Ahhh are you missing those warm comfort foods? Not necessary while living in a smart KETO skinny body! This is one quick fix for those days rainy ahead, or for this afternoon. Get your shopping list ready and enjoy cooking up several delicious pot pies to freeze. Get your rolling pin and wax paper out and prepare to have fun in the kitchen with this simple recipe.
INGREDIENT SHOPPING LIST for just ONE Chicken Pot Pie (times it by 4 and freeze 3)
- 1/4 cup almond flour
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 tablespoon real butter
- 2/3 cup chicken broth
- 1 cup heavy cream
- 3 chicken thighs, cooked & chopped
- 1/4 tsp xanthan gum
- salt/pepper to taste
EASY DIRECTIONS: In a microwavable bowl, melt mozzarella cheese in the microwave. After melted, stir in almond flour until it forms a dough.
Lay the dough between 2 sheets of wax paper. Rolling pin across the sandwhiched in dough ball into a circle shape.
Place your pot pie sized tin pan upside down ontop the circle of dough. Trace tin with a knife around the outside. Remove extra dough so all you have is a perfect circle the same size as your pan. Place the wax paper back ontop so it won’t dry out.
In a nice sized non-stick pot, melt butter. Add chopped carrots, onions and celery. Saute until onions are transparent. NOW is the time to sprinkle on “xantham gum”. Stir it in, then add chicken broth, then IMMEDIATELY add in heavy cream. Stir until it thickens. Dump in cooked chicken and stir until it becomes a nice chicken soup.
Pour the mix into pie pan. Then gently place the cheese and almond dough onto the top of the pan, tucking in the sides so it won’t hang over. Place in the oven at 350 for about 30 minutes or until the top crust is golden brown. Depending on elevation and how many pies in the oven – bake time varies.