Keto Chicken Pot Pie
Indulge in the comforting embrace of Keto Chicken Pot Pie, where succulent chicken and a medley of vegetables come together in a symphony of flavors, all encased in a golden, flaky keto crust.
Ingredients
- 2 lbs boneless skinless chicken thighs, cooked and shredded
- 2 tablespoons olive oil
- 1 cup celery chopped
- 1 cup carrots diced
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 cup broccoli florets
- 1/4 cup almond flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 batch keto pie crust pre-made or homemade
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add celery, carrots, onion, and garlic. Sauté until vegetables are tender.
- Stir in almond flour and cook for 1-2 minutes.
- Gradually add chicken broth and heavy cream, stirring constantly until the mixture thickens.
- Add shredded chicken, broccoli, dried thyme, salt, and pepper. Mix well.
- Roll out the keto pie crust and line a pie dish with it. Pour the chicken mixture into the crust.
- Cover the filling with another layer of pie crust, sealing the edges. Cut slits on the top for ventilation.
- Bake for 30-35 minutes or until the crust is golden brown.
- Allow the keto chicken pot pie to cool for a few minutes before serving.
Notes
- Consider adding a sprinkle of fresh herbs like chopped parsley or thyme over the golden crust just before serving for a burst of freshness.
- For a delightful crunch, lightly toast some sliced almonds and scatter them atop your pie.