Recipe Category: Beef
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Ingredients
- Serving Size : 8
Crust:
- 1 1/2 cups skim milk
- 3/4 cup low-fat baking mix
- 2 whole egg whites
Filling:
- 1/2 teaspoon olive oil
- 1 pound ground chicken breast – skinless, cooked
- 1/2 cup onions – chopped
- 1/2 cup bell peppers – chopped
- 1/8 teaspoon black pepper
- 2 tablespoons low-fat baking mix
- 1 tablespoon worcestershire sauce
- 1 cup fat-free cottage cheese
- 1 cup fat-free cheddar cheese – grated
Method
- Preheat oven to 375.
- Prepare a 8″ square baking pan with cooking spray and flour; set aside.
- To prepare crust, combine milk, 3/4 cups baking mix, and egg whites until soft dough forms; beat vigorously.
- Gently smooth dough into a ball on floured surface.
- Knead 5 times.
- Roll dough 2″ larger than pie pan.
- Ease into pie pan and flute edges; set aside.
- To prepare filling, heat oil over medium heat in a skillet.
- Add chicken, onions, and bell peppers.
- Cook until chicken is no longer pink and vegetables are tender.
- Stir in black pepper, remaining baking mix, and worcestershire sauce.
- Spoon into pie crust.
- Pour cottage cheese over chicken mixture.
- Sprinkle with cheddar cheese.
- Bake for 30 minutes.
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