Keto low-carb tortillas

deiv3

February 2

Indulging in the culinary masterpiece that is the Low-Carb Chicken Pot Pie is not only a delightful experience for the taste buds but also a satisfying choice for those following a ketogenic lifestyle. This recipe carefully balances flavor and texture while adhering to the principles of low-carb eating, making it a perfect addition to your keto-friendly repertoire.

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With each bite, you'll savor the savory combination of tender chicken, aromatic vegetables, and creamy sauce, all nestled within a crispy low-carb tortilla shell. The richness of the cream cheese and heavy whipping cream adds a decadent touch, while the medley of herbs and spices enhances the overall depth of flavor.

What's truly remarkable about this dish is its versatility. Whether prepared in the air fryer for quick and crispy results or baked in the oven for a more traditional finish, this Low-Carb Chicken Pot Pie offers a comforting meal that satisfies cravings without derailing your keto goals.

Whether enjoyed as a hearty dinner or a satisfying lunch, this recipe is a testament to the fact that wholesome, flavorful meals can be enjoyed while staying true to your dietary preferences. So go ahead, indulge in a slice of keto-friendly comfort and savor every delicious bite of this Low-Carb Chicken Pot Pie.

Keto low-carb tortillas

Ingredients:

1 low-carb tortilla
4 tablespoons onion, chopped
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1 tablespoon minced celery
1-2 tablespoons red or green bell pepper, diced
2 tablespoons minced ham or cooked chicken
Butter for sautéing
Thyme, basil, oregano, and black pepper to taste
4 ounces cream cheese
2 ounces heavy whipping cream (HWC)

Instructions:

Preheat the air fryer to 400°F (200°C) or preheat the oven to the same temperature.
Fit a low-carb tortilla into a ramekin. If using an air fryer, bake the tortilla in the ramekin for 4 minutes. If using an oven, place the ramekin with the tortilla in the oven and bake until slightly crispy.
In a skillet, melt butter over medium heat. Add chopped onion, minced celery, and diced bell pepper. Sauté until vegetables are softened.
Stir in the minced ham or cooked chicken. If using raw chicken, ensure it is fully cooked before proceeding. Season the mixture with thyme, basil, oregano, and black pepper to taste.
In a microwave-safe bowl, soften the cream cheese in the microwave. Once softened, add the heavy whipping cream and whisk until smooth.
Add the cream cheese mixture to the sauté pan with the vegetables and meat. Stir until the mixture starts to boil.
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Fill the ramekin (with the baked tortilla) with the chicken and vegetable mixture, leaving about 3/4 inch of space from the rim.
If using an air fryer, bake the pot pie in the air fryer at 400°F (200°C) for 4-5 minutes until heated through and the top is lightly browned. If using an oven, bake until the tortilla shell is crispy and the filling is bubbly.
Serve hot and enjoy your delicious low-carb chicken pot pie!