Growing up my mom made a lot of casseroles. So often times when I think of a comfort meal, I think of a delicious warm casserole. It’s been a crazy month for us here at Casa de la EpiFamily and sometimes with all of the craziness, I just need a good ole bowl of comfort. So that’s what I made last night and it was devoured by everyone!
Chicken & Dumplings generally calls for a can of cream-of-something soup and biscuits. Not very allergy-friendly. However, I changed up the recipe a bit and it was perfect! I will warn you that I did use Pillsbury Crescent Rolls on top and those do contain “wheat & soy.” However, you could easily make your own gluten-free and soy-free rolls to place on top.
One other thing that I will add that makes this recipe super easy to throw together – crock pot shredded chicken! Often times I’ll throw 6-8 frozen chicken breasts into my large crock pot and add water so that almost all of the chicken is submerged. I’ll then cook them on low for 5-6 hours until the chicken is fully cooked. Then I strain the chicken breasts and toss them into my kitchen aid mixer with the paddle attachment and turn it on low speed. It won’t take long before the chicken turns into the most perfect shredded chicken that you’ve ever seen. Then I place the shredded chicken in my fridge and save it to use for recipes throughout the week. Or on top of a salad – YUM!
This recipe is free of dairy, egg, peanuts, tree nuts, fish, shellfish, and sesame.
**Could be free of soy and wheat/gluten, too**
- 8 TBS Dairy-Free Butter (We use Earth Balance)
- ½ Cup Diced Onion
- 1 Clove Garlic, Minced
- ½ Cup Flour (Could use a gluten-free mix)
- 3 Cups Chicken Stock
- ½ Tsp. Thyme
- 1 Bay Leaf
- 1½ Cups Shredded Chicken (about 2 chicken breasts)
- 2½ Cups Frozen Vegetables
- 1 Can Pillsbury Crescent Rolls
- Preheat oven to 400 F.
- To begin you need to cook your chicken and shred it or chop it into bites. (Or dig into your shredded chicken stash that you have in the fridge from making "crock pot shredded chicken." - See post above)
- In a large stock pot over medium heat, melt the butter.
- Add the onion and garlic and cook until the onion is translucent and becomes fragrant.
- Add the flour and cook stirring constantly (1-2 minutes).
- Add stock, whisking until smooth - bring to a boil.
- Add thyme, bay leaf, shredded chicken and frozen vegetables. Cook another 5-8 minutes, stirring frequently, until the vegetables are tender.
- Remove from heat and pour into an oven-safe casserole dish.
- Place a little bit of flour on the surface of your counter, open the can of Crescent Rolls and use your fingers to pinch the seams together and flatten a bit (or use a rolling pin). Use a circle cookie cutter or a biscuit cutter and cut out enough biscuits to cover the top of your casserole. (I should have placed one more biscuit in the middle - see photo)
- Place the casserole in the oven and bake for 15-25 minutes or until the tops are brown and bubbling. Enjoy!
Be sure to read all of your labels. I have found many spices and other products (i.e. garlic powder) that includes additional ingredients like soy.
Known Allergy Information (containing the major 8): Wheat & Soy
If you are going gluten free, substitute a gluten free flour mix. Here is my favorite gluten-free substitute.
**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies. Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free. You should always check with the manufacturer to confirm that your child can have their product(s). The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are dairy, egg, peanut, tree nut, fish, shellfish and sesame).**