Chicken Pot Pie

This is one of my favorites to make.  I always end up with more than I need but it is still a tasty treat. 

I missed having those pot pies in the box.  So Once I started using Carbquik,  they had a recipe on the side of their box which turns out quite nicely. 

It can be a little dry,  so I typically add a pad of butter to the top of it and all is well.

Here is the recipe and some pictures for your next culinary adventure!

Ingredients:

• 16 oz of cooked Vegetables 
• 1 cup cooked meat (chicken,  turkey, beef)

Voulete:

• 2oz melted butter
• 2 oz Carbquik
• 10 oz Chicken/Beef broth

Topping:

• 1c CarbQuik (approx 3.4 oz)
• 1/4c Heavy Cream
• 1/4c Water
• 1 whole egg

DIRECTIONS:

1. Cut meat into bite size pieces and fully cook. 
2. Cook Vegetables until they area almost done.  (They will continue to cook when the pie is being baked.  This will avoid mush food) 
3. Mix Meat,  Veggies and Voulete (See Below) in a 2 quart baking pan. 
4. Mix topping ingredients and spread a thin layer over the vegetable mix. 
5. Bake at 400 degrees for 30 minutes.

Prepare Voulete : 

1. Melt butter slowly in a medium sauce pan.  
2. Add Carbquik and still on medium heat for 5 min,  
3. Add Broth (This will cause the sauce to raise up and overflow,.  Be sure to see a large enough pan.  Blowing on it can help keep it from going over the sides)

Serve and enjoy!  

NUTRITIONAL DETAILS:

The nutrition value varies so much depending on the vegetables, meat, and soup base that are used it is difficult to give an accurate estimation. 

The Carbquik called for this recipe is (for the entire recipe) is 101.3g of carbohydrates, 81.1g of fiber and 608 calories.  (35.5g fat, 10.1g saturated fat, 1318 mg sodium, 40.6g protien)

The remaining portion of the recipe will all depend on what decision is made to put in. 

The lower carb vegetables you use will keep this recipe down.