Keto Chicken Pot Pie

This Keto Chicken Pot Pie recipe offers a comforting twist on a classic dish. It's filled with savory chicken and vegetables in a creamy broth, topped with a flaky almond flour crust.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup diced celery
• 1 cup diced cauliflower
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup almond flour
• 1 egg, beaten for egg wash

Instructions:

Preheat oven to 375F 190C

In a skillet, melt butter over medium heat

Add garlic, onion, celery, and carrots

Saut until softened

Add cauliflower, shredded chicken, thyme, salt, and pepper

Stir well

Pour in chicken broth and heavy cream

Simmer until the mixture thickens

Stir in almond flour to thicken further

Transfer the filling into a pie dish

Roll out the dough and place it over the filling, sealing the edges

Brush the crust with beaten egg wash

Bake for 25-30 minutes or until the crust is golden brown

Let it cool slightly before serving