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Wednesday, December 17, 2014

DELUXE CHICKEN POT PIE WITH FLAKY PIE CRUST









DELUXE CHICKEN POT PIE

Chock full of veggies, chicken and plenty of a super-flavorful thick sauce. You can use leftover turkey instead.  Instead of potato, cauliflower florets are used. If I was a bit more artistic, perhaps this could have looked a bit prettier, however, the taste was awesome!  This is a moderate carb dish, so do keep that in mind when thinking of adding a side. I served it with roasted eggplant, however, green beans would have been good too. I made this recipe with my Flaky Pie Crust, which was excellent, but I think my regular pie crust is fine to use for this purpose as well, and will result in slightly fewer carbs.  Frankly, I like the Flaky Pie Crust, but it is not to be used until pre-maintenance or maintenance levels.  The carbs go up by almost 2 grams per serving with the Flaky Pie Crust.

1 roasted chicken (about 4 cups, cut into bite-sized pieces)
4 stalks celery, sliced thinly
13 oz cauliflower florets, cut small (369 g)
Seasoning salt, to taste, divided
Black pepper, to taste, divided
2 tbsp butter (30 mL)
1 medium onion, chopped
1 lb fresh mushrooms, sliced (0.45 kg)
Mushroom Soup, (click the highlighted text)* (2 x recipe)
  (see instructions below)
Single Pie Crust (SEE BELOW - 2 VERSIONS)
1 egg yolk, for brushing over pastry

Cut chicken into bite-sized pieces and place in 9 x 13-inch (23 x 33 cm) casserole dish.

In frying pan, cover celery with water.  Bring water to boil.  Cook until celery is almost as soft as you would like it to be, about 5 to 8 minutes.  Drain celery in colander and set aside.

In large pot of boiling water, cook cauliflower florets until tender.  Drain in colander and set aside.  Sprinkle with seasoning salt.  Add to chicken.

In nonstick frying pan, fry onion in 1 tbsp (15 mL) butter until turning brown.  Add celery and stir fry until celery is tender. Sprinkle with seasoning salt and pepper. Add to chicken.

In the same frying pan in 1 tbsp (15 mL) butter, fry mushrooms.  Place lid slightly ajar of pan and cook until moisture evaporates and the mushroom start turning golden in places.  Sprinkle with seasoning salt and pepper.  Add to chicken.

Mushroom Soup:  Prepare double the Mushroom Soup recipe.  Use 1/2 cup (125 mL) cream and 1/cup (125 mL) water (to reduce calories) and only 1 tsp (5 mL) onion salt.  Stir into chicken mixture.  Taste and add more seasoning if necessary, stirring to combine well.

Single Pie Crust:  Prepare as directed below.  Form 2 balls each weighing about the same.  On parchment paper, place the dough.  Flatten to a small rectangle with your hands.  Cover with plastic wrap and roll each ball out to 81/2 inches long by 6 inches wide (22  x 15 cm).  This measurement for both balls covered my casserole perfectly.  Place rolled out dough on parchment paper in the freezer for 5 to 10 minutes.  Invert carefully over the casserole, starting at one end.  Gently peel the paper off the pastry.  Repeat with the other rolled out pastry.  Brush pastry with egg yolk (this produces a lovely golden color once baked).


Bake in 350°F (180°C) oven 25 to 40 minutes or until the crust is golden.


Yield:  8 or 9 servings  (Add almost 2 g carbs for the flaky pie crust)
1 serving
417.8/371.3 calories
20.1/17.9 g protein
31.8/28.3 g fat
2.2/2.0 g fiber
11.4/10.1 g net carbs  
  
SINGLE PIECRUST
This is a lower carb and more substantial crust that tastes great.  

NOTE: For the Flaky Piecrust version, add 2 tbsp (30 mL) Arrowhead Mills Gluten-Free All Purpose Baking Mix (for pre-maintenance and maintenance levels).  If you use this, decrease the Gluten-Free Bake Mix by 2 tbsp (30 mL)...i.e. 1 1/8 cups (280 mL).  Instead of the commercial bake mix, one could probably simply use oat flour.  I made this crust without using the xanthan gum in Gluten-Free Bake Mix #1.  I suspect it will work fine with that bake mix as well, maybe even better.

11/4  cups Gluten-free Bake Mix, (300 mL)
3 oz cream cheese, softened (90 g)
2 tbsp powdered erythritol, optional (30 mL)
1 tbsp butter, softened (15 mL)
1/4  tsp baking soda (1 mL)
1/8  tsp salt (0.5 mL)

In food processor or in bowl with electric mixer, process Gluten-Free Bake Mix, cream cheese, powdered erythritol (if using), butter, baking soda and salt until mixed.  Form a ball with dough using your hands and cover with plastic wrap.  Chill dough about 1 hour or freeze for quicker chilling.

Roll dough out (if crumbly, chill longer - PLEASE NOTE: I did not chill the dough beforehand for the above recipe) between two sheets of plastic wrap to fit shallow 9-inch (23 cm) glass pie dish.  Remove top sheet of plastic wrap.  Pick up sheet with dough and invert over pie dish.  Remove plastic wrap.  Use small rolling pin or small cylindrical object in pie dish, if necessary, to further roll dough.  Patch dough where required.  A straight edge up the sides is practical.  Push down slightly from edge onto dough with thumbs and this will make a slightly thicker border for the crust.  Bake in 350°F (180°C) oven 10 minutes.  

Yield:  10 servings
1 serving
101.3 calories
3.1 g protein
8.3 g fat
3.2 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

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