Main Dish, Poultry, Recipes

BBQ Chicken Pie

This is a recipe that I found from another low carb dieter that I adapted to my ingredients and style. It builds on the Impossible Pie recipe from Bisquick. But with Bisquick, the carbs are too high to add to my menu, so I adapted it to use CarbQuick. (You can probably use any low carb flour in it. You may need to add 1/2 teaspoon of baking powder.) This basic recipe for a quick pie crust is used to make many “impossible” pies, so I will post it separately also for a reference when making these types of pies.

For the BBQ filling, I took the best part of the recipe and added my favorites to it and used a Honey BBQ Sauce from Walden Farms that is — believe it or not — 0 calories and 0 carbs. Fantastic! And it tastes good. While it is a little runnier than I would like my BBQ sauce to be, it does the job and brings a lot of flavor.

For those who don’t care about the carbs or the calories in this, use Bisquick instead of CarbQuick and your favorite BBQ sauce.

This is like an upside down pizza with the crust on the top.

Quick Pie Crust:
3/4 cup CarbQuick
2 Eggs
1/4 cup Buttermilk

Filling:
1 1/2 cups cooked Chicken Thighs or Chicken Breast
1/2 small Onion
1 tablespoon minced Garlic
3/4 cup Cheddar/Jack cheese, grated
1/4 cup sweet Peppers, thinly sliced
1/4 cup Mushrooms (optional)
3/4 cup sliced fresh Zucchini

Heat oven to 425 degrees F. Grease or spray pie plate with cooking spray and set aside. Melt butter in a sauce pan and saute sliced zucchini until lightly browned. Remove and arrange in the pie plate to make an even layer. Saute onions, peppers, mushrooms and garlic in skillet until just tender. Add chicken and BBQ sauce and mix well. Spread the chicken mixture evenly over the zucchini. Divide the shredded cheese and sprinkle half over the chicken mix.

Pie plate with the zucchini layer and filling mixture before adding cheese.

In a small bowl combine the Carbquick, eggs, buttermilk and water and mix well. Add 1 tablespoon of BBQ sauce if you would like to add a little more spice to the crust. Pour mix over the top of the pie.

Bake for 25 to 30 minutes. The crust may shift to the bottom of the pan while cooking.

Sprinkle the reserved cheese over the top of the pie and return to the oven for about 5 to 8 minutes to allow it to melt. You could also put thin slices of cheddar cheese on top instead of the grated cheese before serving, if you would like.

Makes 4 servings.

Nutrition Info per serving: Calories: 180 Net Carbs: 3.6g Protein: 19.6g
POSTED BY RENE AVERETT AT 11/8/2012 2:43 PM