Chicken Pot Pie
Cook the chicken in a sauté pan with olive oil then set aside in a bowl.
Preheat oven to 400.
Sautee onion, mixed veggies, garlic, salt and pepper in 2 tablespoons of butter for approximately 5 minutes or until onions are translucent.
Add the poultry seasoning, thyme, rosemary heavy whipping cream and chicken broth.
Sprinkle with Xanthan Gum and simmer for 5 minutes so the sauce thickens. Ensure you simmer covered as the liquid will evaporate.
Add diced chicken.
Make the breading by combining melted/cooled butter, eggs, salt and sour cream in a bowl then whisk together.
Add coconut flour and baking powder to the mixture and stir until combined.
Stir in cheese.
Drop batter by dollops on the top of the chicken pot pie.
Bake for 20 minutes.
Set oven to broil and move chicken to the top shelf. Broil for 3 minutes until bread topping is nicely browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4362g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8803 | ||
Calories from Fat: 5892 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 654.7g | 873 % | |
Saturated Fat 342.7g | 1713 % | |
Monounsaturated Fat 198.6g | ||
Polyunsanturated Fat 68.5g | ||
Cholesterol 2313.7mg | 712 % | |
Sodium 8603.4mg | 297 % | |
Potassium 9907.7mg | 261 % | |
Total Carbohydrate 223g | 66 % | |
Dietary Fiber 25.5g | 102 % | |
Sugars, other 197.5g | ||
Protein 510.6g | 729 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8803
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