Chicken Pot Pie Crust Recipe
Macros per serving:
• 340 Calories
• 23.5g of Fat
• 27g of Protein
• 4g of Net Carbs
Servings Prep Time
8 35minutes
Cook Time
Servings Prep Time
8 35minutes
Cook Time
  • 1 tablespoon butter
  • 1 1/2 pounds chicken thighs chopped
  • 1 large yellow onion diced
  • 1/4 cup diced carrots
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1 tablespoon apple cider vinegar
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • salt and pepper
  1. Melt the butter in a large skillet over medium-high heat.
  2. Season the chicken with salt and pepper then add to the skillet and cook, stirring occasionally, until browned but not fully cooked
  3. Stir in the onion and carrots then season with salt and pepper.
  4. Reduce heat to medium-low and cook, stirring occasionally, until the onions begin to brown.
  5. Stir in the garlic and thyme and cook for 1 minute, stirring.
  6. Add the vinegar and scrape up the browned bits then stir in the broth.
  7. Increase the heat to medium-high and bring to a simmer – cook for 15 to 20 minutes until thickened then stir in the heavy cream.
  8. Meanwhile, whisk together the almond flour, flaxseed, xanthan gum, baking powder and ½ teaspoon salt in a mixing bowl.
  9. Cut in the coconut oil until it forms a coarsely crumbled mixture.
  10. In another bowl, whisk together the sour cream and egg white then stir it into the dry ingredients.
  11. Compress the mixture into a ball by hand then turn out onto a piece of parchment dusted with almond flour.
  12. Roll the dough out to an 8-inch circle then set aside.
  13. When the chicken and vegetables are done, pour them into a glass pie plate.
  14. Top the chicken mixture with the crust and cut a few slits in it to vent steam.
  15. Bake for 10 to 12 minutes at 400° until the crust is browned. Let rest 10 minutes before serving.