Chicken Pot Pie
Chicken Pot Pie by Brenda Sue
There’s nothing much more satisfying than a pot pie! While it can be made with beef or any other meat, chicken seems to be everyone’s favorite. For those of us who try to avoid excess carbohydrates and simple carbohydrates, the crust can present a problem. I made this with a Fathead Pizza Crust and not only is it lower in carbs, it’s CHEESY!
Protein 29 grams
Net Carbs 21 grams
1 pound boneless, skinless chicken breasts, boiled until done and pulled apart into bite-size pieces.
3 medium potatoes
2 cups sliced carrots
1 cup frozen green peas
2 cups fat free milk
1/4 teaspoon xanthan gum
1/4 teaspoon olive oil
salt and pepper to taste
4 sprays butter flavored spray
Peel and dice potatoes into desired size and shape and cook them either on the stovetop or the microwave until tender. I cook the carrots separately because the potatoes and carrots do not get tender in the same cook time. Blend the oil into the xanthan gum and then blend it into the milk in a blender. This allows for proper incorporation without clumping. Drain the carrots and potatoes and mix in the chicken and green peas. Pour into a baking dish and pour the milk mixture over the top.
2 cups grated mozzarella cheese
1 cup almond flour
Mix almond flour into mozzarella cheese and heat in microwave oven until just softened, about a minute.
Blend with hands, kneading into a spreadable ball of “dough”.
Press out onto parchment paper in desired shape with wet hands.
Put the crust on the top of the pie and bake at 400 degrees F. until the crust is golden brown.
Remove from oven, spray with butter spray and allow to cool for 10 minutes before serving.
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