June 24, 2021
Individual Chicken Pot Pies
Tender bites of chicken breast in a rich and creamy sauce are topped with a thin layer of almond and cheese-based pastry for a low carb-friendly comfort food classic.
Servings: 2
Calories: 782kcal
Ingredients
Filling
- 2 tablespoons butter or butter flavored coconut oil for dairy-free
- 1/2 onion chopped
- 3 celery ribs chopped
- 2 garlic cloves minced
- 1/2 tablespoon mushroom powder optional for umami
- 1/4 teaspoon thyme
- 1 pound chicken breast cut into bite size pieces
- 1 tablespoon sherry vinegar
- 1/4 cup chicken broth
- 2 teaspoons gelatin
- 3 ounces cream cheese or Kite Hill cream cheese for dairy-free
- 1/4 cup heavy cream or coocnut cream for dairy-free
- 1/4 teaspoon glucomann powder optional, for thickening
Dough
- 3/4 cups shredded mozzarella or dairy-free mozzarella for dairy-free
- 1 tablespoon cream cheese or Kite Hill cream cheese for dairy-free
- 1 egg beaten and divided
- 1/2 cup almond flour
Instructions
- Preheat oven to 400ĀŗF.
For the Filling
- Heat a large pan over medium heat. Add the butter, onions, and celery. Cook until soft and translucent, about 5 minutes. Add the garlic, mushroom powder, and thyme and cook until fragrant, about 1 minute more. Add the chicken stock and sherry vinegar and cook until little to no liquid remains, about 3 minutes. Add in the chicken and cook, stirring often almost just cooked through, about 5 minutes. Finally, add the cream cheese, cream, gelatin, and glucomann powder. Cook stirring until thickened and the liquid is smooth and the chicken is only just cooked through (a bit undercooked is better than overcooked as it will bake briefly), about 3-5 more minutes. Set aside off heat.
- For the Dough:
- Add mozzarella and cream cheese to a microwave safe bowl and microwave on full power for 1 minute. Stir then continue to microwave for another 30 seconds to 1 minute, or until cheese is fully melted. Add in remaining crust ingredients, being sure to add only half the beaten egg (remaining half will be used to brush the tops of the dough) and stir until evenly combined.
- Shape the dough into a ball and then press between two pieces of parchment paper. Use a rolling pin to roll the dough to 1/4-1/8 inch thick. Remove the top piece of parchment paper and using the individual baking dishes you will bake the pies in as a stencil, trim the dough just slightly larger than the tops of the baking dishes. You will have extra dough (about half will not be used).
To Finish
- Transfer the slightly cooled chicken filling into the individual serving containers. Top with dough rounds, pressing the dough onto the sides of the baking dish to seal well and pushing any excess down into the dish.
- Cut three slits in the top of the crust for steam to escape. Brush the tops with remaining egg and bake for 10 min at 400ĀŗF, or until golden. Let cool slightly before serving.
Notes
If you double this recipe, you will have just enough dough for all 4 individual dishes but will need to re-roll the dough a couple of times. Alternatively, if scaling up, you can also prepare this in a cast iron pan as a single batch, topping the pan with dough for a simpler preparation.
Nutrition Facts
Individual Chicken Pot Pies
Amount per Serving
Calories
782
% Daily Value*
Fat
54
g
83
%
Saturated Fat
22
g
138
%
Trans Fat
1
g
Cholesterol
249
mg
83
%
Sodium
797
mg
35
%
Potassium
1038
mg
30
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
63
g
126
%
Vitamin A
1759
IU
35
%
Vitamin C
9
mg
11
%
Calcium
232
mg
23
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
