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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Keto Chicken Pot Pie (short cut) Recipe

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This recipe for Keto Chicken Pot Pie (short cut) is from Tattershall Sharing Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp butter
1 can of chicken breast
Onion (flakes, fresh, dried) to taste
4 tbsp carrots (canned, fresh, frozen)
garlic, to taste, (crushed, fresh)
1 cup chicken broth
4 tbsp peas, (fresh, frozen or canned)
1/2 cup heavy cream
1/4 to 1/2 tsp sea salt (taste before increasing)
1/4 tsp black pepper



,
Directions:
Directions:
Melt butter, add onions and garlic. Cook until ready for the dish. Add chicken broth and heavy cream. Simmer until it begins to thicken, about 15 to 20 minutes, stirring occasionally. While that is simmering, add peas, carrots and chicken to a 9" round baking pan. The broth is thick enough when you can "draw" a line on the bottom of the pan with a spoon and the line doe no immediately fill in. When that is thick, stir into the peas, carrots, chicken to mix all together.

Topping:
1 egg
2 tbsp melted butter
3/4 c. almond flour
1/2 tsp baking powder
1/4 c. mozzarella cheese
1/4 c. sour cream

Mix altogether and spread on top of top of the pot pie.

Bake at 400º
20-25 minutes
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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