My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Sunday, April 10, 2011

Egg Free, Dairy Free Biscuit Topped Chicken Pie

My family loves biscuits, so this was a perfect all in one meal. The leftovers reheat perfectly.

Biscuit Topped Chicken Pie

2 cans mixed vegetables or any desired
1 can gravy (I use campbell's pork or turkey because their chicken gravy is not safe)
2 cups cooked and diced chicken breast
2 tsp Italian seasoning
1 chicken bouillon cube dissolved in 1/4 cup hot water
2 1/2 cups all purpose baking mix (I use Bisquick)
1 1/4-1 1/2 cups soy milk

Combine the vegetables, gravy, chicken, Italian seasoning and dissolved bouillon in a 9x13 baking dish. In a separate bowl, combine the baking mix and soy milk until the dough is a spreadable but thick consistency. Spread the biscuit mixture evenly over the chicken mixture. Bake at 350 for 30-35 minutes or until the biscuit topping is cooked through.
*  You can bake this meal in an 8x8 baking dish, using the same amount of the bottom mixture. However, use only 1/2 the amount of the biscuit topping.
*  You can substitute the chicken with cooked ground beef, sausage, ham or any meat desired.

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