Easy Keto Mini Chicken Pot Pies

Ingredients:

For the Filling:

• 2 cups cooked and shredded chicken (rotisserie chicken works well)
• 1/2 cup diced celery
• 1/2 cup diced carrots (in moderation, as they contain some carbs)
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1/2 cup chicken broth (no sugar added)
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 1 tablespoon olive oil

For the Topping:

• 1 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 2 tablespoons melted butter
• 1 large egg

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Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced celery, carrots, and onion. Sauté for a few minutes until the vegetables start to soften.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the shredded chicken to the skillet, along with the chicken broth and heavy cream. Season with dried thyme, salt, and black pepper. Simmer for a few minutes until the mixture thickens slightly.
5. Divide the chicken filling among four ramekins or oven-safe dishes.
6. In a mixing bowl, combine almond flour, grated Parmesan cheese, baking powder, garlic powder, dried thyme, and dried rosemary.
7. Add the melted butter and the egg to the dry ingredients. Mix until a thick, dough-like consistency forms.
8. Divide the topping dough into four portions and place one portion on top of each ramekin.
9. Place the ramekins on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the topping is golden and the filling is bubbling.
10. Remove from the oven and let them cool for a few minutes before serving.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE