Chicken Pot Pie

This low carb chicken pot pie recipe will deliver that flavor you’ve loved your whole life, and the fathead crust (a la Tom Naughton) makes that happen. You can use the dough for other dishes too, and we will be in upcoming videos and recipes. It’s that good!

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✅Chicken Pot Pie With Fathead Dough
Serves: 6
Total carbs/serving: 10.4g
Total Net carbs/serving: 6.3g
Nutrition: 624 Calories/36.2g Protein/48.3g Fat/10.4g Carbs/4.2g Fiber/6.3g Net Carbs

➡Fathead Dough
Yield: 1 Batch
Nutrition: 2312 Calories/90.3g Protein/194.8g Fat/50.4g Carbs/24g Fiber/26.4g Net Carbs

➡Fathead Dough Ingredients
1 ½ C Shredded mozzarella
4 oz Cream cheese
2 C Almond flour
1 egg, beaten
½ tsp. Sea Salt
½ tsp. Black Pepper

➡Chicken Pot Pie Ingredients
~2/3 Batch Fathead Dough
24 oz. Boneless, Skinless Chicken thighs
3 tbsp. 0live oil (+2 tsp later, with the Guar Gum).
*1 ¼ tsp. Kosher salt
½ tsp. Ground black pepper
1 Small onion, diced
2 tbsp. Coconut Oil
¼ tsp. Guar Gum
1 Large carrot, sliced
¾ C French Green Beans, chopped into 1” pieces
2 Stalk Celery, diced
2 C Bone broth (chicken)
½ C Heavy cream
Sea salt and pepper, to taste
1 tbsp. Dried parsley

*If you use a finer grain of salt, reduce the quantity by at least ¼ tsp.

➡Directions
1. Start by making your fathead dough. There are 2 options for you to melt the cheese:
a. Option 1. Place the mozzarella and cream cheese in a microwave safe dish for 1 to 1 ½ minutes. Remove from microwave and stir. Heat again for about 1 minute and mix the cheeses again to form a doughy ball.
b. Option 2. Fill a small pot half way with water and place over medium heat. Place a smaller pot on top (double boiler) making sure the bottom doesn’t touch the water. Add in the mozzarella and cream cheese. Occasionally stir to combine the cheeses as they melt. It takes about 5 minutes for the cheeses to become stringy and a few minutes more to become smooth and dough like.
2. Once your cheese is dough like, add in half of the flour and egg; using a spatula, begin kneading your “dough.” Once the flour is absorbed into the dough, add in the remaining flour and continue kneading. If the dough is too sticky/wet to handle by hand, add in additional flour, just 1 tablespoon at a time, until excess liquid is absorbed.
3. Shape the dough into a ball and tightly wrap it in plastic wrap. Refrigerate for at least 30 minutes or freeze for 10 before rolling out.
4. Preheat oven to 350.
5. While dough is in the refrigerator, begin cutting chicken thighs into 1” size pieces.
6. Place chicken in a medium size bowl and add in 3 tablespoons of olive oil, salt and pepper and mix until chicken is coated with oil and seasoning. Place chicken on non stick baking sheet and cook in oven until chicken is done, about 20 minutes or meat reaches 165 degrees.
7. While chicken is cooking heat coconut oil over medium heat in a medium pot. Add onions and cook until softened, about 3-5 minutes.
8. Add broth, carrots, celery, green beans to onions and raise heat to high; bring to a boil then lower temperature down to medium low to let the vegetables simmer until softened, about 15 – 20 minutes. While vegetables are cooking season with salt and pepper as desired.
9. Mix 1 tbsp. of olive oil with the guar gum for form a paste; set aside.
10. Once vegetables are softened add in cooked chicken, heavy cream, guar gum and parsley; and continue to simmer to thicken sauce, about 20-30 minutes.
11. Once mixture has reached desired thickness, remove from heat and pour into either a 9” pie pan or an 8 x 8 baking dish. Use a spatula to evenly distribute mixture; Set aside.
12. Preheat oven to 350.
13. Place the dough between 2 pieces of parchment paper and roll out using a rolling pin or your hands; roll out to desired size and flip the dough on top of the pot pie mixture; remove any excess dough. Place the pot pie in the upper 1/3 of the oven and bake until dough is golden brown on top, about 20-25 minutes.