Chicken Pot pie! How have I not tried this in the last 3+ years on keto!??? What!?!? Thanks to @sarahrelatable and her husband for saying the crust I posted the other day would make a good savory crust for chicken pot pie. Ummmmm, he was so right! All I did was combine 2 1/4 cups almond flour, a tsp of salt, 3 Tbs softened butter and one egg. Pressed it into a muffin top pan to make 6 pie crusts. One with caraway sees to try later. Baked at 350 for 12-15 minutes. For the chicken I peeled the skin off of 8 chicken thighs and pressure cooked them in my instant pot for an hour with 4 cups of water. After, I pulled the chicken out, deboned it all, strained the broth and returned the broth to the pot and reduced it a little bit... Added garlic powder, onion powder, pink salt, black pepper, and sage. Then, I added 4 tablespoons of heavy cream, 4 tablespoons of butter, and 1 tsp of xanthan gum to thicken it up a little. Added the chicken back in and served over the crust. You can easily add your favorite low carb veggies... celery, some onion, maybe cauliflower... I liked it this way. #tryit #keto #ketofiet #ketofood #ketocomfortfood #ketochickenpotpie #ketodinners #ketorecipes https://www.instagram.com/p/BrCADd2AJRK/?utm_source=ig_tumblr_share&igshid=1au62dt8g812b
