ArcaMax

This is a ZReboot recipe for Plan Z, the Diet by Zola. The inside of this pie bake tastes just like Midwest comfort food. You won’t even notice the potatoes are missing. It has just enough carrots to remind you how sweet they are. Same for the peas. The onion, celery and the mushrooms give it the depth of flavor you’ll remember from childhood. The topping isn’t your average pie crust. This one is low carb. So it’s not like a biscuit either. I’m still trying to perfect low carb biscuits so this is sort of a cross-breed.

You’ll have two choices. You can do the crust and it will qualify for ZReboot on Plan Z or you can just make the filling and top it off with ONE small, favorite biscuit and live on the wild side. Or even a little ring of baked puffed pastry. But be careful! Be mindful of the carbs.

Servings: Serves 6

Ingredients:

For the filling

3 Tbl of butter
1 cup of carrot coins (I use baby carrots and cut them ¼-inch thick so I keep the carbs down)
3 stalks of celery cut into ½-inch pieces 1-2 cups of diced onion (your taste)
½ pound of sliced mushrooms (you choose regular or baby bella)
1 cup of organic chicken broth (set a little aside)
2 tsp of corn starch (dissolve in the broth that you set aside)
1 cup of heavy cream
4 cups of cooked chicken or turkey, shred or cube it
2 tsp of dried parsley (if you want to make Italian, use Italian seasoning or if you want a French pot pie, use tarragon)
A whisper of cayenne
Ground sea salt to taste

For the crust on top (optional)
2-½ cups of almond meal/flour
3 Tbl of coconut oil (be sure to use coconut and not any other oil)
1-½ tsp of baking powder
½ cup of powdered egg whites or 2 fresh egg whites
¼ tsp of salt (sea salt)
½ cup of heavy cream
½ cup of half and half

This recipe was originally designed by Laura Dobson. I did some things to Zola-fy it. But keep in mind these will not be biscuits; more of a low carb crust. I haven’t quite perfected this yet, but it’s good.

Instructions:

Preheat oven to 400 degrees.

...continued