Post by Loupy on Dec 21, 2017 2:52:29 GMT -7
CHICKEN POT PIE WITH BISCUIT TOPPING (LOW CARB)
From: Taryn @ joyfilledeats.com/chicken-pot-pie/
My Low Carb Chicken Pot Pie is comfort food at it’s finest. It is full of vegetables, chicken, a rich creamy sauce, and then topped with a cheesy biscuit.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yields: 8 servings
INGREDIENTS
Base Ingredients:
6 chicken thighs, cooked and chopped (or 3 cups leftover cooked chicken) ***
Green Giant Riced Cauliflower Medley, cooked according to package instructions and drained
1 1/2 cups mixed veggies of your choice (I used 1/2 cup each corn, peas, and chopped green beans)
4 oz cream cheese, softened
4 oz chicken broth, warmed
2 tbsp butter, melted
2 oz half and half or heavy cream
1 tsp salt
1/2 tsp gluccomannan (or other thickener of your choice)
Biscuit Ingredients:
1 1/2 cups almond flour
1/4 cup sour cream
1 egg
2 tbsp butter, softened
1 tbsp coconut flour
1 tsp baking powder
1/2 tsp garlic powder
1/4 tsp salt
1 cup shredded mozzarella
INSTRUCTIONS
Preheat oven to 350.
Combine the chicken, riced cauliflower, and additional vegetables in a medium bowl.
In a small bowl mix the rest of the base ingredients to make the sauce.
Add to the chicken and vegetables and mix well. Pour into a deep dish pie plate.
Combine all the batter ingredients (except the mozzarella) in a medium bowl and mix until smooth.
Gently fold in the mozzarella.
Using your fingers drop small blobs onto the top of the pot pie.
Bake for 40 minutes or until the topping is firm and golden brown.
NOTES
*** To easily cook the chicken thighs I just cooked them covered at 400 for 30 minutes. I let them cool for a few minutes and then proceeded with the recipe.
Nutritional Information
Calories: 350
Total Fat: 26g
Sat Fat: 12g
Cholesterol: 114mg
Sodium: 1948mg
Total Carbs: 9g
Fiber: 3g
Sugars: 3g
Protein: 20g
From: Taryn @ joyfilledeats.com/chicken-pot-pie/
My Low Carb Chicken Pot Pie is comfort food at it’s finest. It is full of vegetables, chicken, a rich creamy sauce, and then topped with a cheesy biscuit.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yields: 8 servings
INGREDIENTS
Base Ingredients:
6 chicken thighs, cooked and chopped (or 3 cups leftover cooked chicken) ***
Green Giant Riced Cauliflower Medley, cooked according to package instructions and drained
1 1/2 cups mixed veggies of your choice (I used 1/2 cup each corn, peas, and chopped green beans)
4 oz cream cheese, softened
4 oz chicken broth, warmed
2 tbsp butter, melted
2 oz half and half or heavy cream
1 tsp salt
1/2 tsp gluccomannan (or other thickener of your choice)
Biscuit Ingredients:
1 1/2 cups almond flour
1/4 cup sour cream
1 egg
2 tbsp butter, softened
1 tbsp coconut flour
1 tsp baking powder
1/2 tsp garlic powder
1/4 tsp salt
1 cup shredded mozzarella
INSTRUCTIONS
Preheat oven to 350.
Combine the chicken, riced cauliflower, and additional vegetables in a medium bowl.
In a small bowl mix the rest of the base ingredients to make the sauce.
Add to the chicken and vegetables and mix well. Pour into a deep dish pie plate.
Combine all the batter ingredients (except the mozzarella) in a medium bowl and mix until smooth.
Gently fold in the mozzarella.
Using your fingers drop small blobs onto the top of the pot pie.
Bake for 40 minutes or until the topping is firm and golden brown.
NOTES
*** To easily cook the chicken thighs I just cooked them covered at 400 for 30 minutes. I let them cool for a few minutes and then proceeded with the recipe.
Nutritional Information
Calories: 350
Total Fat: 26g
Sat Fat: 12g
Cholesterol: 114mg
Sodium: 1948mg
Total Carbs: 9g
Fiber: 3g
Sugars: 3g
Protein: 20g
