Chicken Pot Pie

This is low carb and gluten free also.

Chicken Pot Pie

Low Carb Pastry Crust

1 Cup Almond Flour

1 Cup Quinoa Flour plus extra as needed for rolling out.

1 Stick Unsalted Butter, extra cold, cut into small pieces

½ Cup Shred Parmesan Cheese

½ Teaspoon each, Salt and Pepper

1 Egg

In a food processor, pulse together the flours, butter, cheese, and seasonings. Add the egg and continue to pulse until a dough forms. Remove from the processor and divide into two pieces, wrap each in plastic, and refrigerate until firm. Roll out both pieces of dough, press the first piece into a pie tin or earthen wear dish.

2 Tablespoons Butter or Oil

1 Pound Chicken Thighs, Diced

Salt and Pepper to taste

1 Clove Garlic Clove, minced

½ Cup Parsnips, peeled and diced

½ Cup Carrots, peeled and diced

½ Cup Acorn or Butternut Squash, peeled and diced

1 Cup Mixed Mushrooms, sliced

¼ Cup Chicken Stock

½ Cup Heavy Whipping Cream

1 Teaspoon Fresh Thyme

Season chicken with salt and pepper and sauté in a skillet until brown. Add in the garlic and root vegetables, and mushrooms and continue to sauté. Add in chicken stock and cream, bring to a boil and reduce to a simmer. Add in the thyme and cook until the sauce begins to thicken slightly. Taste and adjust seasonings as needed.

Pour the filling into the dish lined with the crust. Lay the second top over the filled pie and seal. Bake at 350 degrees for 25 to 35 minutes until crust is golden brown. Let the pie cool slightly and serve.

Notes:

- The crust and dish is gluten free.

- If there is a nut allergy, you can use all quinoa flour in place of the almond flour.

- Utilize any combination of vegetables to flavor the pie.

- You can make individual servings if you wish.