Ingredients (serves 4)
Filling
2 tbsp butter
½ cup onion, diced
1 cup celery, diced
1 cup carrots, diced (optional; skip or use fewer for fewer carbs)
1 ½ cups cooked chicken, shredded
1 cup heavy cream
½ cup chicken broth
½ tsp garlic powder
½ tsp thyme
½ tsp rosemary
½ tsp black pepper
½ tsp salt
½ tsp xanthan gum (thickener)
½ cup frozen peas (optional, can swap with chopped green beans for fewer carbs)
Crust (Fathead dough)
1 ½ cups shredded mozzarella cheese
2 oz cream cheese
1 egg
¾ cup almond flour
½ tsp baking powder
Pinch of salt
Directions
Cook filling
In a skillet, melt butter. Sauté onion, celery, and carrots until softened.
Stir in chicken, cream, broth, seasonings, and xanthan gum. Simmer until thickened, 5–7 minutes. Stir in peas (or green beans). Remove from heat.
Make crust
Microwave mozzarella and cream cheese together until melted (about 60 sec).
Stir until smooth, then mix in egg, almond flour, baking powder, and salt. Knead until dough forms.
Assemble pies
Divide filling into ramekins. Roll out dough between parchment sheets and cover each ramekin, trimming excess.
Brush tops with egg wash (1 egg whisked with 1 tbsp water).
Bake
Bake at 375°F (190°C) for 20–25 minutes, until golden brown and bubbly.
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Approx macros (per serving, 1/4 recipe with veggies)
Calories: ~420
Fat: ~33 g
Protein: ~25 g
Net Carbs: ~6 g
#ketofriendly #ketolifestyle #food #ketorecipes #keto #ketodiet