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It’s cold here!! So we decided we had to have some warm comfort food, and we decided it had to be CHICKEN POT PIE. This recipe is so easy to keep keto, and such a wholesome nutritious meal for everyone!
Keto Chicken Pot Pie
4 c mixed keto veg
suggestions: mushrooms, celery, Brussels sprouts, spinach…etc
1 – 1 1/2c chicken (deboned thighs or rotisserie, or ground)
1 c bone broth
1 c heavy whipping cream
1/4 t xanthan gum (optional, it’s a thickener)
1/4 t rosemary
1 t each of thyme, oregano and sage
Sauté veggies in the 2T of butter. Add the chicken, bone broth and heavy whipping cream.
Stir, and and the xanthan gum and spices. Let simmer about 15 minutes until it starts to thicken. If you use the Xantan gum, it will thicken much faster.
1/3 c almond flour (or coconut flour)
1 c mild, or cheddar cheese
1/3 c mozzarella cheese
2T sour cream
1 t baking powder
Mix all together and dish on top of Chicken mixture… if you use coconut flour, it will be more biscuit in texture, but still delicious.
Bake at 350*f for 25 minutes, or until brown on top!
MACROS: Macros will vary on the veggies you use so we only included the macros for the topping