Keto Chicken Pot Pie
Ingredients
The crust
-
½
cup
coconut flour
-
1
cup
almond flour
-
¾
teaspoon
xanthan gum
-
¼
teaspoon
salt
-
1
stick
butter (cold, cut into cubes)
-
3
ounces
cream cheese (cold)
-
1
large
egg (beaten)
-
2 ½
teaspoons
apple cider vinegar
The filling
-
2
tablespoons
butter
-
2
stalks
celery (sliced)
-
½
cup
mushrooms (diced, optional)
-
½
medium
onion (chopped)
-
½
cup
cauliflower florets (fresh or frozen)
-
2
cloves
garlic (minced)
-
¼
cup
peas & carrots
-
1 ½
teaspoons
salt
-
to taste
pepper
-
3
ounces
cream cheese
-
10
tablespoons
heavy cream
-
1
cup
chicken broth or chicken stock
-
¼
teaspoon
xanthan gum
-
2
cups
chopped roasted chicken
-
1
teaspoon
poultry seasoning
Instructions
- Prepare the crust by combining coconut flour, almond flour, xanthan gum, and salt in a food processor.
- Add cold butter and cream cheese, pulse until crumbly.
- Mix in egg and apple cider vinegar until the dough resembles moist crumbs. Refrigerate for 1 hour.
- Preheat the oven to 375°F.
- In a skillet, melt butter and sauté celery, mushrooms, onion, cauliflower, garlic, peas, carrots, salt, and pepper until onions are translucent.
- Add cream cheese, heavy cream, chicken broth, chicken, and poultry seasoning, stirring until cream cheese melts.
- Sprinkle xanthan gum on top and simmer until the filling thickens.
- Pour the filling into a pie plate and cover with the chilled crust.
- Bake for 25-30 minutes until the crust is golden brown.
- Let cool slightly before serving.
Nutrition Facts (estimated)
Servings
8
Calories
459
Total fat
41g
Total carbohydrates
11g
Total protein
13g
Sodium
901mg
Cholesterol
131mg
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