Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, low carb almond flour chicken pot pie casserole. It is one of my favorites food recipes. This time, I will make it a bit tasty. 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 popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Low Carb Almond Flour Chicken Pot Pie Casserole is something that I’ve loved my entire life.
To begin with this recipe, we must first 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 it.
The ingredients needed to make Low Carb Almond Flour Chicken Pot Pie Casserole:
- Get pie crust
- Get 2 cup almond flour
- Prepare 3 tbsp coconut oil
- Make ready 1/2 tbsp salt
- Make ready 1/8 cup parmesan cheese
- Prepare 1 egg
- Get pot pie ingredients
- Take 1 lb chicken breast tenderloins
- Prepare 4 tbsp olive oil, extra virgin
- Prepare 1/2 tbsp pepper
- Prepare 2 packages frozen mixed vegetables (peas, carrots, green beans, corn)
- Take 1/4 cup sliced mushrooms
- Take 3/4 cup chicken broth
- Take 1 sage
- Prepare 1 rosemary
- Take 1 basil
- Prepare 12 oz Jar of Heinz fat free chicken gravy
- Get 2 tbsp butter (optional)
Tip this into a deep dish pie plate and make a gluten-free pastry dough using almond flour and olive oil. Roll dough into a thin circle and place over the filled pie plate. Crimp the edges, cut vents into the top, and bake until golden. Remove chicken from pan, cover, and set aside.
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.
Melt butter and add onions, mushrooms, carrots, and celery. Add in the chopped chicken breasts. Roll out or crumble the crust on top of the filling. 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 it up with this special food low carb almond flour chicken pot pie casserole recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
