Chicken Farmhouse Pie

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Gluten Free
CALORIES
615kcal
protein
45.5g
carbs
7.2g
fat
44.4g
serves
6serves

Introduction

The best keto comfort food…

For years, I would make a very similar dish to this, thickened with flour and topped with mashed  potato.

We called it Chicken Pot Pie.

After being called out on my Shepherd’s Pie containing beef instead of lamb, I double-checked Chicken Pot Pies and found that they are all topped with pastry.

So, may I introduce you to my Chicken Farmhouse Pie?

Flavourful chicken pieces, paired with bacon and leek in a creamy sauce, topped with a smooth cauliflower mash.

So good on a bluster day, and no-one but you needs to know that it’s fully keto.

Make it. Share it. Tag me.

Enjoy!

The recipe

Ingredients

1000 grams of skinless chicken thighs
250 grams of bacon, chopped
1 medium leek, finely chopped
3 tablespoons of olive oil
1 teaspoon of onion powder
2 teaspoons of fresh thyme
2 cups of chicken stock
1 cup of cream
2 teaspoons of xanthan gum
4 tablespoons of fresh parsley, chopped
Salt and pepper to taste
1 medium cauliflower
125 grams of cream cheese
Salt to taste
1/2 cup grated cheddar to top

Directions

Step 1
Cut the chicken into bite-sized pieces and add olive oil to a heavy bottomed pot on the stove. Place your chicken in the hot oil and brown. Remove from the pot and sit to one side.
Step 2
Add the leek and bacon to the pot and saute until cooked.
Step 3
Return the chicken to the pot and stir through, along with the parsley and the thyme.
Step 4
In a jug, combine the chicken stock and xanthan gum and whisk until well combined. Add to the filling mixture and cook over medium heat until it thickens.
Step 5
Add the cream to the mixture and heat through, but do not boil as the cream may separate. Taste, season and leave to simmer gently while you prepare the topping.
Step 6
Chop the cauliflower into florets and place in a pot of boiling water. Boil until the cauliflower is soft and cooked. Drain really well and place in your blender jug along with the cream cheese. Blitz until a smooth puree has formed. Taste and season if required.
Step 7
Pour the filling into your ovenproof dish. Spoon the mash gently over the top and swirl some cheese through it. Scatter the rest of the cheese over the top.
Step 8
When you are ready to eat it, cook for 30 minutes at 180 C or until browned on top and heated through. Serve with a scatter of parsley on top.
Tried it? Share it!
Tag @naomisherman_foodcreative

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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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