Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, low carb almond flour chicken pot pie casserole. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Traditional chicken pot pie casserole is a classic comfort food. Most recipes call for biscuits made from scratch or crescent rolls on top. This keto pot pie uses a quick low carb biscuit dough instead.
Low Carb Almond Flour Chicken Pot Pie Casserole is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Low Carb Almond Flour Chicken Pot Pie Casserole is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have low carb almond flour chicken pot pie casserole using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Low Carb Almond Flour Chicken Pot Pie Casserole:
- Prepare pie crust
- Make ready 2 cup almond flour
- Take 3 tbsp coconut oil
- Make ready 1/2 tbsp salt
- Take 1/8 cup parmesan cheese
- Take 1 egg
- Make ready pot pie ingredients
- Prepare 1 lb chicken breast tenderloins
- Prepare 4 tbsp olive oil, extra virgin
- Get 1/2 tbsp pepper
- Prepare 2 packages frozen mixed vegetables (peas, carrots, green beans, corn)
- Take 1/4 cup sliced mushrooms
- Get 3/4 cup chicken broth
- Make ready 1 sage
- Take 1 rosemary
- Make ready 1 basil
- Take 12 oz Jar of Heinz fat free chicken gravy
- Take 2 tbsp butter (optional)
Easy, Keto Low-Carb Chicken Pot Pie is the best, quick homemade recipe that includes how to make crust and dough from scratch. The pot pie filling is made of almond flour using the stovetop and is loaded with cauliflower, celery, and other vegetables. Substitute for turkey if you wish. Creamy chicken pot pie is probably on most people's top ten comfort foods list.
Instructions to make Low Carb Almond Flour Chicken Pot Pie Casserole:
- Preheat oven to 325. Grease 9x13 casserole dish.
- Mix almond flour, coconut oil, salt, parmesan cheese and egg together until it forms a doughy texture.
- Cook chicken breasts in one pan with 2 tbsp olive oil and frozen veggies in a larger skillet with 2 tbsp of olive oil.
- While chicken is cooking, take almond flour dough and press into the bottom of the casserole dish covering the whole bottom.
- Add mushrooms, seasonings and chicken broth to veggies. Add butter for taste and thickening (optional) Simmer and stir
- Continue to cook chicken until done. Remove chicken and shred or cut into smaller chunks.
- Add chicken and chicken gravy to the veggies. Stir and simmer for 2 minutes.
- 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.
This low carb version is stuffed full of tender chicken and vegetables in a creamy gravy. It's topped with a crispy, bready crust — just like the original. This is a large recipe so you can freeze half, cut the recipe in half, feed a large family, or have lots of leftovers. Heat the butter in a large skillet over medium heat. Once the butter is melted, add the onion, celery, carrots, garlic and a little salt and pepper to the pan.
So that is going to wrap it up with this special food low carb almond flour chicken pot pie casserole recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
