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carnivore chicken pot pie
Zoey

carnivore chicken pot pie

A creamy, comforting chicken pot pie made carnivore-friendly with a savory egg and pork panko topping. All the flavor of the classic comfort food without any plant ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Rest 15 minutes
Total Time 30 minutes
Servings: 6 serving
Calories: 350
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4-6 boneless, skinless chicken breasts chicken cooked and shredded
  • 2 tablespoons butter
  • 1/2 cup cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 8 eggs eggs beaten
  • 2 cups pork panko
  • 1 cup shredded cheese
  • Seasonings rosemary, thyme, garlic powder, onion powder, celery salt, salt, white pepper, dried parsley

Equipment

  • oven
  • slow cooker
  • baking dish
  • Mixing bowl
  • saucepan

Method
 

Instructions
  1. Prepare the chicken: Cook chicken breasts in a slow cooker until shreddable. Save the broth.
  2. Preheat oven to 375°F (190°C).
  3. Make the biscuit topping: Combine eggs, pork panko, shredded cheese, garlic powder, and dried parsley.
  4. Create the creamy sauce: Melt butter, incorporate cream cheese, sour cream, seasonings, chicken stock and heavy cream until thickened.
  5. Assemble: Spread shredded chicken in baking dish, pour sauce over chicken, then spread biscuit topping on top.
  6. Bake: 26-28 minutes until golden brown and set.
  7. Rest: Allow to cool slightly before serving.