Ingredients:
Shredded chicken (make this a day before or get it
pre-cooked)
Diced carrots, celery, and peas (or sub peas with zucchini for less starch)
Lactose free milk, coconut milk or dairy-free milk
Gluten-free biscuit dough (store-bought or homemade)
Arrowroot or tapioca starch or corn starch (for thickening)
Directions:
Preheat oven to 375°F (190°C).
In a pan, sauté veggies with olive oil, then add coconut milk and arrowroot to thicken. Stir in chicken and seasonings (e.g., thyme, salt, and pepper).
Grease a muffin tin and line each cup with a small piece of gluten-free biscuit dough. Fill with the chicken mixture and top with a small dough piece.
Bake for 20–25 minutes or until golden brown.

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