This is a modified recipe from Blue Apron. I used theirs as a starting point, but added different ingredients and made it gluten-free. I guess you can say it’s also dairy-free if you can tolerate goat milk.
- 1 pkg. boneless, skinless chicken thighs (about 5 small thighs)
- 1.5 cups Bob’s Red Mill GF biscuit & baking mix
- 1 egg
- 4 tsp. cold Earth Balance butter substitute, cut into cubes (stick kind works best)
- 2/3 cup goat milk
- 4 ounces mushrooms, diced
- 1 carrot, peeled and sliced into rounds
- 1 small yellow onion, small diced
- 1 stalk celery, diced
- 1 russet potato, peeled and cut into small cubes
- 1 bunch fresh sage, leaves chopped (stems discarded)
- 3 tbsp. Bob’s Red Mill GF biscuit & baking mix
- 1.5 cups water (left over from cooking chicken)
Preheat oven to 450ºF. In a medium pot, combine the chicken, a big pinch of salt and enough water to cover the chicken by 2 inches; heat to boiling on high. Once boiling, remove from heat and cover with a lid. Let stand for 10 to 15 minutes, or until the chicken is cooked through. Transfer to a cutting board and use two forks to shred into bite-sized pieces. Save water!
Heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the carrot, celery, onion, and potato; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tender.
Add the 3 tablespoons of the GF biscuit & baking mix and 2 tablespoons of olive oil to the vegetables. ook, stirring constantly, 30 seconds to 1 minute, or until the flour is golden. Add half the sage and 1 ½ cups of chicken water; season
with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the liquid has thickened. Stir in the shredded chicken. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Transfer to a baking dish.
Mix the 1.5 cups of the GF biscuit & baking mix with the butter substitute using a pastry blending tool or a fork. Combine egg and goat milk, then add it to the mix along with some salt, pepper and the rest of the fresh sage. If the biscuit dough is too dry, add a little bit of cold water until it’s moist, but not runny.
Using a spoon, top the baking dish of filling with equal-sized scoops of the biscuit batter, leaving some space between the
scoops. Place the baking dish on a sheet pan and bake 12 to 14 minutes, or until the biscuits are golden brown and cooked through. Remove from the oven. Let stand for at least 2 minutes before