I want to use up some leftover baked chicken meat for dinner tonight and my husband voted for chicken pot pie. I have even made this recipe with leftover pork before and it is quite good as well. I have a pot pie recipe on my site already that is Atkins suitable, but that recipe has Carbquick in it and I’m trying to cut back on my use of Carbquik. I fall back on this recipe of old and it’s just as tasty. This should satisfy his desire for one of his comfort foods tonight. We both just love chicken pot pies and like this recipe equally.
This dish is suitable for anyone who has reached the nuts and seeds rung of the Atkins OWL ladder or who follows a Ketogenic or Paleo-Primal program. The nutritional stats below are very impressive, making it a most nutritious dinner! This would also be good made with turkey or even with rabbit, if you have access.
FILLING INGREDIENTS:
2 c. homemade chicken stock
1 1/3 c. carrot, diced
1 1/3 c. red radishes, diced
½ c. red bell pepper, diced
1½ c. green beans, cooked and chopped a bit
½ tsp. red palm oil (optional, this is for yellow color only)
2 c. chicken breast, cooked, diced
½ tsp. glucomannan powder (or your favorite thickener)
Dash black pepper
3 T. coconut cream
3 T. homemade mayo
Dash olive oil to grease baking dish
TOPPING INGREDIENTS:
1 c. almond flour
2 T. butter or ghee, softened
1 whole egg
1 T. coconut cream or coconut milk
DIRECTIONS: Pour chicken stock into 4 qt. saucepan. Add diced carrot and radish. Bring to boil and simmer until almost tender. Add bell pepper and cook until it is just softened a bit. Turn off fire and add chopped green beans. Stir in coconut cream and mayo. Dust the glucomannan powder (or whatever thickener you prefer) evenly over the broth and stir quickly to disperse into the sauce. Sauce should begin to thicken right up. Add black pepper and stir to blend all ingredients. Preheat oven to 350º. Grease an 8×11 baking dish with a bit of olive oil and pour chicken filling into the dish. Set aside while you make the topping.
In a small bowl, measure the almond flour. With a fork, beat in the soft butter, then the egg and finally the coconut cream or coconut milk. It will form a medium thick dough. With the fork and a spoon, drop small dots of the dough evenly all over the top of the chicken filling. Pop into the preheated 350º oven for about 40 minutes or until bubbly and slightly browned on top. This is nice served with a green salad. ENJOY!
NUTRITIONAL INFO: Makes 5 nice 1¼ cup servings, each containing:
426 cals, 33g fat, 12.5g carbs, 5.56g fiber, 6.94g NET CARBS, 24.3g protein, 382mg sodium, 58% RDA Vitamin A, 33% B6, 31% B12, 45% C, 15% E, 37% iron, 48% niacin, 34% phosphorous, 30% riboflavin, 48% selenium, and much more.
Buttoni's Low-Carb Recipes 