Low Carb Chicken Potpie with Crumble Crust

• Meat

  • 3 cups Chicken, cooked
  • 1/4 tsp Poultry seasoning

• Produce

  • 1/2 tsp French herb provencale
  • 1/8 tsp Garlic
  • 1 cup Mushrooms
  • 1 tbsp Onion flakes, dry

• Canned Goods

  • 1 12 oz Can Cream of mushroom soup

• Baking & Spices

  • 1 cup Almond flour

• Drinks

  • 1 tbsp Ice water

• Dairy

  • 2 tbsp Butter
  • 1 cup Colby jack shredded cheese
  • 8 tbsp Sour cream

• Frozen

  • 1 cup Mixed vegetables, frozen

Found on lowcarbjoy.com

Description

Ingredients

• Chicken Filling:
• 3 cups Diced cooked Chicken
• 1 cup Frozen Mixed Vegetables
• 1 cup, Chopped Mushrooms
• 8 tbsp Sour Cream
• ¼ tsp poultry seasoning (opt)
• ⅛ tsp Chopped Garlic
• 1 tbsp Dry onion flakes
• 1 12 oz Can Cream of Mushroom Soup
• ½ cup Colby-Jack Shredded Cheese
• .
• Almond Crumble Crust:
• 1 cup Almond Flour
• 2 tbsp Butter, melted
• ½ cup Colby-Jack Shredded Cheese
• 1-2 tbsp of ice water, if needed
• ½ tsp french herb provencale (opt)

Directions

• Heat oven to 350 degrees.
• Spray a glass 9 inch pie pan with baking spray.
• In a large mixing bowl, stir together, chicken, vegetables, mushrooms, sour cream, cream of mushroom soup, poultry seasoning - if using, garlic, onion flakes and ½ cup of the shredded cheese.
• Pour chicken mixture into prepared pie pan. Set aside.
• In a small mixing bowl, combine the first three ingredients of crust mixture. Add water 1 tsp at a time while stirring just until mixture begins to clump together, like pastry dough. (You may not need all the water.)
• Pinch bits off dough and sprinkle evenly over the top of the filling, covering the top. Sprinkle with herbs, if using.
• Bake for 30 - 40 minutes, until hot and bubbly and crust is golden. (You may wish to cove the pie for the last few minutes of baking with foil so the crust doesnt over-brown.

Nutrition