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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, low carb almond flour chicken pot pie casserole. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Low Carb Almond Flour Chicken Pot Pie Casserole is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Low Carb Almond Flour Chicken Pot Pie Casserole is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have low carb almond flour chicken pot pie casserole using 18 ingredients and 8 steps. Here is how you cook it.

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