Delicious Keto Chicken Pot Pies – Easy to Make
- Prep Time: 10 minutes, plus 1 hour to chill dough, if needed
- Cook Time: 15 minutes
- Total Time: 44 minute
- Yield: 4 1x
- Category: Chicken Pies
- Method: Bakes
- Cuisine: American
- Diet: Keto
For Dough:
- 1¾ cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
- 1 large egg, beaten
- ¾ cup blanched almond flour
- ⅛ teaspoon fine sea salt
Filling:
- 2 tablespoons unsalted butter
- ¼ cup diced celery
- ¼ cup diced onions
- ¼ teaspoon minced fresh oregano
- ¼ teaspoon minced fresh thyme
- ¼ teaspoon fine sea salt
- 3 boneless, skinless chicken thighs, cut into ¼-inch pieces
- 4 ounces cream cheese (½ cup), softened
- ½ cup chicken bone broth, homemade or store-bought
For garnish:
- Preheat the oven to 425°F.
- To make the dough, place the mozzarella and butter in a microwave-safe bowl and microwave for 1 to 2 minutes, until the cheese is entirely melted.
- Stir well.
- Add the egg and combine well using a hand mixer.
- Add the almond flour and salt and combine well with the mixer.
- Use your hands and work it like a traditional dough, kneading for about 3 minutes. (Note: If the dough is too sticky, chill it in the refrigerator for an hour or overnight.)
- While the dough is chilling, make the filling: Melt the butter in a sauté pan over medium heat.
- Add the celery, onions, herbs, and salt and cook until the veggies are soft, about 4 minutes.
- Add the chicken and sauté until cooked through, about 4 more minutes.
- Add the cream cheese and stir until well combined.
- While stirring, slowly pour in the broth.
- Divide among four
- 14-ounce oven-safe bowls or ramekins.
- Grease a piece of parchment paper.
- Place one-quarter of the dough on the greased parchment and pat it out with your hands to form a small circle, slightly larger than the diameter of the bowls or ramekins you’re using.
- Repeat with the remaining dough.
- Place a circle of dough on top of each filled bowl or ramekin.
- Seal each pie closed by crimping the dough around the edge with your fingers.
- Place the bowls on a rimmed baking sheet and place them in the oven.
- Bake for 15 to 20 minutes, until the pies are golden brown and the dough is fully cooked.
- Serve the pies garnished with fresh thyme.
Notes
- Store extras in an airtight container in the refrigerator for up to 3 days.
- Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
Nutrition
- Serving Size: 1
- Calories: 631
- Fat: 50g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 38g