Enjoy this delicious Keto Chicken Pot Pie with a rich and creamy filling topped with a flaky almond flour crust. This low-carb version of a classic favorite is packed with tender chicken, vegetables, and savory gravy, making it a perfect choice for a cozy and satisfying meal.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup cold butter, cut into cubes
- 1 large egg
- 1/2 tsp salt
- For the filling:
- 2 cups cooked chicken, diced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp dried thyme
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 350 F (175 C).
- For the crust, in a food processor, pulse almond flour and cold butter until crumbly.
- Add egg and salt, pulse until dough forms. Press dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion, celery, carrots, and garlic. Saut until vegetables are tender.
- Add diced chicken to the skillet. Stir in chicken broth, heavy cream, dried thyme, salt, and pepper. Simmer for 5-7 minutes until thickened.
- Transfer the chicken mixture to a baking dish.
- Remove dough from the refrigerator and roll out between two sheets of parchment paper to fit the size of your baking dish.
- Carefully place the rolled-out dough over the chicken mixture in the baking dish. Trim any excess dough and crimp the edges with a fork.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for a few minutes before serving.
- Serve Keto Chicken Pot Pie warm and enjoy this comforting low-carb dish
