Forget the Fireplace: This Low-Carb Chicken Pot Pie Is All You Need to Stay Warm

Keto Chicken Pot Pie

Original Recipe

Filling
1 pound chicken breast, cubed
3 tablespoons unsalted butter
1 yellow onion, diced
1 1/2 cup chicken broth
1 cup heavy cream
1/4 teaspoon xanthan gum
2 cups mixed veggies (carrots, corn, green beans, peas)
1/2 teaspoon paprika
1/2 teaspoon garlic
1/2 teaspoon oregano
1 teaspoon fresh thyme
Salt and pepper to taste

Crust
1 1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/4 cup unsalted butter, melted
1 cup shredded mozzarella
1 cup shredded cheddar

Preheat oven to 350 degrees Fahrenheit.
In a saucepan over medium heat, cook the onions in butter until soft and translucent. Add the chicken, along with paprika, garlic, oregano, thyme, salt, and pepper, and cook until slightly browned. Pour in the chicken broth, heavy cream, and xanthan gum. Bring to a boil, and then reduce over medium-low heat. Add the veggies and continue to simmer until thick. Remove from the heat and set aside.
Prepare the crust dough by adding the almond flour, baking powder, salt, eggs, butter, and cheese to a large mixing bowl. Combine all the ingredients using a rubber spatula.
Shape the dough to be a little larger than the size of your pan so the edges are sealed.
Scoop the filling into your baking pan and fill 3/4 of the way up. Place the dough on top of the filling.
Bake for 20 minutes, then change the oven setting to low broil and watch closely until the top just turns golden brown (about two to three minutes).
Cool for five minutes before serving.