Keto Crustless Chicken Pot Pie
⏱️ Prep: 15 mins
🔥 Cook: 25 mins
🍽️ Serves: 1
🥑 Net Carbs: 6g
Ingredients
- 5 oz cooked chicken, shredded
- ½ cup celery, diced
- ¼ cup onion, diced
- ½ cup mushrooms, sliced
- ½ cup frozen cauliflower florets
- ¼ cup heavy cream
- ¼ cup chicken broth
- 2 tbsp cream cheese
- 1 tbsp butter
- ½ tsp garlic powder
- ½ tsp thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In an oven-safe skillet, melt butter over medium heat. Add celery, onion, and mushrooms. Sauté until softened, about 5 minutes.
- Add frozen cauliflower and cook 2-3 minutes more.
- Stir in heavy cream, chicken broth, cream cheese, garlic powder, and thyme. Simmer until sauce thickens slightly, about 3 minutes.
- Add shredded chicken and stir to combine. Season with salt and pepper.
- Transfer skillet to oven (or transfer mixture to a small baking dish). Bake for 15-20 minutes until bubbly and lightly browned on top.
- Let cool 5 minutes before serving.
Nutrition (per serving)
Calories: 520
Fat: 38g
Protein: 34g
Total Carbs: 10g
Fiber: 4g
Net Carbs: 6g
💡 Recipe Notes: Make a double batch and freeze individual portions. Add a sprinkle of Parmesan on top before baking for extra flavor. This recipe is part of Day 4 of our 7-Day Keto Meal Plan.
