Keto-Friendly Chicken Pot Pie
Servings 2 people
Calories 829123123kcal
Ingredients
Filling
- 2 tablespoons olive oil
- 1 celery stalk diced
- ½ carrot medium, diced
- ½ onion medium, chopped
- ½ cup chicken broth
- 7 ounces chicken breast cooked and chopped
- 1 teaspoon dried thyme
- ½ cup heavy cream
- 1 teaspoon xanthan gum
Topping
- ⅓ cup almond flour
- 2 tablespoons butter melted
- 3 tablespoons sour cream
- ¼ cup cheddar cheese
- 2 eggs large
- parsley for garnish
Instructions
- Preheat oven to 375 degrees F / 190 degrees C.
- Heat 2 tablespoons olive oil in pan over medium heat. Sauté 1 celery stalk, ½ carrot, and ½ onion until softened and fragrant.2 tablespoons olive oil, 1 celery stalk, ½ carrot, ½ onion
- Add ½ cup chicken broth and cook for 5 to 10 minutes on low heat.½ cup chicken broth
- Incorporate cooked 7 ounces chicken breast and 1 teaspoon dried thyme, stirring gently for two minutes.7 ounces chicken breast, 1 teaspoon dried thyme
- In bowl, mix ½ cup heavy cream and 1 teaspoon xanthan gum until fully combined.½ cup heavy cream, 1 teaspoon xanthan gum
- Add cream mixture to chicken and vegetables, stirring until well.
- Pour chicken and vegetable mixture into oven-safe casserole dish.
- To make topping, combine ⅓ cup almond flour, 2 tablespoons butter, 3 tablespoons sour cream, ¼ cup cheddar cheese, and 2 eggs in separate bowl.⅓ cup almond flour, 2 tablespoons butter, 3 tablespoons sour cream, ¼ cup cheddar cheese, 2 eggs
- Place topping mixture on top of chicken in casserole dish and bake for 25 to 30 minutes or until golden brown on top.
- Garnish with parsley before serving.parsley
Video
Nutrition
Calories: 829kcal | Net carbs: 9g | Fat: 71g | Protein: 37g