This low-carb Keto Chicken Pot Pie is a comforting and delicious dish that is perfect for a cozy dinner. Made with tender chicken, mixed vegetables, and a creamy sauce, it’s a healthy and satisfying meal that will warm you up on a chilly evening.
Per Serving:
Calories: 390
Total Fat: 29g
Carbohydrates: 11g
Fiber: 3g
Protein: 23g
Ingredients:
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 cup chopped mixed vegetables (carrots, celery, onion)
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons almond flour
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup shredded cheddar cheese
Instructions:
- Preheat oven to 375°F.
- In a large skillet, heat olive oil over medium-high heat. Add diced chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add mixed vegetables and garlic to the same skillet and sauté until softened, about 5 minutes.
- Add butter to the skillet and let it melt. Add almond flour and stir until it’s well combined.
- Gradually pour in chicken broth and heavy cream, stirring constantly. Cook until the mixture thickens, about 5 minutes.
- Add chicken, salt, and pepper to the skillet and stir well.
- Pour the mixture into a baking dish and sprinkle shredded cheese on top.
- Bake for 25-30 minutes until the cheese is melted and golden brown.
Serve hot, garnished with chopped parsley. Made with tender chicken, mixed vegetables, and a creamy sauce, Keto Chicken Pot Pie is a healthy and satisfying meal that’s gluten-free and easy to make.
