Click ==> To jump to this RECIPE



Pour Biskmix Topping over the pie before going into the oven.

Bake 25 minutes, or until golden brown on top.  Sprinkle with remaining Cheddar cheese and bacon bits.  Bake 5 additional minutes to melt the cheese.


The original recipe uses 2 cups of chicken.  I increased that to 3 cups as my husband typically moans when there is not enough meat for his liking.  He did wholeheartedly approve of this pie I made him for his supper, possibly because of the added bacon.  I used my homemade Ranch Dressing and I will link to that in the ingredient listing; however, you are welcome to use a commercial ranch dressing.


3 cups chopped, cooked chicken (750 mL)

1/4 cup chopped, cooked bacon, PLUS (60 mL)

  2 tbsp more bacon (30 mL)

1 cup shredded Cheddar cheese (250 mL)

3/4 cup ranch dressing (175 mL)

1/4 tsp salt, OR to taste (1 mL)

1/8 tsp black pepper (0.5 mL)


2/3 cup Biskmix, recipe below (150 mL)

2/3 cup water (150 mL)

1/3 cup whipping cream (75 mL)

3 eggs, fork beaten


1 cup PLUS 6 tbsp Gluten-Free Bake Mix 2 (340 mL)

2 tsp baking powder (10 mL)

1/4 cup butter (60 mL)



Preheat the oven to 400°F (200°C).


In large bowl, place chicken and 1/4 cup chopped, cooked bacon as well as 1/2 cup (125 mL) shredded Cheddar cheese.  In small bowl, combine ranchdressing, salt and black pepper.  Pour over chicken mixture; combine well.  Spread evenly in 9-inch (23 cm) pie dish.


In medium bowl, place Biskmix.  Stir in water and whipping cream.  Add eggs and whisk all together until no lumps remain.  Pour over the chicken and bacon in the pie dish.  Bake 25 minutes, or until golden brown on top.  Sprinkle with remaining Cheddar cheese and bacon bits.  Bake 5 additional minutes to melt the cheese.


Biskmix:  In medium bowl, combine Gluten-Free Bake Mix 2 and baking powder.  Cut butter into small pieces and using fingers rub the butter into the dry ingredients (or use a food processor with a pulse button), until the mixture is crumbly and the butter is evenly distributed.

Helpful Hints:  Keep leftover Biskmix in the fridge.  Add to meat loaf or meat balls or use in your next Biskmix recipe. If you would like the topping a little more substantial, then use 1 cup (250 mL) Biskmix.

Yield:  8 servings

1 serving

380.8 calories

25.5 g protein

28.1 g fat

0 g fiber

2.9 g net carbs



[Sneak a Peek: CLICK on any Cookbook cover below to view all the Photos/Recipes inside]