Chunky Chicken Pie Recipe - Low Carb & Healthy
Low carb recipe for Chunky Chicken Pie which belongs to the Poultry recipe category.
- 1 pounds (680 g) dark meat chicken, no skin, but on the bone
- 1 quart (960 ml) water
- 1 tablespoon (15 ml) chicken bouillon concentrate
- 1 pound (455 g) frozen California-blend vegetables
- 1 cup (70 g) sliced mushrooms 1 cup (240 ml) Carb Countdown dairy
- beverage or half-and-half
- teaspoon poultry seasoning
- Guar or xanthan
- Salt and pepper
- 1 batch Buttermilk Drop Biscuits
Plunk chicken in a big saucepan and add the water and chicken bouillon concentrate.
Cover it, turn the heat to low, and let the whole thing simmer for 60 to 90 minutes.
Fish the chicken out with a fork or tongs and set it on a plate until cool enough to handle.
In the meantime, add the California-blend vegetables and the sliced mushrooms to the broth?I actually cut mine up a little more, but you can leave everything in really big chunks if you prefer.
Let this simmer for 25 to 30 minutes or until the vegetables are tender but not mushy.
While that's happening, strip the chicken off the bones.
Discard the bones and cut the meat into bite-sized pieces.
Okay, your vegetables are cooked.
Stir in the Carb Countdown dairy beverage and poultry seasoning.
Thicken with guar or xanthan to make a rich gravy consistency.
Now add salt and pepper to taste and stir in the chicken.
Turn off the heat.
Preheat the oven to 475F (240C, or gas mark 9) and then make a batch of Buttermilk Drop Biscuit dough, stopping right before you add the buttermilk to the dry ingredients.
Spray a 2-quart (1.
9-L) casserole dish with nonstick cooking spray.
When the oven is up to temperature, turn the heat back on under the chicken and vegetable mixture and bring it back to a boil.
While that's heating, stir the buttermilk into the biscuit dough.
Now, pour the boiling chicken mixture into the casserole dish and spoon the dough over the top.
Don't worry about covering every single millimeter of the gravy with the dough; it'll spread a bit.
Just spoon it on pretty evenly, and it'll be fine.
Put it in the oven immediately and bake for 10 to 12 minutes or until golden and then serve.
Each with 48 g protein; 13 g carbohydrate; 5 g dietary fiber; 8 g usable carbs.