Eat Ketoish chicken pot pie
Ingredients:
1/2 stick of butter
1 cup whipping cream
1 1/2 cups of chicken broth
1/2 a chicken shredded (4-5 pound chicken)
1 tsp Onion powder
1/2 tsp Garlic powder
Salt and pepper
1/4 tsp of poultry seasoning
1/2 tsp xanthan gum powder
160 grams of green beans raw and cut in 1/2 inch pieces can be subbed for other green veggies like broccoli
Crust Ingredients
1/2 stick butter melted
4 eggs
2 tsp sour cream
Salt and pepper
Dash of Onion powder
1/3 cup ultrafine almond flour
1/4 cup of coconut flour
1/4 tsp baking powder
1 cup of cheddar cheese
1/2 cup mozzarella
Directions:
To make my shredded chicken: you can use slow cooker. You can also buy a rotisserie chicken especially since the skin isn’t used in the recipe.
I used my instant pot and one box of organic chicken broth 32 ounce but you will have a lot left.
I seasoned my chicken with pink Himalayan sea salt, pepper, 1/2 stick of butter, poultry seasoning, garlic and onion
On high 1 hour 30 minutes 4-5 pound chicken
I let it cool then shredded and deboned the chicken.
160 grams of green beans raw and cut in 1/2 inch pieces
In a medium sauce pan combine
1/2 stick of butter
1 cup whipping cream
1 1/2 cups of chicken broth
1 tsp Onion powder
1/2 tsp Garlic powder
Salt and pepper
1/4 tsp of poultry seasoning
Warm until butter melts
Add 1/2 tab xanthan gum powder
Then simmer 5 minutes to thicken
Add shredded chicken, green beans to casserole dish. Pour sauce over.
Crust directions
Mix
1/2 stick butter melted (cooled some to not scramble your eggs)
4 eggs
2 tsp sour cream
Salt and pepper
Dash of Onion powder
When combined add
1/3 cup ultrafine almond flour
1/4 cup of coconut flour
1/4 tsp baking powder
1/4 tab of salt and pepper
Then stir in shredded cheeses
Pour evenly over casserole and bake 400° for 30 minutes or until golden brown