Chicken Pan Pie

THE RECIPE

INGREDIENTS

Chicken Filling

• 3 tbsp butter
• 1/4 cup broccoli
• 1/4 cup cauliflower
• small onion diced
• 2 clove garlic minced
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1 cup chicken broth
• 1/4 tsp rosemary
• 1/4 tsp thyme
• 1/4 tsp basil
• fresh ground pepper
• healthy pinch of salt
• 1/4 tsp xanthan gum
• 2 1/2 cups cooked diced chicken or turkey

Dumplings for the top crust

• 4 tbsp butter melted (melted then sit until room temperature)
• 1/4 cup almond flour
• 2 tbsp sour cream
• 3 eggs
• pinch of salt
• 1/4 tsp baking powder
• 1-1/4 cups grated cheese (any cheeses will do, mix it up)
• fresh parsley chopped for garnish when serving

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DIRECTIONS

Preheat oven to 400 F degrees, get out your largest oven safe skillet. I use a large cast iron skillet. Yield: 4 servings

1. Sautee veggies (onion, broccoli, cauliflower), garlic, salt and pepper in 2 TBS butter in the skillet. Stir until onions are translucent
2. Add to skillet heavy cream, cream cheese, chicken broth, thyme, and rosemary
3. Lightly sprinkle xanthan gum over top of the mixture and simmer until the broth thickens. Don’t let the broth simmer away, use a lid over your skillet while simmering
4. Once thickened, add chicken to skillet
5. Remove from heat and set aside
6. In a medium bowl stir the ingredients for the top crust dumplings together: melted butter (room temp), eggs, salt, and sour cream
7. Stir in almond flour and baking powder
8. Stir in cheese(s)
9. Once combined, spoon dollops of batter on top of chicken and vegetable mixture in skillet. No need to spread it out evenly, leave it in clumps so you get dumplings
10. Bake 20 minutes, broil for a minute at the end if you want to brown up the dumplings on top
11. Garnish with fresh parsley before serving