Chicken Pot Pies

About

Chicken pot pies are soo delicious, but on a low carb diet it is totally off-limits because of the carbs in the crust. These mini pot pies feature a low carb crust that is super buttery and flakey. Just because you are working hard to eat right, doesn’t mean you can’t have it all!

Ingredients

1 cup almond flour by sunblest
5 tablespoon coconut flour by nutiva
½ teaspoon baking aids xanthan gum by bob's red mill
½ teaspoon kosher salt
3 ½ ounce butter
4 tablespoon cream cheese
1 large egg
2 teaspoon apple cider vinegar by bragg
1 ¾ pound chicken breast
½ teaspoon kosher salt
1 ½ cup, diced celery
¼ cup, chopped carrots
1 cup green beans
½ cup white onions
3 tablespoon butter
½ cup heavy cream
2 cup cooking stock chicken broth unsalted by swanson
½ teaspoon kosher salt
¼ cup parsley raw
¼ teaspoon baking aids xanthan gum by bob's red mill

Instructions

In a food processor, blend together the flours, 1/2 t xanthan gum, salt, diced cold butter and cream cheese until combined but still lumpy. Add in the egg and vinegar and blend until smooth. Place onto a piece of plastic wrap and smooth into a disk. Chill in the fridge until hard about 4 hours.
Preheat an oven to 350 F. Dice the chicken breast into cubes and place in a sauce pot with water to cover the meat. Bring to a boil and then turn the heat down to a simmer. Allow the chicken to cook for 15 minutes or so until cooked through. Drain the water off and set aside. In the meantime, dice the onion, celery and carrots into a small dice. Bring a large saute pan to temp over medium-high heat, add in 1 T butter until melted then add the all the veggies including the white onion. Saute for 2-3 minutes until slightly cooked.
Add in the drained chicken. Then add the butter, cream, chicken stock and chopped parsley. Bring to a boil then add in 1/4 t xanthan gum a little at a time, stirring well. Cook until thickened.
Pour pot pie mixture into 6 ramekins. I used 8 oz ramekins.
In the meantime, roll out the pie crust keeping the plastic wrap underneath the dough. This way after you roll out the dough you can peel off the back of the plastic wrap to release each piece of crust. Roll the dough into ⅛”-¼” thickness. Then use a 3 ½” circle cutter to cut out each piece and place it on top of each ramekin. You will need to gather the dough into a ball and re-roll for the other two ramekins. Cut a few slits in the top of the pie crust for venting steam.
Bake the ramekins for 30 minutes or until bubbling and the crust is golden, brown and delicious.
Let cool for 5 minutes and serve hot!