In a 10.25" cast-iron skillet, melt butter over medium heat.
Add celery and onions, along with a pinch of salt, and cook until the onion is translucent, for about 5 minutes.
Next, add minced garlic, along with spices, and cook until garlic is fragrant (about 30 seconds).
Add the frozen mixed vegetables and cook until softened (about 1-2 minutes).
Add the cream cheese and chicken broth, stirring constantly until a sauce forms. Adjust seasonings to taste as you go. Turn the heat to low, then pour in the heavy cream.
Bring to a simmer, then add in xanthan gum slowly, stirring constantly to thicken. Allow to simmer for 5-10 minutes so the sauce can thicken. After the sauce thickens, add in your cooked chicken and stir to combine and warm through. Set aside.
For the crust
In a large microwave-safe bowl, melt your mozzarella cheese for about 30 seconds until the cheese is just melted.
Stir in the remaining dough ingredients into the mozzarella.
Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin, roll the dough out to a ¼" thickness.
Spread the dough over the top of the chicken pot pie mixture and press to the sides to cover. Poke a few holes into the crust to allow steam to escape while the pie cooks.
Transfer to the oven and cook for 30-35 minutes until the top is golden brown. If the top browns too quickly, you can cover it to prevent further browning. Allow to cool for about 10 minutes before serving.
Nutrition
Nutrition Facts
Keto Chicken Pot Pie
Amount Per Serving
Calories 402Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 113mg38%
Sodium 921mg40%
Potassium 512mg15%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 2g2%
Protein 28g56%
Vitamin A 2386IU48%
Vitamin C 6mg7%
Calcium 210mg21%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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