Ingredients: |
Ingredients: FILLING:
1/3 cup butter or coconut oil
1/3 cup Paleo flour
1 tsp salt
Black pepper to taste
1/2 finely chopped onion
1-2 cloves fresh minced garlic
11/2 cups chicken broth
2/3 cup almond milk
1 1/2 cups sliced mushrooms (optional)
3 cups cooked chicken, chopped
2 cups mixed veggies ( no potatoes)
CRUST RECIPE:
4 TBS coconut oil (or butter)
*NOTE: coconut oil = flaky crust
2/3 cup almond flour
1 tsp salt
OPTIONAL: 2 TBS Parmesan cheese, grated (for additional ‘yum’ factor!)
OPTIONAL: 1 egg (for brushing)
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Directions: |
Directions:Preheat oven to 400 degrees F (200 degrees C.) In a large saucepan, melt 1/3 cup butter. Saute onion, mushrooms and garlic. Blend in paleo flour, salt, and pepper. Gradually stir in chicken broth and milk. Cook, stirring constantly until smooth and thickened. Stir in chicken and mixed veggies. Mix well and pour it into the bottom of the pie pan.
Crust: In a medium bowl, mix all the ingredients until a thick dough forms (if you place it in the fridge to chill for a few hours it rolls out better). Place on a greased sheet of parchment, and cover with another piece of greased parchment. Using a rolling pin, roll out the dough into a 1/8th inch thin crust. Cover the pie pan/soup dishes with crust, seal edges, and cut away excess dough. Make a few small slits in the top to allow steam to escape. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly. Makes 8 servings.
“Low Carb” Pot Pie = 356 calories, 26g fat, 22g protein, 6.3 carbs, 3.1g fiber |
This recipe for Low Carb Chicken Pot Pie is from