Gluten Free & Keto Chicken Pot Pie ????

Gluten Free & Keto Chicken Pot Pie ????

Ingredients

• 1 batch gluten ((free & keto cream cheese pie crust))
• 1 eggs (lightly beaten for egg wash)
• 1 tbsp extra-virgin olive oil
• 2 clove garlic ((free & keto cream cheese pie crust))
• 1 medium onion ((free & keto cream cheese pie crust))
• 110 g bacon ((free & keto cream cheese pie crust))
• 400 g mushrooms ((free & keto cream cheese pie crust))
• 2 tsp fresh thyme ((free & keto cream cheese pie crust))
• 30 g grass-fed butter
• 500 g boneless chicken thighs ((free & keto cream cheese pie crust))
• 60 ml marsala wine ((free & keto cream cheese pie crust))
• 125 ml chicken stock
• 1 cup crème fraîche ((free & keto cream cheese pie crust))
• 2 tbsp red wine vinegar ((free & keto cream cheese pie crust))
• kosher salt ((free & keto cream cheese pie crust))
• black pepper ((free & keto cream cheese pie crust))
• 3 tbsp fresh parsley leaves ((free & keto cream cheese pie crust))
• 1/2 tsp konjac yam ((free & keto cream cheese pie crust))

Instructions

1. Heat olive oil in a skillet or pan over medium heat.
2. Add garlic and cook, stirring constantly, until just lightly golden.
3. Add in onion and bacon and cook, stirring often, until onions are fully golden (6-9 minutes).
4. Add in mushrooms and thyme, turn heat down to low, and cook until slightly softened.
5. Season to taste with salt and freshly ground pepper.
6. Season chicken pieces with salt and freshly ground black pepper.
7. Move the mushroom mixture to the side of the pan (or remove if needed) and melt butter.
8. Add in chicken and cook, stirring, until golden.
9. Pour in Marsala (optional), stock, crème fraîche and vinegar, and simmer for 10 minutes.
10. If using a thickener, add it in as a slurry (i.e.
11. dissolved in a little water) and cook until just thickened.
12. Feel free to adjust thickness to taste with thickener and/or more stock.
13. Remove from heat, add in parsley and allow to cool completely.
14. Preheat oven to 350°F/180°C.Transfer chicken marsala filling to a pie dish (or leave in the skillet as we did).
15. Roll out pie crust between parchment paper and drape, using the parchment paper to help, over the filling.
16. Make a few slits on the crust and decorate (optional).
17. Brush with egg wash and bake for 25-30 minutes until golden and bubbling.