CHICKEN POT PIE

CHICKEN POT PIE
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    CHICKEN POT PIE

    CHICKEN POT PIE
    CHICKEN POT PIE

    Ingredients For The CHICKEN POT PIE


    • 2 cups broccoli cut in bite-size pieces
    • 1 ½ cup yellow zucchini squash cut in bite-size pieces
    • 1 ½ cups kohlrabi, cubed
    • Avocado oil
    • Salt and pepper
    • 1/3 c. butter
    • 1/3 c. onion, chopped
    • ¼ t. pepper
    • ½ t. salt
    • 2/3 c. heavy whipping cream
    • 1 ¾ c. chicken broth
    • 1 teaspoon xanthan gum
    • 2 ½ cups cooked chicken, diced
    • 2 Tablespoons butter, melted

    Filling:
    Toss broccoli, squash, and kohlrabi with avocado oil and salt and pepper to taste. Place on cookie sheet and bake
    until crisp-tender (about 15 min).
    In a large skillet, melt butter over medium heat. Add onion, salt, and pepper; Stir until mixture becomes bubbly
    and than continue to stir for 1 minute. Add heavy whipping cream and chicken broth. Bring mixture to a boil,
    stirring often. Sprinkle with xanthan gum and whisk in. Simmer for another minute. Add vegetables and
    chicken to sauce and mix gently. Set filling aside while you make crust.
    Crust:

    • 2 cups almond flour
    • ½ cup coconut flour
    • 4 teaspoons xanthan gum
    • 4 teaspoons baking powder
    • ½ teaspoon salt
    • 4 teaspoons apple cider vinegar
    • 2 eggs, partially beaten
    • 2 Tablespoons water

    Instructions For The CHICKEN POT PIE 

    (Or Watch Full VIDEO Instructions)

    This recipe works best if everything is measured and ready to go.
     In a food processor, add almond flour, coconut flour, baking powder, xanthan gum, and salt. Pulse until mixed.
    Turn food processor. Add apple cider vinegar, then eggs and then water. Mix until dough forms a ball (about
    10-15 seconds). Turn mixer off.
    Remove dough from mixer and place in a Ziploc bag. Knead for about a minute through bag and let dough rest in
    bag for 10 minutes.
    Divide dough into 2 even pieces and roll into a ball. Roll first ball of dough between two pieces of parchment
    paper until it is big enough to cover the bottom and sides of a pie dish. Line pie dish with crust. Roll second
    dough so it is big enough to cover the top of the pie (it will be thicker than bottom). Fill pie pan with chicken pot
    pie filling and cover with top crust. Seal edges with desired method and cut slits in top of pie to vent. Baste with
    melted butter. Bake at 375 until bubbly and crust is golden brown. About 20 minutes.
    SERVES 6
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