Keto Pot Pie
Hearty chicken pot pie topped with a low-carb almond flour biscuit.
Servings 4 servings
Calories 420kcal
Ingredients
Biscuits
- 2 tbsp butter, melted
- 3/4 cup almond flour
- 1 tsp baking powder
- 1 tsp dried parsely
- 1 large egg
- 2-3 drops liquid stevia (optional)
Pie Filling
- 1/4 cup butter
- 1/2 cup carrots
- 1/2 cup celery
- 1/2 cup onions
- 2-3 oz mushrooms
- 1 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
- 1 1/2 cup cooked chicken, chopped
- 1 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme, chopped
- 1/2 tsp xanthan gum
- 2 tsp fresh parsley, finely chopped
Instructions
Keto Biscuit
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Melt the butter in a medium mixing bowl. Add the remaining ingredients and whisk until fully combined.
- Divide the mixture into four using a cookie scooper or your hands and place on the lined baking sheet. Flatten slightly.
- Bake for 15-17 minutes, until edges start to turn golden brown. Allow to cool for five minutes prior to handling and placing on top of pie filling.
Pie Filling
- Heat the butter in a large skillet/pot over medium heat. Once the butter is melted, add the carrots, celery, onion, mushrooms and a little salt and pepper to the pan. Sauté until the vegetables are soft, about 5 minutes.
- Add the chopped chicken, broth, heavy cream, thyme, and xanthan gum. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for about 5 minutes until thickened and warmed through. Taste and season with salt and pepper as desired.
- Stir in fresh parsley, then divide filling evenly between 4 (6-8 ounce) ramekins, leaving the top 1/4 in. unfilled. Place a biscuit on top of each pot pie and serve!
Notes
Net Carbs: 7g
Serving Size: 1/4th filling plus 1 biscuit
Serving Size: 1/4th filling plus 1 biscuit
Nutrition
Calories: 420kcal | Carbohydrates: 10g | Protein: 20g | Fat: 41g | Fiber: 3g