CHICKEN MUSHROOM PIE



The filling is substantial and if you do not like mushrooms add your own vegetable mix to this pie.  It is very versatile and do check out my Beef Mushroom Pie which will be posted in the future. 



 


You can see from the photo above how soft this dough is.  It is easy to work with and easy to roll out. 

Just make sure you add a little extra of the dry ingredients or coconut flour if the dough is too sticky.  It should be a soft, pliable dough ball that rolls out with ease.  




Do you see how the crust is lightly browned.  You do not want to overcook the crust otherwise it will not taste as good; still edible but not nearly as good.  

You can even afford to bake it a little less than what you see in this photo.  Everyone's oven is different.  Some run very hot.  My crust was ready after 15 minutes when I did the beef pie - the crust is even better slightly undercooked, to be honest.

You can divide this pie in 8 servings or 6 servings; however, 8 should be suffice as this pie is very filling, especially when you add a couple of vegetables on the side like cauli-rice or cauli-mash and green beans, or whatever you prefer such as a zucchini squash and tomato stir fry.




CHICKEN MUSHROOM PIE

A very simple pie, however DELICIOUS, using the homemade Miracle Dough for the top pastry.  Good old-fashioned chicken pies are no longer out of reach for us with the homemade, low-carb Miracle Dough which is super-easy to make and a delight to work with.  This crust is substantial and tastes absolutely amazing!  The outer edges are crispy and the inside part of the crust is softer and like you would expect from a really, tasty pie crust.


3 tbsp butter (45 mL)
1 small onion, chopped (optional)
3 cups diced cooked chicken (750 mL)
Salt, to taste
1 lb mushrooms, sliced (0.45 kg)
1 tsp Montreal Chicken Seasoning (5 mL)
1/2 tsp black pepper (2 mL)
Creamy Sauce:
4 oz regular cream cheese (125 g)
1/2 cup chicken stock (125 mL)
1/4 cup whipping cream (60 mL)
1/2 tsp dried parsley (2 mL)
1/8 tsp thyme (0.5 mL)
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
  (pre-packaged grated cheese from Costco works, too)
2 tbsp butter (30 mL)
1 cup Gluten-Free Bake Mix 2, OR (250 mL)
1 egg, fork beaten
1/4 tsp Montreal Chicken Seasoning (1 mL)
1 tbsp coconut flour (15 mL)


Preheat the oven to 400°F (200°C).

In large frying pan in 2 tbsp (30 mL) butter, stir-fry onion (if using) until turning translucent and brown.  Add chicken over medium-low and stir-fry until heated through. Sprinkle lightly with salt.  Set aside in large bowl.

In same frying pan, in 1 tbsp (15 mL) butter, stir-fry mushrooms and sprinkle with salt and black pepper.  Add to chicken in large bowl.

Creamy Sauce:  In frying pan, add cream cheese (cut into smaller pieces), chicken stock, whipping cream, parsley and thyme.  Whisk occasionally until the sauce is hot, bubbly and smooth.  Stir into mushrooms and chicken.  Place in bottom of 9-inch (23 cm) glass pie dish.

Miracle Dough:  In medium bowl, combine Mozzarella cheese and butter.  Melt in microwave oven; about 2 minutes.  Add Gluten-Free Bake Mix 2, page___, OR Grain-Free Bake Mix, page___ on top.  In small bowl combine egg and Montreal Chicken Seasoning; mix well.  Add to cheese mixture and using a wooden spoon or fork, mix well until it comes together nicely.  Work in coconut flour, if necessary, to get a nice, soft dough ball.  Roll out a little larger than the pie dish and place on top of the pie.  Flute the edges and cut some slits in the center of the pie.  Bake 15 to 20 minutes, or until the crust is light golden brown around the edges and in spots on the center of the pie crust.

Helpful Hints:  For another Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.   OR simply use the new Keto Bake Mix.

Yield:  8 servings
1 serving
408.7 calories
28.5 g protein
28.7 g fat
1.3 g fiber
7.4 g net carbs