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Old 09-14-2007, 07:10 PM   #31
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i just tried this recipe and kevin, you are great! this was the most satisfying (sp?) recipe to date. i froze the extra portions in my corelle/corning ware cereal bowls. when i wanted one i just took out one bowl and defrosted it. it was YUMMMMM....! very good recipe, reminded me of chicken pot pies we used to get as a treat from the grocery store. we were on a tight budget growing up...thanks!
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Old 09-15-2007, 03:58 AM   #32
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Stephdray: I used to freeze the unbaked version using Bisquick. This should also work with the CarbQuick...
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Old 09-17-2007, 06:22 PM   #33
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Quaker Chicken Pot Pie and Mennonite Cooking

I have cookbooks from the old days, before 1960. There are several
recipies with hard boiled eggs in potpies.

In the "Grass Roots Cookbook" by Jean Anderson, this pot pie recipe serves
the hard boiled eggs in wedges along side each piece. Copywrite 1977


I just found another recipe that includes sliced hard boiled egg in the pot pie.
So this ingredient has been in pot pies for a very long time. It was probably
a cheaper way to get more protein into the pie. I think it tastes wonderful
in there as well as giving it color.
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Old 09-17-2007, 07:33 PM   #34
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[COLOR=Red]I want to say Thank You once again Kevin!!!
I finally made this today. Very good!!!
I wasn't sure just what oven temp to cook it at. It wasn't stated. I guessed at the standard 350. Had to cook it at least the 50 minutes, but think I cooked it longer (tho I had a timer on, I didn't hear it when it went off). Even after 50 min, the crust was still not completely (tho almost) done. But I was hungry, and ate it anyway. LOL
My sauce was a bit thinner than yours seemed too. But not too bad.

I'm thinking this will be very good as a turkey pot pie with turkey leftovers.

Had this for a late lunch (got it in the oven late), and again for supper. I'll definitely make it again.
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Old 09-20-2007, 07:24 AM   #35
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I would have to skip the eggs or DH wouldn't touch it. Hates boiled eggs with a passion. Is this soup both cream of chicken and mushroom or 2 cans one each?
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Old 09-20-2007, 07:31 AM   #36
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Quote:
Originally Posted by SkeeterN View Post
I would have to skip the eggs or DH wouldn't touch it. Hates boiled eggs with a passion. Is this soup both cream of chicken and mushroom or 2 cans one each?
It's 1 can Skeeter, both chicken and mushroom. There is a link for the soup in post #8 of this thread.
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Old 09-25-2007, 02:33 AM   #37
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Made this yesterday. Flavor wise it was great. Took Forever! for the carb quik to completely set in the middle. Had to cover it with foil and cut the middle out of the foil. I baked it for 90 minutes and just had to quit but the center was still doughy.

Flavor wise it was great. I feel next time I will use quite a bit less broth than the recipe called for. It was very watery. Carb Quik doens't thicken like flour based bisquik.
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Old 09-25-2007, 03:07 AM   #38
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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?

Last edited by Kevinpa; 09-25-2007 at 03:11 AM..
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Old 09-25-2007, 06:57 AM   #39
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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?


This is the dish I used. I didn't put the eggs in it. DH hates them. Used the exact frozen veges you shared stir fried them as you shared. Didn't put the whole cup of broth but 6 oz of it. Still it was runny. Used exact amount of carbquik and used not even quite the whole cup of half and half but almost all of it. Drizzled the butter over it like Paula Dean said to do and even didn't use the whole stick but again most of it. Had to cover it fairly quick with a piece of foil as the top was browning and reduced the temp to 325. I put it in the oven at 5:10 and took it out at 6:45. Even the center was a bit doughy still. Didn't use the lid either
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Last edited by SkeeterN; 09-25-2007 at 07:00 AM..
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Old 09-25-2007, 09:25 AM   #40
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A few questions...

What temperature do you bake at?
Would this work with different veggies (I was thinking a bag of cauliflower and maybe a bag of greenbeans, not boiled, just thawed)
for the crust, would a cup of 1/2 heavy cream, 1/2 water work instead of the milk?
how much vanilla extract do you add to mask the carbquick flavor?
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Old 09-25-2007, 10:17 AM   #41
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Quote:
Originally Posted by cherrytt_too View Post
A few questions...

