Keto Chicken Pot Pie
This low carb and gluten free chicken pot pie with crispy crust is a perfect keto dish for those who are missing regular chicken pie.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- ⅓ cup mozzarella cheese shredded
- ¼ cup almond flour
- 1 tbsp cream cheese
- 1 tbsp Parmesan grated
- ½ tsp dried basil
- ¼ tsp black pepper
- 10 oz chicken breast diced
- 2 oz button mushrooms sliced
- 1 sprig celery sliced
- 1 tbsp onion chopped
- 1 cup chicken broth
- 1/3 cup heavy cream
- 2 tbsp butter
- ½ tsp garlic flakes
- ½ tsp paprika
- salt and pepper to taste black
Preheat the oven to 400F.
Melt a tablespoon of butter in a skillet over medium heat. Add diced chicken breast and cook for 5 minutes or until lightly golden, season with salt and pepper and set aside.
Add remaining tablespoon of butter to the same frying pan. Add chopped onion and cook until translucent. Add sliced mushrooms, celery, garlic flakes and cook for 5 minutes.
When mushrooms are slightly golden, pour in chicken broth. Bring to a simmer and cook for 10 minutes. Then add heavy cream and paprika and give it a good stir.
Return chicken to the pan, cover with a lid and simmer for 5 minutes to thicken the sauce. Set aside.
Microwave shredded cheese for 1 minute (or you can use double boiler instead). Add almond flour, parmesan, cream cheese, basil, black pepper and stir until smooth.
Roll the dough into a circle between 2 sheets of parchment paper.
Transfer the filling to a pie mold, top with a rolled dough and fold it down around the edges. With a sharp knife, make 2 small slits on top and transfer to the oven for 17-20 minutes.
When ready, allow to cool for a few minutes and serve.
Calories: 295kcal | Carbohydrates: 4g | Protein: 21g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 454mg | Potassium: 395mg | Fiber: 1g | Sugar: 1g | Vitamin A: 768IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 1mg