Keto Pot Pie

Keto pot pie is a delicious low-carb twist on the classic comfort food. It’s a creamy and savory dish that features a flaky crust and a filling of tender chicken and vegetables. Here’s a recipe for a keto-friendly pot pie that you can make at home, along with nutritional information and serving suggestions.

Keto Pot Pie Recipe:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1 egg

For the filling:

• 2 tablespoons butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups diced cooked chicken
• 1 cup chopped mixed vegetables (carrots, celery, green beans, etc.)
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the almond flour, coconut flour, and salt.
3. Add the cold butter and mix until the mixture becomes crumbly.
4. Add the egg and mix until the dough comes together.
5. Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness.
6. Transfer the dough to a 9-inch pie dish and trim the edges.
7. In a large skillet, melt the butter over medium heat.
8. Add the onion and garlic and sauté until translucent.
9. Add the chicken, mixed vegetables, chicken broth, heavy cream, thyme, salt, and pepper. Stir until combined.
10. Pour the filling into the prepared crust.
11. Bake for 25-30 minutes, or until the crust is golden brown.
12. Allow the pot pie to cool for a few minutes before serving.

Nutrition Facts:

• Serving size: 1/6 of the pot pie
• Calories: 386
• Fat: 32g
• Protein: 18g
• Net Carbs: 7g