Your taste buds will not miss the carbs in this Keto Chicken Pot Pie recipe! There are only 11 net carbs in each serving. This hearty pot pie has been one of my favorite keto recipes to date. It definitely stands up to the real thing!
Back up… why are you cooking low-carb recipes, Miss McBooty?
The human body is a strange and wondrous thing. Here I sit, a relatively healthy and average weighted individual, yet I find myself in a situation that throws me for a bit of a loop. During my last doctor’s visit, I learned that I am a pre-diabetic candidate. My doctor reminded me that I shouldn’t compare myself to others around me because diabetes historically runs in many Asian families. Because of this new discovery, the Keto diet has been recommended to me to cut down on carbs.
I began my new journey to (lack of) Carb-dom like many others would… by researching and finding a couple of trusty cookbooks! If you’re looking to get started with a low-carb diet yourself, I highly recommend the Wheat Belly and 30-Minute KetonicDiet books. Both of these books do a wonderful job of explaining what carbs do to your body and shares recipes that are filling, hearty and (surprisingly) do not leave you missing the dough. Reminder: This statement comes from a hardcore pizza-freak! This particular Keto Chicken Pot Pie recipe originated from the 30-Minute KetoDiet book.
This recipe is a must-try if you’re looking for something warm and comforting to get you through the rest of these cold weeks of winter (and stick to a low-carb diet on top of it).
Heat the butter in a large skillet over medium heat. Once the butter is melted, add the onion, celery, carrots, mushroom, garlic and a dash of salt and pepper to the pan. Sauté until the vegetables begin to soften, about 5 minutes.
Add the chicken to the pan and sauté until it is cooked though.
Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5-7 minutes.
Mix in the cheese until melted.
Stir in peas.
For the Dough
Preheat oven to 375°
In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute. Keep doing this until cheese is combined and creamy.
Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined. If if gets stringy or is not quite melted enough, put it back in microwave for another 30 seconds.
If you have individual, oven safe, ramekins, divide the dough into four equal pieces. Spread the dough pieces out into large flat circles on parchment paper. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you. Top each ramekin with a piece of dough, folding it down around the edges.
If you are making one large pot pie, you can skip the dividing step and spread the dough into one large, flat circle to cover your pie tin with.
Bake for 20-25 minutes or until golden brown on top. You may need longer if you are making one large pot pie.