Chicken Pot Pie Recipe

 

Sure, here's a keto-friendly chicken pot pie recipe that's comforting, hearty, and delicious:

Keto Chicken Pot Pie

Ingredients:

For the Filling:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken breast, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced mushrooms
• 1/4 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons almond flour
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cold and diced
• 1 large egg

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Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Filling:

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened and fragrant.

Add diced chicken breast, carrots, celery, and mushrooms to the skillet. Cook for 5-7 minutes, or until the vegetables are slightly tender.

In a small bowl, whisk together chicken broth, heavy cream, almond flour, dried thyme, salt, and pepper. Pour the mixture into the skillet with the chicken and vegetables. Stir well to combine.

Let the mixture simmer for a few minutes until it thickens slightly. Remove from heat and set aside.

Prepare the Crust:

In a mixing bowl, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, dried thyme, and salt.

Cut in cold diced butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Add the egg to the mixture and stir until a dough forms.

Assemble the Pot Pie:

Transfer the chicken filling to a greased 9-inch pie dish or individual ramekins.

Place the almond flour dough between two sheets of parchment paper and roll it out to fit the size of your pie dish or ramekins.

Carefully place the dough over the filling, sealing the edges to the sides of the dish.

Bake:

Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Serve:

Allow the pot pie to cool for a few minutes before serving. Enjoy your keto chicken pot pie!

This keto chicken pot pie is a comforting dish that's perfect for cozy dinners or special occasions 

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