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Broccoli Cheddar Chicken Pot Pie
Broccoli Cheddar Chicken Pot Pie

Broccoli Cheddar Chicken Pot Pie
Broccoli Cheddar Chicken Pot Pie
Source
Ingredients:
1
Servings
  • 480
    ml
     cooked chicken, shredded or diced
  • 240
    ml
     broccoli florets, lightly steamed
  • 240
    ml
     cheddar cheese, shredded
  • 240
    ml
     heavy cream
  • 240
    ml
     chicken broth
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    tbsp
     butter
  • 1
    tsp
     xanthan gum (optional for thickening)
  • 1
    item
     salt and pepper to taste
  • 480
    ml
     almond flour
  • 60
    ml
     coconut flour
  • 120
    ml
     shredded mozzarella cheese
  • 60
    ml
     butter, melted
  • 1
    item
     egg
  • 0.5
    tsp
     salt
Broccoli Cheddar Chicken Pot Pie
Instructions:
  1. Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until softened.
  2. Stir in the heavy cream and chicken broth, bringing the mixture to a simmer.
  3. Add the xanthan gum gradually, whisking continuously until the sauce thickens.
  4. Stir in the cooked chicken, broccoli, and cheddar cheese. Season with salt and pepper to taste. Set aside.
  5. Prepare the Crust: Preheat the oven to 350°F (175°C).
  6. In a large bowl, mix almond flour, coconut flour, shredded mozzarella, melted butter, egg, and salt until a dough forms.
  7. Press half of the dough into the bottom of a pie dish to form the base crust. Bake for 10 minutes or until slightly golden.
  8. Pour the chicken and broccoli filling into the baked crust.
  9. Roll out the remaining dough and place it on top of the filling, sealing the edges.
  10. Make small slits on the top crust to allow steam to escape.
  11. Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
  • 480
    ml
     cooked chicken, shredded or diced
  • 240
    ml
     broccoli florets, lightly steamed
  • 240
    ml
     cheddar cheese, shredded
  • 240
    ml
     heavy cream
  • 240
    ml
     chicken broth
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    tbsp
     butter
  • 1
    tsp
     xanthan gum (optional for thickening)
  • 1
    item
     salt and pepper to taste
  • 480
    ml
     almond flour
  • 60
    ml
     coconut flour
  • 120
    ml
     shredded mozzarella cheese
  • 60
    ml
     butter, melted
  • 1
    item
     egg
  • 0.5
    tsp
     salt
1
Servings
0

Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until softened.

Stir in the heavy cream and chicken broth, bringing the mixture to a simmer.

Add the xanthan gum gradually, whisking continuously until the sauce thickens.

Stir in the cooked chicken, broccoli, and cheddar cheese. Season with salt and pepper to taste. Set aside.

Prepare the Crust: Preheat the oven to 350°F (175°C).

In a large bowl, mix almond flour, coconut flour, shredded mozzarella, melted butter, egg, and salt until a dough forms.

Press half of the dough into the bottom of a pie dish to form the base crust. Bake for 10 minutes or until slightly golden.

Pour the chicken and broccoli filling into the baked crust.

Roll out the remaining dough and place it on top of the filling, sealing the edges.

Make small slits on the top crust to allow steam to escape.

Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

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