1bag (12 oz) frozen mixed vegetables or similar quantity any other vegetables. I used chopped potatoes and carrots to make it low FODMAP.
1 1/2cups cut-up cooked chicken (I used canned)
1 3/4cups low FODMAP chicken broth (I used FODY chicken soup base to make this)
1 teaspoon gluten-free salt
3/4 cup milk (lactose free if you need it)
3 tablespoons cornstarch
For the topping:
3/4 cup GF Bisquick
1/2cup milk (lactose free if needed)
2tablespoons melted butter
OR use a box of GF cheddar biscuits and follow the box directions (add cheese, water, mix)
Preheat oven to 350°F.
In 3-quart saucepan, Stir in vegetables, chicken, chicken broth, salt; heat to boiling.
For low FODMAP, I used FODY chicken soup base and so started with water + soup base first, then added chicken, vegetables, and salt.
In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole. (With doubling liquid and topping, I ended up pouring into a 9×13 and then an 8×8 so it didn’t overflow)
In small bowl, stir all topping ingredients with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. *in my second version of this, it was much better with the cheddar biscuits topping*
Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Note: for people who aren’t as fond of egg based dishes, this is a decent alternative, the ratio of other filling and puff pastry makes the egg texture and taste pretty minimal compared to traditional quiche or egg casseroles.
Gluten free puff pastry. (I’ve used schar and gfree brand. Original recipe called for 1.5 sheets and I just used 2 sheets since I wouldn’t have any recipe for a remaining 1/2 sheet)
1.5 cup shredded cheese (I used cheddar, and added a sprinkle of mozzarella)
1+ cup ham
3 or 4 eggs
1/3 to 1/2 cup heavy cream
Preheat oven to 400F.
Spray 9×13 or similar pan.
Lay out puff pastry sheets so the edges stick out of the pan on the ends. Fold up the inside edges so they stick up the pan (to later fold over the filling). keep an overlap between the two sheets and press it to seal it.
Sprinkle most of the cheese on the puff pastry.
Sprinkle remaining cheese
Mix your eggs (I did 4 since I used 2 puff pastry sheets) and heavy cream (1/2 cup ish, ditto) together.
Save a bit of the egg mixture, but pour the egg mixture evenly on top of ham and cheese. Tilt pan if needed to spread egg mixture to the edges. Mine didn’t look like it covered everything (because more puff pastry, bigger pan, not enough mixture, etc) and still turned out great.
Fold the edges over the mixture along all 4 sides.
Use remaining egg mixture and brush or spread it on the top crust.
bake 35-40m (35 worked) until puff pastry is light brown.
(We only had 24oz of cream cheese so did a modified version with 24oz cream cheese, a little less than 3/4c sugar, but same about of cool whip and everything else and it tasted great. Also, cookie amounts are arbitrary.)
Put cookies in a large ziploc bag and use rolling pin or heavy jar to help crush the cookies. (Chunks are fine for a chunky crust and topping, unless you prefer a really fine crust)
Melt the butter and mix it and about half the cookie crumbs in a bowl. Spread into a 9×13 pan.
Mix cream cheese, vanilla, sugar with a mixer. Add in cool whip, and half of remaining cookies.