Flaky Keto Pot Pie

Flaky Keto Potpie

by

A Flaky Keto Potpie is a comforting and savory dish that brings all the cozy flavors of a classic potpie while keeping the carbs low for those following a ketogenic or low-carb diet. This recipe features a luscious chicken and vegetable filling nestled beneath a golden, flaky almond flour crust. It’s the perfect choice for a hearty and satisfying meal that won’t compromise your keto lifestyle. Let’s delve into the recipe!

Recipe: Flaky Keto Potpie

Ingredients:

For the Almond Flour Crust:
  • 2 cups almond flour
  • 1/4 cup cold unsalted butter, cubed
  • 1 large egg
  • 1/2 teaspoon salt
For the Chicken and Vegetable Filling:
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked chicken breast, diced
  • 1 cup mixed vegetables (e.g., broccoli, cauliflower, carrots), chopped and steamed until tender
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons almond flour
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions:

For the Almond Flour Crust:

  1. In a food processor, combine the almond flour and cold, cubed butter. Pulse until the mixture resembles coarse crumbs.
  2. Add the egg and salt to the mixture. Pulse again until the dough comes together into a ball.
  3. Place the dough between two sheets of parchment paper and roll it out to fit the size of your pie dish. You can also press the dough into the pie dish using your fingers. Trim any excess dough.

For the Chicken and Vegetable Filling:

  1. In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
  2. Stir in the diced chicken and steamed mixed vegetables. Cook for a few minutes to combine the flavors.
  3. Sprinkle the almond flour over the mixture and stir to incorporate.
  4. Pour in the chicken broth and heavy cream. Continue to stir until the mixture thickens and comes to a gentle simmer.
  5. Season the filling with dried thyme, salt, and black pepper. Adjust the seasonings to taste.
  6. Pour the chicken and vegetable filling into the prepared almond flour crust.
  7. Place the filled pie dish in a preheated oven at 350°F (175°C). Bake for approximately 20-25 minutes or until the crust is golden brown and the filling is bubbling.
Nutrition Facts:

(assuming 1/4 of the recipe per serving):

  • Calories: 470
  • Total Fat: 38g
  • Saturated Fat: 14g
  • Cholesterol: 150mg
  • Sodium: 520mg
  • Total Carbohydrate: 10g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 22g