Keto Recipes | KETO CHICKEN POT PIE #keto #chicken #pot #pie

If you want comfort foods, look no further than this Keto Low Carb Chicken Pot Pie Recipe! This will totally wow your family, and will satisfy your cravings. So much flavor and so easy to make!

KETO CHICKEN POT PIE

If you are missing the warm and cozy comfort of a chicken pot pie in the Winter on a ketogenic diet, then you're in luck! This Keto Chicken Pot Pie has all the flavor of the classic, but with only 7 net carbs per serving, it doesn't pack the carb loaded punch. 

Prep Time: 5 minutes

Cook Time: 40 minutes

Rest: 10 minutes

Total Time: 45 minutes

Servings: 8 servings

INGREDIENTS

Fat Head Crust

• 1 large egg beaten
• 1 cup almond flour super fine
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp cream cheese

Filling

• 1/2 cup onion finely diced
• 2 tbsp butter
• 1 tbsp garlic chopped

Salt and Pepper to taste

• 2 cups cooked chicken shredded
• 1/4 cup shredded cheddar cheese
• 1/4 tsp xanthan gum
• 1 cup heavy cream
• 1 1/4 cups frozen mixed vegetables

INSTRUCTIONS

1. Preheat oven to 375 and grease an 8" pie pan. Set aside

Fat Head Crust

1. In a large microwave safe bowl, combine cheese and cream cheese. Microwave on high for 45 seconds. Remove from microwave and stir. Return to microwave and cook on high for 30 more seconds. Remove from microwave and stir until fully combined. Mixture should be soft and pliable.
2. Stir in almond flour to cheese mixture. Mix as well as possible.
3. Add in beaten egg and stir. It's helpful to use a fork for this and mix as well as possible. 
4. Coat outside of crust with a dusting of almond flour, or wet hands, and mix dough the rest of the way using your hands. 
5. Divide dough in half.
6. Place one half of dough between two sheets of parchment paper. Roll out into circle about 2 inches larger than bottom of prepared pie pan (enough to cover bottom and sides)
7. Roll out second half of dough the same way, making it 1/2" wider than the top of the pie plate. 
8. Keep both sections of dough in parchment paper and place in the fridge while filling is prepared.

Filling

1. In a medium sauce pan, melt butter. Add in garlic and onion and saute until tender, about 2 minutes.
2. Stir in xanthan gum, salt and pepper, and heavy cream. Bring mixture to a low boil and immediately reduce heat. Keep stirring to ensure the cream does not scald
3. Let mixture thicken slightly, about 2 minutes.
4. Stir in mixed vegetables and chicken. Let simmer for 5 minutes
5. Remove pan from heat and stir in cheddar cheese.

Assembly

1. Place first dough (bottom) in the prepared pie dish and smooth out evenly. Bake for 6 -7 minutes until the edges are slightly hardened but not browned.
2. Remove from oven. Spoon filling onto crust and level out.
3. Carefully place top crust on the top of filling. Crimp the edges of the top crust sealing it off as best as possible. Be careful because the pie plate will be hot.
4. Cut slits in the top of the crust towards the middle for steam and air to escape. 
5. Bake for another 15 minutes, or until the edges are browned and top is slightly hardened.
6. Let cool for 10 minutes before serving.

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