KCKO

Keto Chicken Pot Pie!

This weekend, out of nowhere, I got a craving for chicken pot pie. This was odd because I have no recollection of ever having eaten a chicken pot pie, except a vague memory of the taste of the filling. SO I set out to recreate that taste, because when I get a craving there is NO stopping me. I’m pretty proud of this recipe because while I did read about a million chicken pot pie recipes on the internet for inspiration, the end product is 100% my invention! AND it only has 6g of net carbs per serving!

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MMMMmmmmmmm

Keto Chicken Pot Pie! (with Carbquik crust)

Servings: 6

Ingredients:

For the filling:

1/2 tbsp olive oil

1/8 of a large onion, diced

1 large celery stalk, diced

1.5 cups of cooked chicken breast, diced

3/4 of a 10 oz package of frozen peas and carrots

Salt and pepper and garlic powder and onion powder to taste

For the homemade Cream of Chicken Soup:

1.5 cups of chicken broth

3/4 cup heavy cream

1 tbsp corn starch

2 tbsp shredded parmesan cheese

Salt and pepper and garlic powder and onion powder and parsley, to taste

For the Carbquik Crust:

1.5 cups Carbquik

3/4 stick of butter, softened

1 cup unsweetened almond milk

Tiny sprinkle of garlic powder

Instructions:

Preheat oven to 400º.

Start by preparing the Cream of Chicken Soup. Bring the chicken broth to a boil and leave for 5 minutes, or long enough for it to reduce by half. Combine heavy cream and cornstarch in a separate bowl and whisk to combine (NOTE: If you just add the cornstarch into the broth, you will get lumps. Lumps are bad!) Slowly stir the cream/cornstarch mixture into the chicken broth and reduce to a simmer, letting it thicken while you prepare the rest of the filling. Add the parmesan and spices listed above, to taste (I never ever measure my spices, just keep adding a dash of everything until it tastes good to you!)

Next, prepare the veggies. Heat the olive oil over medium heat and add the onions, celery, and spices. Saute until fragrant. Then add the frozen carrots and peas and 1/8 of a cup of water, and cover the pan for 5 minutes, until veggies are tender. Uncover, add the chicken, and cook until all water has evaporated. Pour veggies into a greased pie dish. Then, pour Cream of Chicken Soup over the veggies. Tap pie dish against counter to make sure the soup gets into all the nooks and crannies!

Now, prep your crust! Put your carbquik in a bowl and slowly pour in the unsweetened almond milk while whisking the mixture (to prevent lumps). Next add the butter (and garlic powder) and stir until everything is combined. (Note: I actually melted my butter a bit in the microwave before adding it since I was afraid it was too hard to combine properly. This made my crust mixture a bit liquidy but it still turned out perfect in the end). Pour mixture over the top of the pie, making sure to spread it out so it covers all of the filling. (Note: if the mixture is sitting very high in your pie dish, you may want to put a baking sheet one rack below it in the oven in case the filling bubbles over the sides. I used a cake pan which is deeper and has slightly higher sides and had no problem with overflow!) Bake in oven for 30-45 minutes, or until top is nice and brown!

Like this!

The finished product right out of the oven!!

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It was hard to restrain myself long enough to take pictures…

Nutrition is below, for those interested. Pretty awesome keto Macros! Remember these stats reflect the brands that I use (for example my Heavy Cream has 0g of carbs, but many others do not).

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Please leave a comment if you try it and let me know how it goes! KCKO!

Residual Recipe Roundup (AKA Food that didn’t make the blog this week)

I’ve decided to start making a weekly (or maybe bi-weekly) post cataloging all the food I make that wasn’t necessarily pretty enough for a post of its own, but still delicious and worth remembering. This blog is starting to become like a quasi-recipe book for me (which was not its original purpose but honestly who cares) and I want to make sure I have everything recorded so I can come back to these recipes in the future! On with the photos!

Homemade Peanut Butter Cup Fat Bombs!

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Reasons not posted: Made from this recipe here with only a couple alterations (sun butter instead of peanut butter, with extra sun butter in the center!), also totally forgot to take a picture after adding the extra chocolate

Recipe Rating: 4.5/5 (Next time I want to add a little more texture with some crushed almonds on top!)

Keto Calzones!

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Reasons not posted: Taken from this recipe here, these calzones were SO delicious but didn’t turn out as puffy and crispy on the outside as I would have liked. Plus they were ridiculously hard to separate from the pan. Going to try a few alterations, these might show up on the blog looking prettier in the next few weeks!

Rating: 3.5/5

Leftover Chicken Alfredo with Garlicky Kale!

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Reasons not posted: Duh, it’s leftovers! And the garlicky kale is too easy to require a recipe. Easy but so delicious I decided to put it up here anyways. Also, the chicken alfredo reheated really nicely. I’m having the last bit for lunch today!

Rating: 4.5/5 (Didn’t make enough kale, B was sad. I always underestimate his love of vegetables…)

Spicy Grilled Cheese on Alison Bread!

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Reasons not posted: Honestly I have no idea. This was the best thing I’ve made all week. Here, have the recipe now!

Spicy Grilled Cheese on Modified Alison Bread (Original Alison Bread recipe here)

To Make Bread:

  • 1 egg
  • 1 tbsp butter (melted)
  • 2 tbsp coconut flour
  • 1 tbsp almond flour
  • 1 tsp baking powder
  • Sprinkle of garlic powder, italian seasoning, and salt

Mix dry ingredients, then mix wet ingredients. Grease your choice of container (I used a bowl for this one) and combine wet and dry ingredients. Microwave for 60-90 seconds. Let cool, then slice in half.

To Make Grilled Cheese:

Top Alison Bread with 1.5 slices of your favorite cheese (I used Sharp White American, yum) and some hot sauce. Heat pan with 1/2 tbsp of butter until it is nice and hot. Then pan grill your sandwich until it gets brown and crispy on both sides. (If cheese isn’t melting fast enough then cover your pan with a lid for 30 seconds or so). Enjoy your delicious cheesy sandwich!

Rating: A zillion.

Egg and Cheese Breakfast Sammich on Alison Bread!

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Reasons not posted: I burnt it a little so it wasn’t very pretty. Oops! Still delicious.

Rating: 4.5/5 (Despite the burnyness)

And those are all my misfit recipes of the week! Leave a comment if you try anything and enjoy it! KCKO!