Mini Keto Chicken Pot Pie
The Keto Chicken Pot Pie is probably the ultimate comfort food. Our recipe is a low-carb
twist on a traditional pot pie recipe.
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twist on a traditional pot pie recipe.
Servings: 3 people
Calories: 550kcal
Ingredients
The Dough
- 1 cup Mozzarella cheese shredded
- 1/3 cup Almond flour
- 1 tbsp Cream cheese
- 1/2 tsp Dry oregano
- 1/2 tsp Dry basil
- 1/4 tsp Black pepper
The Filling
- 1 lb Chicken breast diced
- 3 oz Button mushrooms sliced
- 3 oz Broccoli florets
- 1/2 Small onion chopped
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- 2 tbsp Butter
- 1/2 tsp Garlic powder
- 1/2 tsp Dry thyme
- 1/2 tsp Paprika
- 1/4 tsp Black pepper
Instructions
- Preheat the oven to 400F/200C.
- Heat a tablespoon of butter over medium heat, add diced chicken and cook for 5-7 minutes or until lightly golden, season with salt and pepper and set aside.
- In the same frying pan melt remaining butter, add onion, mushrooms, broccoli florets, garlic powder, dry thyme and cook until onions are slightly brown.
- Pour in the chicken broth, bring to a simmer and cook for 15 minutes stirring often until thickened, then stir in heavy cream and paprika.
- Return chicken to the pan, cover with a lid and simmer for an additional 3-4 minutes, allowing the sauce to thicken. Remove from heat.
- Melt the shredded mozzarella in a bowl, add almond flour, cream cheese, oregano, basil, and black pepper. Stir until well-combined.
- Divide the dough into three equal pieces. Roll each dough piece into a circle between 2 sheets of parchment paper.
- Divide the filling between 3 mini pie pans or oven safe ramekins. Top each pie pan with a rolled piece of dough, folding it down around the edges. With the sharp knife make 2 small cuts on top of each pie, transfer to the oven and bake for 17-20 minutes.
- Remove from the oven and allow it to cool for few minutes before serving.
Nutrition
Calories: 550kcal | Carbohydrates: 5.7g | Protein: 64.4g | Fat: 40.6g | Fiber: 2.7g