Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, low carb almond flour chicken pot pie casserole. It is 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 current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Low Carb Almond Flour Chicken Pot Pie Casserole is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook low carb almond flour chicken pot pie casserole using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Low Carb Almond Flour Chicken Pot Pie Casserole:
- Take pie crust
- Take almond flour
- Prepare coconut oil
- Take salt
- Take parmesan cheese
- Prepare egg
- Take pot pie ingredients
- Prepare chicken breast tenderloins
- Make ready olive oil, extra virgin
- Prepare pepper
- Make ready frozen mixed vegetables (peas, carrots, green beans, corn)
- Prepare sliced mushrooms
- Make ready chicken broth
- Prepare sage
- Take rosemary
- Make ready basil
- Take Jar of Heinz fat free chicken gravy
- Get 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.
Steps 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’s going to wrap this up with this exceptional food low carb almond flour chicken pot pie casserole recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
