Chicken Pot Pie

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Chicken Pot Pie

1 hour 20 minutes
Calories 590kcal

Ingredients

  • 3 cups pork rind (powdered, 150 g / 5.3 oz - you can make your own)
  • 1 1/2 cups almond flour (powdered, 150 g / 5.3 oz - you can make your own)
  • 1/4 cup flax seed meal (powdered, 150 g / 5.3 oz - you can make your own)
  • 3 large eggs (powdered, 150 g / 5.3 oz - you can make your own)
  • 1/2 teaspoon salt (powdered, 150 g / 5.3 oz - you can make your own)
  • 5 chicken thighs (powdered, 150 g / 5.3 oz - you can make your own)
  • 1 cup green beans (powdered, 150 g / 5.3 oz - you can make your own)
  • 1 carrots (medium
  • 1/2 celery root (powdered, 150 g / 5.3 oz - you can make your own)
  • 1 onions (large
  • 1/2 cup butter (powdered, 150 g / 5.3 oz - you can make your own)
  • 1/2 cup heavy whipping cream (powdered, 150 g / 5.3 oz - you can make your own)
  • 1 quart water (powdered, 150 g / 5.3 oz - you can make your own)
  • 2 tablespoons chopped parsley (powdered, 150 g / 5.3 oz - you can make your own)
  • 1/2 salt (or to taste

Instructions

  • Prepare the Savory Keto Crust by following this recipe.
  • - just make 1 1/2 the amount of the recipe to have enough crust for the top of the pie.
  • Only use 2/3 of the dough to press in the pan - leave the rest for the top of the pie and keep it in the fridge.
  • Bake for 12-15 minutes (see detailed instructions here).
  • When the pie crust is done, remove from the oven and let it cool down.
  • When cooled, loosen the crust from the edges and bottom - use a sharp knife if needed.
  • Meanwhile, dice the chicken thighs, peel and slice the carrot.
  • Peel and dice the celeriac and cut the green beans into thirds.
  • Place everything into a saucepan and add the water and salt.
  • Bring to a boil, then reduce to medium-low, cover with a lid and cook for 15-20 minutes.
  • Meanwhile, peel and finely chop the onion.
  • Place on a pan with all of the butter (or ghee) and cook over a medium heat until caramelised.
  • This can take up to 15 minutes - mix to prevent burning.
  • Preheat the oven to 200 °C/ 400 °F.
  • When the chicken & vegetables are cooked, pour the stock through a sieve and keep the vegetables and meat in the pot - set aside.
  • Pour the cream into the pan with onion and stir to combine well.
  • Add 1/4 cup - 3/4 cup of the chicken & vegetable stock and mix well.
  • When done, season with salt and set aside.
  • Keep the remaining stock for another recipe.
  • First time I made the pie, I only used 1/4 cup of the stock, second time it was 1/2 cup which I personally preferred.
  • The pie was not too dry and not too soggy either.
  • Roll out the remaining dough for the top or the pie.
  • You'll need to place the dough between two pieces of parchment paper while rolling to avoid tearing the dough.
  • Try to achieve a round shape that will fit the pie.
  • Place the drained chicken & vegetables into the pie crust.
  • Add freshly chopped parsley and pour in the creamed onion and spread evenly over the topping.
  • Top with the remaining rolled out dough and press towards the edges.
  • Using a knife, make several small slits in the top to allow steam to escape.
  • Place in the oven and bake for about 30 minutes.
  • Enjoy!

Nutrition

Calories: 590kcal

Originally posted 2019-02-20 17:39:09.

Article Categories:
Breakfast

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