Recipe: Appetizing Low Carb Almond Flour Chicken Pot Pie Casserole

Healthy Food Recipes For Healthy Diet

Low Carb Almond Flour Chicken Pot Pie Casserole. Traditional chicken pot pie casserole is a classic comfort food. Most recipes call for biscuits made from scratch or crescent rolls This keto pot pie uses a quick low carb biscuit dough instead. The biscuit topping only requires six ingredients: almond flour, an egg, heavy.

Low Carb Almond Flour Chicken Pot Pie Casserole If you've browsed any of my dessert pies, you may have come I made this pie crust, minus the sugar, for chicken pot pie. I did use egg and actually doubled the recipe so I could. Another great almond flour recipe this time for the classic chicken pot pie. You can have Low Carb Almond Flour Chicken Pot Pie Casserole using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Low Carb Almond Flour Chicken Pot Pie Casserole

  1. Prepare of pie crust.
  2. You need 2 cup of almond flour.
  3. You need 3 tbsp of coconut oil.
  4. Prepare 1/2 tbsp of salt.
  5. It's 1/8 cup of parmesan cheese.
  6. It's 1 of egg.
  7. You need of pot pie ingredients.
  8. Prepare 1 lb of chicken breast tenderloins.
  9. It's 4 tbsp of olive oil, extra virgin.
  10. You need 1/2 tbsp of pepper.
  11. Prepare 2 packages of frozen mixed vegetables (peas, carrots, green beans, corn).
  12. You need 1/4 cup of sliced mushrooms.
  13. It's 3/4 cup of chicken broth.
  14. You need 1 of sage.
  15. Prepare 1 of rosemary.
  16. You need 1 of basil.
  17. You need 12 oz of Jar of Heinz fat free chicken gravy.
  18. Prepare 2 tbsp of butter (optional).

Perfect for low carb, keto, primal, and HFLC diets. Other Low Carb Chicken Casseroles to Try: Low Carb Chicken Broccoli Casserole with Cream Cheese. Chicken Pot Pie is always a winner in my family. The pot pie filling is made of almond flour using the stovetop and is loaded with cauliflower, celery, and other vegetables.

Low Carb Almond Flour Chicken Pot Pie Casserole step by step

  1. Preheat oven to 325. Grease 9x13 casserole dish..
  2. Mix almond flour, coconut oil, salt, parmesan cheese and egg together until it forms a doughy texture..
  3. Cook chicken breasts in one pan with 2 tbsp olive oil and frozen veggies in a larger skillet with 2 tbsp of olive oil..
  4. While chicken is cooking, take almond flour dough and press into the bottom of the casserole dish covering the whole bottom..
  5. Add mushrooms, seasonings and chicken broth to veggies. Add butter for taste and thickening (optional) Simmer and stir.
  6. Continue to cook chicken until done. Remove chicken and shred or cut into smaller chunks..
  7. Add chicken and chicken gravy to the veggies. Stir and simmer for 2 minutes..
  8. Pour pot pie ingredients into casserole dish. Bake for 30 minutes. The crust will be more moist and less crispy when done. But still gives a nice hearty flavor..

Substitute for turkey if you wish. Add olive oil to the cast iron skillet along with the chicken cubes and onions. Creamy chicken pot pie is low carb and gluten free. Tender chicken, plenty of veggies, and a creamy sauce a golden top crust. Not really in the mood for pot pie?