melissel Posted January 5, 2011 Share Posted January 5, 2011 I only recently heard about the pourable Bisquick pot pie topping method. I can't use Bisquick, so I'm wondering if I can do this with my Pamela's all-purpose mix (the one I use to make biscuits). Has anyone done this? Or does anyone have their own recipe for this kind of thing? I usually do a drop-biscuit style topping, but it was a bit too thick last time. I'm afraid to just go ahead and thin it out for fear it will just sink into the filling! If you do this, can you tell me how, or point me in the direction of a recipe? TIA! Quote Link to comment Share on other sites More sharing options...
ElizaG Posted January 5, 2011 Share Posted January 5, 2011 Is this anything like an "Impossible Pie?" I know you can substitute Pamela's mix for Bisquick in those recipes, with excellent results. :001_smile: Quote Link to comment Share on other sites More sharing options...
ElizaG Posted January 5, 2011 Share Posted January 5, 2011 Just re-read and noticed that you don't want it to sink into the filling. So, nothing like an Impossible Pie. :tongue_smilie: Sorry I can't be of more help. Quote Link to comment Share on other sites More sharing options...
Mama Geek Posted January 5, 2011 Share Posted January 5, 2011 I can't help you with that recipe but if you want a pie crust that you roll out and it works well for pot pie, I can post that. Quote Link to comment Share on other sites More sharing options...
Guest Dulcimeramy Posted January 5, 2011 Share Posted January 5, 2011 I can't help you with that recipe but if you want a pie crust that you roll out and it works well for pot pie, I can post that. :bigear: Please do! Quote Link to comment Share on other sites More sharing options...
5knights3maidens Posted January 5, 2011 Share Posted January 5, 2011 Do you know Bisquick also has gluten free? Quote Link to comment Share on other sites More sharing options...
athena1277 Posted January 5, 2011 Share Posted January 5, 2011 I can't help you with that recipe but if you want a pie crust that you roll out and it works well for pot pie, I can post that. I want the recipe too, please! Quote Link to comment Share on other sites More sharing options...
Mama Geek Posted January 5, 2011 Share Posted January 5, 2011 This comes from GlutenFreeGirl.com It is her pumpkin pie crust recipe. If I am making pot pie I cook the bottom shell for about 10 minutes before adding in the mix. The big trick is to keep it cold and make sure you use the saran wrap when rolling it out. I think I used regular white rice the last time I made it b/c I didn't have any sweat rice. DONNA JO’S DREAM PASTRY–GLUTEN FREE Now, there are ways to make an excellent gluten-free crust without buying a mix. And I’m certain that I’ll be doing that soon too. But sometimes, buying all the individual flours, plus the xantham gum, can be a little spendy. However, if you have them in your house already, or you want to make the investment, here’s the recipe that Melissa from Traveler’s Lunchbox left me in the comments yesterday. It looks fabulous, and it comes originally from here. 1/2 cup tapioca flour 1 cup sweet rice flour 1/2 cup cornstarch 1/4 cup potato starch flour 1 rounded tsp xanthan gum 1/2 tsp salt dash sugar optional 1/2 cup margarine 1/2 cup butter flavored crisco 1 egg cold 1 Tblsp. GF vinegar 4 tablespoons of ice water sweet rice flour for rolling Blend together the flours, xanthan gum, salt, and sugar. Cut in the margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal). Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. Refrigerate the dough for an hour or more to chill. Divide dough and roll out on a sweet rice-floured board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, remove it to the pie tin and invert the dough into the pan. Shape before removing the plastic. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and botton. Bake the crust in a pre-heated 450 oven for 10 – 12 minutes, or until slightly browned. Cool before filling. Makes enough pastry for a 2-crust 9″ pie plus 1 pie shell. Quote Link to comment Share on other sites More sharing options...
5knights3maidens Posted January 6, 2011 Share Posted January 6, 2011 I have found that I like guar gum instead of Xanthan Gum, it is cheaper. :001_smile: Quote Link to comment Share on other sites More sharing options...
Mama Geek Posted January 6, 2011 Share Posted January 6, 2011 I haven't seen guar gum in the stores. Most places do have xanthun gum. Quote Link to comment Share on other sites More sharing options...
dsmith Posted January 6, 2011 Share Posted January 6, 2011 This recipe is different from the usual pot pie, but it is fabulous! It uses flour for thickening the sauce, but that can be substituted. (don't know if all of the ingredients, like mustard, are gluten free, as I've just started reading about gf/cf...) http://www.foodnetwork.com/recipes/rachael-ray/tarragon-cream-chicken-and-polenta-pot-pies-recipe/index.html Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.