This has got to be one of my best gluten and dairy free conversions ever! And, if you want to make it paleo you can, just use frozen broccoli and cauliflower instead of the classic peas, carrots and green beans (I suppose to be true paleo you can’t have any grains but whatever).
We like to make this for a Sunday dinner and eat about half of it, throw the other half in the fridge and eat for Monday night so we don’t have to cook on Monday as it is our longest and busiest day of the week. This recipe is also freezable and tastes great reheated.
- 2-3 chicken breasts
- 2 cans light coconut milk
- 2 bags of frozen peas, carrots and green beans (or broccoli and cauliflower)
- 1 box of gluten free bisquick or Rob’s Red Mill
- 2 eggs or 2 cups liquid egg whites
- coconut oil
- 1-2 cups of almond milk, depending on what you baking mix says
- Heat oven to 375.
- Grease a large (11×17) lasagna or casserole dish with solid coconut oil.
- Cut up chicken into small half inch cubes. Brown chicken in pan.
- In a large bowl mix 2 cans of light coconut milk with 1.5 cups gluten free baking mix and 1 egg (or 1 cup liquid egg whites) and 1/4 cup melted coconut oil and seasoning (pepper, salt, a little BBQ seasoning and some hot sauce if you want a kick). Whisk together.
- Throw both bags of frozen veggies in casserole dish.
- Spoon cooked chicken over veggies, use a large spoon or spatula and evenly distribute.
- Pour coconut mixture over meat and veggies.
- Clean out your bowl.
- Mix 2 cups of gluten free baking mix, 1 cup almond milk (or whatever your baking mix directions say), 1 egg (or 1 cup liquid egg whites), melted coconut oil.
- Spoon gluten free biscuit batter on top of pie filling. You can spread it smooth to make a uniform crust or leave it in spoonfuls like a biscuit to judge serving sizes, you should be able to get 12 spoonfuls on top of the pie.
- Bake at 375 for about 1-1.5 hours or until crust is brown and filling is bubbling.
- Remove from oven, spoon into bowls and let sit for 10 minutes, it is very, very, very hot.