Keto Chicken Pot Pie | Thanksgiving Pie Collaboration | Fermented Homestead

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Welcome to the Fermented Homestead; introduce the dish and collaboration.

Prepare to make the keto crust, using two different recipes for the crust and filling.

Mix all dry ingredients for the crust: 2 cups almond meal, 1 teaspoon salt, 6 tablespoons coconut flour, and 2 teaspoons xanthan gum.

Add 1 cup of butter in chunks and 2 ounces of softened cream cheese to the dry ingredients.

Mix in 1 tablespoon of rice wine vinegar and 2 eggs to form the crust dough.

Divide the dough into two discs and refrigerate until ready to use.

Chop up the filling ingredients: 1 onion, 3-4 carrots, and 6 cloves of garlic.

Prepare to double the filling recipe, using 3 cups of chicken broth and 2 cups of shredded chicken (or substitute with low carb veggies).

Add chopped vegetables including broccoli, peas, and green beans to the filling.

Sauté the onion in 1/2 cup of butter until browned, then add garlic, 1 teaspoon pepper, and 1/2 teaspoon salt.

Mix in the chicken broth, heavy cream, and broccoli, and thicken with 1/4 teaspoon xanthan gum.

Roll out more than half of the crust and place it in the bottom of a baking dish, bake at 350°F for about 10 minutes.

Transfer the filling into the baked crust, cover with the remaining crust, and seal the edges.

Bake the assembled chicken pot pie in the oven until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens