Low Carb Chicken Pot Pie Recipe – Gluten Free
Try this Low Carb Chicken Pot Pie Recipe – Gluten Free recipe, or contribute your own.
Try this Low Carb Chicken Pot Pie Recipe – Gluten Free recipe, or contribute your own.
- 1 egg
- 1/4 cup butter
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 2 cups almond flour
- 1/4 tsp xanthan gum
- 1/4 tsp paprika
- 1/2 cup sharp cheddar cheese shredded
- 1/4 tsp xanthan gum (or other thickener)
- 2 cups chicken or turkey stock (or broth)
- 1 cup shredded cooked chicken or turkey
- 1/2 cup peeled chopped sweet potato or butternut squash
- 1/2 cup chopped kale
- 1 tsp fresh thyme chopped
- 1/4 cup finely shredded sharp cheddar cheese
- Carbohydrate 7.15220111111834 g
- Cholesterol 36.8466666925779 mg
- Fat 28.389517648664 g
- Fiber 3.87904438553916 g
- Protein 10.6849166667691 g
- Saturated Fat 9.34727572841295 g
- Serving Size 1 1 serving (57g)
- Sodium 152.513055624974 mg
- Sugar 3.27315672557918 g
- Trans Fat 1.66439263957319 g
- Calories 312 calories
Step-by-step
- In a medium sized pot, simmer the stock, chicken and sweet potato for about 10 minutes, or until the potatoes are starting to soften.
- Add the kale, thyme, garlic powder, paprika, and shredded cheddar and stir until the cheese has melted into the broth.
- Remove 1/2 cup of broth to a small bowl and whisk in the xanthan gum.
- Add it back to the pan and stir until combined with the rest of the broth.
- Remove from the heat and cool slightly.
- Combine the dry ingredients together and mix thoroughly.
- In a medium bowl, mash the butter and cheese together with a fork until fully combined.
- Add the dry ingredients to the bowl and use a fork or pastry cutter to mash it together until fully incorporated into little pea sized lumps.
- Add the egg and stir until a dough forms.
- Divide the crust into 2 balls of equal shape.
- Freeze one for later use and chill one for ten minutes before rolling out for your pie.
- Spoon your filling into an 8 inch pie plate or casserole dish.
- Place your dough ball on a sheet of parchment (or wax) paper and cover with another sheet.
- Roll out with a rolling pin to a size and shape that will cover the dish you are using.
- Peel off the top layer of the parchment.
- Then flip the pie crust upside down over the dish of filling and gently peel off the parchment.
- Roll and crimp or press the edges down around the edge of your dish as desired.
- Be sure to slash the top a few times with a sharp knife to let steam out while baking.
- If you have extra dough, you can also decorate the top with leaves or other shapes as shown.
- Bake the pie on the bottom rack of the oven at 375 degrees (F) for 20 - 25 minutes or until golden brown and heated through.
- If you are using a double crust, or started with cold filling, bake it for 30 - 35 minutes at 350 degrees (F) or until golden brown and bubbling.
Xanthan gum does the heavy lifting in this filling, bridging the gap left by traditional wheat starches by thickening the stock without requiring a flour-and-butter roux. Whisking that hydrocolloid into a reserved warm broth aliquot before reincorporating it prevents the common pitfall of gummy, unhydrated lumps forming in the pot.
Scaling this recipe up or down requires caution because almond flour dough lacks the gluten matrix that makes standard pastry forgiving to manipulate. Doubling the filling works predictably in a standard deep baking dish, but multiplying the crust batch demands dividing the fat-and-nut-flour mixture into smaller portions to prevent uneven incorporation during the fork-mashing stage.
Fresh sweet potato yields cleaner starches and more vibrant sugars than canned or frozen alternatives, which often introduce excess moisture that can prematurely soften the bottom crust before the oven heat sets the fats. Simmering the root vegetables precisely until they offer only slight resistance ensures they finish cooking through the 25-minute bake without turning mealy inside the broth.
Baking on the bottom rack at 375 degrees Fahrenheit provides direct radiant heat necessary to crisp the high-fat almond crust before the edges scorch. Keep a close watch during the final five minutes because nut flours transition from golden-brown to bitter and burnt much faster than conventional pastry flour.
