Low Carb Almond Flour Chicken Pot Pie Casserole
This pot pie recipe is a twist on my own pot pie recipe. Instead of pie crust that I usually make, I experimented with my almond flour to make a tasty low carb version. My husband loved it and got seconds! It was very yummy and hearty! Plus it was so much better for my blood sugars.
Low Carb Almond Flour Chicken Pot Pie Casserole
This pot pie recipe is a twist on my own pot pie recipe. Instead of pie crust that I usually make, I experimented with my almond flour to make a tasty low carb version. My husband loved it and got seconds! It was very yummy and hearty! Plus it was so much better for my blood sugars.
Cooking Instructions
- 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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