SKILLET CHICKEN POT PIE

This makes 8 total servings of Skillet Chicken Pot Pie. Each serving comes out to be 434 Calories, 35.6g Fats, 3.4g Net Carbs, and 20.4g Protein.

The Preparation

The Filling
6 Chicken Thighs, De-boned and de-skinned
5 slices Bacon
1 tsp. Onion Powder
1 tsp. Garlic Powder
3/4 tsp. Celery Seed
8 oz. Cream Cheese
4 oz. Cheddar Cheese
6 cups Spinach
1/4 cup Chicken Broth
Salt and Pepper to Taste

The Crust
1/3 cup Almond Flour
3 tbsp. Psyllium Husk Powder
3 tbsp. Butter
1 large Egg
1/4 cup Cream Cheese (~2 oz.)
1/4 cup Cheddar Cheese
1/2 tsp. Paprika
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
Salt and Pepper to Taste
The Execution

Cube up chicken thighs and season with salt and pepper.
In an oven-safe hot pan, add chicken thighs and season with spices. Let cook for a few minutes and brown on the outside.
Using some kitchen shears, cut bacon into the pan and let cook until browned. Pre-heat oven to 375F.
De-glaze the pan with chicken broth, then add cream cheese and cheddar cheese to the pan. Stir together well.
Add spinach to pan and let wilt. Once wilted, stir together.
Put all dry crust ingredients into one bowl, and the cream cheese and cheddar in another. Microwave the cheese for about 30 seconds or until melted. Add the egg and cheese to the dry ingredients and mix together well.
Once all of the crust ingredients are mixed, form into a circle on a siltpat. Try to get it the same size as the pan.
Mix all ingredients in the pan together, then carefully invert the silpat over the pan and peel the silpat off.
Put pan in the oven and let cook for 15 minutes at 375F.
Remove from the oven, and serve up!

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