This pot pie is a savory addition to your autumn and winter table. This can be made more quickly by buying a pre-roasted chicken. You could even top with an all-butter puff pastry (found in the freezer section of many grocery stores), and skip making the pie crust entirely, though that will increase both calories and carbs.
Chicken Pot Pie
Yield: 4 servings // per serving: 450 calories, 4g net carbs
2/3 cup chopped onions
2/3 cup chopped celery
1 tablespoon extra virgin olive oil
3 cups sliced mushrooms, sautéed
4 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
2 cups free-range chicken broth
1/2 cup Kerrygold cheddar, shredded
4 cups coarsely shredded chicken from 1 small roasted free-range chicken (skin removed)
1/4 teaspoon xanthan gum
1 recipe pastry (below)*
Preheat oven to 375 degrees.
Add onions and celery to olive oil in skillet; sauté until reduced to about 1 cup. Add mushrooms and seasonings, sauté until mushrooms have released their liquid and reduced in mass to about 2-1/2 cups. Add broth; bring to boil over high heat. Reduce heat and simmer until the liquid has reduced by half. Remove 1/2 cup of broth to a small bowl and whisk in the xanthan gum. Add it back to the pan and stir until combined with the rest of the broth. Add cheddar cheese and chicken to the pan and bring to a simmer. Season with pepper. Spoon into 8.5-inch diameter deep-dish baking dish, cake, or pie pan.
Place your dough ball on a sheet of parchment (or wax) paper and cover with another sheet. Roll out with a rolling pin to a size and shape that will cover the dish you are using. Peel off the top layer of the parchment. Then flip the pie crust upside down over the dish of filling and gently peel off the parchment. Roll and crimp or press the edges down around the edge of your dish as desired. Be sure to slash the top a few times with a sharp knife to let steam out while baking.
Bake until crusts are golden brown and filling is heated through, about 20 minutes. Check at the 8-minute mark to make sure the pastry isn’t burning. If it’s getting too dark, loosely wrap the crimped edges with aluminum foil.
1 cup almond flour
1/8 tsp salt
1/8 tsp xanthan gum
2 tablespoons butter
2 tablespoons finely shredded sharp cheddar cheese
Combine the dry ingredients together and mix thoroughly. In a medium bowl, mash the butter and cheese together with a fork until fully combined. Add the dry ingredients to the bowl and use a fork or pastry cutter to mash it together until fully incorporated into little pea sized lumps. Add the egg and stir until a dough forms. Form the crust into a ball and chill for ten minutes before rolling out for your pie.