Low Carb Almond Flour Chicken Pot Pie Casserole
Low Carb Almond Flour Chicken Pot Pie Casserole

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, low carb almond flour chicken pot pie casserole. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Low Carb Almond Flour Chicken Pot Pie Casserole is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Low Carb Almond Flour Chicken Pot Pie Casserole is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have low carb almond flour chicken pot pie casserole using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Low Carb Almond Flour Chicken Pot Pie Casserole:
  1. Prepare pie crust
  2. Prepare 2 cup almond flour
  3. Take 3 tbsp coconut oil
  4. Get 1/2 tbsp salt
  5. Prepare 1/8 cup parmesan cheese
  6. Get 1 egg
  7. Prepare pot pie ingredients
  8. Take 1 lb chicken breast tenderloins
  9. Take 4 tbsp olive oil, extra virgin
  10. Take 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. Make ready 3/4 cup chicken broth
  14. Make ready 1 sage
  15. Get 1 rosemary
  16. Take 1 basil
  17. Take 12 oz Jar of Heinz fat free chicken gravy
  18. Make ready 2 tbsp butter (optional)
Instructions 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.

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