Low-carb Chicken Pot Pie

prep time: 10 minutes, plus 1 hour to chill dough, if needed cook time: 15 minutes yield: 4 servings

You will love this chicken pot pie recipe. It’s a wonderful blend of chicken, oregano, thyme, and almond, cooked with creamy gravy cheese…all baked into a flaky, crisp, golden crust. Plus, they are low in carbs!

You will need to prepare:

dough

• 1¾ cups shredded mozzarella cheese
• 2 tablespoons unsalted butter
• 1 large egg, beaten
• ¾ cup blanched almond flour
• ⅛ teaspoon fine sea salt

filling

• 2 tablespoons unsalted butter
• ¼ cup diced celery
• ¼ cup diced onions
• ¼ teaspoon minced fresh oregano
• ¼ teaspoon minced fresh thyme
• ¼ teaspoon fine sea salt
• 3 boneless, skinless chicken thighs, cut into ¼-inch
• pieces
• 4 ounces cream cheese (½ cup), softened
• ½ cup chicken bone broth, homemade (here) or storebought

for garnish

• Fresh thyme sprigs

How to do:

1. Preheat the oven to 425°F.

2. To make the dough, place the mozzarella and

butter in a microwave-safe bowl and microwave for 1

to 2 minutes, until the cheese is entirely melted. Stir

well. Add the egg and combine well using a hand

mixer. Add the almond flour and salt and combine well

with the mixer. Use your hands and work it like a

traditional dough, kneading for about 3 minutes. (Note:

If the dough is too sticky, chill it in the refrigerator for

an hour or overnight.)

3. While the dough is chilling, make the filling: Melt

the butter in a sauté pan over medium heat. Add the

celery, onions, herbs, and salt and cook until the

veggies are soft, about 4 minutes. Add the chicken and

sauté until cooked through, about 4 more minutes. Add

the cream cheese and stir until well combined. While

stirring, slowly pour in the broth. Divide among four

14-ounce oven-safe bowls or ramekins.

4. Grease a piece of parchment paper. Place onequarter of the dough on the greased parchment and pat

it out with your hands to form a small circle, slightly

larger than the diameter of the bowls or ramekins

you’re using. Repeat with the remaining dough. Place a

circle of dough on top of each filled bowl or ramekin.

Seal each pie closed by crimping the dough around the

edge with your fingers.

5. Place the bowls on a rimmed baking sheet and

place in the oven. Bake for 15 to 20 minutes, until the

pies are golden brown and the dough is fully cooked.

Serve the pies garnished with fresh thyme.

6. Store extras in an airtight container in the

refrigerator for up to 3 days. Reheat on a rimmed

baking sheet in a preheated 350°F oven for 5 minutes

or until warmed through.

Nutritional value per pie:

• Calories 631
• Fat 50g
• Protein 38g
• Carbs 9g
• Fiber 3g