What temperature do you bake at?
Ah! I just now noticed that I didn't include an oven temp.
I do mine at 350 on middle shelf. My oven is electric.

Quote:
Originally Posted by cherrytt_too View Post
Would this work with different veggies (I was thinking a bag of cauliflower and maybe a bag of greenbeans, not boiled, just thawed)
I use whatever veggies I have on hand and most time they are frozen. I would suggest stir frying or cooking them some first unless you like really crunchy veggies.

Quote:
Originally Posted by cherrytt_too View Post
for the crust, would a cup of 1/2 heavy cream, 1/2 water work instead of the milk?
Any dairy would work.

Quote:
Originally Posted by cherrytt_too View Post
how much vanilla extract do you add to mask the carbquick flavor?
JMO but I think vanilla in this dish would ruin it.
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Old 09-26-2007, 07:36 AM   #42
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I made this last night and WOW was it good! Mine was a little on the runny side but I figured out why as I was eating it...I used cauliflower, and I didn't press the water out before I layered it in the casserole. I'll know better next time, but boy was it good.
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Old 09-26-2007, 09:36 PM   #43
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[COLOR=Red]As I said before, I did make this too. It was really good. But I did have similar experience as Skeeter. My crust didn't want to get done, tho I think I gave up and took it out and ate anyway sooner than Skeeter did. It didn't get really brown tho, like she said hers did. Mine was just about the right "brownness". It also was a little runny. Not real bad, but runnier than I thought it should be. [/COLOR][COLOR=Red]I baked mine over an hour, but really don't know how long.[/COLOR]
[COLOR=Red]
I wondered about the temp too, but settled on 350. And that is what I cooked mine at.
Electric oven. Lower rack, if I remember right. (Maybe I need to move it up to middle rack. Didn't know where to place it.)
Used a French white corningware round casserole dish.
I did use the sliced eggs. Next time I'll probably just chop them. (Someone mentioned their mother or grandmother always using boiled eggs in their giblet gravy. So do I. My mom always did. I'm from Arkansas originally. Maybe it's a southern thing. I don't know. I never really made pot pies, so don't know if I'd have used them or not. Depends on the recipe I'd have found to make it. Mama never made them.)
I did use the cc milk, but if I were going to sub cream & water (I've done that a lot in other things), I personally would use about 1/8 cup (2 TBsp) cream & the rest water to make a cup.
I did sub a different broth as I said in my post before, but used 1 cup as recipe stated, so that shouldn't have made a difference in thickness or crust.
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Old 11-11-2007, 12:02 PM   #44
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OK - going to dig through the pantry and freezer to see if I have all the ingredients for this now. My mouth is watering!!! Can't wait to try it! Thanks for all your hard work Kevin!
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Old 11-23-2007, 01:24 PM   #45
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Making this tonight with Thanksgiving leftovers! Can't wait!!
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Old 01-07-2008, 09:06 PM   #46
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this is REALLY great! I made it for the first time tonight.

I had used some turkey legs and wings to make stock, pulled the meat off the bones and used that in this recipe. I didnt use eggs. For the veggies I used 1c yellow onion, 1 c bok choy (it was starting to wither) and 1 c cauliflower.

I was worried about a carbquicky taste for the topping.. but I thought it was AWESOME.

it reminded me of being a little girl.. totally comfort food.

thank you so much!
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Old 01-08-2008, 06:50 AM   #47
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I've never been able to locate the Campbell's soup that has these lower carbs . The lowest carb I did find is Progresso's Vegetable Classics Creamy Mushroom soup, but I can't figure out how this compares because the Campbell's serving size is for the soup in its condensed form, right?:

These stats below are for 1 cup of the Progresso:

calories: 130
fat: 10g
sodium: 820 (YIKES!!)
Total carb: 9g
Fiber: 1g
Net carb: 8g
Protein: 2g

So 4 carbs per 1/2 cup. So how does that compare to 1/2 cup of the *uncondensed* Campbell's?

