Pickle Planet Moncton thanks mom-of-two and Certified Holistic Nutritional Consultant & Movin’ Munchkins founder Katie Gillingham for sharing fun, healthy ideas for feeding your family.
Here’s a comforting dish for a chilly evening. Dairy-free, packed with veggies and flavour, and topped with wholegrain biscuits. Yum! The recipe calls for pre-cooked chicken, so be sure to plan ahead.
- 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 1/2 c chopped broccoli
- 1 c fresh or frozen peas (no need to defrost before adding)
- 2 large 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 cooked chicken, shredded or cut into 1/2” cubes (about 2 medium boneless breasts)
- 2 c low-sodium chicken broth, divided
- 3 tbsp arrowroot powder (you can use flour in a pinch)
- 1 c unsweetened almond milk, divided
- 1 tbsp dijon mustard
- 1/2 tsp sea salt
- 2 c whole wheat pastry flour (or whole wheat flour)
- 1 tbsp baking powder
- 3/4 tsp sea salt
- 3 tbsp solid coconut oil
- 3/4 c unsweetened almond milk
In a large pan, melt coconut oil over medium heat, then add celery, leek, carrot, mushrooms, broccoli, peas, and garlic and cook about 10-15 minutes, until veggies have softened. Add thyme, pepper, nutmeg, spinach, and parsley and cook another 5 minutes, until spinach is wilted. Transfer mixture to a large bowl and toss in cooked chicken.
While filling is cooking, make biscuits. 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 3“ diameter juice glass or circular cookie cutter.
Bring 1 c of chicken broth in the pan to a boil, then reduce heat to low. In a small bowl, whisk arrowroot with 1/2 c of 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, and salt until well-combined.
Add the filling back to the pan and combine well with the sauce, then transfer mixture to a 9 x11 baking dish. Top with an evenly distributed layer of biscuits.
Bake at 425F for 17-20 minutes, or until biscuit tops are a light golden colour. Let sit 10 minutes before serving.