KETO CHICKEN POT PIE WITH CHEDDAR GARLIC CRUST
This Keto chicken pot pie with a cheddar garlic crust is the ultimate comfort food! Perfect for those cold days where you’re craving some comfort food without all the carbs!
Ingredients
- 1 cup Almond flour
- 1 tsp Baking powder
- 1/2 tsp Garlic powder
- 1/2 tsp Italian seasoning
- 2 eggs
- 2 tbsp Butter melted
- 2 tbsp Sour cream
- 1 cup Cheddar cheese shredded
The FIlling
- 2 tbsp butter
- 1 tbsp Olive oil
- 1/2 Medium sized onion chopped
- 1/2 cup Chopped celery
- 1 cup Green beans cut into bite-sized pieces
- 1/2 tsp Garlic powder
- 1/2 tsp Italian seasoning
- 3 cups Shredded rotisserie chicken
- 1/2 cup Heavy whipping cream
- 1/2 cup Chicken broth
- Salt and pepper to taste
Instructions
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Preheat the oven to 400 degrees.
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Start by combining all of the ingredients for the crust except for the cheddar cheese in a mixing bowl. Blend on high until smooth and creamy.
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Stir the cheddar cheese into the crust mixture, and set aside.
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Next, add 1 tablespoon of olive oil and 2 tablespoons of butter to a skillet over medium-high heat on the stove.
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Place the onion and celery into the skillet, and saute for a few minutes until they begin to soften.
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Mix the green beans and shredded chicken into the veggies in the skillet on the stove.
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Sprinkle the Italian seasoning and garlic powder for the filling into the skillet, and stir to combine well.
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Mix in the heavy whipping cream and chicken broth to the filling mixture in the skillet, and then add salt and pepper to taste if desired.
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Continue to cook the mixture down until it thickens, and most of the liquid has been absorbed.
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Pour the filling mixture into the bottom of a greased 9×9 casserole dish.
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Place the crust mixture by spoonfuls on top of the filling, and carefully spread it out into an even layer with a spatula or your fingers.
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Bake the pot pie for 20-25 minutes until browned and bubbling.
Recipe Notes
Calories: 295
Net Carbs: 5 Net Carbs Per Serving