Ingredients:
- 2 tablespoons salted butter
- 1 cup carrots diced
- 1 cup celery diced
- 1.5 cups water
- 1/2 cup heavy cream
- 1 serving Savory Chicken Soup Keto Chow (or 1 scoop)
- 2 cups cooked chicken or turkey breast, cubed
Directions:
- In a skillet, melt butter over medium-high heat. Add carrots and celery.
- Let cook for about 5 minutes and then add 1 cup water.
- Let this simmer on medium for another 10 minutes stirring occasionally until vegetables are tender.
- While that’s simmering, add 1/2 cup water, 1/2 cup heavy cream and 1 scoop Savory Chicken Soup Keto Chow to a narrow container and blend together with an immersion blender.
- Add the Keto Chow mixture and cubed cooked chicken to tender carrots and celery and let cook for another 5 minutes.
- You can eat as is for a soup or add to a baking dish and put a keto pie crust over the top and bake on 350 until done.
My favorite crust is https://www.gnom-gnom.com/cream-cheese-keto-pie-crust/ - I used half the recipe.
Nutrition Facts
Keto Chicken Pot Pie
Serving Size
235 g
Amount per Serving
Calories
415.7
% Daily Value*
Fat
22.3
g
34
%
Saturated Fat
12
g
75
%
Trans Fat
0.71
g
Polyunsaturated Fat
1.95
g
Monounsaturated Fat
6.27
g
Cholesterol
156.18
mg
52
%
Sodium
418.48
mg
18
%
Potassium
908.68
mg
26
%
Carbohydrates
7
g
2
%
Fiber
3.03
g
13
%
Sugar
3.05
g
3
%
Sugar Alcohol
0.25
g
Net Carbs
3.74
g
Protein
45.9
g
92
%
Vitamin A
7284.42
IU
146
%
Vitamin C
33.25
mg
40
%
Calcium
245.88
mg
25
%
Iron
2.07
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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