Keto Chicken Pot Pie

68

There's nothing homelier than a warm plate of chicken pot pie. This keto-friendly take on everyone's favorite casserole dish is comforting, easy to make, and filling. Topped with a creamy and cheesy crust, this low-carb pot pie is nothing short of decadently delicious. You can even store any leftovers for up to 3 days in the fridge.

6
Filling:
1 (½ tbsp) butter
2 tbsp onion ( chopped )
½ red bell pepper ( seeded, chopped )
½ green bell pepper ( seeded, chopped )
½ yellow bell pepper ( seeded, chopped )
1 cup yellow beans, or green beans ( frozen )
1 clove garlic ( minced )
¾ cup chicken stock
½ cup heavy cream
Salt and pepper ( to taste )
2 cups chicken ( cooked and shredded )
2 spring onions ( chopped, for serving )
Crust:
3 tbsp. butter ( melted and cooled )
¼ cup coconut flour
1 (½ tbsp) sour cream
3 eggs
¼ tsp baking powder
Salt and pepper ( to taste )
1 cup cheddar cheese ( shredded )

Instructions:

  • Start making the filling by heating butter in a skillet over medium-high heat.
  • Add onion and bell peppers. Sauté for 5 minutes.
  • Add garlic and green beans....
    See the full directions on my site
Nutritions

Calories
504

Sodium
309mg
12% DV

Fat
26g
40% DV

Protein
31g
63% DV

Carbs
30g
10% DV

Fiber
13g
54% DV