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Old 04-16-2013, 05:07 PM   #15
Senior LCF Member
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Join Date: Oct 2004
Location: Indiana
Posts: 804
Gallery: Pam
Stats: 181/148/145
WOE: moderate carbs
Start Date: March 2001
Barbo....Have you've made Chicken Pot Pie using Wolfgang's Pie and Pastry Baker? I just did, and the crust came out really tasty and flakey. Placing the prepared dough on the bottom was a little tricky, but no trouble with the top. If you're interested...or...anyone else who owns the Baker, here's the recipe:

CHICKEN POT PIE w/gluten free crust

1 can Campbell’s Cream of Chicken and Mushroom soup
Frozen veggies
Chicken bouillon granules
Cracked, black pepper
A little cream, if needed

Heat on stove until heated through.

Spoon into prrepared pie dough using a 9" pie plate.... or..... WP's Pie & Pastry Baker.

Bake @ 350 degrees until golden brown....or.... if using WP's Pie & Pastry Baker, bake 8 to 10 min.

GLUTEN FREE PIE CRUST.....inspired by rosethorns

1 ½ c. gluten free bake mix
1/3 c. cold butter, cut into pieces
6 T. (more or less) ice water

Put bake mix and butter in food processor. While processing, slowly add cold water till dough forms.

Place dough between 2 sheets of plastic wrap; then roll. Refrigerate till firm.

Remove from wrap and place into pie plate or casserole dish......or...... use the pie cutter and place into WP's Pie & Pastry Baker.
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