Keto Chicken Pot Pie

This gluten free yummy pot pie is the perfect comfort food! The recipe makes two pot pies!

Ingredients:

For filling:

• 1 tbsp. butter

• 1/2 small yellow onion- diced

• 5 cloves garlic- minced

• 4 small carrots- diced

• 3 stalks celery- diced

• 4 cups low-sodium chicken broth

• 1 tbsp. fresh thyme leaves

• 1 tsp. sweet paprika

• 1 1/2 cups heavy cream

• 4 boneless, skinless, chicken thighs- cut into bite sized pieces

• 1 1/2 cups frozen green peas

• Salt and pepper

For Crust:

• 16 ounces shredded mozzarella

• 6 ounces cream cheese

• 4 large eggs, plus 1 egg beaten with 1 tbsp. water

• 5 cups almond flour

• 4 tsp. baking powder

Directions:

1. Preheat oven to 425° F. In a large ovenproof skillet over medium-high heat, add chicken and season with salt and pepper. Once chicken is browned, remove and set aside. Add butter, onion, garlic, carrot, and celery and cook, stirring, until softened, about 7 minutes. 

2. Add chicken stock, thyme, and paprika and bring to a boil. Let simmer, 5 minutes, until vegetables are tender. Stir in heavy cream and simmer until thickened, about 2 minutes. Add chicken and peas. Season with salt and pepper. Remove from heat. 

3. Make crust: In a large microwave-safe bowl, melt mozzarella and cream cheese. Add eggs and stir to combine, then stir in 1/2 of almond flour and stir with wooden spoon. Add in other half of almond flour and baking powder. Add a pinch of salt. 

4. Dollop a thin layer of crust mixture over the filling and smooth the top with a spatula. Make sure the crust is very thin because if not, it will absorb all the liquid in the pot pie. Using a knife, cut an X in the center of the crust, then brush with egg wash. Sprinkle crust with salt.

5. Bake until crust is golden, about 25 minutes.

Note: you can cook the pot pie in the skillet or transfer to a 9 inch pie pan like I did so I could cook both pot pies at once.

"Pot pie- a hug for your stomach"