Keto Chicken Pot Pie – Low Carb
Calories 300kcal
Ingredients
- 1 tablespoon butter
- 1 1/2 pounds chicken breasts (organic, cut into ½ inch cubes)
- 4 ounces yellow onion (organic, cut into ½ inch cubes)
- 1/4 cup carrots (organic, cut into ½ inch cubes)
- 1 clove garlic (organic, cut into ½ inch cubes)
- 1/2 teaspoon dried thyme
- 1 tablespoon white wine vinegar
- 1 cup chicken broth (organic, cut into ½ inch cubes)
- 1/4 cup peas (organic, cut into ½ inch cubes)
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt (organic, cut into ½ inch cubes)
- 1/4 teaspoon freshly ground black pepper
- 1 cup almond flour (organic, cut into ½ inch cubes)
- 1 tablespoon ground flaxseed
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 tablespoons butter (organic, cut into ½ inch cubes)
- 2 tablespoons sour cream
- 1 egg whites
Instructions
- Preheat oven to 400º Fahrenheit.
- Grease a 9” round baking pan.
- For the chicken filling: Heat a large skillet over medium high heat.
- Melt butter in the skillet.
- When butter has melted and is no longer foaming, add the diced chicken to the pan.
- Cook chicken, stirring occasionally, until chicken begins to brown on all sides, but is not yet cooked throughout.
- Add onion and carrots to the skillet.
- Sprinkle mixture lightly with salt and pepper.
- Turn heat to medium low.
- Cook, stirring occasionally until the onions begin to brown at the edges, but are not yet tender.
- Stir in garlic and dried thyme.
- Cook one minute, stirring constantly.
- Stir in vinegar, scraping up browned bits.
- When vinegar has almost completely evaporated, stir in broth.
- Turn heat to medium high Simmer broth, stirring occasionally until it thickens, about 15-20 minutes.
- The broth is thick enough when you can “draw” a line on the bottom of the pan with a spoon, and the line does not immediately fill in.
- While the filling simmers, prepare the biscuit topping.
- Once the broth has thickened, add heavy cream and peas.
- Bring mixture to a simmer.
- Turn heat to low.
- Simmer until mixture is thick and gravy-like.
- Taste before adding salt and pepper.
- Season to taste with salt and pepper, if necessary.
- For the topping: In a medium mixing bowl, whisk together the almond flour, ground flax seeds, xanthan gum, baking powder, and salt.
- Cut the butter into the dry ingredients using a pastry blender.
- Mixture should appear mealy.
- In a small bowl, whisk the sour cream and the egg white together.
- Stir this mixture into the dry ingredients.
- Gather mixture into a ball and place on a piece of parchment paper or a counter dusted with almond flour.
- Using clean hands or a rolling pin dusted with almond flour, press or roll dough into a circle about 8 inches in diameter.
- To assemble: Pour chicken filling into the prepared baking dish.
- Gently place biscuit dough over the chicken filling.
- Bake in preheated oven for 10-12 minutes, or until biscuit topping has browned.
Originally posted 2019-02-20 18:15:40.
