11.Keto Chicken Pot Pie

Keto chicken pot pie is a cozy and comforting dish that is low in carbs and high in flavor. 

It consists of a creamy chicken and vegetable filling, covered with a flaky and buttery crust made with almond flour, cheese, and eggs. 

It is a perfect dish for a cold day or a family dinner.

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 celery stalks, sliced
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 2 cups chicken broth, low-sodium
• 1/4 cup heavy cream
• 2 teaspoons xanthan gum
• Salt and pepper, to taste
• 4 cups cooked chicken, shredded or chopped
• 1/4 cup fresh parsley, chopped

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, melted
• 2 eggs, beaten

method

1. Preheat oven to 375°F and lightly grease a 9-inch pie dish.
2. In a large skillet over medium-high heat, melt the butter and sauté the onion, celery, carrots, and garlic for about 15 minutes, stirring occasionally, until soft and tender.
3. Add the chicken broth and heavy cream and bring to a boil, then lower the heat and simmer for about 10 minutes, stirring occasionally, until slightly reduced.
4. Sprinkle the xanthan gum over the mixture and whisk until well combined and thickened. Season with salt and pepper to taste.
5. Stir in the chicken and parsley and transfer the filling to the prepared pie dish. Set aside.
6. To make the crust, in a medium bowl, whisk together the almond flour, parmesan cheese, baking powder, and salt.
7. Add the butter and eggs and mix well until a dough forms.
8. Roll out the dough between two sheets of parchment paper, into a circle slightly larger than the pie dish.
9. Carefully place the dough over the filling, tucking in the edges and cutting off any excess.
10. Cut some slits on the top of the crust to allow steam to escape.
11. Bake for 20 minutes, or until the crust is golden and crisp.
12. Enjoy!

Nutritional Information

• Serving size: 1/8 of the foot
• Calories: 419
• Fat: 31g
• Carbs: 10g
• Fiber: 4g
• Net carbs: 6g
• Protein: 27 g

Tips and Variations

• You can use any cooked chicken, such as rotisserie chicken, leftover chicken, or canned chicken. You can also cook your own chicken by boiling, baking, or frying it.
• You can add some other low-carb vegetables to the filling, such as cauliflower, zucchini, mushrooms, or spinach, for extra nutrition and variety.
• You can use any keto-friendly cheese instead of parmesan, such as cheddar, mozzarella, or gouda.
• You can store the keto chicken pot pie in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To reheat, microwave or oven until heated through.