Ingredients:

For the Filling:

  • 2 cups cooked and shredded chicken breast
  • 1 cup chopped cauliflower
  • 1/2 cup chopped carrots (keep in moderation due to carbs)
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 teaspoons dried thyme
  • Salt and pepper to taste

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg

Instructions:

For the Filling:

  1. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Add the chopped cauliflower, carrots, and celery to the skillet. Cook until the vegetables are slightly tender.
  3. Stir in the shredded chicken and dried thyme, then pour in the chicken broth and heavy cream. Simmer until the mixture thickens. Season with salt and pepper to taste.
  4. Once the filling is well combined and thickened, remove it from heat and set aside.

For the Crust:

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
  3. Add the melted butter and egg to the dry ingredients. Mix until a dough forms.

Assembling the Pot Pie:

  1. Transfer the chicken and vegetable filling into a greased baking dish.
  2. Take portions of the crust dough and flatten them with your hands. Place the flattened dough pieces on top of the filling to form a crust.
  3. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
  4. Allow the pot pie to cool slightly before serving.