Net Carbs 3 grams
Fat 11 grams
Protein 24 grams
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)
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
Preheat oven to 400F
Grease a 9 inch round baking pan.
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.
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.
Pour filling into prepared baking dish.
Gently place dough over filling.
Bake for 10-12 minutes or until browned.