Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, low carb almond flour chicken pot pie casserole. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Traditional chicken pot pie casserole is a classic comfort food. Most recipes call for biscuits made from scratch or crescent rolls This keto pot pie uses a quick low carb biscuit dough instead. The biscuit topping only requires six ingredients: almond flour, an egg, heavy.

Low Carb Almond Flour Chicken Pot Pie Casserole is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Low Carb Almond Flour Chicken Pot Pie Casserole is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook low carb almond flour chicken pot pie casserole using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Low Carb Almond Flour Chicken Pot Pie Casserole:

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

Substitute for turkey if you wish. Add olive oil to the cast iron skillet along with the chicken cubes and onions. Creamy chicken pot pie is low carb and gluten free. Tender chicken, plenty of veggies, and a creamy sauce a golden top crust.

Steps to make Low Carb Almond Flour Chicken Pot Pie Casserole:

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.

Not really in the mood for pot pie? Although I've spent most of my life in Texas I was an expat living on the East Coast. Chicken pot pie casserole, with a hash brown crust replacing the pie crust, is a slightly less-rich version of the classic comfort food. Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. Low Carb Chicken Pot Pie Recipe - Gluten Free.

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