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.

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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