Chicken Pie Casserole

Chicken Pie Casserole

chicken pie casserole

Chicken Pie Casserole

Recipe by Lucy ChesnaCourse: Dinner, LeftoversCuisine: AmericanDifficulty: Moderate
Servings

10

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

314

kcal
Total time

40

minutes

Ingredients

  • Topping
  • 2 cups Almond flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 teaspoon italian seasoning

  • 2 eggs beaten

  • 1/3 cups melted butter

  • 1/3 cups of shredded cheese (I used white and yellow cheese)

  • Filling
  • 3 teaspoon olive oil

  • 1/4 cup chopped onions

  • 2 cups Shredded leftover shredded chicken or cook your own chicken

  • Salt and pepper to taste

  • 1/4 cup chopped celery

  • 1 cup chopped green beans

  • 1 cup chopped cauliflower florets

  • 2 garlic cloves, minced

  • 1 1/2 cups of chicken broth

  • 1 cup of heaving or whipped cream

  • 1 teaspoon Italian seasoning

  • 1 teaspoon thyme

  • 1/4 teaspoon xanthan gum

Directions

  • Preheat oven 400
  • Chop your onions and add to the pan with olive oil. Add the minced garlic and saute till onion semi soft
  • Add your veggies and cook till they are semi soft
  • Add your salt and pepper to taste
  • In a bowl add your broth, heavy cream, seasonings and the xanthan gum. Mix it well
  • Pour over the veggie and then add your shredded chicken. Stir for another 10 min till the sauce get a little thicker.
  • In another bowl, make your topping for the casserole
  • Pour the fillings into a casserole bowl them put the filling on top. Spreading it all around till the filling is 80% covered.
  • Bake for 20 min or till top is lightly brown

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