Description
A comforting chicken pot pie with a rich cheddar garlic almond crust, perfect for weeknights or guests.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cauliflower florets
- 1 cup carrots, diced
- 1 cup green peas
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1 cup almond flour
- 1/4 cup butter, melted
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- Mix shredded chicken, cauliflower, carrots, and peas in a large bowl.
- Whisk together chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper in a separate bowl. Pour over the chicken and vegetable mixture.
- Combine almond flour, melted butter, and beaten egg in another bowl to form the crust.
- Pour the chicken mixture into a baking dish, top with cheese, then spread the almond flour mixture on top.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool slightly before serving.
Notes
Chop veggies small for even cooking. For extra crunch, bake on a lower rack for a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
Keywords: chicken pot pie, keto, comfort food, cheddar crust, baking recipes