Step 1

Cook 1 to 1 1/2 lbs chicken in the slow cooker for 3 hours on high or 6 hours on low.

Step 2

Preheat oven to 400 degrees.

Step 3

Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter in an oven safe skillet for approx 5 min or until onions are translucent.

Step 4

Add heavy whipping cream, chicken broth, poultry seasoning, thyme, and rosemary.

Step 5

Sprinkle Xanthan Gum on top and simmer for 5 minutes so that the sauce thickens. Make sure to simmer covered as the liquid will evaporate otherwise. You need a lot of liquid for this recipe, otherwise, it will be dry.

Step 6

Add diced chicken.

Step 7

Make the breading by combining melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream in a bowl then whisk together.

Step 8

Add coconut flour and baking powder to the mixture and stir until combined.

Step 9

Stir in cheese.

Step 10

Drop batter by dollops on top of the chicken pot pie. Do not spread it out, as the coconut flour will absorb too much of the liquid.

Step 11

Bake in a 400-degree oven for 15-20 min.

Step 12

Set oven to broil and move chicken pot pie to top shelf. Broil for 1-2 minutes until bread topping is nicely browned. Sprinkle dried parsley on top.