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Ingredients
Crust
-
2/3
cup super-fine blanched almond flour
-
1/2
cup coconut flour
-
1
teaspoon dried thyme leaves
-
1/2
teaspoon xanthan gum
-
1/4
teaspoon salt
-
1/2
cup cold butter, cut into pieces
-
2
oz cold cream cheese (from 8-oz package), cut into pieces
-
1
egg, slightly beaten
Filling
-
1
teaspoon xanthan gum
-
2
tablespoons water
-
1/4
cup butter
-
8
oz sliced cremini mushrooms
-
1/4
cup chopped onion
-
3/4
teaspoon dried thyme leaves
-
1/2
teaspoon salt
-
1/4
teaspoon pepper
-
1
1/4 cups chicken broth
-
4
oz cream cheese (from 8-oz package), softened
-
1/4
cup heavy whipping cream
-
2
cups shredded deli rotisserie chicken
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-
Place almond and coconut flours in freezer for 30 minutes.
-
In food processor, place chilled almond and coconut flours, 1 teaspoon dried thyme, 1/2 teaspoon xanthan gum and 1/4 teaspoon salt. Pulse until combined. Add 1/2 cup butter and 2 oz cream cheese; pulse 3 to 5 times or until mixture looks like coarse crumbs. With food processor running, quickly pour beaten egg through feed tube, and process a few seconds until dough begins to come together. Remove dough; shape into flattened disk. Cover with plastic wrap; refrigerate about 1 1/2 hours or until well chilled.
-
Heat oven to 400°F. Spray 9-inch deep-dish pie plate with cooking spray. In small bowl, mix 1 teaspoon xanthan gum and the water with whisk.
-
In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 5 to 6 minutes or until lightly browned. Reduce heat to medium; add onion. Cook and stir 3 to 4 minutes or until softened. Add 3/4 teaspoon thyme, 1/2 teaspoon salt and the pepper; cook and stir 1 minute. Add broth; heat to boiling. Reduce heat to low; beat in xanthan gum mixture with whisk. Continue to cook and stir until thickened. Remove from heat; add 4 oz cream cheese and the whipping cream. Beat with whisk until smooth. Stir in chicken. Pour into pie plate. Let stand 15 minutes to cool.
-
Place chilled dough between two pieces of parchment paper; roll into 10-inch circle. Peel one piece of parchment paper off dough (if dough is sticking, place back in refrigerator to chill 15 minutes).
-
Flip dough onto filling in pie plate. Peel remaining parchment paper off dough. Crimp edges.
-
Cover edges with foil; bake 20 minutes. Carefully remove foil; continue to bake 4 to 8 minutes or until crust is golden brown in center, deep golden brown on edges and filling is hot. Let stand 10 minutes before serving.
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570
Calories
48g
Total Fat
21g
Protein
13g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 570
- Calories from Fat
- 440
- Total Fat
- 48g
- 74%
- Saturated Fat
- 26g
- 128%
- Trans Fat
- 1 1/2g
- Cholesterol
- 175mg
- 58%
- Sodium
- 840mg
- 35%
- Potassium
- 500mg
- 14%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 5g
- 22%
- Sugars
- 4g
- Protein
- 21g
- Vitamin A
- 25%
- 25%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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