Low Carb Chicken Pot Pie

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Serves 8

Calories 219

Net Carbs 3 grams

Fat 11 grams

Protein 24 grams

Ingredients

Filling

1 Tablespoon butter

1.5 pounds chicken breasts cut into cubes

4 ounces yellow onion, finely chopped

1/4 cup carrots, finely diced

1 clove garlic, crushed

1/2 teaspoon thyme

1 Tablespoon white wine vinegar

1 cup low sodium chicken broth

1/4 cup fresh or frozen peas, (no need to defrost)

1/2 cup heavy cream

1/4-1/2 teaspoon salt, (to taste)

1/4 teaspoon black pepper (to taste)

Topping

1 cup super fine almond flour

1 Tablespoon ground flax seeds

1/2 teaspoon xanthan gum

1 teaspoon baking powder

1/4 teaspoon salt

2 Tablespoons butter, cut into large chunks

2 Tablespoons sour cream

1 egg white

Instructions

Preheat oven to 400F

Grease a 9 inch round baking pan.

Filling

Melt butter in a skillet. Add chicken and brown lightly on all sides.

Add onions and carrots to skillet. Sprinkle with salt and pepper and cook until onions begin to brown. Stir in garlic and thyme and cook 1 minute, stirring constantly.

Stir in vinegar and scrap up browned bits. When vinegar has almost completely evaporated, stir in broth.

Simmer until mixture thickens, about 15-20 minutes. You should be able to draw a line on the bottom of the pan and it won’t immediately fill in.

Once the broth has thickened, add heavy cream and peas. Simmer on low until thick and gravy-like. Season to taste with salt and pepper after tasting. The broth may make it salty enough.

Topping

Whisk together almond flour, flax seeds, xanthan gum, baling powder and salt.

Cut the butter in until the mixture appears mealy.

In a small bowl, whisk sour cream and the egg white together and then stir this mixture into the dry ingredients.

Gather mixture into ball and place on a piece of parchment paper dusted with almond flour.

Press or roll the dough into a circle about 8 inches in diameter.

Assemble

Pour filling into prepared baking dish.

Gently place dough over filling.

Bake for 10-12 minutes or until browned.

 

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23 thoughts on “Low Carb Chicken Pot Pie

      1. Hey, Dolly, full-fat coconut cream is supposed to sub for dairy heavy cream. I haven’t tried it but have read that it works well. To whip it, chill and pour off the liquid, put the solids into a chilled bowl and whip.

      2. Hey, Dolly! Try this link. It looks like this is Certified Kosher. https://thrivemarket.com/p/thrive-market-organic-coconut-cream?utm_source=google&utm_medium=pla_smart&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=671635705006&utm_term=na&gclid=Cj0KCQiAjfvwBRCkARIsAIqSWlP70JyMUA9bPrxQ0GeJOK_4gRIbPYYS1Qv3sfP0IDc7Ft8Q03cY-8gaAj5GEALw_wcB It’s Thrive Market and the shipping cost is significant or you can buy a $25 membership and get free shipping. I think that all their products are Certified Kosher from what I’ve seen. I hope this works for you!

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