Ingredients
- 2 pounds chopped or shredded cooked chicken
- 6 tablespoons butter (divideed)
- ½ cup green beans, cooked and drained
- ½ onion onion (chopped)
- 1 teaspoon salt (divideed)
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- ¾ cup heavy cream
- 1 cup chicken broth
- ½ teaspoon fresh rosemary
- ½ teaspoon fresh sage
- ½ teaspoon fresh thyme
- ¼ teaspoon xanthan gum
- ½ cup almond flour
- 2 tablespoons sour cream
- 4 eggs
- ¼ teaspoon baking powder
- 133/100 cups cheddar cheese (shredded)
- 1 teaspoon parsley
Nutrition Info Per Serving
Serving Size
1 cup
Carbohydrates
7
g
Protein
34
g
Fat
32
g
Calories
468
Chicken Pot Pie, just like Mom used to make. Even if you're counting carbs and on a diet, you can still indulge with this low carb Chicken Pot Pie recipe. With a crisp, golden crust and savory filling, this low carb Chicken Pot Pie recipe is a hearty and comforting meal that anyone can make.
Instructions
- Preheat oven to 400°F.
- In a cast iron skillet over medium-high heat, melt 2 tablespoons of the butter.
- Add chopped onion, green beans and garlic cloves
- Pour in the heavy cream and chicken broth
- Allow to cook 3-4 minutes to heat and then add xanthan gum
- When done, remove from heat and set aside.
- In a mixing bowl, add the remaining melted butter, eggs, remaining salt, and sour cream
- Add almond flour and baking powder and mix well
- In the cast iron skillet, add the diced, cooked chicken and stir to combine with the sauce mixture.
- Drop the almond flour mixture over the filling mixture in the skillet to form a crust on top.
- Bake for 15-20 minutes until crust is cooked through.
- Garnish with parsley and enjoy!