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KETO CHICKEN POT PIE WITH CHEDDAR GARLIC CRUST
Zoey

KETO CHICKEN POT PIE WITH CHEDDAR GARLIC CRUST

This Keto chicken pot pie with a cheddar garlic crust is the ultimate comfort food! Perfect for those cold days where you’re craving some comfort food without all the carbs!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 295
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 cup Almond flour
  • 1 tsp Baking powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Italian seasoning
  • 2 eggs
  • 2 tbsp Butter melted
  • 2 tbsp Sour cream
  • 1 cup Cheddar cheese shredded
  • 2 tbsp butter
  • 1 tbsp Olive oil
  • 1/2 Medium sized onion chopped
  • 1/2 cup Chopped celery
  • 1 cup Green beans cut into bite-sized pieces
  • 1/2 tsp Garlic powder
  • 1/2 tsp Italian seasoning
  • 3 cups Shredded rotisserie chicken
  • 1/2 cup Heavy whipping cream
  • 1/2 cup Chicken broth
  • to taste Salt and pepper

Equipment

  • Skillet
  • casserole dish

Method
 

Instructions
  1. Preheat the oven to 400 degrees.
  2. Start by combining all of the ingredients for the crust except for the cheddar cheese in a mixing bowl. Blend on high until smooth and creamy.
  3. Stir the cheddar cheese into the crust mixture, and set aside.
  4. Next, add 1 tablespoon of olive oil and 2 tablespoons of butter to a skillet over medium-high heat on the stove.
  5. Place the onion and celery into the skillet, and saute for a few minutes until they begin to soften.
  6. Mix the green beans and shredded chicken into the veggies in the skillet on the stove.
  7. Sprinkle the Italian seasoning and garlic powder for the filling into the skillet, and stir to combine well.
  8. Mix in the heavy whipping cream and chicken broth to the filling mixture in the skillet, and then add salt and pepper to taste if desired.
  9. Continue to cook the mixture down until it thickens, and most of the liquid has been absorbed.
  10. Pour the filling mixture into the bottom of a greased 9×9 casserole dish.
  11. Place the crust mixture by spoonfuls on top of the filling, and carefully spread it out into an even layer with a spatula or your fingers.
  12. Bake the pot pie for 20-25 minutes until browned and bubbling.