Phood Phun with Phlip... All Pies on Me
Get it?
See, because it is a pot pie! And 2Pac had that song that and album that--… Never mind.
See, because it is a pot pie! And 2Pac had that song that and album that--… Never mind.
This was INITIALLY supposed to be a
dessert post, but the logistics of a dessert escaped us because someone has started
back couponing and the other is preparing for Mattel to release the new Hot
Wheels lines this week. Crap, I am off
topic again.
Anyway.
Mimi came up with this one TOTALLY
on the fly without my input. It isn’t
terribly difficult to make either.
Start with 2tbsp butter, 1 cup each
of onions and carrots, 1/2 tbsp each salt/pepper, 1tbsp thyme and 1tbsp minced garlic:
(note: carrots are NOT considered low-carb, but for as little as this really is, you'll be fine)
Sauté the veggies and then add cooked chicken. Out of convenience, we went with a rotisserie
chicken, as we were both out of the house and Mimi was working at the last
minute:
Heat the chicken
through and stir in 1 cup of chicken broth and ½ cup of heavy cream:
Heat until the sauce starts to thicken. The beauty of the heavy cream is that the
sauce WILL thicken without the addition of carby things like flour or
cornstarch.
Now we get to make
biscuits… Remember when we made biscuits
before? Of course you do, it’s right
here.
1 cup almond flour
2 large eggs
1 cup shredded cheese
1tbsp thyme
1tsp salt
Mix all those guys together and set aside for a second, you
need to get back to the filling and get it in the pan:
Spread the chicken in the bottom of your baking dish, and
get back to your biscuit dough:
Spoon them out into eight equal-sized pieces. Don't cook them, though... Top your pot pie with them:
The
liquid of the pie filling will help the biscuits to not dry out on the top of
it as they cook. Bake until the dough on
top is done, and serve:
For a simple recipe that only took about 30-40 minutes with
the pre-cooked chicken, this tastes damn good.
We both went back for seconds like we don’t need to carry lunch
tomorrow.
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