Bacon Pot Pie with Cheddar Bay Biscuit Crust

Bacon Pot Pie with Cheddar Bay Biscuit Crust

Bacon Pot Pie Filling:
4 cups of vegetable stock
1 cup of chicken stock
2 cups of mixed vegetables (corn, peas, carrots, green beans)
4 celery stalks diced
2 potatoes, peeled and cubed
As much bacon as you see fit, already cooked and broken or cut into about 1" pieces. Probably about 2 pounds.
1 tablespoon of butter
1 teaspoon of salt
1/8 teaspoon of pepper
1/4 teaspoon of paprika
1/4 teaspoon of marjoram
1/2 teaspoon of parsley
1/3 teaspoon of xanthan gum (its technically optional, but it helps ALOT to "hold" things together)
~3 tablespoons of cornstarch
~2 teaspoons of water


1. As mentioned, do cook the bacon first.
2. Add everything except the xanthan gum, cornstarch and water to a pot, bring to a slow boil.
3. When the potatoes are just soft:
- Mix in the xanthan gum (if you have it).
- In a cup, mix the cornstarch with enough water to make it the consistency of Elmer's glue, then slowly stir the mixture into the pot until the entire thing starts to thicken.
Keep stirring gently until all of the cornstarch is thoroughly mixed in, and remove from heat. It will continue to thicken further as it cools. You may want to stir it occasionally.

Cheddar Bay Biscuit Crust
~3 cups of baking mix (Bisquick or make your own)
1 cup of milk (Note, you can use water instead due to dairy allergies)
~1/3 cup of water
1/2 cup of melted butter
1/2 cup of shredded cheddar cheese
1 teaspoon of garlic powder
1/2 teaspoon of salt
1/4 teaspoon of onion powder
1 tablespoon of parsley
"liberal amount" Old Bay seasoning (~1/2 teaspoon)


1. Preheat oven to 375°F, grease 9" x 9" baking pan
2. Add everything except 1/4 cup of cheese, the melted butter and water in mixing bowl and mix thoroughly until firm. Use water to thin out the dough until it's no longer feathery and fully mixed, but not wet/sticky.
3. Add butter to mixture and knead until completely mixed in. Separate dough into rough halves (more like 2/3, 1/3 - give or take a little). Press the larger portion into the baking pan, lining the bottom and sides all the way to the rim. Press out the corners to move dough to the sides. Pressed dough should be no more than 1/4" thick.
4. Bake in oven for approximately 15 minutes, dough will rise some and may brown a bit.
5. Remove from oven, you may want to press down the corners if they rose too much while baking. You can let it cool for a few minutes to make it easier to work with if needed.
6. Fill with filling to about 1/4" below top edge of shell.
7. Take remaining dough ball and press out to 1/4" flat pie cover to match your dish. Cover the pot pie and press the edges gently. Cut off any overlap and use those pieces to fill in any gaps along the edges if necessary. It doesn't need to be perfect.
8. Put the pot pie into the over for about 15 minutes.
9. Sprinkle remaining cheese on top of pot pie, replace in oven for another 5 minutes.

Remove from oven, let stand for about 5-10 minutes or so, then cut into it and serve, or wait a bit longer and eat like you mean it.

carb count? sounds yummy!!

Carb count? On a recipe like this? hahahaha

Um…I have no idea…

Way too many carbs for me, but adaptable by using nut flours (no corn starch). Arrowroot is a good no-carb thickener. Cream cheese could also work to thicken it. Then use heavy cream instead of milk. No corn and no potatoes.

Carb counts are required research for any diabetic. There is no such thing as a "free carb" for us!

Check out some of our recipe groups here, like REcipe Exchange and Low Carb Recipe Swap---lots of yummy stuff for all taste buds needing satisfaction!

It's adaptable and very flavorful, I'm sure. I'm a sucker for bacon and cheese!Finding substitutes for our favorite foods that can help moderate our carb intake a bit is really vital, whether T1 of T2....Blessings...Judith in Portland