Chicken Pot Pie - Low Carb Comfort Food

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Heat a Flav City cast iron pan over medium heat and add 1 tablespoon of grass-fed ghee.

Season 3 lbs of boneless, skinless chicken thighs with a dusting of ground thyme, onion powder, garlic powder, and salt.

Sear the chicken thighs in batches until golden brown, about 5-7 minutes per side, then remove from the pan.

Chop wild mushrooms, celery, onions, and rainbow carrots into uniform pieces.

Add the chopped vegetables to the pan with a pinch of salt and black pepper, and cook for about 20 minutes until softened.

Chop the seared chicken into small bite-sized pieces and return to the pan with the vegetables.

Add 2 cups of frozen peas and 2 cups of chicken bone broth to the pan, and mix well. Bring to a simmer and cook for about 15 minutes.

In a separate bowl, prepare the almond flour biscuit mixture by combining 4 cups of almond flour, 4 teaspoons of baking powder, 3/4 teaspoon of garlic powder, 3/4 teaspoon of onion powder, and 1 teaspoon of salt.

In another bowl, whisk together 4 pasture-raised eggs, 1 cup of melted grass-fed ghee, and enough extra virgin olive oil to make one cup total.

Combine the wet ingredients with the dry ingredients and fold gently. Let the batter sit for 5-10 minutes to hydrate.

Grate 1 cup of British grass-fed cheddar cheese and fold into the biscuit batter along with chopped green onions.

Check the chicken mixture; if it has reduced and is juicy, prepare a slurry with 2 tablespoons of tapioca flour and 2 tablespoons of water, then add it to the chicken mixture to thicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens