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Chicken Pot Pie - keto

Print Recipe
Servings 8

Ingredients
  

Crust

  • 2 cup almond flour
  • 1 egg room temperature
  • 6 tbsp unsalted butter, room temperature
  • 1/4 tsp salt
  • 1/2 cup shredded cheese (cheddar, or cheddar-mozza mix)

Chicken filling

  • 2 tbsp unsalted butter
  • 1 cup diced celery and/or onion
  • 1.5 cup chicken stock or broth
  • 4 oz cream cheese, room temperature
  • 1/4 cup heavy whipping cream
  • 1/4 tsp Italian or poultry seasoning
  • 1 tsp garlic powder
  • 1 tsp salt (to taste)
  • 1/2 tsp xanthan gum
  • 1/2 cup frozen peas & carrots (optional)
  • 2 cup cooked chicken, shredded

Instructions
 

Crust

  • Preheat oven to 375F
  • Mix all the crust ingredients together.
  • Divide into 2 parts.
  • Sandwich each part between 2 pieces of parchment paper sprayed with cooking spray.
  • Roll the sheets out to roughly the size of the 9' pie plate you'll be using (11 inch for one, 10.5 inch for the other).
  • Let the dough chill in the fridge for 15 minutes.
  • Peel off the parchment paper, place a sheet of dough into a 9" pie tin, lightly dock, and bake for 8 minutes.

Filling

  • In a large saucepan on medium, melt the butter, and cook the onion&celery until soft.
  • Add broth, cream, and cream cheese, whisking the entire time until smooth.
  • Keep whisking, add the herbs, spices, and half the salt.
  • Taste, and add more salt as needed.
  • Reduce to low, lightly sprinkle the xanthan gum and keep whisking until the mixture thickens.
  • Adjust the thickness with adding more xathan gum, or cream.
  • Stir in the shredded chicken and the optional peas & carrots. (these need to be frozen or else they'll turn to mush).
  • Pour the mixture into the baked pie crust, cover with the top, press together.
  • Bake 25-30 minutes, until crust is golden brown. If the edges brown too quickly, cover the edge with foil or a pie shield after15 minutes.
  • Let cool for 5-10 minutes before serving.