It's been really cold these couple of weeks with a few snow days in between. When it's cold outside I like to have a nice comfy casserole type dish for dinner. I rather eat something hearty and warm in place of your typical hot and steamy soup. I have been craving chicken pot pie for a while now so I decided to go into the kitchen to experiment with some keto ingredients.
Keto Chicken Pot Pie
- 3/4 cup of shredded mozzarella cheese
- 1 tblsp cream cheese
- 6 tblsp almond flour
- 1/2 egg
- 1/2 tsp thyme
- 1 tblsp butter
- 4 medium radishes, diced
- 4 medium baby bella mushrooms
- 3 cups roasted chicken, diced
- 2 cups spinach (or 1 cup frozen, thawed and liquid squeezed out)
- 1 cup bone broth (or chicken stock)
- 4 ounces cream cheese
- 1/2 cup heavy cream
- 2 tsp Better than Boullion chicken base
- 2 tsp onion flakes
- 3/4 tsp Himilayan pink sea salt
- 1/2 tsp fresh ground black pepper
Step 1: Turn on oven to 350 degrees. To make the dough, place mozzarella cheese and cream cheese into a microwave safe bowl and microwave for 45 seconds. Mix and then microwave for 30 more seconds. Add the almond flour, thyme and egg and mix well until a dough forms.
Step 2: Place dough in between two baking sheets or parchment paper and roll out to an 8" square that is 1/8-1/4" thick. Use a fork to poke the dough all over and place in the oven for 10 minutes.
Step 3: To make the filling add the butter into a large pan to melt. Add the celery and cook until the celery has softened a little bit. Add the mushrooms and cook for about 4 minutes. Add the bone broth and use a wooden spoon to scrape all the bits on the bottom of the pan. Add the cream cheese and mix until it is melted. Add the cream, chicken base and spices and mix well.
Step 4: Add the spinach and stir around until it is completed wilted. Carefully fold in the chicken and mix to combine all of the ingredients.
Step 5: Place the filling into a 8" by 8" square baking pan and cook for 20 minutes. Place the crust on top of the filling and bake for 10 more minutes.