Keto Chicken Pot Pie
This a great complete meal all on its own!
Ingredients:
Filling
- 1 tbsp Butter
- .5 c Onions chopped
- 4 cloves Garlic minced or pressed
- 1 Carrots chopped
- 2 stalks Celery chopped
- 2 c Chicken Broth
- 1 tbsp Fresh Thyme leaves picked
- 1 tsp Paprika
- .5 c Heavy Cream
- 3 c Whole Chicken rotisserie chicken
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
Crust
- 2 c Mozzarella Cheese shredded
- 4 oz Cream Cheese
- 3 Eggs divided
- 1 tbsp Water
- 2.5 c Almond Flour
- 2 tsp Baking Powder
Instructions:
- Preheat oven to 425°. Make filling: In a large ovenproof skillet over medium-high heat, melt butter. Add onion, garlic, carrot, and celery and cook, stirring, until softened, about 7 minutes.
- Stir in broth, thyme, and paprika and bring to a boil. Let simmer, 5 minutes, until vegetables are tender. Stir in heavy cream and simmer until thickened, about 2 minutes. Add chicken and toss to warm through and coat with the sauce, about 2 minutes. Season with salt and pepper. Remove from heat.
- Make crust: In a large microwave-safe bowl, melt together mozzarella and cream cheese. Add 2 eggs and stir to combine, then stir in almond flour, and baking powder. Season with salt.
- Dollop crust mixture over the filling and smooth the top with a spatula. Using a knife, cut an X in the center of the crust, then brush with egg wash – beat 1 egg with 1 tbsp water.
- Bake until crust is golden, about 25 minutes.
Nutrition
Calories: 638kcal | Carbohydrates: 17g | Protein: 28g | Fat: 54g | Saturated Fat: 18g | Cholesterol: 185mg | Sodium: 1064mg | Potassium: 492mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3015IU | Vitamin C: 10.4mg | Calcium: 430mg | Iron: 3.3mg
Tried this recipe?Let us know how it was!
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