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Plan Z Phase: This is a Z3 (ZReboot) recipe. I found a recipe for chicken pot pie on the internet and put some twists on it so it can be low carb and good for you. I hope you like it. Comfort food!

Servings: Serves 4

For the Chicken/Veggie Mixture

Ingredients:

• 3 or 4 skinless chicken breasts, cut into 1” cubes
• olive oil
• ½ stick of butter
• ½ cup of minced onion or minced shallot
• ½ cup of chopped red bell pepper
• ½ tsp of black pepper
• ½ tsp of grated sea salt (or to taste)
• 3 Tbl of flour
• 2 cups of cut green beans (1” pieces). I used hericot verts but you can use regular green beans too
• 2/3 cups of whole milk
• 1/3 cup of heavy cream
• ½ cup of chicken broth

Instructions:

Preheat oven to 400 degrees. In a large sauté pan add a tablespoon of olive oil and put in the chicken chunks. Cook on medium high until chicken is cooked through. Set aside. Add the butter to the pan and melt it. Add the onions, and the red pepper. Cook for a couple of minutes to begin to soften them. Add the flour and salt and pepper. Stir to mix.

Now add the green beans and the liquids. Cook on medium high at a bubble so the mixture thickens. Stir often. While this is cooking you can mix your biscuits. This mixture should be done in about the same time it takes to mix the biscuits and let them set.

When the biscuits have set for the five minutes you are ready to assemble your casserole. I used my 8″ x 10″ pan for this dish but you can put it in a 9″ x 9″ pan or even a larger one too.

Pour the chicken mixture into the pan. Top with blobs of biscuit dough.

Bake for 10 minutes or until biscuits are golden.

Serve in bowls.

Biscuits

These won’t taste quite like your grandma’s recipe but because they are low carb, I bet you can get used to them!

Ingredients:

• 2-1/4 cups of super fine ground almond flour
• 3 Tbl of coconut oil (make sure it’s room temp and solid white – not melted)
• 1-1/2 tsp of baking powder
• ½ cup of powdered egg whites (find them by the baking mixes)
• ¼ tsp of grated sea salt
• ½ cup of heavy cream
• ½ cup of whole milk (or buttermilk)

Instructions:

Preheat oven to 400 degrees.

Put the almond flour and the coconut oil in a bowl. Mix it til it forms a crumbly mix. I use a fork to do this. You can also do it with a pastry cutter. Sprinkle the baking powder across the top and mix it in well. Add the egg whites and mix again. Grate in the sea salt and add the liquids. Mix. Now the magic happens. Let this batter sit for five minutes.

These are not roll and cut biscuits. These are drop biscuits.

If you are making the chicken pot pie you’ll drop blobs on top of the chicken mixture. You’ll have a little extra so you can make a few individual biscuits too.

If you are making them on their own be sure to cover a cookie sheet with aluminum foil and put the blobs on the foil. Then bake 10 minutes or until golden brown

Makes about 8 biscuits.

Enjoy!

Cheers