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Low Carb Almond Flour Chicken Pot Pie Casserole
Introduce
Chef :
skinnycookingLow Carb Almond Flour Chicken Pot Pie Casserole
This pot pie recipe is a twist on my own pot pie recipe. Instead of pie crust that I usually make, I experimented with my almond flour to make a tasty low carb version. My husband loved it and got seconds! It was very yummy and hearty! Plus it was so much better for my blood sugars.
Ingredient
Cooking time :
20 mins
2 cup
almond flour
3 tbsp
coconut oil
1/2 tbsp
salt
1/8 cup
parmesan cheese
1
egg
4 tbsp
olive oil, extra virgin
1/2 tbsp
pepper
1/4 cup
sliced mushrooms
3/4 cup
chicken broth
1
sage
1
rosemary
1
basil
2 tbsp
butter (optional)
Cooking instructions
* Step 1
Preheat oven to 325. Grease 9x13 casserole dish.
* Step 2
Mix almond flour, coconut oil, salt, parmesan cheese and egg together until it forms a doughy texture.
* Step 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.
* Step 4
While chicken is cooking, take almond flour dough and press into the bottom of the casserole dish covering the whole bottom.
* Step 5
Add mushrooms, seasonings and chicken broth to veggies. Add butter for taste and thickening (optional) Simmer and stir
* Step 6
Continue to cook chicken until done. Remove chicken and shred or cut into smaller chunks.
* Step 7
Add chicken and chicken gravy to the veggies. Stir and simmer for 2 minutes.
* Step 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.
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