Chicken pot pie bake

3 tablespoons butter 1 small carrot, diced, 2 ounces 2 stalks celery, diced 2 tablespoons onion, diced 1/2 pound fresh mushrooms, sliced 1 cup chicken broth 1 cup heavy cream 1 1/2 teaspoons xanthan gum 2 cups diced cooked chicken 2 tablespoons pimiento, diced 1 tablespoon fresh parsley, chopped Salt, to taste 1/2 teaspoon pepper Pinch turmeric, optional (for color) Batter: 1/4 cup butter, softened 2 eggs 1/2 cup almond flour, 2 ounces 1 teaspoon chives, minced 1 tablespoon fresh parsley, minced 1/8 teaspoon salt 1/8 teaspoon pepper In a large saucepan, sauté the carrot, celery and onion over medium-low heat until the carrots are nearly tender, 5-10 minutes. Add the mushrooms and cook until tender. Stir in the broth, cream, salt and pepper. Bring to a boil; sprinkle the xanthan gum a little at a time over the sauce and briskly stir in. Cook until thickened. Add the chicken, pimiento and parsely. Heat through and adjust the seasonings.

Pour the chicken mixture into an 8x8" baking dish. Beat all of the batter ingredients together with a fork until a soft dough forms. Drop by dollops over the chicken mixture. Bake at 375º 30 minutes until the topping is golden brown.

Makes 6 servings Freezing not recommended

Per Serving: 448 Calories; 38g Fat; 21g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs