By Wendy Polisi
Dish Info
Comfort food is always a good idea and it doesn't get any better than this Keto Chicken Pot Pie. The whole family is going to love this low carb twist on a classic. Leftovers - if you have any - will keep perfectly for lunch all week. You definitely don't want to miss this one. Just 5 net carbs a serving!
Ingredients
– ½ cup butter – 1 cup mushrooms chopped – ⅓ cup chopped onion – 1 teaspoon sea salt – ¼ teaspoon ground pepper – 1 ¾ cups chicken broth – ⅔ cup heavy cream – 1 teaspoon xanthan gum – 3 cups chopped or shredded cooked chicken – ½ cup frozen baby peas rinsed, omit for keto Crust: – 5 ounces mozzarella cheese – 2 ounces cream cheese – ¾ cup almond flour – 1 egg beaten – 1 tablespoon fresh thyme chopped or 1 teaspoon dried – Salt and Pepper to taste
– Stir in chicken and peas if using. – Place the mixture in an 8 x 8 baking pan, or divide into eight individual crocks.