CHICKEN POT PIE - Fat Head Dough, Lower Carb, Gluten Free скачать в хорошем качестве

CHICKEN POT PIE - Fat Head Dough, Lower Carb, Gluten Free

Serves  4 Pot Pies  Serving Size  1 Pot Pie Chicken Pot Pie — YUM! I used to make home made pot pies years ago when I lived in the States. Australians have meat pies, which are not the same, though they are quite delicious. This uses a fat-head style dough for the crust - but it’s only a top crust, whereas traditionally pot pies have crust all the way around them. Still - it’s delicious and now pot pies are back on the menu. I found this recipe at Peace Love and Low Carb. INGREDIENTS For The Pot Pie Filling • 3 tbsp butter • 1/2 cup onion, diced (about 2.5 oz/71g) • 1/2 cup celery, sliced (2 medium ribs) • 1/2 cup carrots, slices (about 2.5 oz/71g) • 3 cloves garlic, minced • salt and pepper, to taste • 12 oz (340g) chicken, cubed small* • 3/4 cup heavy cream • 1/2 cup chicken stock • 2 tbsp Dijon mustard • 3/4 cup sharp white cheddar cheese, shredded • 1/2 cup frozen peas I used leftover cooked chicken, but you can also use raw. For The Dough • 1-1/2 cups mozzarella cheese, shredded • 3 tbsp cream cheese • 3/4 cup almond flour • 1 large egg • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp Italian seasoning • 1 tsp sea salt • 1/2 tsp black pepper DIRECTIONS For The Pot Pie Filling 1. Heat the butter in a large skillet over medium heat. Once the butter is melted, add the onion, celery, carrots, garlic and a little salt and pepper to the pan. Sauté until the vegetables are soft. 2. Add the chicken to the pan and, if using cut up raw chicken, sauté until is is cooked through. 3. Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5-7 minutes. 4. Mix in the cheese until melted. 5. Stir in peas. For The Dough 1. Preheat oven to 375°F / 190°C. 2. In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute. 3. Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined. If if gets stringy or is not quite melted enough, put it back in the microwave for another 30 seconds. 4. Divide the dough into four equal pieces. Spread the dough pieces out into large flat circles on parchment paper or a silpat. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you. 5. Divide the pot pie filling between four mini pin pans or large oven safe ramekins. 6. Top each one with a piece of dough, folding it down around the edges. 7. Bake for 20-25 minutes or until golden brown on top. Nutrition: Per Pie, Calories 661, Fat 57g, Protein 43g, Total Carbs 15g, Fiber 4g, Net Carbs 11g