Creamy chicken and vegetables topped with gluten-free Cheddar Bay biscuits, made with dairy-free milk, coconut milk and dairy-free sharp cheddar. The packaged biscuit mix contains milk, so this version is not fully dairy-free.
1/2cupunsweetened full-fat canned coconut milkstir well before measuring
1cupfrozen peas
Biscuit topping and finish
1packagegluten-free Red Lobster Cheddar Bay Biscuit Mix11.36 ounces; reserve seasoning packet; contains milk
1/2cupdairy-free sharp cheddar shreds
3/4cupdairy-free milkplus up to 1/4 cup more only if needed for a soft drop-biscuit dough
3tablespoonsdairy-free butterfor brushing
1tablespoonfresh parsleyminced
Instructions
Cook the chicken. Heat the oven to 400°F (200°C). Warm the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken with paprika, garlic powder, onion powder, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear for about 5-6 minutes per side, cooking until the thickest part reaches 165°F (74°C). Transfer to a board, then chop or shred.
Soften the vegetables. Reduce the heat to medium. Melt 3 tablespoons dairy-free butter in the skillet. Add onion, celery and carrot; cook 5-7 minutes, stirring, until softened. Stir in garlic, poultry seasoning, optional red pepper flakes and the remaining salt and pepper; cook 30-60 seconds.
Make the filling. Stir in the gluten-free flour and cook for 1 minute. Gradually whisk in chicken stock until smooth. Add exactly 1/2 cup coconut milk, the cooked chicken and peas. Simmer 2-3 minutes, stirring, until creamy and lightly thickened. If it becomes pasty, add a small splash of stock. Remove from heat.
Mix the biscuits. In a bowl, stir together the gluten-free biscuit mix (reserve the seasoning packet), dairy-free cheddar and 3/4 cup dairy-free milk. If dry or crumbly, add more dairy-free milk 1 tablespoon at a time, up to 1/4 cup, to make soft, scoopable dough. Drop small, even spoonfuls over the hot filling, leaving a little space between them.
Bake. Bake 20-25 minutes, or until the biscuits are golden and cooked through in the center and the filling bubbles. Check a center biscuit for wet dough; bake longer if needed, loosely covering the top if it browns too quickly.
Brush and rest. Melt the remaining 3 tablespoons dairy-free butter and mix in the reserved seasoning packet. Brush over the biscuits, sprinkle with parsley and let stand 10 minutes before dividing into 8 servings.
Dietary note: Red Lobster gluten-free Cheddar Bay Biscuit Mix contains whey and buttermilk; its seasoning blend also lists butter oil. This recipe contains milk despite the plant-based swaps. It also contains soy. Check the current package labels.
For a fully dairy-free version, replace both the biscuit mix and its seasoning packet with products labeled gluten-free and dairy-free, and follow that mix's liquid/fat directions using the dairy-free milk and dairy-free cheddar. Keep dairy-free butter in the filling and topping.
Use canned coconut milk, not coconut cream or sweetened cream of coconut. The filling uses 1/2 cup instead of the original 1 cup heavy cream, so watch the thickness.
Inspired by Lauren Habermehl. Timing may vary with the gluten-free mix and biscuit size.
Biscuit mix ingredientsEstimated nutrition: Per 1/8 recipe, including the entire 11.36 oz Red Lobster gluten-free biscuit mix, all 6 tablespoons plant butter, 3/4 cup dairy-free milk and 56 g dairy-free cheddar shreds. The biscuit mix contains milk. Extra dairy-free milk and optional red pepper are excluded; a fully dairy-free replacement mix needs a separate calculation. Values are calculated from USDA ingredient data and reference product labels; brands, substitutions and measured yield can change them.Ingredient arithmetic rechecked October 27, 2026. Calories and macros are estimates per serving; all measured oil is included.Brand basis: dry biscuit mix label of 110 calories per 27 g mix and seasoning, Country Crock plant butter, 49.3 g Bob’s 1-to-1 flour and Violife cheddar shreds.