Keto Chicken Pot Pie
Net Carbs (grams)
Total Carbs (grams)
Keto Chicken Pot Pie Filling Ingredients
Keto Pie Crust Ingredients
Keto Chicken Pot Pie Directions
Sauté onionMelt butter in a large skillet over medium heat. Add onions and sauté until softened.
Cook the veggiesTo 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).
Make a sauceSprinkle 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 chickenAdd the shredded chicken to the skillet. Remove from heat.
Make it creamyStir in the cream cheese and parsley. Set aside while making the keto pie crust.
Make the pie crust doughMelt 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.)
Roll out pie crustPlace 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.
Assemble chicken pot pie and bakeAdd chicken pot pie filling to a pie plate. 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.
Freezer instructionsAssemble 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 375 degrees for 45 minutes.