Creamed Chicken Over Biscuits (Dairy Free!)

Are you ready for another round of dairy free comfort food? Creamed chicken over biscuits is such a quick comfort food and one of our favorites. Growing up, we would have this meal quite often. My mom hasn’t been able to have dairy for a long time, so this dairy free recipe is all thanks to her!

Because this recipe is dairy free, it doesn’t use any cream of anything soups. We personally try to avoid canned cream soups because of the terrible ingredients and high sodium in them. Instead, I use Nutiva Coconut Oil Butter and flour to create a roux for my “cream”. Once those are combined, I add chicken broth, stirring constantly, until the sauce thickens and becomes a rich, creamy texture.

For the biscuits, you can use any canned biscuits OR you can easily make your own! This particular meal, I served with homemade sourdough biscuits because I’m currently on a sourdough kick. They were so fluffy and soaked up all that cream nicely. Lastly, we always serve this meal with steamed peas. They add a nice pop of green freshness to the dish.

Ingredients:

• 3 cooked chicken breasts, shredded*
• 4 tbsp Nutiva Coconut Oil Butter (or any butter substitute)
• 6 tbsp flour
• 2- 2.5 cups chicken broth
• salt and pepper to taste
• Biscuits and steamed peas for serving

Directions:

Melt coconut oil butter over medium high heat in a large cast iron skillet. Add flour and stir constantly for 1 to 2 minutes. Next, slowly add broth while stirring constantly. Once “cream” reaches your desired consistency, turn off heat and stir in your shredded chicken. Season with plenty of salt and pepper. Serve over warm biscuits with steamed peas on top and enjoy!

*For the chicken, I place my chicken breasts in the crock pot in the morning. I season with salt, pepper, dry minced onion, and dried thyme. Splash in half a cup of chicken broth and let cook for 6 to 7 hours.