Zesty Low Carb Italian Chicken Pie Recipe
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This delicious low carb main dish pie recipe is like a super easy casserole and perfect for weeknight dinners or times when you just don't want to fuss or think much about the meal, but still want to enjoy a tasty homemade dinner. The leftovers keep well in the fridge for 3 days and can also be frozen, tightly wrapped, for 3 months.
The flavor is robust and deep without being "hot"… just a good, dense spicy taste that complements the other ingredients so well.
I doubt that you'll find anyone, adult or kid, that doesn't like this familiar taste and presentation... It's kind of like an "upside down pizza".
Enjoy!
Ingredients
- 2 cups Cubed Cooked Chicken - Canned is okay
- 1/2 Thinly sliced Green Bell Pepper
- 1 Inner Pack Carb Counters' Zesty Italian Pasta Sauce
- 4oz Shredded Italian Cheese
- 1/2 cup Carb Counters™ Bakesquick™ - 1LB
- 1/2 cup Cream
- 1/2 cup Water
- 1 Egg
Directions
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Preheat oven to 400 F. Spray 9" pie pan with cooking spray or grease it. Stir chicken, bell pepper and pasta sauce in pie pan. Sprinkle with cheese. |  |
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In small bowl, combine all other ingredients and whisk until blended. Pour over sauce and cheese in pie plate. Bake 25-30 minutes or until knife comes out clean when inserted into center. Makes 5 servings - 4 net carbs each |  |
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