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.
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
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)
(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
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 25 to 30
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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For other great Low-Carb, Gluten-Free recipes by the team & me:
