Keto Chicken Pot Pie9.3 net carbs per portion
433 – CALORIES
27.2g – FAT
30.6g – PROTEIN
Time Required1 hour
- Melt butter in a large skillet over medium heat. Add onions and sauté until softened. To the skillet, add minced garlic, thyme, mushrooms, celery, carrots and green beans. Sprinkle with salt and pepper. Cook until vegetables are tender (about 5 minutes). Sprinkle in coconut flour or arrowroot powder. Stir until combined. Slowly whisk in chicken broth. Bring to a boil and let simmer for 5 minutes or until mixture has reduced and thickened. Add the shredded chicken to the skillet. Remove from heat. Stir in the cream cheese and parsley. Set aside while making the keto pie crust.
- Melt shredded mozzarella cheese in the microwave at 60 second intervals, stirring in between, until melted. (Option to melt cheese in a non-stick skillet over the stovetop.) Add melted cheese to a large food processor, along with almond flour, egg, baking powder and salt. Pulse until combined and a dough ball forms. (Option to mix by hand or using an electric mixer.) Place dough ball in between two sheets of parchment paper. Using a rolling pin, roll dough until it is 1/8 to 1/4 inch thick.
- Add chicken pot pie filling to a pie plate or casserole dish. Top with the keto pie crust. Flute the edges to make a pretty border. Add a few slits to the top of the pie crust to allow air to escape. Brush the top of the pie crust with the egg wash. Bake at 375 degrees for 20-30 minutes or until pie crust is golden brown and cooked through evenly. Assemble keto chicken pot pie into a freezer safe dish. Cover well and store in the freezer for up to 3 months. To cook from frozen, bake at 170 degrees C for 45 minutes.
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