| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
c |
Low-fat baking mix |
| 1/4 |
c |
Water |
| 1/2 |
ts |
Olive oil |
| 1 |
lb |
Ground chicken breast, skinless; cooked |
| 1/2 |
c |
Onions; chopped |
| 1/2 |
c |
Bell peppers; chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 2 |
tb |
Low-fat baking mix |
| 1 |
tb |
Worcestershire sauce |
| 2 |
|
Egg whites; whipped |
| 1 |
c |
Fat-free cottage cheese |
| 1 |
c |
Fat-free cheddar cheese; grated |
INSTRUCTIONS
CRUST
FILLING
Preheat oven to 375. In a mxing bowl, combine 1 cup baking mix and water
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. In a skillet, heat oil over over
medium heat. Add chicken, onions, and bell peppers. Cook until chicken is
no longer pink and vegetables are tender. Stir in salt, black pepper,
remaining baking mix, and worcestershire sauce. Spoon inot pie crust.
Meanwhile in another mixing bowl, combine egg whites and cottage cheese.
Pour over chicken mixture. Sprinkle with cheddar cheese. Bake for 30
minutes.
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