Low Carb Keto Chicken Pot Pie
I am completely obsessed with this Low Carb Chicken Pot Pie and think that you will be too! Perfect comfort food that never goes out of season. If you do not fall in love, I promise I’ll come get rid of your leftovers for you.
- 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
- 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
Preheat oven to 350 degrees
Melt the butter in a saucepan over medium heat. Stir in mushrooms, onion, salt, and pepper. Cook for 5 minutes.
Stir in bone broth and heavy cream. Heat to boiling, stirring constantly, for one minute.
Reduce to low and whisk in xanthan gum. Cook for about 5 minutes. Taste and add additional salt and pepper if needed.
Stir in chicken and peas if using.
Place the mixture in an 8 x 8 baking pan, or divide into eight individual crocks.
Make the Crust
Heat a pot to medium heat and add mozzarella and cream cheese. Cook, stirring often, until the cheese melts.
Add almond flour and stir to combine.
Remove from heat, and stir in egg and thyme. Season to taste with salt and pepper.
Roll the crust out between 2 sheets of parchment paper.
If you are using crocks divide into pieces large enough to cover each crock. (The size will depend on how big your dishes are.)
Top either the 8 x 8 pan or the crocks with the dough.
Cut the top of the dough with a knife to vent.
Bake for 25 to 30 minutes, until the crust is golden brown.
Calories: 376kcal | Carbohydrates: 7g | Protein: 13g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 115mg | Sodium: 756mg | Potassium: 201mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 10mg | Calcium: 151mg | Iron: 1mg