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Low Carb Chicken Pot Pie with Tomato Sauce (FM)
Recipes | July 13, 2016
*Yields 6-8 portions (macros based on 8)
Ingredients for the filling:
1/2 jar of RAOS tomato and basil sauce
2 baked chicken breasts chopped
1/2 cauliflower head finely chopped
1/4 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
1/4 cup heavy cream
1 tbsp coconut flour
salt & pepper
1 tbsp coconut oil
1/4 cup water
Ingredients for the pie crust:
1 1/2 cup almond flour
3 tbsp coconut flour
1 tbsp coconut oil
2 eggs
1/4 tsp salt
Make two of these. One for the bottom, and one for the top.
Instructions:
- Preheat oven to 350F and grease a 9 inch oven safe pie dish.
- Beat the eggs and add them into a bowl with almond flour, coconut flour, coconut oil, and salt. Mix until you form a dough.
- Repeat step two to get another batch of dough which is going to be the top of the pie.
- Roll out one of the doughs on a parchment paper and then press into the bottom of the dish to create the base of the pie. Roll out the other dough into a round shape of the size of the dish.
- Place in the oven for 10 minutes. In the mean time make the filling.
- In a large sauce pan heat up the coconut oil and add the finely chopped cauliflower. Sauté until lightly brown. Add a 1/4 cup water and cook for about 3 more minutes until water evaporates and cauliflower is on the soft side.
- Add the tomato sauce, add baked chopped chicken and stir until hot. Then add the parmesan and mozzarella cheese and stir until melted and combined with the sauce. Add the heavy cream, lower the heat and stir for about 4 more minutes.
- Sprinkle a tbsp of coconut flour over the filling and stir. The filling should be on a thicker side so if needed, add another tbsp of coconut flour.
- Transfer the filling into the pre-baked pie crust. It should be pretty full. Cover the top evenly with the other dough that you rolled out and set aside. Make a few sliced with a knife in the middle of the top crust layer before putting it back into the oven.
- Bake for another 20-28 minutes until you see the top turning golden. Enjoy!
Macros:
Calories: 336.8
Carbs: 10.5 g
Net Carbs: 6.2 g
Fat: 25 g
Protein: 19.4 g
Private Member |
lodz, poland
yummmm, making it tomorrow:) thanks Zu :*
Private Member |
Yummy!!! THNKS for recipe!! Remember this one few weeks ago in ur food journal!! Geez gonna b challenging to portion size this one!!!!
Private Member |
tx, usa
I literally can make this as I have all the ingredients. I became a member to Thrive market through your suggestion to make organic purchases, and my Rao’s tomato and basil sauce literally came in yesterday! I was also introduced to Rao’s sauce through you and LOVE it! Thanks for the recipe!
Private Member |
Can’t wait to make this!
Private Member |
This looks wonderful! I can’t thank you enough for all your wonderful recipes, my husband is off all his high blood pressure medication, by following your program. Really is life changing
Private Member |
santa cruz, ca
This is incredible!
Private Member |
santa cruz, ca
This looks spectacular. I just got all the ingredients, including my preferred ones. And as much as I love tomato and basil, I really wanna make this a creamy pot pie. So I’m gonna use coconut cream and parsley instead. I’m excited.
Private Member |
I made this last night as my dinner for this week and it’s AMAZING!!! I made a few minor changes: added some fresh cilantro to the cauliflower and red pepper flakes and garlic powder to the sauce.
Private Member |
santa cruz, ca
OMG this came out so freaking delicious. Mind you, I modified mine to be what I wanted, but I used the same crust recipe and the same essentials for the filling. I used ricotta salata and fermented tofu (which is very cheesy flavored and creamy, and awesome for your microbiome!) for the dairy filling (keeping it low casein, but still fermented/cheesy. I also used bison and green beans and collard greens. And i used coconut cream and a lot of parsley. I wanted a parsley and white filling pot pie, which I prefer over tomato sauce.
The coconut flour is really effective at thickening the filling while keeping it creamy. The consistency is perfect. Next time I might use creamy ricotta.I just like that ricotta is primarily whey.
I made enough filling to freeze for the next pot pie! The crust can be made in a pinch!
OMG it’s so so so good. I’m freaking out over how good it is. The students in my student lounge are jealous.
Private Member |
Thank you so much EVAT!
Private Member |
colorado springs, co
OMG!!!! this was soooooo good!!!! best recipe ever!!!!