Keto Chicken Pot Pie

Here’s a detailed recipe for Keto Chicken Pot Pie, with a flavorful twist of shredded cheddar on top:

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg

For the Filling:

• 2 cups cooked chicken, shredded or diced
• 1 cup cauliflower florets, steamed until tender
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons coconut flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For Topping:

• 1/2 cup shredded cheddar cheese

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Instructions:

1. Prepare the Crust:

• In a large bowl, combine almond flour, coconut flour, and salt.
• Add cubed cold butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
• Add the egg and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Filling:

• Preheat your oven to 375°F (190°C).
• In a skillet over medium heat, melt 2 tablespoons of butter. Add diced onions, carrots, celery, and minced garlic. Cook until softened, about 5-7 minutes.
• Sprinkle coconut flour over the vegetables and stir to combine, cooking for an additional minute.
• Slowly pour in chicken broth and heavy cream, stirring constantly until the mixture thickens.
• Add shredded chicken, steamed cauliflower, dried thyme, dried rosemary, salt, and pepper. Stir well to combine. Remove from heat and set aside.

3. Assemble the Pot Pie:

• Divide the dough into four equal portions. Roll out each portion between two sheets of parchment paper to about 1/4 inch thickness.
• Divide the filling evenly among four ramekins or small oven-safe dishes.
• Place the rolled-out dough over each ramekin, trimming any excess dough around the edges. Use a fork to crimp the edges of the dough to the ramekin.
• Cut a few slits on the top of each pot pie to allow steam to escape during baking.

4. Bake and Serve:

• Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
• Remove the pot pies from the oven and sprinkle shredded cheddar cheese over the top of each pie.
• Return the pot pies to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
• Let the pot pies cool for a few minutes before serving.

5. Enjoy Your Keto Chicken Pot Pie:

• Serve your delicious Keto Chicken Pot Pies hot, and savor the creamy filling and flaky crust with that delightful cheddar cheese twist

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