BISKMIX CHICKEN POT
PIE
I think this is possibly one of my top favorites of the collection of Biskmix pie recipes. Fabulous! It is so homey and comforting – comfort food for sure! Do you remember making these pies with Bisquick in the eighties? I thought it would be fun to make some low-carb friendly Biskmix pies – essentially my versions of the Bisquick pie recipes that I like.
4 oz cream cheese (125 g)
1/2
cup heavy cream (125 mL)
1/3
cup water (75 mL)
1 tbsp olive oil
1 tsp garlic powder (5 mL)
2 tsp onion powder (10 mL)
1/8
tsp salt (0.5 mL)
1/8
tsp white pepper (0.5 mL)
2 cups cooked chicken, chopped (500 mL)
1 cup frozen vegetables (250 mL)
Topping:
1 cup Biskmix, recipe below (250 mL)
1/4
cup whipping cream (60 mL)
1/4
cup water (60 mL)
1 large egg
Biskmix:
1 cup PLUS 6 tbsp Gluten-Free Bake Mix 2 (340 mL)
2 tsp baking powder (10 mL)
1/4
cup butter (60 mL)
In
large nonstick frying pan, combine cream cheese, heavy cream, water, olive oil,
onion powder, salt and white pepper.
Melt cream cheese over medium heat, whisking from time to time. Once completely smooth, add in chicken and
frozen vegetables. Spread evenly in
9-inch (23 cm) pie dish.
Topping: In medium bowl, place Biskmix. Stir in whipping cream, water and egg. Whisk well until no chunks remain. Pour over chicken mixture in pie dish. Bake 28 to 32 minutes, until browned on
top. Allow to cool 5 minutes before slicing.
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 Hint: Keep leftover Biskmix in the fridge. Add to meat loaf or meat balls or use in your
next Biskmix recipe.
Yield: 8 servings
1
serving
271.5
calories
17.0
g protein
21.0
g fat
90.6 g fiber
3.7
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
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