Almond Flour Pot Pie, Easy Homemade Low Carb Recipe

Almond Flour Pot Pie. Here is the recipe for the ketogenic Best Keto Chicken Pot Pie. The recipe makes up for a healthy and fulfilling dinner.

Ingredients required for Keto Mini Chicken Pot Pies
Two types of ingredients are required for the Keto No Carb Chicken Pot Pie. One for preparing the filling and the other for making the crust. All ingredients and their respective amounts required in the Keto Mini Chicken Pot Pies recipe are enlisted in the following table:

Ingredient Checklist for Almond Flour Pot Pie
FILLING Keto Pot Pie Filling
S. No.	Ingredient	Amount
1	Butter	2 tablespoons
2	Carrot (Coarsely Grated)	½ cup
3	Celery (Finely Chopped)	2 stalks
4	Chicken Breast (Diced)	1 lb.
5	Chicken Stock	½ cup
6	Dried Thyme Leaves	¼ teaspoon
7	Green Peas (Fresh or Frozen)	½ cup
8	Heavy Cream	1½ cup
9	Onion (Diced)	1 medium-sized
10	Paprika	2 teaspoons
11	Pepper	As per taste
12	Salt	As per taste
13	White Wine Vinegar	1 tablespoon
CRUST Almond Flour Pot Pie
S. No.	Ingredient	Amount
1	Almond Flour	1 cup
2	Baking Powder	2 teaspoons
3	Butter	10 tablespoons
4	Coconut Flour	½ cup
5	Eggs (Large)	2
6	Mozzarella Cheese (Part-skim, grated)	3 cups
7	Sea Salt	¼ teaspoon
8	Thyme (Dried)	¼ teaspoon

 

How to Prepare Almond Flour Pot Pie

You need to spare quiet time to prepare the keto mini chicken pot pies. The following list is the step-by-step instructions on preparing the delectable keto mini chicken pot pies recipe:

Step #01 – Preheat the oven to 350⁰F

Step #02 – Melt 1 tablespoon of butter in a large skillet and add diced chicken to it when the butter stops foaming

Now #03 – Brown the chicken on all sides and sprinkle with salt and pepper

Step #04 – Turn the heat setting to low and continue cooking until the chicken is cooked through

Step #05 – Now, remove the chicken from the heat, place it on a plate and set it aside

Now #06 – Add 1 tablespoon of butter to the skillet and put it on a medium heat setting

Step #07 – When the butter stops foaming, add celery, grated carrots, dried thyme and onions to the skillet. Cook until the onions turn slightly brown on the edges

Step #08 – Add white wine vinegar to the skillet and stir. Add broth as soon as the vinegar becomes syrupy. Turn the heat setting to high and let it that way until the broth starts simmering. Now, turn the heat setting to low and wait until the broth thickens and reduces in amount

Now #09 – Add cream and paprika and simmer on low until the mix thickens

Step #10 – Add chicken peas and drip to the sauce before heating the mix for a brief time. Add salt and pepper as per taste

Step #11 – Take a medium-sized bowl and whisk almond flour, baking powder, dried thyme, coconut flour, and salt in it

Now #12 – Take a small bowl and add eggs to it. Whisk the yolks properly and then add them to the dry ingredients

Step #13 – Add butter and mozzarella cheese to a large saucepan and place it over a low heat setting. Let the ingredients melt while stirring regularly. Turn off the heat when completely melted

Step #14 – Add egg mix and flour to the saucepan with melted butter and mozzarella cheese. Stir rapidly

Now #15 – Put the mixture onto one of the parchment paper. Add it to the dough and knead until you get a uniform dough. Shape the dough into a log and divide it into 1/3^rd and 2/3^rd parts

Step #16 – Cut the 2/3^rd dough into 12 equal parts. Each part needs to be rolled between two pieces of parchment paper to form a circle of about 4.5-inch diameter. Press each of the circular parts into a cup on the muffin tin

Now #17 – Use a biscuit cutter to make 12 circles out of the remaining dough. These will serve as the top crust of the pot pies

Step #18 – Spread the filling evenly into the bottom crust of the muffin cups

Now #19 – Add a circle on top of each mini pot pie and pinch to seal the edges

Step #20 – Poke 2 to 4 vents on top of each pot pie using a knife and place the muffin tin on a cookie sheet

Step #21 – Bake the pot pies in the oven for about 15 to 20 minutes or until the tops turn to a golden brown colour

Now #22 – Let the pot pies cool for about 5 minutes before removing them from the muffin pan

Step #23 – Serve and enjoy!

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Nutritional Information for Almond Flour Pot Pie

Important nutritional information regarding the Keto Mini Chicken Pot Pies is tabbed in the following table:

Nutritional Information for Almond Flour Pot Pie
Servings	12
Calories	445 kcal
Fats	36 grams
Fibre	4 grams
Net Carbohydrates	6 grams
Protein	23 grams

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