Chicken Pot Pie – Low Carb

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Chicken Pot Pie..Yumm that says Fall is here. I found this Recipe on my search for new Fall dishes, I had to tweak just a Bit for my Family Flavor. Pot Pie is one of those dishes that we are all familiar with those warm taste of Vegetable’s  and the Crispy Crust that brings it all together. This is a must have in anyone’s Low Carb Lifestyle. 

The Original recipe came from Peace, Love and LowCarb. Thank you  🙂

Lets get ready!

Ingriendents:

Filling

3 tbsp butter

1/2 cup onion diced

1/2 cup celery diced

1/2 cup carrots diced

1 Tbsp minced garlic or 2 to 3 diced well cloves

salt and pepper

1 1/2 cups leftover baked or rotisserie chicken 

3/4 cup heavy cream

1/2 cup chicken broth

2 tbsp Dijon mustard

3/4 cup sharp white cheddar cheese, shredded

1/2 cup frozen peas or green beans(fresh not canned) cut green beans about 1 inch.

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Ingredient’s:

Crust

1 1/2 cups mozzarella cheese, shredded

3 Tbsp cream cheese

3/4 cup almond flour (not meal)

1 tsp Italian seasoning

1 large egg

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

1 tsp black pepper

 

Lets get everything prepared our  Mise en place .( https://en.wikipedia.org/wiki/Mise_en_place )

20160929_145647 Filling.     20160929_172356 Crust.

Ready? Ok lets get started!

First grab your deep skillet and melt the 3 Tbls. of Butter on Med. heat.

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When Butter is melted Add  onion, celery, carrots, green beans, garlic and a little salt and pepper to the skillet.

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Sauté until vegis are tender, for alittle faster add a lid for a bit. After Vegis are tender add remaining Ingredient’s. Stir and simmer for about 10 min.

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 Yum Looks good already!

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when you cook for the additional 10 min. Last step remove from burner and add the Yummy White Cheddar Cheese and mix into Skillet .

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Cover and set aside, want take but a few minutes for us to get our crust ready.  Pre heat 375 Oven!

First grab a med. Microwave safe mixing bowl, add Mozzarella and Cream Cheese Microwave for 1 minute. Stir to combine and microwave 1 extra minute. 

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Next, after getting out of Microwave stir, Add almond flour, egg, garlic powder, onion powder, Italian seasoning, salt and black pepper.

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Stir and Mix well until you form a Dough Ball. (if it starts to get stringy pop in Microwave for another 20 sec.)

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Walla! Ok your supposed to separate into 4 equal balls of dough, but this girl bought big pot pie pans. Yep! So I’m going to only do 3.

Lay out your Parchment or wax paper, roll out circles (my easy method put another piece of wax on top so don’t get sticky on roller).

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Fill your Tins . Add your crust to the top. Try to make it prettier than mine.  🙂

20160929_173928    20160929_174351 OH MY!

20160929_175045 Yeah I tried 🙂

Bake at 375 degree for about 30 min. Brown on Top!

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Let Cool for 5 min. and EAT! There is tons of yummy goodness inside!

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Enjoy Everyone!  Happy Fall Weather!!!

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 Link to: Peace Love and Low Carb

http://peaceloveandlowcarb.com/chicken-pot-pie-low-carb-gluten-free/

Thanks to Kyndra Holley for the wonderful ideas!!!

 

 

3 thoughts on “Chicken Pot Pie – Low Carb

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