Keto Chicken Pot Pie

This Keto Chicken Pot Pie is a comforting and hearty dish that combines tender chicken and fresh vegetables in a creamy sauce, all encased in a deliciously flaky almond flour crust. Perfect for a satisfying lunch, this dish is low in carbs but high in flavor.

Ingredients

• Chicken breast - 300 grams, cooked and shredded
• Almond flour - 1 cup (100 grams)
• Butter - 60 grams, melted
• Egg - 1 large
• Chicken broth - 1 cup (240 ml)
• Heavy cream - 1/2 cup (120 ml)
• Frozen mixed vegetables (peas, carrots, green beans) - 1/2 cup (75 grams)
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 190°C (375°F).
2. In a skillet over medium heat, melt 30 grams of butter and sauté the diced onion and minced garlic until they are translucent.
3. Add the mixed vegetables to the skillet and cook for an additional 3-4 minutes.
4. In a bowl, combine the shredded chicken, sautéed vegetables, chicken broth, heavy cream, thyme, salt, and pepper. Stir well to combine.
5. In another bowl, mix the almond flour, melted butter, and egg until a dough forms.
6. Grease a small pie dish with remaining butter and press half of the almond flour dough into the bottom and up the sides of the dish.
7. Pour the chicken and vegetable mixture into the crust.
8. Roll out the remaining dough and place it over the filling, sealing the edges. Cut a few slits in the top for steam to escape.
9. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
10. Let it cool for a few minutes before serving.

Nutrition

• Calories: 580
• Protein: 40 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 45 g
• Saturated Fat: 20 g
• Unsaturated Fat: 20 g
• Water: 0.25 L

Health Benefits

• High in protein, which supports muscle health.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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