The Best Keto Pot Pie We’ve Ever Tried!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, but requires adjustments in liquid

Melt a couple tablespoons of butter in a pan.

Sauté diced onion and celery until translucent, about 5 minutes.

Add salt and black pepper to the sautéed vegetables.

Stir in chicken broth, cream cheese, and heavy cream; whisk until fully combined and cream cheese has melted.

Add in 2 cups of pre-cooked chicken, peas, and carrots; stir to combine.

Whisk in santon gum to thicken the filling.

Bring the filling to a simmer until thickened to desired consistency.

In a microwave-safe bowl, combine mozzarella cheese and cream cheese; microwave on high for 2 minutes.

Stir the melted cheese until fully combined.

Add in 1 egg and 1.5 tablespoons of baking powder; mix well.

In a separate bowl, combine almond flour, a pinch of salt, and santon gum; add to the cheese mixture and knead until dough-like.

Roll out about a third of the dough between two pieces of parchment paper for the crust.

Fill mini pie plates with the chicken filling, leaving the top open.

Place the rolled out dough on top of the filled mini pie plates.

Transfer the mini pot pies to the oven for baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens