Keto Chicken Pot Pie
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The Girl Who Ate Everything · by Christy Denney★ 4.5 (238)

Keto Chicken Pot Pie

NUTRITION · PER SERVING70M COOK
CAL 25%·PRO 52%
CARBS 24G19% OF CAL
3G FIBER11G SUGAR10G OTHER
FAT 42G75% OF CAL
14G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A low-carb chicken pot pie with almond flour crust and creamy filling, made without traditional pastry. The crispy, flaky crust hides a savory interior loaded with chicken and vegetables.

mainamericancasserolechickengluten freeketo
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Nutrition & ingredients

Ingredients

serves 8
  • 2 cups almond flour
  • 6 tablespoons unsalted butter (softened)
  • 1 egg
  • 1/4 teaspoon fine pink Himilayan salt (or regular salt)
  • 1/2 cup shredded cheddar cheese
  • 2 Tablespoons unsalted butter
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 1/2 cups low-sodium chicken broth (I like to use Better Than Bouillon Chicken Base)
  • 4 ounces cream cheese (softened)
  • 1/4 cup heavy cream
  • 1 teaspoon garlic powder
  • 1/4 teaspoon poultry seasoning
  • optional 1/4 teaspoon celery seed (adds depth of flavor)
  • fine pink Himilayan salt or regular salt to taste (about 1 teaspoon)
  • ground pepper to taste (about 1/4 teaspoon)
  • 1/2 teaspoon xanthum gum
  • 2 cups shredded rotisserie chicken
  • 2/3 cup frozen peas and carrots
PREP
35M
SODIUM
711MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.