Sometimes recipe mistakes lead to better things.
Example: I had thoroughly anticipated sharing a fun, new deviled egg recipe today, but I wasn’t happy with the outcome. Next I turned to a new iteration of Oopsie rolls today I had considered, but was similarly disappointed. Both experiments went into the trash (better than in someone’s mouth).
Not one to give up, at least I can present something else that has brought me succulent gooey joy.
I present to you the gluten-free, low-carb Pizza Pot Pie.
What is that exactly? I can explain it you better, now that my mouth isn’t full (what? I write while I eat).
Put simply, a pizza pot pie is essentially a small stuffed crust pizza; only really stuffed like a pot pie. In this case, because the crusts are smaller, it won’t take as many ingredients to fill the chicken crust shell, meaning you can enjoy this dish without too much effort (or many added ingredients).
I filled my pot pies with fresh, seasonal spinach, sun-dried tomatoes packed in oil, marinated artichoke hearts, sweet yellow onion, savory mozzarella and sharp white cheddar cheese. You already know the speech I could give you about the bounty of the summer and finding farm-fresh vegetables brimming with color and flavor, but then I see your hands fly up over your eyes. But really, go buy some, you slackers. You can hide them in this dish and be healthier in the process. Win-Win.
Just a few tips and suggestions:
- Leaner, drier baked chicken is your friend. Think boneless, skinless chicken breasts, and not dark meat. Fattier meats tend to coagulate under the crust, making this a less pleasant dish. The cheese adds enough fat (even low-fat mozzarella) that you want lean protein.
- Make sure to mince cooked, lean chicken before processing with the cheese. I use my Ninja, but a food processor or an amazing blender or a sharp knife can do the same thing. Don’t over-process. You just want a fine shred, not a paste.
- Use your food processor twice for this recipe: Once to process the chicken into fine shreds, and again to merge the cheese into the blend.
- If you are dairy free, try using an egg and 1/4 cup flax-seed meal (adjust as needed) instead of cheese as binding agents.
- If you are vegetarian, you could replace chicken with a non-meat protein.
- Parchment paper is your friend. I used small, non-stick cake pans and they worked just fine, but parchment is the next level of assurance.
- This crust is gluten-free and Atkins induction friendly.
- I am including two sets of nutritional values below the recipe; one set is for the chicken crust only; one set is with pepperoni, cheese and pizza sauce (amounts below).
Ready for the magic?
Pizza Pot Pies
1 packed cup of cooked, minced chicken breast
1 cup packed mozzarella, shredded
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
1 cup shredded cheese
12 slices pepperoni
1/2 cup pizza sauce
4 Tbsp shredded Parmesan cheese, to sprinkle on top.
1. Preheat oven to 425 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.
3. Press slightly over one half of the chicken/cheese mixture into 2-6″ pie or cake pans. Make sure the crust comes up to the top of the pan. This will allow you to seal the edges.
4. Top with parsley, basil, onion and garlic powder.
5. Bake for 12 minutes.
6. Let cool for five minutes.
7. Top with sauce, cheese, and then toppings.
8. Top with remaining chicken/cheese crust. Press the edges gently to seal.
9. Top with Parmesan sprinkles, if using.
10. Bake for 6-8 minutes more, or until golden brown and melted.
11. Let cool for five minutes.
12. Slice and serve.
Makes 2 mini pot pies, or 4 servings.
Nutritional information per 1/2 of a 6″ pot pie, prepared with pepperoni, added cheese, and no-sugar pizza sauce: Calories: 360 , Carbohydrates: 3.6 g , Fiber: .4 g, Net Carbohydrates: 3.2 g , Protein: 34.6 g, Fat: 22 g.
Nutritional information per 1/2 of a 6″ pot pie, pizza crust only: Calories: 193.8, Carbohydrates: 1.0 g , Fiber: 0 g, Net Carbohydrates: 1.0 g , Protein: 23.8 g, Fat: 10g.