Keto Chicken Pot Pie with Garlic Cheddar Crust
This keto-friendly chicken pot pie will really hit the spot when you're craving comfort food without the added carbs. The garlic cheddar crust is a flavorful touch you'll love!
Ingredients
For the crust:
- 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
For the filling:
- 2 Tbsp. Butter
- 1 Tbsp. Olive oil
- 1/2 medium onion chopped
- 1/2 cup celery chopped
- 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
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- In a mixing bowl, combine all of the ingredients for the crust except for the cheddar cheese. Blend on high until smooth and creamy.
- Stir the cheddar cheese into the crust mixture, and set aside.
- Add 1 tablespoon of olive oil and 2 tablespoons of butter to a skillet over medium-high heat on the stove.
- Place the onion and celery into the skillet, and saute for a few minutes until they begin to soften.
- Mix the green beans and shredded chicken into the veggies in the skillet on the stove.
- Sprinkle the Italian seasoning and garlic powder for the filling into the skillet, and stir to combine well.
- Mix in the heavy whipping cream and chicken broth to the filling mixture in the skillet, and add salt and pepper to taste if desired.
- Continue to cook the mixture down until it thickens, and most of the liquid has been absorbed.
- Pour the filling mixture into the bottom of a greased 9x9 casserole dish.
- 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.
- Bake the pot pie for 20-25 minutes until browned and bubbling.