Ketogenic Chicken Pot Pie
Ketogenic Chicken Pot Pie
Total Time: 1 hour, if you've made your chicken ahead of time
Serves: 2
Per serving: 1100 calories, 70 g protein, 9 g carbohydrates, 85 g fat
Ingredients
For Filling:
Celery - 2 stalks
Carrots - 1 medium
Onion - 1/2 medium
Chicken - 6-7 ounces (make your chicken ahead of time)
Oil - about 2 tablespoons
Heavy Cream - 1 cup
Xanthan Gum - about 1 teaspoon
Dried Thyme - 1 teaspoon
For Topping:
Almond Flour - 1 cup
Butter - 2 tablespoons, melted
Sour Cream - 1/2 cup
Cheddar Cheese - 1/4 cup
Eggs - 2 large
For Garnish:
Parsley
Directions:
Preheat oven to 375 degrees.
Dice celery, onions, and carrots.
In a sauce pot, add about 2 tablespoons of oil. Sweat down vegetables over low heat. Try not to get any color on the vegetables. This should take about 10 minutes. The onions will become translucent.
Add chicken broth to mixture. Cook for 5-10 minutes on low heat.
Make your chicken ahead of time. Dice about 6-7 ounces. Add to mixture.
Add 1 teaspoon dried thyme. Keep on low heat.
In a dish, mix together 1 cup heavy cream and about 1/2 teaspoon xanthan gum. Add this mixture to the chicken and vegetables. If necessary, you can SLOWLY add small amounts of xanthan gum. Try to add 1/2 teaspoon at a time to make sure that you don't add too much at one time.
Place mixture in an oven safe dish.
For topping: add almond flour, baking powder, garlic powder, melted butter, sour cream, cheddar cheese, eggs.
Mix well.
Place topping mixture on top of chicken mixture in casserole dish. Garnish with more cheddar cheese for an extra crispy topping.
Bake at 375 degrees for 25 minutes.
Garnish with parsley.
