Low Carb Chicken Pot Pie | Fathead Crust

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: mozzarella cheese

💰Cheaper: processed cheese

Mozzarella is lower in calories and can melt well.

Prepare a double boiler over medium heat.

Add shredded mozzarella to the double boiler.

Add room temperature cream cheese to the mozzarella and stir occasionally until smooth like putty.

Quickly add half of the flour to the mixture, followed by the eggs, and mix for about 30 seconds.

Add the remaining flour, salt, and any additional seasonings, then mix thoroughly.

If the dough is too sticky, add another tablespoon of flour and mix until it is not sticky anymore.

Wrap the dough in cellophane, ensuring no air bubbles, and chill in the refrigerator for at least 30 minutes.

Cut dark meat chicken thighs into 1-inch pieces, about six or seven thighs.

Coat the chicken pieces with olive oil, kosher salt, and black pepper, tossing to ensure even coverage.

Spread the chicken in a single layer on a nonstick pan and bake at 350°F for 20-25 minutes.

Heat coconut oil in a Dutch oven and add chopped onion, sautéing until translucent.

Carefully add chicken broth to the sautéed onions.

Add diced carrots, French green beans, and celery to the pot.

Bring the mixture to a boil, then reduce to a simmer and cook vegetables for about 15-20 minutes until softened.

Season the mixture with two pinches of sea salt, black pepper, and dried parsley to taste.

Add the cooked chicken and heavy cream to the pot, continuing to simmer to reduce the broth.

Mix GAR gum with a little olive oil in a separate bowl, then slowly add it to the pot to thicken the mixture, stirring continuously.

Once the sauce has thickened, ensure the chicken and vegetables are evenly distributed, then prepare to assemble the pot pie.

Roll out the chilled dough between two pieces of parchment paper using a rolling pin.

Cut the rolled dough to fit over the pot pie filling and place it on top.

Trim excess dough from the edges and fold or save for another dish.

Bake the assembled pot pie in the oven at 350°F for about 20 minutes until the crust is browned.

Remove the pot pie from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens