1/4 cup butter
1 small onion, diced, 2 1/2 ounces
2 stalks celery, diced, 4 ounces
1 small carrot, diced, 2 ounces
1/2 cup plus 1 tablespoon Carbalose flour
2 cups chicken broth
1 cup heavy cream
2 cups diced, cooked chicken
Salt and pepper, to taste
3 tablespoons fresh parsley, chopped
1/4 cup frozen peas, optional *

In a large pot, sauté the onion, celery and carrots in the butter until very tender, about 10 minutes. Stir in the flour and mix until no dry flour remains. Stir in the broth and the cream; bring to a boil, stirring constantly until thickened. Add the chicken, seasonings, parsley and peas, if using. Heat just until the peas are hot; don't overcook them. Serve over hot biscuits (not included in counts).

Makes about 6 servings
Do not freeze

* The peas only add 3 net carbs to the whole dish.

Per Serving: 351 Calories; 27g Fat; 20g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

My husband raved about this. I served it over Haley's Nana's Biscuits and it was just like the high carb version I used to make years ago. He kept going on and on about how good it was.

I did have some trouble thickening the sauce, but only because I miscalculated the amount of Carbalose flour I'd need. I used only 6 tablespoons when I really needed about 9 tablespoons. I did a quick save by mixing up some more roux in a small skillet, added a ladle of the hot cream sauce, whisked that all together until smooth then stirred it back into the pot with the rest of the sauce. If your roux seems too dry, you may need to add another tablespoon or two of butter. I ended up using about 5 tablespoons of butter in mine.

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