Low Carb Keto Chicken Pot Pie
Ingredients
Keto pie crust
-
4
cup
Wholesome Yum Blanched Almond Flour
-
¾
tsp
Sea salt
-
6
tbsp
Unsalted butter
-
1
large
Egg
-
1
tbsp
Unflavored gelatin powder
-
2
tbsp
Water
Low carb chicken pot pie filling
-
2
tbsp
Unsalted butter
-
2
cloves
Garlic
-
½
cup
Onion
-
3
tbsp
Unflavored gelatin powder
-
¾
cup
Chicken bone broth
-
1
cup
Frozen peas and carrots
-
¾
cup
Heavy cream
-
2
cups
Shredded chicken
-
½
tsp
Sea salt
-
⅛
tsp
Black pepper
Instructions
- Preheat the oven to 350°F (177°C).
- Prepare the pie crust dough by mixing almond flour, sea salt, melted butter, and egg until crumbly.
- Add gelatin powder and water, mixing until uniform.
- Divide the dough, pressing the larger half into a 9-inch pie pan and setting the smaller half aside.
- Bake the crust for 10-12 minutes until lightly golden, then cool for at least 10 minutes.
- Roll out the remaining dough for the top crust between parchment paper.
- In a saucepan, melt butter and sauté minced garlic for 1 minute.
- Add diced onion and cook until soft and starting to brown.
- Bloom gelatin in a small bowl with ½ cup bone broth, then set aside.
- Add frozen peas, carrots, heavy cream, and remaining broth to the pan, simmering until reduced by half.
- Stir in bloomed gelatin, salt, and pepper, then add shredded chicken and mix well.
- Let the filling cool until warm but not hot.
- Transfer the cooled filling to the bottom crust.
- Cover with the top crust, sealing the edges and cutting slits for ventilation.
- Bake for 20-25 minutes until the top crust is golden and semi-firm.
- Cool slightly before serving.
Nutrition Facts (estimated)
Servings
8
Calories
589
Total fat
49.5g
Total carbohydrates
15.9g
Total protein
27.9g
Sodium
0mg
Cholesterol
0mg
You might also like