Keto Chicken Pot Pie Recipe

This keto chicken pot pie recipe combines the perfect, buttery, flaky, crust with a thick, rich filling. Comfort food weather is upon us, and this recipe is sure to hit the spot!

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Cook time: 35 minutes

Servings: 5

Macros per serving:

Calories: 627

Fat: 42g

Total Carbs: 14g

Net Carbs: 9g

Protein: 50g (That's what you get with chicken)

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Ingredients:

(Ingredients can be purchased by clicking on the green link)

Crust:

• 1 cup almond flour

• 1 tbsp ground flax seed

• 1 tsp xanthan gum

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp garlic powder

• 1/4 tsp thyme

• 2 tbsp softened butter

• 2 tbsp sour cream

• 1 egg white

Filling:

• 1.5 lbs of chicken thighs

• 1/2 onion

• 1 clove garlic

• 1/2 cup peas

• 2 ribs celery

• 1/2 cup chopped carrots (optional)

• 2 tbsp butter

• 1 cup chicken broth

• 1/2 cup heavy whipping cream

• 1/2 cup shredded mozzarella cheese

• 1 tsp thyme

• 1/2 tsp salt

• 1/2 tsp black pepper

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Let’s Do This!

1. Chop onion and celery into medium sized pieces

2. cut chicken thighs into 1 inch cubes

3. Add butter, onion, celery, garlic, peas and carrots to a large pan

4. Cook until onions are starting to turn translucent.

5. In a smaller pan, cook chicken thighs until done.

6. Add cooked chicken and all juices to the vegetable pan.

7. add thyme, salt, pepper, chicken broth, heavy cream, and mozzarella

8. Simmer over medium heat until sauce thickens.

9. Pre-heat your oven to 400 degrees.

10. In a medium sized bowl, combine all "crust" ingredients.

11. Mix well until a ball of dough is formed.

12. Roll dough into a 1/4 inch thick sheet between two sheets of parchment paper.

13. Fill you casserole dish or ramekins with the filling.

14. Roll crust directly from parchment onto cooking dish.

15. Bake for 10-12 minutes, until crust starts to brown.

16. enjoy!

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How We Did It!