Keto Chicken Pot Pie

Keto Chicken Pot Pie


Just because you're keto doesn't mean you have to give up Chicken Pot Pie.
  • 1 tbsp. butter
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, thinly sliced
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 2 c. low-sodium chicken broth
  • 1 tbsp. fresh thyme leaves
  • 1 tsp. sweet paprika
  • ½ c. heavy cream
  • 3 c. rotisserie chicken
  • 1 c. frozen green peas, thawed
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. shredded mozzarella
  • 4 oz. cream cheese
  • 2 large eggs, plus 1 egg beaten with 1 tbsp. water
  • 2½ c. almond flour
  • 2 tsp. baking powder
  1. Preheat oven to 425°. Make the 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.
  2. Stir in broth, thyme, and paprika and bring to a boil. Let simmer, 5 minutes, until vegetables are tender. Stir in the heavy cream and simmer until thickened, about 2 minutes. Add the chicken and peas and toss to warm through and coat with the sauce, about 2 minutes. Remove from the heat.
  3. Make the crust: In a large microwave-safe bowl, melt together mozzarella and cream cheese. Add eggs and stir to combine, then stir in almond flour, baking powder, and salt.
  4. 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.
  5. Bake until crust is golden, about 25 minutes.

How To Make Keto Chicken Pot Pie

Just because you're keto doesn't mean you have to give up Chicken Pot Pie 😉Join our Keep It Keto FB group: recipe:

Julkaissut Delish Keskiviikkona 20. maaliskuuta 2019