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Title : Chicken Pot Pies ... the low carb way
link : Chicken Pot Pies ... the low carb way

Chicken Pot Pies ... the low carb way

Meat and vegetables in a creamy sauce that’s topped with a low carb crunchy topping…what’s not to love? For those who may just prefer vegetables, this recipe can be amended to suit!

For the Filling, you will need
4 slices of bacon
1 white or yellow onion, chopped
7 ounces/200 grams pre-cooked chicken (meat from approximately 3-4 chicken thighs)
1 carrot cut into cubes
1/2 cup chopped turnip
2/3 cup frozen peas (optional)
2-3 cups chicken stock or bone broth
2 tbsp. arrowroot flour

For the Crust, you will need
1 1/4 cup almond flour
1/4 tsp salt
1/2 tsp baking powder
1 egg
4 tbsp. ghee

Nutritional Information
Without Peas: Net Carbs: 14.75 g Fat: 39 g Protein: 29 g
With Peas: Net Carbs: 17.3 g Fat: 39 g Protein: 30 g 

Cooking instructions

Can be found here

Need help with weight/measurement conversion
Please see here

Low Carb Flours

The above recipe uses 'low carb flour' and if you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question. Of course you may also be interested, or want to know more about them. If that is the case then Libby at 'Ditch The Carbs' site has a very good guide, and you can read it here

Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan

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