Crustless Chicken (or Turkey) Pot Pie *****

 

Keto Crustless Chicken (or Turkey) Pot Pie 

Makes 6-8 servings

1 Tbsp butter

2 cups leftover cooked chicken or turkey, cut into bite-size pieces

½ cup onion, diced [I omitted because of parosmia]

2 small carrots, diced

3 stalks celery, diced

½ tsp dried thyme

1/4 tsp dried sage

1 Tbsp apple cider vinegar

1 cup chicken broth

1/4 cup peas, fresh or frozen (no need to defrost)

½ cup heavy cream [or sub coconut cream]

1/4 tsp sea salt

Heat a large skillet over medium high heat. Add butter, and when it has melted, add onions and carrots. Sprinkle with a little salt and pepper. Turn the heat to medium low. Cook, stirring occasionally, until the onions begin to brown at the edges. Stir in garlic and dried thyme. Cook one minute, stirring constantly.

Stir in vinegar, scraping up any brown bits. When vinegar has almost completely evaporated, stir in the chicken broth.

Turn the heat to medium-high. Simmer broth, stirring occasionally, until it thickens, about 10 minutes. The broth is thick enough when you can draw a line on the bottom of the pan with a spoon and the line does not immediately fill in. 

Once the broth has thickened slightly, add the heavy cream, cooked chicken or turkey and peas. Bring to a simmer. Turn the heat to low. Simmer until mixture is thick and gravy-like in consistency. Taste before adding additional salt and pepper. Season to taste with salt and pepper, if necessary.

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