Chipotle Cream Chicken Pot Pie LCHF

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Chipotle Cream Chicken Pot Pie LCHF

Special guest chef Christine Ladewig cooks Chicken Pot Pie.

Prep Time30

Cook Time30

Total Time1 30

Course: Dinner, Lunch, Snack

Cuisine: Mexican fusion

Recipe Category: Fatsexythermo

Servings: serves

Calories: 483kcal

Author: Megan Ellam

Ingredients

Makes 1 large pie or 6 small pies 12cm

You'll need:

1 recipe of Fathead dough from the book Real Food Real Fast

Filling

1 tbsp butter
1/2 onion
2 tsp chipotle in adobo
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp oregano
300 g thickened cream or sour cream
550 g shredded chicken - I use rotisserie chicken or chicken steamed and shredded in thermomix
1 green onion chopped
500 g cauliflower florets washed and roughly chopped
35 g butter
85 g sour cream
salt and pepper
1 tsp fresh lime juice
a handful of fresh coriander chopped
1 cup of shredded jack or cheddar cheese

Metric - US Customary

Instructions

Start by par-baking the pie crust.

Pre-heat your oven to 180 degrees (fan forced)
Line pie plate(s) of your choice with parchment paper*.
Shape the fathead dough into the pie plate(s).
Bake for 15 mins.Then onto the topping:
Add cauliflower florets to your thermomix bowl and blitz at speed 7 until very fine.
Weigh the butter into the bowl and stir into cauliflower.
Cook at 100℃ for 12 minutes on speed 1.
Add the sour cream, salt and pepper to taste and lime juice to the bowl and blend for 30 seconds at speed 7.
Add chopped coriander if using and stir at speed 5, reverse for 2 seconds.
Set aside until ready to assemble the pie(s).Rinse the bowl and onto the filling:
Blitz onion for 2 seconds on speed 5.
Add butter, chipotle, cumin, garlic powder, and oregano to the bowl and saute for 2 mins, 100 degrees, stir speed with MC removed.
Pour in the cream, shredded chicken and green onion and stir reverse speed 3 until combined.Assemble the pie(s) by scooping the filling into the crust and topping with the cauliflower mash then topping evenly with shredded cheese.
Bake the pie(s) in a 180 degree oven for approximately 25 minutes or when the cheese starts to brown.

Notes

The filling can also be prepared in a fry pan at step 3 while the cauliflower topping is cooking.

Each component can be prepared in advance and assembled just prior to baking.

* When making individual pies I use a strip of baking paper across the pie tin. The crust can stick on sides without the paper so once the crust is par-baked, I lift them out by lifting both sides of the overhanging paper and place them back in the tin. This ensures the pies won't be stuck once fully loaded and are easily removed from the tins when serving.

Nutrition