Keto Chicken Pot Pie

This Keto Chicken Pot Pie offers a comforting and hearty meal with a low-carb twist. The almond flour crust is rich and buttery, providing a perfect complement to the creamy, savory filling loaded with tender chicken and vegetables. Ideal for those following a keto or low-carb diet, this pot pie is sure to satisfy your cravings for a classic comfort food.

Tips:

1. Crust Preparation: Make sure the butter for the crust is softened to ensure it mixes well with the almond flour and cheese.
2. Cream Cheese: Soften the cream cheese for the filling to prevent lumps and ensure a smooth, creamy texture.
3. Xanthan Gum: This ingredient is essential for thickening the filling without adding carbs.
4. Make-Ahead: You can prepare the filling and crust dough in advance, then assemble and bake when ready to serve.

Ingredients:

Crust:

• 2 cups almond flour
• 6 tablespoons unsalted butter, softened
• 1 egg
• 1/4 teaspoon fine pink Himalayan salt (or regular salt)
• 1/2 cup shredded cheddar cheese

Filling:

• 2 tablespoons unsalted butter
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 1/2 cups chicken broth (I like to use Better Than Bouillon Chicken Base)
• 4 ounces cream cheese, softened
• 1/4 cup heavy cream
• 1 teaspoon garlic powder
• 1/4 teaspoon poultry seasoning
• Optional: 1/4 teaspoon celery seed (adds depth of flavor)
• Fine pink Himalayan salt (or regular salt) to taste, about 1 teaspoon
• Ground pepper to taste, about 1/4 teaspoon
• 1/2 teaspoon xanthan gum
• 2 cups shredded rotisserie chicken
• 2/3 cup frozen peas and carrots

Instructions:

1. Preheat Oven:

• Preheat the oven to 375°F.

1. Prepare the Crust:

• In a medium bowl, combine the almond flour, softened butter, egg, salt, and shredded cheddar cheese. Mix until a dough forms.
• Press the dough into a 9-inch pie dish to form the bottom crust. Reserve some dough to create a top crust or lattice.

1. Prepare the Filling:

• In a large skillet, melt the butter over medium heat. Add the diced celery and onion, cooking until softened, about 5 minutes.
• Stir in the chicken broth, cream cheese, and heavy cream. Cook, stirring constantly, until the cream cheese is melted and the mixture is smooth.
• Add the garlic powder, poultry seasoning, celery seed (if using), salt, and pepper. Stir to combine.
• Sprinkle the xanthan gum over the mixture, stirring constantly to thicken.
• Fold in the shredded chicken and frozen peas and carrots. Cook until heated through, about 5 minutes.

1. Assemble the Pot Pie:

• Pour the filling into the prepared crust.
• Roll out the reserved dough and place it over the filling, either as a full crust or in a lattice pattern.
• Press the edges to seal and make a few slits in the top crust to allow steam to escape.

1. Bake:

• Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
• Let the pot pie cool for a few minutes before serving.

Enjoy your Keto Chicken Pot Pie, a comforting and satisfying dish that’s perfect for any keto meal plan!