Monday, September 4, 2017

Chicken Pot Pie-Low Carb and Keto

I can't tell you how yummy this is.  It was super easy to make.  I cooked chicken tenderloins in the crockpot for 3 hours on high earlier in the day.  Try this soon!

Chicken Pot Pie-Low Carb and Keto

For the Chicken Pot Pie Filling:


2 tablespoons of butter
½ cup mixed veggies
¼ small onion, diced
¼ tsp pink salt
¼ tsp pepper
2 garlic cloves, minced
¾ cup heavy whipping cream
1 cup chicken broth
1 tsp poultry seasoning
¼ tsp rosemary
pinch thyme
2½ cups cooked chicken, diced
For the crust:
4½ tablespoons of butter, melted and cooled
⅓ cup coconut flour
2 tablespoons full fat sour cream
4 eggs
¼ teaspoon salt
¼ teaspoon baking powder
1⅓ cup sharp shredded cheddar cheese or mozzarella, shredded

Preheat oven to 400 degrees.
Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter in an oven safe skillet for approx 5 min or until onions are translucent.

Add heavy whipping cream, chicken broth, poultry seasoning, thyme, rosemary, and simmer for 5 minutes. Make sure to simmer covered as the liquid will evaporate otherwise. You need a lot of liquid for this recipe, otherwise, it will be dry. Add diced chicken.

Make the breading by combining melted butter, eggs, salt, and sour cream in a bowl then whisk together.  Add coconut flour and baking powder to the mixture and stir until combined.  Stir in cheese.

Drop batter by dollops on top of the chicken pot pie. Do not spread it out, as the coconut flour will absorb too much of the liquid.

Bake in a 400 degree oven 15-20 min.

Set oven to broil and move chicken pot pie to top shelf. Broil for 1-2 minutes until bread topping is nicely browned.

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