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We’ve been eating a lot of egg-free, AIP biscuits lately. My family loves pastry dough of every kind: fat cut into grain-free flour and baked to be soft in the middle, flaky on the outside. My family also loves casseroles, and we like to top a classic chicken pot pie with our biscuit dough. This recipe also features a lovely gravy, thick and brown and very umami (savory comfort food!). It is old-fashioned, old-world, humble family food — an updated version to be grain-free and allergy-friendly. Any dish with homemade biscuit or pastry dough (and gravy) is special!
I dress this casserole up with fresh herbs, partially because they’re very pretty and partially because they’re delicious! Fresh thyme, especially, is fantastic. We hope to grow our own soon, but this winter I’ve been buying it, and it’s so good that even the kids reach for the branches to pluck off the leaves and adorn their plates. Because I shoot for easy with my meals, this works well: place sprigs or small branches of fresh thyme on everyone’s plates. Then each person can rake their fingers down the little twigs to free the edible leaves and sprinkle at will. (Or, temptingly, you can stand at the counter for an hour and free all the little leaves yourself. I prefer the interactive eating experience that’s fun for everyone and less work for the cook!) Anyhoo— grab fresh thyme for this casserole if you can manage it. It’s worth it.
Fresh sage is just so pretty draped all over. And the flavor is totally that of gravy, Thanksgiving, sausages, savory, all things “snuggle in”.
Keep in mind, when you make this recipe, that you’ll be making three recipes: the gravy and the biscuits; then you’ll be assembling the casserole itself. Overall, it’s not super time-consuming, because the biscuits come together really fast. But three components comprise the dish.
Here’s the casserole recipe!
- 2 lbs. chicken thighs skinlesss, boneless, chopped into 6 pieces each
- 2 large onions diced, or 1 bag frozen pearl onions
- 4 large carrots, cut diagonnally
- 1 10 ounce bag frozen peas
- 2 tablespoons fat of choice, lard, bacon fat, coconut oil, avocado oil
- 1 teaspoon sea salt
- 2 teaspoons thyme dried
- fresh sage leaves garnish, optional, but very pretty
- fresh thyme garnish, optional, but very good flavor
- First, prepare *AIP Gravy* per recipe [below] (or make it ahead of time, and keep it in the refrigerator until you're ready to assemble this recipe).
- Grease a large casserole dish, 9" by 13" or larger.
- Add raw chicken thigh pieces, somewhat equally spaced apart. Set aside.
- Preheat oven to 375 degrees Fahrenheit.
- Heat large skillet over high heat until pan is hot. Add fat. Add onions and sea salt. Sauté 8-10 minutes.
- Add carrots and dried thyme. Sauté an additional 5 minutes.
- Ladle onions and carrots over raw chicken. Add frozen peas.
- Add gravy, pouring it evenly over ingredients.
- Place casserole dish in preheated oven for 40 minutes, while you make the biscuit dough. [See Biscuit recipe below.]
- When biscuit dough is complete, choose to either use a cookie scoop or to cut biscuits into squares. Do not over-mix; follow biscuit guidelines for scooping or cutting.
- Remove hot casserole dish from oven. Increase oven temperature to 400 degrees.
- Place portioned biscuit batter over the surface of casserole contents. There will be spaces between each biscuit.
- Bake in 400 degree oven 25-30 (additional) minutes, until edges are bubbly, center is very hot and a bit bubbly, and biscuits are tinged with brown and golden.
- Remove from heat, and garnish with fresh sage and fresh thyme. (Fresh sage begins to brown when heated, so garnish directly before serving.)
Bake them as square biscuits, or scoop the batter using a cookie scoop. Eat topped with favorite treats, or use on top of casserole … !
- 1-1/2 cups cassava flour measure by spooning flour into measuring cup, then sliding extra off the top with the back of a knife; use Otto's brand, see link in Recipe Notes
- 1 cup water or coconut milk , cold
- 1/2 cup solid fat cold or cold room temperature: lard or palm shortening (not Spectrum, see link below in Recipe Notes)
- 1/4 cup collagen see link and discount code in Recipe Notes
- 1 Tablespoon apple cider vinegar or sauerkraut juice (if no-fruit diet)
- 1/2 teaspoon baking soda, sifted
- 1/4 teaspoon sea salt
- If baking biscuits by themselves (not on top of a casserole): Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper. Set aside. (If using biscuits to top a casserole, follow casserole instructions for baking details.)
- Combine water and apple cider vinegar in small dish. Set aside.
- In large bowl whisk together dry ingredients: cassava flour, collagen, sea salt and baking soda. Set aside.
- Cut fat into flour using food processor, (or 2 knives). Pulse to combine until largest fat pieces are pea-size.
- Pour water and ACV into flour mixture, and stir to just combine. Do not over-mix. (I use no more than 15 strokes with my rubber spatula.)
- Dump dough out onto parchment lined cookie sheet. Form into a 2 inch thick rough square. Do not pat it down. (For casserole, dumping out dough is optional; a cookie scoop can also be used. See next step for details.)
- Using a sharp knife, cut straight down into dough. Dip knife in flour after each cut, until you have all biscuits cut. Spread out biscuits just slightly from each other, so they have room to cook and expand slightly. (For casserole, use either cut biscuits, or use large cookie scoop to portion dough. Spread separate biscuits evenly out over casserole surface. Follow baking instructions from casserole recipe.)
- Bake in preheated oven 25-30 minutes, until puffed, golden and cooked through.
- Enjoy! Split open and top with either sweets or savories!
Buy only Otto's Cassava Flour for the best results. (Find it here.)
Find solid palm shortening here, perfect for making biscuits.
Find the best collagen here. Perfect Supplements is sustainable, grass-fed and tests for pesticide residue! Enter code BEAUTIFUL10 at checkout for 10% off your entire order! 🙂
- 2 cups coconut milk, full fat; or use 1 cup creamy coconut milk + 1 cup bone broth
- 3 large onions thinly sliced
- 3 Tablespoons lard or use bacon fat or avocado oil
- 3 slices bacon
- 1/2 ounce dried mushrooms optional, soaked in hot water for 15 minutes
- 3 cloves garlic
- 3/4 teaspoon sage dried
- 3/4 teaspoon thyme dried
- 3/4 teaspoon sea salt
- Melt fat in large skillet, over medium-high heat.
- Add onions, bacon and sea salt, stirring occasionally until onions are just wilted and starting to brown, 5-8 minutes.
- Reduce heat to low and cover, stirring every 5-10 minutes, for 20 minutes total.
- Add the garlic and herbs; sauté an additional 5 minutes, until fragrant.
- Add coconut milk and optional dried (soaked) mushrooms, de-glazing the pan as you stir.
- Simmer, uncovered over medium-high heat, for 5 minutes more, reducing down overall liquid.
- Turn off heat. Allow to cool slightly.
- Spoon 3/4 of the mixture into a blender, including both bacon pieces, and puree for 15-20 seconds at medium-high speed.
- Stir puree back into remaining gravy in pan. Heat gently, stirring. Serve or use in another recipe.