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Old 01-14-2008, 03:54 PM   #61
mac24312
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Made this last night. What I did was I added Cajun seasoning to the Crust and to the sauce. Ended up cooking it for 90 min at 350. The crust was good and done that way. I reheated some of it today in the toaster oven to keep the crust from getting soggy. Wonderful Kevin! Even my picky DH like it!! I am going to fix a turkey the end of the week and I will make another one with Turkey in it.

Thanks and HUGS
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Old 01-19-2008, 03:25 PM   #62
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Thanks for the idea. I've been dieing to try a potpie recipe becuase I was really impressed with what a good piecrust CQ makes. I make pumpkin pie all the time now, but I'l ljust have to try making a potpie. Thanks again!
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Old 01-19-2008, 03:32 PM   #63
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It is great with both turkey and chicken. Can't wait to try it with leftover roast!!
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Old 01-20-2008, 04:47 PM   #64
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Originally Posted by Kevinpa View Post
It is always curious to me when I see a recipe that works differently.

I have made this at least 8 times so far and of those I have never had to cover it with foil and the center has never not been done.

You are not the first to make that comment sketter so I wonder what it is that we are doing different.

gas or electric oven?

size and type of casserole?

oven shelf location?
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Some people are baking this in white corning wear, which never bakes in the middle!! I have gotten rid of all my white corning wear for this reason. Just my in-put on the subject.

Beth in MN
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Old 01-20-2008, 07:01 PM   #65
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I just made this tonight and it came out SOOOOO GOOOODDDDD!!! YUMMMMMM

The only difference I did, was I cooked it at 350 degrees for 40 mins then I raised the temp to 365 degrees and cooked it for another 25 mins. The crust came out good and the inside was a little soupy, but it tasted wonderful. Soupy or creamy, it tastes awesome...... Maybe next time I'll just add half of the stock to the soup, and cook it the same.

But overall...... A+++++++++++++++

Thanks Kevin for the wonderful recipe.!!
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Old 01-21-2008, 09:33 AM   #66
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I agree about using half of the stock. Mine turned out, great, but, since the filling was runny, I am going to try using half of the stock, next time. By the way, I used the white corningware, and mine was done, in the center, but, I used the 1 3/4 quart, and it wasn't big enough, as mine bubbled over the sides.
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Old 03-01-2008, 11:22 AM   #67
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I tweaked Paula's recipe a little because I dislike the carbquick aftertaste. So I used Kevinpa's low carb biscuit recipe. I just flattened the dough. Although, it has carbquick in it there no aftertaste thanks to Kevinpa!! Also, I used canned vegetables. It was great. If you use canned veggies don't add salt to your recipe. It will be too salty.

Last edited by eagle eye; 03-01-2008 at 11:23 AM.. Reason: spelling
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Old 01-06-2009, 03:30 PM   #68
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I have made this twice. The first time I mixed the butter with the carb quik and the second time I pured most of it on top like paula said to do. The second time it wasn't as runny, BUT it was also not as moist. I would go for the runny version next time. It is only runny the first slice anyway.

I CANNOT TELL YOU HOW GOOD THIS IS!!! I am making it again tonight!
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Old 01-06-2009, 03:31 PM   #69
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Also I want to add I use a LARGE metal pie pan and it turns out great!
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Old 01-06-2009, 03:42 PM   #70
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Sorry to post 3x in a row but I just realized what I did different! It wasn't the butter at top although that probably helped it brown quicker. I added twice as much chicken as the recipe called for. And it wasn't runny at ALL
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Old 01-06-2009, 03:55 PM   #71
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Thanks for Bumping...

I am going to make this again next week with double the chicken and see if that helps with it not being so runny...

Thanks!
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Old 01-06-2009, 03:56 PM   #72
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I have made mine in a 9 x 11 pyrex when my 2 1/2 quart casserole was busy and I like the results that way also. lol It's pretty hard not to like a Paula Deen recipe no matter how you make it.
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Old 01-06-2009, 04:08 PM   #73
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Agree with that!! Hope the New grandbaby and granddad is now doing great too!!

HUGS!
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Old 01-07-2009, 08:59 AM   #74
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Thanks Kevin

I promised my husband yesterday that I would make him a venison pie. Now I have a great recipe to use. I'll use venison instead of chicken. I'll try sifting the Carbquick like Carolyn suggested to de-twang the Carbquick.
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Old 01-07-2009, 10:32 AM   #75
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Kevin-That just would hit the spot on these cold,snowy days!! Yumm-gotta make it!!
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Old 02-17-2009, 03:32 PM   #76
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This is one of my favorite low carb recipes! Bumping so newcomers can enjoy it too!

