Gluten Free & Keto Chicken Pot Pie ????
Calories 670kcal
Ingredients
- 1 batch gluten (free & keto cream cheese pie crust)
- 1 eggs (lightly beaten for egg wash)
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic (free & keto cream cheese pie crust)
- 1 medium onion (free & keto cream cheese pie crust)
- 110 grams bacon (free & keto cream cheese pie crust)
- 400 grams mushrooms (free & keto cream cheese pie crust)
- 2 teaspoons fresh thyme (free & keto cream cheese pie crust)
- 30 grams grass-fed butter
- 500 grams boneless chicken thighs (free & keto cream cheese pie crust)
- 60 milliliters marsala wine (free & keto cream cheese pie crust)
- 125 milliliters chicken stock
- 1 cup crème fraîche (free & keto cream cheese pie crust)
- 2 tablespoons 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 tablespoons fresh parsley leaves (free & keto cream cheese pie crust)
- 1/2 teaspoon konjac yam (free & keto cream cheese pie crust)
Instructions
- Heat olive oil in a skillet or pan over medium heat.
- Add garlic and cook, stirring constantly, until just lightly golden.
- Add in onion and bacon and cook, stirring often, until onions are fully golden (6-9 minutes).
- Add in mushrooms and thyme, turn heat down to low, and cook until slightly softened.
- Season to taste with salt and freshly ground pepper.
- Season chicken pieces with salt and freshly ground black pepper.
- Move the mushroom mixture to the side of the pan (or remove if needed) and melt butter.
- Add in chicken and cook, stirring, until golden.
- Pour in Marsala (optional), stock, crème fraîche and vinegar, and simmer for 10 minutes.
- If using a thickener, add it in as a slurry (i.e.
- dissolved in a little water) and cook until just thickened.
- Feel free to adjust thickness to taste with thickener and/or more stock.
- Remove from heat, add in parsley and allow to cool completely.
- Preheat oven to 350°F/180°C.Transfer chicken marsala filling to a pie dish (or leave in the skillet as we did).
- Roll out pie crust between parchment paper and drape, using the parchment paper to help, over the filling.
- Make a few slits on the crust and decorate (optional).
- Brush with egg wash and bake for 25-30 minutes until golden and bubbling.
Originally posted 2019-02-20 18:14:33.
