Directions: |
Directions:1. Preheat your oven to 375 degrees F.
2. Sprinkle salt and pepper over your chicken breast, then add them to the InstaPot. Cook for 15 minutes.
3. When done, remove from the pot, and set aside to rest.
4. While the chicken is cooking, start working on your crust. Microwave the cream cheese and mozzarella for about 1 minute. Stir until well incorporated. If it's not coming together, microwave it an additional 30 seconds. Add in the almond flour, egg, cheddar cheese, a dash of salt and pepper and garlic powder. Mix until it's a uniform dough.
5. Spray a piece of foil or parchment with non-stick spray, and turn the dough out onto it. Top it with another piece of greased foil/parchment and begin to flatten the dough into a pie shape, large enough to cover your pie plate. (I used a 9" pie plate) I like to have a little extra around the edges. Once your dough is formed, place it (still in the parchment) into the fridge.
6. Using the same pan that you cooked the chicken in, add one can of chicken broth. Stir to loosen any of the browned chicken bits from the pan. Turn heat to medium high, then add cream cheese, heavy whipping cream, almond milk and seasoning. Bring the sauce to a low boil, then reduce to a simmer.
7. Allow it to reduce until it's decreased by about half and is slightly thickened. At this point, remove from the heat and sprinkle with 1/4 teaspoon of xanthan gum, whisking well until it's incorporated. Allow it to sit for a few minutes, and then if needed - continue adding more xanthan gum in 1/4 teaspoon increments until it's the consistency of gravy. Once you are done set it aside. Be careful not to add too much xanthan gum, or it will make your sauce slimy
8. While your sauce is reducing, start on your veggies. Heat a skillet with 1/2 tbsp of olive oil over medium heat. Add the turnips and mushrooms, then sprinkle them with a little salt and pepper. Cover and allow them to cook until the turnips are softened, stirring every couple of minutes. Once they are tender, add the peas and cook a minute or two until the peas have thawed.
9. Chop the chicken into small, bite sized pieces and add it into the veggies. Combine the sauce into the vegetables and chicken, and stir until it's all mixed together. Pour the filling into the pie plate.
10. Next, get your crust out of the fridge. Carefully remove 1 piece of the parchment paper. Turn the crust over (carefully) on to your pie. Slowly peel off the other piece of parchment. Fold over any pieces of dough that hang over the edges.
11. Bake for 20-25 minutes until the crust is slightly browned and the filling is bubbly.
12. Allow it to cool for a few minutes before slicing, and ENJOY |
This recipe for Keto Chicken Pot Pie is from