KevinPa - Your grandbaby is soooooo darn cute!
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Old 02-17-2009, 04:35 PM   #77
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Thanks for this recipe...I am going to try this with a double 1 minut muffin poured over the top.
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Old 10-17-2009, 01:19 PM   #78
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Bumping this favorite of mine to fix with Chicken this week...cold and windy here this weekend and this is SO good...
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Old 10-17-2009, 02:46 PM   #79
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Originally Posted by mac24312 View Post
Bumping this favorite of mine to fix with Chicken this week...cold and windy here this weekend and this is SO good...
I make this in a 9 x 11 glass baking dish now mac. it cuts down on the baking time and helps make it a little less wet under the top crust.
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Old 10-17-2009, 02:48 PM   #80
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I make this in a 9 x 11 glass baking dish now mac. it cuts down on the baking time and helps make it a little less wet under the top crust.
TY

I seen that in your post...

I LOVE that new pic of your granddaughter...she is growing up SO fast!
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Old 10-17-2009, 03:08 PM   #81
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I make this often. I use a rotisserie chicken minus the wings (cooks treat). Since this yields 3cups of chicken, I use a 3qt casserole. I also use mixed vegies with extra green beans...to me broccoli in a potpie is just so-o-o wrong. lol. The butter needs to be very soft to mix in the topping. Dee.
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Old 10-17-2009, 04:36 PM   #82
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I LOVE that new pic of your granddaughter...she is growing up SO fast!
I just put up one of her Halloween pictures. This is what she does now when you tell her to give you High-5.......lol
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Old 10-17-2009, 04:52 PM   #83
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lol Kevin, she's just too cute. I love the way you keep updating her pictures so we can all see her growing up.
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Old 10-17-2009, 05:28 PM   #84
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She is adorable, Kevin! How old is she now? I'm thinking a year but maybe older. You've got to remember all the silly things she says and does at young ages so you can drive her crazy when she's older. One GD, at about 3 yo, used to tell her sister "You're so annorring" and the older one would say "you crack my up". Only funny to the grandparents, I'm sure, but I like to tease them now with some of the cute things they used to say and do!!
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Last edited by jlatislaw; 10-17-2009 at 05:30 PM..
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Old 10-17-2009, 05:51 PM   #85
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She is adorable, Kevin! How old is she now? I'm thinking a year but maybe older. You've got to remember all the silly things she says and does at young ages so you can drive her crazy when she's older. One GD, at about 3 yo, used to tell her sister "You're so annorring" and the older one would say "you crack my up". Only funny to the grandparents, I'm sure, but I like to tease them now with some of the cute things they used to say and do!!
She will be 1 year old on Thanksgiving. Just one more thing in life I have to be thankful for.
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Old 09-25-2010, 07:12 PM   #86
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Bumping this to make again soon!

Fall is coming and in a cooking mood!
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Old 09-27-2010, 10:06 PM   #87
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Made this tonight w/out the eggs and using chinese vegetables, but everything else was the same. (Well, I used Kevin's bake mix.). I cooked it in 3 medium sized corning dishes. It just came out of the oven and the smell is driving me crazy! =)
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Old 09-29-2010, 05:49 AM   #88
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Bump
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Old 09-30-2010, 10:44 AM   #89
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Originally Posted by Kevinpa View Post
Paula made me hungry with her Hurry Up Chicken Pot Pie yesterday on her show so I thought I'd give it a whirl. tweaked of course.

6 servings approx 7 carbs each

2 cups chopped cooked chicken breast
3 hard-boiled eggs, sliced (1.5 carbs)
1 (16 ounce) bag of frozen stir fry veggies (10 carbs)
1 (10 3/4-ounce) can cream of chicken and mushroom soup (7.5 carbs)
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups carbquik (18 carbs)
1 cup hood calorie countdown milk (3 carbs)
1 stick softened butter

Stir fry veggies until fork tender and set aside.
In a greased 2-quart casserole, layer the chicken, eggs, veggies. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the carbquik, milk, butter and pour this over the casserole.
Bake until the topping is golden brown, 40 to 50 minutes.

Making my own version of this, but I'm wondering if the original carb count for the 1 1/2 cups of Carbquik is an error? Shouldn't it be 9 carbs? net?
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Old 09-30-2010, 02:00 PM   #90
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I made this as 4 individual Pot Pies using one half of a Carbquik cheddar cheese biscuit recipe as the crust. The total carb count is less than the original, but as I stated above, I think the above count is off.

I think the biscuit topping gives it a bit more flavor depth. I used less chicken broth, fresh vegetables that I steamed, and I'm very happy with the one I just ate and the 3 chilling in my freezer.
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