-CRUST-
1 1/2 c Skim milk
3/4 c Low-fat baking mix
2 Whole egg whites
FILLING
1/2 ts Olive oil
1 lb Ground chicken breast;
-skinless, cooked
1/2 c Onions; chopped
1/2 c Bell peppers; chopped
1/8 ts Black pepper
2 tb Low-fat baking mix
1 tb Worcestershire sauce
1 c Fat-free cottage cheese
1 c Fat-free cheddar cheese;
-grated
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 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.
Possum Kingdom Lake Cookbook
MC
Yields
8 Servings