Now, don't ask me how Progresso gets this to be so few carbs -- the ingredient list is a mile deep with modified this and concentrated that, so don't say I didn't warn ya! (Actually the marketing text on the can is pretty funny. It reads: ". . . made of the finest ingredients. To make it especially creamy, we start with heavy cream. . . ." Yeah, right. The cream is actually the LAST ingredient on the list before the litany of "contains less than" 1% items. )

Haven't tasted it yet but I will eventually try it in some of Kevin's creamy recipes if I decide I can afford the carbs.

Susan
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Old 01-08-2008, 07:36 AM   #48
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So how does that compare to 1/2 cup of the *uncondensed* Campbell's?
Campbell’s® Condensed Soups
Cream of Chicken and Mushroom Soup
Nutrition Facts*
Amount Per Serving (serving size) = 1/2 cup condensed

Calories 80
Total Fat 6g
Sat. Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 830mg
Total Carb. 7g
Dietary Fiber 4g

Sugars <1g
Protein 3g



these are condensed numbers but if you were making uncondensed you add an equal amount of water making the above numbers the same for 1 cup of uncondensed.

Clear as soup?
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Old 01-08-2008, 02:00 PM   #49
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Thanks, Kevin!

That sure beats my Progresso. Guess I'm gonna have to look for the Campbell's online. . .

Susan
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Old 01-08-2008, 06:52 PM   #50
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Kroger is carrying it now, as does Meijer, if you have either of those in your area
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Old 01-09-2008, 01:19 PM   #51
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Kroger is carrying it now, as does Meijer, if you have either of those in your area
Thanks, Yummy. Unfortunately I'm in NY, so neither of those in my area

Susan
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Old 01-10-2008, 06:11 PM   #52
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Thanks, Yummy. Unfortunately I'm in NY, so neither of those in my area

Susan
Safeway carries it as does Giant. If you ask Wegmans they may carry it for you on special request.
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Old 01-10-2008, 07:08 PM   #53
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I made this for dinner tonight. Let me just say, "WOW!" It is great comfort food! My DS8, and DS14 both really liked it also. It is a keeper.

The only tweaks involved were I used Kevinpa's LC cake flour mix (I forgot that I used all of my Carbquik) and I added a little garlic powder to the flour mix. That's it.
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Old 01-10-2008, 07:26 PM   #54
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Safeway carries it as does Giant. If you ask Wegmans they may carry it for you on special request.
No Safeways or Giant in my neck of the woods either. Wish we had Wegman's. We've got A&P, ShopRite, Stop & Shop. Apparently, even tho competitors, lots of these stores get foods from the same warehouses/distributors, so lots of overlap or, conversely, omissions across the board.
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Old 01-10-2008, 07:33 PM   #55
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The only tweaks involved were I used Kevinpa's LC cake flour mix (I forgot that I used all of my Carbquik)
I use my mix for this in place of the plain carbquik as well Stacy. As a matter of fact I can't think of the last time I didn't use one of my mixes in a recipe.
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Old 01-10-2008, 08:09 PM   #56
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It is definitely good stuff, Kevin! You have made LC so easy for me; I owe you a big ol hug! Thank you!
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Old 01-13-2008, 01:36 PM   #57
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Link to Kevin's Flour Mix?

Help please? Cant seem to find this quickly...sorry I'm so impatient!
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Old 01-13-2008, 02:08 PM   #58
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I enjoyed the way the pot pie tasted the next day for lunch. The crust was soft, but the flavors were awesome!
Kevin's flour mix...http://www.lowcarbfriends.com/bbs/lo...flour-mix.html

Last edited by StacyW; 01-13-2008 at 02:09 PM..
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Old 01-13-2008, 02:15 PM   #59
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[COLOR=red]Here ya go Pam:[/COLOR]
http://www.lowcarbfriends.com/bbs/lo...flour-mix.html

[COLOR=red]Read down the page/thread. It has both versions posted, as well as larger batch quanities.[/COLOR]

[COLOR=#ff0000]Edited to say:
[COLOR=red]Stacy & I were postin at the same time. She got done before I did![/COLOR]
[/COLOR]

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Old 01-13-2008, 02:29 PM   #60
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Thank you for posting the link!
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