Saturday, July 18, 2009

yummy low carb chicken pot pie

looking for a low carb chicken pot pie,then give it a try,a true Southern staple with a twist
Enjoy :)

1 cup chicken broth (preferably homemade--it's so much better!)¼ cup white wine
¼ heavy cream
1 lb boneless chicken breasts or thighs
½ cup chopped celery
½ cup chopped chives or scallions
1/2 cup chopped cauliflower,
cooked1 tablespoon butter or olive oil½ cup freshly chopped parsley1 tablespoon freshly chopped tarragon freshly ground pepper to taste(you can thicken the sauce with a tiny bit of guar gum or thickenthin if you like; I don’t bother.)crust
:½ cup almond flour
1 egg4 tablespoons butter1/8 teaspoon saltChicken
:Gently simmer the chicken parts in the broth until cooked through (about 15 minutes). Remove chicken and shred it; return to broth. Add cream and heat gently.Saute the veggies in 1 tablespoon butter for a few minutes until heated through. Add ¼ cup white wine and simmer on high heat for a minute, until reduced by half. Add to chicken and broth; add herbs. Put in 8 or 9 inch
baking dish.For crust, beat the egg and salt until blended. Cut the butter into the almond flour until it looks like small crumbs. Gently mix the egg mixture into the butter/flour mixture. Drop onto the chicken by spoonfuls.Bake in preheated 375 oven until crust is browned on top, and chicken mixture is bubbly.
so good i found thid recipe on the internet and wanted to share it


  1. Looks really good! I am new to your blog. You sound creative in the kitchen. Love Low Carb!

  2. ooo yum! I must try this. Thanks for sharing the recipe.