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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.
Ingredients:
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 egg, fork beaten
1/4
tsp Montreal
Chicken Seasoning (1 mL)
1 tbsp coconut flour (15 mL)
Instructions:
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, OR Grain-Free Bake Mix 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
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