Chicken Pot Pie Casserole
Chicken Pot Pie Casserole
Crust:
2 cups almond flour
2 cups cheddar cheese, shredded
1 ½ tsp. baking powder
½ medium onion, diced
½ tsp sage
1 tsp thyme leaves
¼ tsp rosemary
½ tsp salt
3 large eggs
½ cup sour cream
¼ cup butter, melted
Filling:
3 lbs chicken thighs, boneless skinless
1 tbsp olive oil
4 stalks celery, sliced
2 medium carrots, sliced
1 medium onion, diced
2 cloves garlic
1 cup chicken broth
1 tsp ground sage
1 tsp thyme leave
Salt & Pepper to taste
6 oz cream cheese
2 cups heavy cream
1. Preheat oven to 350 F.
Prepare crust by tossing all dry ingredients together in a large bowl. In a
small bowl, whisk wet ingredients together and add to dry ingredients. Mix
well. Dump batter into greased 9x13 casserole dish and spread evenly with a
spatula. Bake 20-25 minutes until edges are beginning to brown.
2. Dice chicken into bite
sized pieces. Heat large skillet and olive oil over medium high heat. Sauté chicken until no longer pink.
Add vegetables and continue cooking until vegetables begin to soften. Add
chicken broth and seasonings. Turn down heat and simmer 10-15 minutes. Add
cream cheese and stir until incorporated evenly. Add heavy cream. Turn heat to
low and allow to simmer until thickened to desired consistency.
3. Leaving a 1” edge on the
crust, remove the top half of the center of the bread. This creates a “bowl”
for the filling. Reserve the removed crust and crumble for the topping. Pour
the filling into the center, spreading evenly. Sprinkle crumbled crust over the
top.
5. Bake in 350 F oven for
20-25 minutes until topping has turned golden brown and casserole is bubbling hot.
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