Simple Carbquik Chicken Pot Pie (recipe and pics!) (2024)

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Jupiter6
on 4/17/09 2:17 pm - Near Media, Pa- South of Philly, NJ

RNY on 07/16/07

If you like comfort food, this is the comfort-iest! I'll tweak it a little, but here's an easy basic single serving pot pie! (2 servings for earlier outs!)

Easy Carbquik Chicken Pot PieFilling:
1/4 c. Heinz Fat Free Chicken Gravy
4 oz diced pre-cooked chicken
4 oz peas/carrots mixed
shake of onion powder

Crust:
1/3 c. Carbquik
2 tbsp skim milk
2 tbsp egg beaters
1 tbsp reduced fat parmesan topping
2 shakes garlic powder

Preheat oven to 400 degrees

1) In small bowl, combine filling ingredients and microwave 1 minute

2) Pour into greased small Pyrex casserole (2 cups?) or small oven safebowl

3) In other small bowl, mix crust ingredients for two minutes with spoon

4) Spoon on top of filling mixture.

5) Bake at 400 degrees for 15 minutes or until biscuit crust looks golden and tasty.

For one pie:
324.5 cals
5.2 g fat
34.2 carbs
39.7 protein
13.5 fiber (so low net carbs)

"Oh sweet and sour Jesus, that isGOOD!" - StephenColbert Lap RNY 7/07-- Lap Gallbladder 5/08--
Emergency Bowel Repair 6/08 -Dr. Meilahn, Temple U.Upper and Lower Bleph/Lower Face Lift12/08
Fraxel Repair 2/09--LowerBleph Re-Do5/09-Dr. Pontell, MediaPA Mastopexy/Massive
Brachioplasty/Extended Abdominoplasty(plus Mons Lift and Upper Leg lift) / Hernia Repair
6/24/09---Butt Lift andLateral Thighplasty Scheduled7/6/10- Dr. IvorKaplanVABeach
Total Cost:$33,500Start wt: 368RNY wt: 300 Goal wt: 150 Current wt:148.2 BMI:24.7

Quote

ddwscw
on 4/17/09 2:37 pm - Modesto, CA

RNY on 02/23/09

Keep those Carbquick recipes coming Jupiter6. Can't wait to try this one. Mmmmmm

Includes 25 lbs. pre-op loss.

By Jazelle

By Jazelle

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Quote

THaroldRN
on 4/17/09 2:59 pm

RNY on 03/24/09

Looks divine, I look forward to moving out of the pureed food stage. Yum!

FAQs

How do you keep the bottom crust of a chicken pot pie from getting soggy? ›

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

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Can you use carbquik instead of Bisquick? ›

A: Yes. I found it is 1 to 1 ratio to bisquick.

Get More Info Here ›

What is the sauce made of in chicken pot pie? ›

Butter, Onion, & Garlic: The aromatic flavor base for many sauces and soups, including creamy chicken noodle soup. Flour: Flour thickens the sauce. Seasonings: We're flavoring this pot pie filling with salt, pepper, and thyme. Chicken Stock/Broth: Feel free to use vegetable broth/stock instead.

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Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

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Can you substitute Carbquik for all-purpose flour? ›

Carbquik is a processed flour alternative made from wheat flour. It's designed to work in recipes calling for all-purpose flour and has been popular in dirty keto communities as an easy substitution.

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Does Carbquik go bad? ›

The bottom of the carton has an emobssed/indented (no ink) Best Used By Date, that is 12 months from the date the product was produced and packed. It is not an expiration date, just a guideline, because there is nothing in Carbquik that truly expires. As long as the product tastes fresh to you, it is fine.

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What kind of flour is in Carbquik? ›

Carbquik makes a perfect substitute for flour or a baking mix. In fact, it tastes just like the “Real” thing! Carbquik baking mix has 90% fewer carbohydrates than Bisquik and also has no trans fat or hydrogenated oils. The main ingredient in Carbquik is CARBALOSE FLOUR.

Why does my chicken pot pie taste bland? ›

Salt brings out and sharpens other flavors, so almost any food without enough salt will seem bland, no matter what else you add.

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Why did my chicken pot pie come out watery? ›

A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.

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Why do you not use a bottom crust on chicken pot pie? ›

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

What is the difference between chicken pie and chicken pot pie? ›

In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.

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How to thicken up chicken pot pie filling? ›

A Thick and Creamy Filling

If it seems like it's not thickening up as fast as you like, scoop out about 1/4 cup of the sauce, whisk in a tablespoon or two of flour until no more lumps remain, and then whisk this mixture into the skillet.

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What is the best thickener for pie filling? ›

Cornstarch. Cornstarch is a super-effective thickener that doesn't need much time to cook, although it does require high temperatures to activate. To avoid clumps, mix cornstarch with sugar before adding it to your filling.

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Should I egg wash the bottom pie crust? ›

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

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Why don't you use a bottom crust for chicken pot pie? ›

But a regular pot pie must have both crusts. And the bottom crust does not have to be soggy. There are various ways to avoid the "soggy bottom" problem. You can prebake ("blind" bake) the bottom crust before filling and adding the top crust.

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