Pot pies–like sloppy joes–are a comfort food classic that feeds our nostalgia as well as lust. Flesh and veggies in a milky sauce that’s surpassed with a crunchy topping…what’s not to love? It might seem, nonetheless, that pot pie isn’t compatible with a Primal, let alone keto, schedule. Au contraire. We’ve sufficing up a recipe today that turns that expectation on its brain. Pot pie is no longer pie in the sky for the keto eater. Experience!

Time In the Kitchen: 40 minutes

Servings: 4

Ingredients 😛 TAGEND

For the Filling

4 slices of bacon 1 lily-white or yellowish onion, chopped 7 ounces/ 200 grams pre-cooked chicken( meat from approximately 3-4 chicken thighs) 1 carrot cut into cubes 1/2 cup chopped turnip 2-3 cups chicken stock or bone broth 2 tbsp arrowroot flour

Instructions 😛 TAGEND

In a large pan with lid, saute the bacon and onion over medium heat.

Add in the carrots and mushrooms. Cook through.

Add in chicken and envelop the potpourrus with chicken stock.

In a separate pot, stir arrowroot with a rain of cold water.

Add the flour combine to the chicken, carrots and sprout. Add frozen peas and thyme. Lower heat and cook until the sauce thickens.

Remove from heat and distribute evenly in oven-safe bowls or ramekins.

For the Crust

1 1/4 bowl almond flour 1/4 tsp salt 1/2 tsp cooking gunpowder 1 egg 4 tbsp ghee

Instructions 😛 TAGEND

Preheat oven to 350 oF/ 175 degC.

Mix all cool parts together.

Mix the egg and the ghee in a separate bowl.

Combine the baked and the humid ingredients together. The dough is appropriate to provide for moist like the dough for decline biscuits.

Spread the dough evenly on the ramekins filled with the chicken and vegetable filling.

Bake in the oven for 20 -2 5 minutes until the layer is golden. Employ under broiler for a very short time to brown the crust at the end if desired.

Nutritional Information

Calories: 534 Carbs: 14.75 grams Fat: 39 grams Protein: 29 grams

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