Normally chicken pot pies can run up to about 60 grams of carbohydrates for one serving. COMPARE COSTCO CHICKEN BAKE (Nutritional information) - CLICK HERE!
  Although these are considered moderate carb (13.6 grams), they might be fine for people able to have more carbs or for those in pre-maintenance and maintenance levels.  It sure is better than eating the real thing at 60 grams of carbohydrate per serving and you won’t even miss the peas and carrots in these pies.  There are mushrooms.  You could add pieces of cooked bacon or ham as well.  I make 4 large enclosed chicken pies and half of one with a large vegetable salad would be sufficient for a lunch or supper time meal.  It is very satiating, trust me on that one!  The pastry is flaky like any good pie crust should be.  Please read the helpful hints below for more information.  I loved this recipe.  To me it is cross between a chicken pie and the Costco Chicken Bake!  Don't be afraid by my wordiness....I just wanted to make sure I made the instructions very clear.  It's actually very easy and if you enjoyed playing with play dough as a kid, then this will be right up your alley.  This pastry is not super-easy to work with, because it does crack in places when folding it...but I think that is part of the reason it is also so flaky.  

Flaky Pie Crust: (Enough for 4 large pies)
6 oz regular cream cheese, (180 g)
2 to 3 tbsp butter, cut up (60 - 45 mL)
21/cups Gluten-Free Bake Mix 2 (560 mL)
1/tsp baking soda (2 mL)
1/tsp salt (1 mL)
2 egg yolks for brushing on pastry
Chicken Filling:
Mushroom Soup, (scroll down at that site for the recipe)
  (please see instructions below)
3 tbsp Parmesan cheese (45 mL)
1 tbsp mayonnaise (15 mL)
2 tsp lemon juice (10 mL)
1/tsp crushed garlic (2 mL)
1/tsp mustard (1 mL)
3 cups chopped cooked chicken (750 mL)
  (I use a rotisserie chicken)
2 cups grated Mozzarella cheese (500 mL)
4 tbsp grated Mozzarella cheese (60 mL)

Flaky Pie Crust:  In food processor, process cream cheese and 2 tbsp (30 mL) butter.  In medium bowl, combine Gluten-Free Bake Mix 2, Arrowhead Mills® Gluten-Free All Purpose Baking Mix, baking soda and salt.  Stir well.  Add the dry ingredients to the cream cheese mixture; process until a dough ball forms.  If necessary, add the extra 1 tbsp (15 mL) butter.  Turn out onto parchment paper.  Divide into 4 balls, weighing about the same (use a scale – electronic works best – they will weigh about 4.8 oz each).  Place one ball on the parchment paper.  Flatten with your hands into a rough rectangle and cover with plastic wrap.  Carefully roll out each ball into a 9-inch long x 8-inch wide (23 x 20 cm) rectangle.  Place on the parchment paper covered with the plastic wrap in the freezer (don’t worry you can reuse all the parchment paper again – just wipe afterwards with a clean cloth before storing) for about 10 to 15 minutes.  If  need be, transfer crusts to the refrigerator, if you’re going to need more time with the rest of the preparations.

Chicken Filling:  Prepare Mushroom Soup, however, leave out the xanthan gum and use only 1 tsp (5 mL) onion salt.  Place mushroom soup ingredients in a pot over medium heat along with Parmesan cheese, mayonnaise, lemon juice, garlic and mustard.  Bring to the boil while stirring.  Add the chicken and stir until the sauce has thickened sufficiently.  Set aside and once it has cooled down to room temperature, stir in 2 cups (500 mL) grated Mozzarella cheese.  Divide the chicken mixture into 4 equal portions {approximately 2/cup (150 mL)}. You may not need all the chicken.

Place the chicken mixture in the center of the pastry rectangle – leaving fairly wide areas at the sides and top of the rectangle.  Carefully, using the parchment paper roll the two top and bottom short sides first over the filling.  Do not worry if it cracks (just patch a little with wet fingers).  Now roll/fold (using the parchment paper) the long sides over the filling.  Place back in the freezer for 20 minutes, or until easier to handle or move with a large spatula or two (or I simply flip it onto my hand and then invert carefully with seam side facing up.  Place all the prepared chicken pies on a well-greased cookie sheet. Brush the tops with egg yolk and sprinkle with remaining cheese. Bake in 350°F (180°C) oven 25 to 30 minutes, or until the tops are beginning to look golden.  Serve with a lovely, big salad.

Helpful Hints:  If you were to use just my Gluten-Free Bake Mix, the flakiness will disappear in the crust and the carbs drop a mere 3.2 grams (10.4 g carbs).  I have made these with 1/2 cup (125 mL) Arrowhead Mills Gluten-Free All Purpose Baking Mix {and my GF bake mix reduced by 1/4 cup (60 mL)} and the results were superb, but not too different than with the amount suggested in this recipe (carbs go up by 3 grams).  Oat flour might work in place of the commercial bake mix and it would drop the carbs slightly.  If you are able to tolerate xanthan gum, adding about 3/4 tsp (3 mL) to the dry ingredients may actually make the pastry even easier to work with (I am guessing), however, I am not sure how that will affect the flakiness.  I no longer use xanthan gum in any of my baking, as my husband reacts badly to it…intestinal distress.  The pastry is going to crack in places.  Wetting your fingers will seal some of the cracks, but using the egg yolk and grated cheese on top, takes care of any of those imperfections very nicely.  The end product is a lovely, flaky pie crust with a delicious chicken filling. 


Yield:  8 servings (4 large pies)
1 serving - 1/2 pie per serving
776.6 calories
44.8 g protein
59.2 g fat
0.1 g fiber
13.6 g net carbs