Keto Pot Pie

Ingredients:

• For the Filling:
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1/2 cup sliced carrots (or use a small amount for fewer carbs)
  • 1/2 cup diced celery
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1/4 cup unsalted butter
  • 1/4 cup almond flour
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
• For the Crust:
  • 1 1/2 cups almond flour
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup cream cheese
  • 1 large egg
  • 1/4 tsp salt

Instructions:

1. Prepare the Filling:
   • In a large skillet, melt the butter over medium heat. Add the diced onion, garlic, celery, and carrots. Sauté until softened, about 5 minutes.
   • Add the chicken, broccoli, and cauliflower. Stir in the heavy cream, chicken broth, thyme, rosemary, salt, and pepper.
   • Let the mixture simmer for about 10 minutes, or until it thickens slightly. Set aside.
2. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a microwave-safe bowl, melt the mozzarella and cream cheese together in 30-second intervals, stirring until smooth.
   • In a separate bowl, combine the almond flour, egg, and salt. Stir in the melted cheese mixture until well combined.
   • Place the dough between two pieces of parchment paper and roll out to fit your pie dish.
3. Assemble the Pot Pie:
   • Pour the filling into a greased pie dish.
   • Carefully place the rolled-out crust over the filling. Trim any excess dough and crimp the edges.
   • Cut a few slits in the top of the crust to allow steam to escape.
4. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
   • Let cool slightly before serving.