Low carb chicken pot pie: a recipe

 Friends, we have another keeper!  This time it's a delicious and creamy chicken pot pie, that just happens to be low carb, at about 10 carbs per serving.  Don't worry about the cream cheese and mozzarella in the filling--you can't taste it, but it does serve to thicken the sauce and make it creamier.  I put mine in a bowl, crumbled up the biscuit, and mixed it all together to eat it.  So good!

Low Carb Chicken Pot Pie ( about 6 servings)

Adapted from here

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For the biscuits:

• 1 1/2 c almond meal/flour
• 4 egg whites
• 1/3 c butter or coconut oil
• 1 t baking powder
• 1/2 t kosher salt

1. Cut 1/3 c butter into 1 1/2 c almond flour, until butter is pea sized and evenly distributed throughout the flour.
2. In a separate bowl, whisk 4 egg whites until frothy.
3. Add frothy egg whites, 1 t. baking powder, and 1/2 t. salt to the almond flour mixture.  Mix until combined.
4. Cover and refrigerate while preparing the filling.

For the chicken filling:

• 3 T butter 
• 1 small yellow onion, medium diced
• 1 medium-ish turnip or rutabaga, medium dice
• 1/2 cup carrots, medium dice
• 3 cloves garlic, minced
• kosher salt and fresh cracked pepper, to taste
• 1-2 T dried mixed herbs (I used rosemary, thyme, and oregano) OR 1/2 cup mixed fresh herbs, chopped finely 
• 1 cups chicken stock 
• 1/2 cup heavy cream
• 4 oz cream cheese, cut into cubes
• 1/4 cup shredded mozzarella cheese
• 2 c broccoli (fresh or frozen), chopped in small pieces
• 2-3 cups cooked, shredded chicken (use a rotisserie chicken, if desired, for convenience)

1. In a medium pot or Dutch oven, melt 3 T butter over medium heat.  When the butter is melted, add 1 diced onion, 1 diced turnip, and 1/2 c. diced carrots.  Add salt and pepper, and sauté until the veggies are soft, about 8 minutes.  Add 3 cloves minced garlic and sauté for another minute.
2. Add dry or fresh herbs, 1 c. chicken stock, and 1/2 c heavy cream.  Bring to a boil, then simmer on low until sauce thickens a bit, about 8 minutes.
3. Add 4 oz cream cheese.  Heat and stir until melted.
4. Add 1/4 c. shredded mozzarella cheese and stir until melted.
5. Turn off the heat and add 2 c chopped broccoli and 2-3 c cooked chicken.  Taste and adjust seasonings if desired.
6. Pour into a 2 qt casserole dish, and top with biscuit dough--scoop it out in 6-8 mounds, then pat down to flatten.
7. Bake at 375° F until biscuits are golden brown, about 30-35 minutes.

Italian Cauliflower (or Pasta) Salad

 Today I'm sharing a recipe that I've been making about once a month lately.  It stores well and makes a great side dish or even a light lunch, and is an easy way to eat your veggies.  The dressing works well for pasta salad, too.  Feel free to add or subtract veggies or meats as desired.

Italian Cauliflower (or Pasta) Salad

Modified from here

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For the Salad:

• 1 pound cauliflower florets (about half of a medium cauliflower head) or pasta, cooked according to package instructions, and cooled
• 6-8 ounces mozzarella cheese, cut into 3/8" cubes
• 1 cup grape tomatoes, cut into quarters
• 1/2 c. ripe olives, cut into slices or quarters
• 1 c. chopped spinach or kale, optional
• 4 ounces salami slices, diced
• 4 ounces pepperoni slices, quartered
• 1/4-1/2 cup diced red onion
• 1/4 cup pepperoncini, diced

For the dressing

• 1/2 cup olive oil
• 4 T lemon juice
• 1 teaspoon salt
• 1 teaspoon oregano*
• 1 teaspoon basil*
• 1 teaspoon rosemary*
• 1-2 cloves garlic, minced

Instructions

• Chop the cauliflower into bite-sized pieces and place in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3-5 minutes or until as tender as you'd like. Drain the liquid from the bowl.  Allow to cool.
• Add the salad ingredients to the bowl with the cauliflower and mix.
• In a small bowl, whisk together the 1/2 c. olive oil, 4 T. lemon juice, 1 t. salt, 1 t. oregano*, 1 t. basil*, 1 t. rosemary*, and 1-2 cloves minced garlic until well combined. Taste and add additional lemon, herbs, or salt as desired.
• Pour the dressing over the cauliflower salad and toss to coat.
• Cover the bowl and refrigerate for 2 hours to allow the flavors to meld before serving.

* Substitute 1 T Italian seasoning for the oregano, basil, and rosemary, if desired.