This is so much better the the Atkins crustless chicken pot pies. I found this recipe on Reddit.
the music is “So Bueno” by The 126ers from the YouTube Audio library.
15 oz roasted chicken breast, cut into bite sized pieces We use a Sams club Rotisserie Chicken)
50 g bacon, cooked and crumbled
15.3 oz cauliflower, steamed and crumbled into rice-like pieces (one bag)
9.5 oz broccoli, steamed and chopped into bite sized pieces
75 g brown mushrooms, diced
62 g red onion, diced
1 tsp minced garlic
1 cup chicken stock
1 cup heavy whipping cream
1 tsp chicken bouillon granules
1 tsp xantham gum
50 g grated Parmesan cheese
5 oz grated extra sharp cheddar
35 g butter
salt and pepper to taste
30 g butter, melted
85 g almond flour
30 g grated Parmesan cheese
Here is how to make it.
Steam the cauliflower. Pulse it in the food processor or chop finely until it resembles rice. Set it aside in a big mixing bowl that you’ll assemble all the ingredients in.
Steam the broccoli and chop into bite size pieces, throw in with cauliflower.
In a medium saucepan, melt 35 grams of butter over medium heat. Throw in the mushrooms and onions until translucent, then add in the garlic for ~30 sec. Add the chicken stock, 1 tsp bouillon and sprinkle the xanthum gum in. Bring to a quick boil, stirring constantly, then reduce heat. Add heavy whipping cream, Parmesan, bacon, and black pepper. This is essentially your “cream of mushroom soup” replacement, so do the majority of your seasoning/time spent on this step. Once the sauce is to your liking, dump the chicken, cheese and sauce in with the broccoli and cauliflower. Mix it well, then finish seasoning to taste.
Place mixture into greased 3 qt casserole dish.
Melt remaining butter in a small bowl. Let cool slightly, then mix in almond flour, Parmesan and parsley until you have a fine crumb mixture. Sprinkle evenly over casserole.
Bake uncovered in a 350 oven for 30-45 minutes. Check at 30, then every 5 minutes until top is golden brown and sides are bubbly. Hit it with the broiler at the end to crisp up the topping, just don’t take your eyes off of it!
Let the casserole set up for ~15 minutes prior to serving.
I made mine in a casserole dish, so I divided this into 8 servings.
4g net carbs (8 total, 4 fiber)