Low Carb Pot Pie Recipe

Easy lowcarb chicken pot pie • We Count Carbs

WebJan 29, 2021 · This easy, low-carb version of a cosy, comfort food classic has only 15 grams of carbs per serving. You need just one-pan to make …

Rating: 5/5(2)

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Healthy Chicken Pot Pie {Easy and Delicious!} – …

WebApr 8, 2023 · Boil the mixture until thickened, then add the chicken, peas, onions, and thyme. Transfer the mixture to a pie dish. Place the pie …

1. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
2. Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
3. Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almondmilk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
4. Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.

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Keto Chicken Pot Pie The Girl Who Ate Everything

WebJan 3, 2024 · Preheat oven to 375 degrees and spray a 9-inch pie plate with cooking spray. For the crust: In a large bowl, mix together the almond …

Rating: 4.5/5(217)
1. Preheat oven to 375 degrees and spray a 9-inch pie plate with cooking spray.
2. For the crust: In a large bowl, mix together the almond flour, 6 tablespoons of softened butter, egg, and salt by hand or with a mixer. Stir in the shredded cheese.
3. Divide dough in half and spray four pieces of parchment paper with cooking spray. Place one ball of dough in between two pieces of parchment paper (with the sprayed side on the inside) and roll into a circle the size of a pie plate. Repeat with the other ball of dough with the remaining two pieces of parchment paper. Place sheets of dough in the fridge for about 5-10 minutes.
4. Take one sheet of dough and remove top layer of parchment. Flip over onto pie plate and peel off other layer. This doesn't have to be perfect and you can press the dough to make sure it covers the plate. Bake the bottom layer for 6-8 minutes. Remove from oven.

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