Chicken Pot Pie

Directions

1. Prepare the Savory Keto Crust by following this recipe - make 1 ½ times the amount of the recipe to have enough crust for the top of the pie. Only use ⅔ of the dough to press in the pan; leave the rest for the top of the pie and keep it in the fridge. Bake for 12-15 minutes. When the pie crust is done, remove from the oven and let it cool down. When cooled, loosen the crust from the edges and bottom using a sharp knife if needed. Meanwhile, dice the chicken thighs, peel and slice the carrot, peel and dice the celeriac, and cut the green beans into thirds. Place everything into a saucepan and add the water and salt. Bring to a boil, then reduce to medium-low, cover with a lid and cook for 15-20 minutes. Meanwhile, peel and finely chop the onion. Place on a pan greased with butter (or ghee) and cook over a medium heat until caramelised (up to 15 minutes), stirring to prevent burning. Preheat the oven to 200 C / 400 F. When the chicken & vegetables are cooked, pour the stock through a sieve and keep the vegetables and meat in the pot - set aside. Pour the cream into the pan with onion and stir to combine well. Add ¼ cup - ¾ cup of the chicken & vegetable stock and mix well. Season with salt and set aside. Roll out the remaining dough for the top of the pie between two pieces of parchment paper to avoid tearing. Try to achieve a round shape that will fit the pie. Place the drained chicken & vegetables into the pie crust. Add freshly chopped parsley and pour in the creamed onion, spreading evenly over the topping. Top with the remaining rolled out dough and press towards the edges. Using a knife, make several small slits in the top to allow steam to escape. Place in the oven and bake for about 30 minutes. Remove from the oven and set aside for 10-15 minutes before serving.