CHICKEN POT PIE BAKE

CHICKEN POT PIE BAKE
3 tablespoons butter
1 small carrot, diced, 2 ounces
2 stalks celery, diced
2 tablespoons onion, diced
1/2 pound fresh mushrooms, sliced
1 cup chicken broth
1 cup heavy cream
1 1/2 teaspoons xanthan gum
2 cups diced cooked chicken
2 tablespoons pimiento, diced
1 tablespoon fresh parsley, chopped
Salt, to taste
1/2 teaspoon pepper
Pinch turmeric, optional (for color)

Batter:
1/4 cup butter, softened
2 eggs
1/2 cup almond flour, 2 ounces
1 teaspoon chives, minced
1 tablespoon fresh parsley, minced
1/8 teaspoon salt
1/8 teaspoon pepper

In a large saucepan, saut?the carrot, celery and onion over medium-low heat until the carrots are nearly tender, 5-10 minutes. Add the mushrooms and cook until tender. Stir in the broth, cream, salt and pepper. Bring to a boil; sprinkle the xanthan gum a little at a time over the sauce and briskly stir in. Cook until thickened. Add the chicken, pimiento and parsely. Heat through and adjust the seasonings.

Pour the chicken mixture into an 8x8" baking dish. Beat all of the batter ingredients together with a fork until a soft dough forms. Drop by dollops over the chicken mixture. Bake at 375?30 minutes until the topping is golden brown.

Makes 6 servings
Freezing not recommended

Per Serving: 448 Calories; 38g Fat; 21g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

I got the idea for this from Lisa's Strawberry Cobbler. I used the cobbler topping, but made it savory instead of sweet. My son said the dish was pretty good, but my husband thought it was so-so. I'd probably make the creamed chicken mixture again and use it in a different way. The topping reminded me somewhat of the texture of dumplings, but it didn't have much flavor. I used 1/8 teaspoon turmeric in my sauce to give it a more yellow color, but I didn't realize that it gets more yellow as it cooks so I've cut it back to just a pinch. I might also cut the carrots in larger pieces. They kind of disappeared in the sauce. Click the photo to see a close-up.

You could use just the creamed chicken mixture and serve it over faux rice, low carb biscuits, etc. as a sort of Chicken a la King. Here are the counts for the sauce:

Creamed Chicken:
Per Batch: 1804 Calories; 146g Fat; 100g Protein; 30g Carbohydrate; 11g Dietary Fiber; 19g Net Carbs

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