Keto Chicken Pot Pie with Crumble Crust
An easy to make Keto Chicken Pot Pie recipe that comes together in a few minutes and bakes up with a lovely crumble crust topping to satisfy your taste buds. Real comfort food for the keto diet.
Servings: 6 servings
Calories: 327kcal
Ingredients
- Chicken Filling:
- 3 cups Diced cooked Chicken
- 1 cup Frozen Mixed Vegetables
- 1 cup , Chopped Mushrooms
- 8 tbsp Sour Cream
- 1/4 tsp poultry seasoning opt
- 1/8 tsp Chopped Garlic
- 1 tbsp Dry onion flakes
- 1 12 oz Can Cream of Mushroom Soup
- 1/2 cup Colby-Jack Shredded Cheese
- .
- Almond Crumble Crust:
- 1 cup Almond Flour
- 2 tbsp Butter melted
- 1/2 cup Colby-Jack Shredded Cheese
- 1-2 tbsp of ice water if needed
- 1/2 tsp french herb provencale opt
Instructions
- Heat oven to 350 degrees.
- Spray a glass 9 inch pie pan with baking spray.
- In a large mixing bowl, stir together, chicken, vegetables, mushrooms, sour cream, cream of mushroom soup, poultry seasoning - if using, garlic, onion flakes and 1/2 cup of the shredded cheese.
- Pour chicken mixture into prepared pie pan. Set aside.
- In a small mixing bowl, combine the first three ingredients of crust mixture. Add water 1 tsp at a time while stirring just until mixture begins to clump together, like pastry dough. (You may not need all the water.)
- Pinch bits off dough and sprinkle evenly over the top of the filling, covering the top. Sprinkle with herbs, if using.
- Bake for 30 - 40 minutes, until hot and bubbly and crust is golden. (You may wish to cover tent the pie for the last few minutes of baking with foil so the crust doesn't over-brown.