Keto Pot Pie

Ingredients:

For the Filling:

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken breast, diced or shredded
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup chopped green beans
• 1/2 cup chopped mushrooms
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1/4 teaspoon xanthan gum (optional, for thickening)

For the Crust:

• 2 cups almond flour
• 1/2 cup grated Parmesan cheese
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 2 large eggs, beaten

Instructions:

1. Prepare the Filling:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the chopped celery, carrots, green beans, and mushrooms to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
5. Stir in the cooked chicken, heavy cream, chicken broth, dried thyme, dried rosemary, dried parsley, salt, and pepper. Let the mixture simmer for about 5-7 minutes until it starts to thicken.
6. If using, sprinkle the xanthan gum over the filling and stir well to incorporate. Continue to cook for another 2-3 minutes until the filling is thickened to your liking. Remove from heat.

2. Prepare the Crust:

1. In a large mixing bowl, combine the almond flour, grated Parmesan cheese, coconut flour, baking powder, and salt.
2. Stir in the melted butter and beaten eggs until a dough forms.

3. Assemble the Pot Pie:

1. Pour the chicken and vegetable filling into a 9-inch pie dish or an 8x8-inch baking dish.
2. Flatten small portions of the dough with your hands and place them on top of the filling, covering the surface as much as possible. You can also roll out the dough between two sheets of parchment paper and then transfer it on top of the filling if preferred.

4. Bake the Pot Pie:

1. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
2. Remove from the oven and let it cool for a few minutes before serving.

Nutrition Information (per serving, based on 6 servings):

• Calories: Approximately 400-450 calories
• Fat: Approximately 35-40g
• Carbohydrates: Approximately 8-10g (net carbs)
  • Fiber: Approximately 4-5g
• Protein: Approximately 20-25g
• Sodium: Approximately 600-700mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• You can customize the filling by adding or substituting other low-carb vegetables such as bell peppers, spinach, or cauliflower.
• For a dairy-free version, you can substitute the heavy cream with coconut cream and the butter with coconut oil or ghee.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.