WebFold over the edges to make the crust. Beat the egg and lightly brush it on top of the pie crust, then cut a few slits in the top so the steam can release as the keto …
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This Keto Chicken Pot Pie is low-carb dinner that has a crispy flaky crust with a creamy filling. Preheat oven to 375 degrees and spray a 9-inch pie plate with cooking spray. For the crust: In a large bowl, mix together the almond flour, 6 tablespoons of softened butter, egg, and salt by hand or with a mixer.
These flavourful individual low carb chicken pot pies are on the table in only 40 minutes. We thought the crispy pie crust together with the creamy filling was quite irresistible! Best served with a crunchy green salad. Note: The servings slider only changes the first amount in each line and not any subsequent amounts.
Sautee some celery and onion in butter. This is the base to any good chicken pot pie in my opinion. Whisk in some chicken broth, cream cheese, cream, and seasonings. A normal chicken pot pie would start with a roux made with flour but the Keto version uses xanthum gum as the thickener.
Sprinkle dried parsley on top. How to Store this Recipe? This low-carb chicken pot pie recipe can be stored in the fridge for 3-4 days covered tightly or in the freezer for up to 4 months in a freezer-safe container. I would suggest rewarming in the microwave from the fridge.