Description
A delightful blend of chicken, veggies, and creamy goodness awaits!
Ingredients
6 chicken thighs cooked and chopped (or 3 cups leftover cooked chicken)
12 oz riced cauliflower cooked according to package instructions and drained
1 1/2 cups mixed veggies of your choice
4 oz cream cheese softened
4 oz chicken broth warmed
2 tbsp butter melted
2 oz half and half or heavy cream
1 tsp salt
1/2 tsp xanthan gum or other thickener of your choice
1 1/2 cups almond flour
1/4 cup sour cream
1 egg 2 tbsp butter softened
1 tbsp coconut flour
1 tsp baking powder
1/2 tsp garlic powder 1/4 tsp salt 1 cup shredded mozzarella
Instructions
Preheat oven to 350. In a large bowl mix the sauce ingredients. Add the chicken and vegetables and mix well. Pour into a deep-dish pie plate. Combine all the batter ingredients (except the mozzarella) in a medium bowl and mix until smooth. Gently fold in the mozzarella. Using your fingers drop small blobs onto the top of the pot pie. Bake for 40 minutes or until the topping is firm and golden brown.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 8
- Calories: 488
- Fat: 41g
- Carbohydrates: 8g
- Protein: 23g