Things Are Changing!

The migration of TuDiabetes has begun

Content created between now and the launch of our new site on April 20th will NOT be moved to that new home, but our community values and Terms of Service still apply during this time.We are not accepting new members during this transition period. If you want to join the TuDiabetes community please send an e-mail to We will send you an invitation to join after the migration is completed.

Read about the migration and see images of the new site!

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.

Views: 76

Comment by Stoner on April 7, 2014 at 7:15pm

carb count? sounds yummy!!

Comment by Dan P on April 8, 2014 at 7:04am
Carb count? On a recipe like this? hahahaha

Um...I have no idea....
Comment by Judith in Portland on April 8, 2014 at 10:09pm

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


You need to be a member of Diabetes community by Diabetes Hands Foundation: TuDiabetes to add comments!

Join Diabetes community by Diabetes Hands Foundation: TuDiabetes



From the Diabetes Hands Foundation blog...

DHF Joins Diabetes Advocacy Alliance

Diabetes Hands Foundation is incredibly honored to join the Diabetes Advocacy Alliance, an organization with the drive and potential to affect a powerful, positive impact on diabetes and healthcare policy. Diabetes Advocacy Alliance is a 20-member coalition of leading professional Read on! →

Helmsley Charitable Trust Renews Support for DHF

HELMSLEY CHARITABLE TRUST GRANTS SUPPORT TO DIABETES HANDS FOUNDATION FOR FOURTH YEAR  Funding in 2015 to support major transitions in programs and leadership at Diabetes Hands Foundation BERKELEY, CA: February 18, 2015 – The Leona M. and Harry B. Helmsley Read on! →

Diabetes Hands Foundation Team


Melissa Lee
(Interim Executive Director, Editor, has type 1)

Manny Hernandez
(Co-Founder, has LADA)

Emily Coles (Head of Communities, has type 1)

Mila Ferrer
(EsTuDiabetes Community Manager, mother of a child with type 1)

Mike Lawson
(Head of Experience, has type 1)

Corinna Cornejo
(Director of Operations and Development, has type 2)

Desiree Johnson  (Administrative and Programs Assistant, has type 1)


Lead Administrator

Brian (bsc) (has type 2)


Lorraine (mother of type 1)
Marie B (has type 1)

DanP (has Type 1)

Gary (has type 2)

David (has type 2)


LIKE us on Facebook

Spread the word


This website is certified by Health On the Net Foundation. Click to verify. This site complies with the HONcode standard for trustworthy health information: verify here.

© 2015   A community of people touched by diabetes, run by the Diabetes Hands Foundation.

Badges  |  Contact Us  |  Terms of Service