Recipe: Keto Chicken Pot Pie

In large skillet, cook bacon until crispy. Remove bacon. Set aside and keep bacon fat in skillet.

Add butter to large skillet with bacon grease over medium heat. Once the butter is melted, add the onion and cook until softened and strating to brown. Add in garlic, broccoli, cauliflower, chicken and seasoning to the pan. Sauté until the vegetables are soft.

Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5-7 minutes.

Mix in the cheese until melted.

Stir in crumbled bacon.

Preheat oven to 375°

In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.

Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined. If if gets stringy or is not quite melted enough, put it back in for another 30 seconds.

Divide the dough into four equal pieces. Spread the dough pieces out into large flat circles on parchment paper or silicone mat. (If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.)

Divide the pot pie filling between the number of mini pans or oven safe ramekins you’re using. I used two (0.6 quart) casserole dishes.

Top each one with a piece of dough, folding it down around the edges. Crimp edges with a wet fork. Optional: whisk one egg and apply egg wash over the dough for golden crust.

Bake for about 22-28 minutes, or until golden brown on top. Enjoy!