This recipe comes after a request on my Facebook page. Hope you all enjoy. This is actually super simple, super delicious and I can’t believe I didn’t eat it before.
The thing that is the trickiest, is using the xantham gum. You can always sub it out for almond flour (although you’d need more than just 1/4 tsp). If you do plan on using xantham, sprinkle it on, stir the veggies and then add in both the broth and cream. Make sure you have both of them ready! You’ll want to add the cream IMMEDIATELY after the broth. Then stir until it thickens.
What you’ll need:
In a microwavable bowl, heat your mozzarella cheese up in the microwave. Once it’s all melted, stir in your almond flour until it forms a dough.
Lay the dough between 2 sheets of parchment or wax paper. Roll it into a nice circle shape, similar to pizza dough.
Take your pie pan and place it top down onto the dough, tracing with a knife around the outside. Take away the extra dough so all you have is a perfect circle the same size as your pan. Place the wax paper back ontop so it won’t dry out.
In a pot, heat up your butter. Add in your carrots, onions and celery, sauteing until your onions are clear. This is the time to sprinkle on your xantham gum. Stir it in, then add in your chicken broth, then IMMEDIATELY add in your cream.
Stir until it thickens. Dump in your chicken and stir until it becomes a nice chicken soup.
Pour the mix into your pie pan. Then gently place the cheese and almond dough onto the top of the pan, tucking in the sides so it won’t hang over.
Throw that in the oven at 350 for about a half an hour.
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