1 large rib)
1/2 c. chopped leek (about 1 leek, white part only)
1/2 c. diced carrot (about 1 large carrot)
2 c. chopped mushrooms, any type
1.5 c. chopped broccoli
1 c. fresh or frozen peas (no need to defrost before adding)
2 large or 3 small garlic cloves, crushed
1 tsp dried thyme
1/2 tsp black pepper
1/4 tsp nutmeg
1 c. packed spinach or chard, finely chopped
1/2 c. packed fresh parsley, finely chopped
2 c. low-sodium chicken broth, divided
3 tbsp arrowroot powder (could use flour or cornstarch in a pinch)
1.5 c. unsweetened almond milk, divided
1 tbsp dijon
1/2 tsp sea salt
Biscuit Topping ingredients:
2 c. whole wheat pastry flour (available at your local bulk or natural food store)
1 tbsp baking powder
3/4 tsp sea salt
3 tbsp coconut oil (use solid at room temp – can also use butter)
3/4 c. unsweetened almond milk (or soy or cow’s milk)
Preheat oven to 425F. In a large pan, melt the coconut oil over medium heat, add celery, leek, carrot, mushrooms, broccoli, peas and garlic and saute about 10-15 minutes, until veggies softened. Add thyme, pepper, nutmeg, spinach and parsley and cook another 5 minutes, until spinach wilted. Transfer mixture to a large bowl and toss in precooked chicken.
While filling is cooking, combine flour, baking powder and salt in a medium bowl, cut in the coconut oil with two knives or a pastry cutter, then stir in milk until well-combined. Roll out gently on a well-floured surface to about 3/4 inch thick, and cut out about twelve biscuits with the top edge of a juice glass or circular cookie cutter with about a 3“ diameter.
After transferring cooked filling to bowl, heat 1 c. chicken broth in the same pan to a boil, then reduce heat to low. In a small bowl, whisk the arrowroot with 1/2 c. of the almond milk, then slowly add to heated chicken broth, whisking continuously. Mixture will thicken considerably. Slowly whisk in the rest of the broth, milk, dijon & salt until well-combined.
Add the filling back to the pan and combine well with the sauce, transfer mixture to a 9×11 baking dish, then top with a layer of biscuits. Bake for 15-17 minutes, or until biscuits tops a light golden colour. Remove from oven and let sit about 10 minutes before serving.