Recipe: Perfect Low Carb Almond Flour Chicken Pot Pie Casserole

Low Carb Almond Flour Chicken Pot Pie Casserole. Nutrient-Dense, Whole Food Ingredients In Every Product. Browse Our Baking Mixes And More Today. Traditional chicken pot pie casserole is a classic comfort food.

Low Carb Almond Flour Chicken Pot Pie Casserole Great recipe for Low Carb Almond Flour Chicken Pot Pie Casserole. This pot pie recipe is a twist on my own pot pie recipe. Instead of pie crust that I usually make, I experimented with my almond flour to make a tasty low carb version. You can have Low Carb Almond Flour Chicken Pot Pie Casserole using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Low Carb Almond Flour Chicken Pot Pie Casserole

  1. It's of pie crust.
  2. It's 2 cup of almond flour.
  3. It's 3 tbsp of coconut oil.
  4. Prepare 1/2 tbsp of salt.
  5. You need 1/8 cup of parmesan cheese.
  6. It's 1 of egg.
  7. You need of pot pie ingredients.
  8. You need 1 lb of chicken breast tenderloins.
  9. Prepare 4 tbsp of olive oil, extra virgin.
  10. It's 1/2 tbsp of pepper.
  11. You need 2 packages of frozen mixed vegetables (peas, carrots, green beans, corn).
  12. You need 1/4 cup of sliced mushrooms.
  13. It's 3/4 cup of chicken broth.
  14. It's 1 of sage.
  15. You need 1 of rosemary.
  16. Prepare 1 of basil.
  17. It's 12 oz of Jar of Heinz fat free chicken gravy.
  18. It's 2 tbsp of butter (optional).

My husband loved it and got seconds! Keto Chicken Pot Pie Casserole (Low Carb Gluten Free) is a family favorite casserole - and TOTAL cozy comfort food. Tasty pie crust topping with tender bits of chicken, mushrooms, vegetables - all smothered in a delectable herb gravy. Veggie loaded chicken pot pie & low carb almond flour biscuits with cheddar cheese.

Low Carb Almond Flour Chicken Pot Pie Casserole instructions

  1. Preheat oven to 325. Grease 9x13 casserole dish..
  2. Mix almond flour, coconut oil, salt, parmesan cheese and egg together until it forms a doughy texture..
  3. Cook chicken breasts in one pan with 2 tbsp olive oil and frozen veggies in a larger skillet with 2 tbsp of olive oil..
  4. While chicken is cooking, take almond flour dough and press into the bottom of the casserole dish covering the whole bottom..
  5. Add mushrooms, seasonings and chicken broth to veggies. Add butter for taste and thickening (optional) Simmer and stir.
  6. Continue to cook chicken until done. Remove chicken and shred or cut into smaller chunks..
  7. Add chicken and chicken gravy to the veggies. Stir and simmer for 2 minutes..
  8. 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..

This recipe is Gluten Free, Keto/Low Carb with main ingredient Chicken. Add the mushrooms and cook until tender. Stir in the broth, cream, salt and pepper. Add in the chopped chicken breasts. Roll out or crumble the crust on top of the filling.

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