Ketogenic Chicken Pot Pie

INGREDIENTS:

For Filling:

Celery - 2 stalks

Carrots - 1 medium

Onion - ¹/₂ medium

Chicken - 6-7 ounces (make your chicken ahead of time)

Oil - about 2 tablespoons

Heavy Cream - 1 cup

Xanthan Gum - about 1 teaspoon

Dried Thyme - 1 teaspoon

For Topping:

Almond Flour - 1 cup

Butter - 2 tablespoons, melted

Sour Cream - ¹/₂ cup

Cheddar Cheese - ¹/₄ cup

Eggs - 2 large

For Garnish:

Parsley

 

DIRECTIONS:

Preheat oven to 375 degrees.

Dice celery, onions, and carrots.

In a sauce pot, add about 2 tablespoons of oil.  Sweat down vegetables over low heat.  Try not to get any color on the vegetables.  This should take about 10 minutes.  The onions will become translucent.

Add chicken broth to mixture.  Cook for 5-10 minutes on low heat.

Make your chicken ahead of time.  Dice about 6-7 ounces.  Add to mixture.

Add 1 teaspoon dried thyme.  Keep on low heat.

In a dish, mix together 1 cup heavy cream and about ¹/₂ teaspoon xanthan gum.  Add this mixture to the chicken and vegetables.  If necessary, you can SLOWLY add small amounts of xanthan gum.  Try to add ¹/₂ teaspoon at a time to make sure that you don't add too much at one time.

Place mixture in an oven safe dish.  

For topping: add almond flour, baking powder, garlic powder, melted butter, sour cream, cheddar cheese, eggs.

Mix well.

Place topping mixture on top of chicken mixture in casserole dish.  Garnish with more cheddar cheese for an extra crispy topping.

Bake at 375 degrees for 25 minutes.

Garnish with parsley.