August 11, 2021

Chicken & Biscuits Casserole

This is comfort food you can feel good about eating. This casserole is similar to a chicken pot pie but instead of a pastry crust, the recipe has drop biscuits. The ingredient list and instructions are longer than a typical recipe of mine, but don’t let that intimidate you. It’s an easy recipe that just takes a little time to put together. The finished project is worth it.

Chicken & Biscuits Casserole

This comfort dish is Paleo and gluten-free. The biscuits come together easily and make the perfect topping to this casserole.



  • 5 T ghee
  • 1 small yellow onion, small dice
  • 2 carrots, peeled and sliced 1/4-inch-thick
  • 2 celery stalks, 1/2-inch pieces
  • 5 garlic cloves, minced
  • 1 1/3 C cassava flour
  • 1 C chicken broth
  • 2 1/3 C + 3 T full fat coconut milk
  • 2 tsp Dijon mustard
  • 1 3/4 tsp sea salt
  • 1 T lemon juice
  • 2 chicken breasts(about 1.5 lbs.), cooked and diced
  • 1 1/2 tsp Italian seasoning
  • 2 tsp baking powder
  • 1 lemon, zested
  • 3 T unsalted butter, chilled and cut into cubes (use ghee if dairy-free)

  1. Preheat the oven to 375 degrees. In a large skillet on medium heat add 3 tablespoons ghee, onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally to cook evenly. Add the garlic and cook for an additional 3-5 minutes. Push the vegetables to the side of the pan.
  2. Add 2 tablespoons of ghee to the pan. When it’s melted, sprinkle 1/3 cup cassava flour over the melted ghee and whisk the ghee and flour together. Cook for 2-3 minutes. Slowly pour the chicken broth into the mixture while whisking. Once the broth is fully incorporated, stir the vegetables into the mixture.
  3. Whisk 2 cups of coconut milk into the pan. Add the Dijon, 1 1/2 teaspoons sea salt, lemon juice, and 1 teaspoon Italian seasoning and whisk until everything is combined. Fold in the diced chicken breast and pour the mixture into a 9x9 baking dish.
  4. In a medium bowl whisk 1 cup of cassava flour, baking powder, 1/4 teaspoon of sea salt, 1/2 teaspoon of Italian seasoning, and lemon zest. Use a pastry blender to cut the butter into the flour mixture until crumbly. Drizzle 1/3 cup and 3 tablespoons of coconut milk on top and stir together just until the mixture is combined. Do not over mix.
  5. Use a spring-loaded ice cream scoop to make balls out of the biscuit dough. Place 9 biscuit balls on top of the chicken mixture. Place in the oven and bake for 40 minutes.
  6. The biscuits should have a slight golden color when they are done. Enjoy!


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