Keto Chicken Potpie

If you’re on a keto diet but craving comfort food, this keto chicken potpie recipe is perfect for you. It’s loaded with healthy vegetables and a creamy filling made with coconut milk instead of heavy cream, making it low-carb, high-fat, and absolutely delicious. With a crispy almond flour crust, this chicken potpie is a great way to satisfy your cravings without compromising on your dietary restrictions.

Nutrition Facts: Serving Size: 1 slice Calories: 428 kcal Fat: 35g Carbohydrates: 10g Fiber: 4g Protein: 19g Sodium: 495mg Sugar: 3g

Ingredients:

For the crust:

• 2 cups almond flour
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 1 egg

For the filling:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup coconut flour
• 1 1/2 cups chicken broth
• 1/2 cup canned full-fat coconut milk
• 2 cups cooked chicken, shredded
• 1 cup frozen peas

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the crust, combine the almond flour and salt in a large mixing bowl. Add the cold butter and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Add the egg and mix until a dough forms.
4. Roll out the dough between two sheets of parchment paper until it’s about 1/4-inch thick. Place the dough into a 9-inch pie dish and trim the edges. Set aside.
5. To make the filling, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, thyme, rosemary, and black pepper. Cook until the vegetables are tender, about 8-10 minutes.
6. Add the garlic and cook for another 30 seconds.
7. Add the coconut flour and stir to combine.
8. Gradually add the chicken broth and coconut milk, stirring constantly to prevent lumps.
9. Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes.
10. Add the cooked chicken and frozen peas and stir to combine.
11. Pour the filling into the prepared pie dish.
12. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
13. Let cool for a few minutes before serving.

Servings: This recipe yields 6 servings.