Betty Crocker Recipes Crock Pot Chicken

KetoFriendly* Chicken Pot Pie Recipe BettyCrocker.com

WebMay 11, 2021 · 3. Heat oven to 400°F. Spray 9-inch deep-dish pie plate with cooking spray. In small bowl, mix 1 teaspoon xanthan gum and the water …

1. Place almond and coconut flours in freezer for 30 minutes.
2. In food processor, place chilled almond and coconut flours, 1 teaspoon dried thyme, 1/2 teaspoon xanthan gum and 1/4 teaspoon salt. Pulse until combined. Add 1/2 cup butter and 2 oz cream cheese; pulse 3 to 5 times or until mixture looks like coarse crumbs. With food processor running, quickly pour beaten egg through feed tube, and process a few seconds until dough begins to come together. Remove dough; shape into flattened disk. Cover with plastic wrap; refrigerate about 1 1/2 hours or until well chilled.
3. Heat oven to 400°F. Spray 9-inch deep-dish pie plate with cooking spray. In small bowl, mix 1 teaspoon xanthan gum and the water with whisk.
4. In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 5 to 6 minutes or until lightly browned. Reduce heat to medium; add onion. Cook and stir 3 to 4 minutes or until softened. Add 3/4 teaspoon thyme, 1/2 teaspoon salt and the pepper; cook and stir 1 minute. Add broth; heat to boiling. Reduce heat to low; beat in xanthan gum mixture with whisk. Continue to cook and stir until thickened. Remove from heat; add 4 oz cream cheese and the whipping cream. Beat with whisk until smooth. Stir in chicken. Pour into pie plate. Let stand 15 minutes to cool.

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