Keto Chicken Pot Pie Turnovers
All the comforts of a chicken pot pie wrapped in a crispy keto crust.
Pot Pie Mixture Ingredients
Keto Chicken Pot Pie Turnovers Directions
Preheat oven to 375 degrees.
Shred cooked chicken or cut into cubes. Set aside.
In a large skillet, melt butter over medium high heat.
Add onion and cook until softened, about 5 minutes.
Add garlic, thyme and chopped mushrooms. Season with a sprinkle of salt and pepper.
Keep them cooking
Continue to cook until the mushrooms are tender, about 5 minutes.
Mix in coconut flour. Whisk in broth and continue to cook until mixture is thickened, about 3-5 minutes.
Add chicken, turn heat to low.
Make it creamy
Stir in cream cheese and cook until cream cheese is melted. Turn off heat.
Stir in parsley and season with salt and pepper to taste. Set aside to cool.
Melt cheese for dough
Meanwhile, prepare the fathead crust. Heat mozzarella cheese in glass bowl at 60 second intervals until cheese is melted.
Mix eggs and cheese
Beat eggs into the melted cheese using an electric mixer.
Whisk dry ingredients
In a separate bowl, mix almond flour, baking powder and xanthan gum.
Finish the dough
Slowly add almond flour mixture to the cheese and beat until combined.
Knead dough on a lightly almond floured surface to further combine.
Working with half the dough, place dough between two pieces of parchment paper.
Roll da dough
Roll out dough into a rectangle shape to a ¼ inch thickness.
Cut into squares
Using the tip of a knife or pizza cutter, cut the edges off the dough to form a rectangle. Cut the dough into 9 small rectangles.
Scoop a spoonful of chicken pie filling onto each rectangle and fold over. Repeat with remaining dough.
Fold and brush
Brush the tops of the dough with egg wash (beaten egg + 1 tablespoon water).
Bake in a 375 degree oven for 17 to 18 minutes or until crust is golden brown.