EASY KETO FREEZER MEALS For Instant Pot or Slow Cooker

Ingredients

• 2 tablespoons Unsalted Butter (for sautéing vegetables)
• 0.5 cup Onion (diced, about 1 small onion)
• 1 teaspoon Garlic Paste (equivalent to 3 cloves minced garlic)
• 1 teaspoon Dried Thyme
• 8 ounces Mushrooms (sliced)
• 1 cup Celery (diced)
• 0.5 cup Carrots (diced (optional))
• 0.5 cup Green Beans (cut into 1‑inch pieces)
• 0.5 tablespoon Coconut Flour (half tablespoon; can substitute arrowroot powder)
• 1 cup Chicken Broth (low‑sodium)
• 3 cups Cooked Shredded Chicken (pre‑cooked, can use rotisserie chicken)
• 4 ounces Cream Cheese (cubed, full‑fat)
• 3 tablespoons Fresh Parsley (chopped)
• 3.5 cups Mozzarella Cheese (shredded, full‑fat)
• 1.5 cups Almond Flour (fine texture)
• 1 large Egg
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt

Instructions

1. Sauté Vegetables

   Heat the butter in a skillet over medium‑high heat. Add the diced onion, garlic paste, thyme, sliced mushrooms, diced celery, carrots, and green beans. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

2. Thicken the Base

   Sprinkle the coconut flour (or arrowroot powder) over the vegetables and stir to coat. Slowly whisk in the chicken broth, continuing to stir until the mixture begins to thicken, about 3 minutes.

   Time: PT3M

   Temperature: medium

3. Add Chicken and Cream Cheese

   Stir in the shredded chicken, cubed cream cheese, and chopped parsley. Cook for another 2‑3 minutes until the cream cheese softens and the mixture is well combined.

   Time: PT3M

   Temperature: medium

4. Cool Filling

   Remove the skillet from heat and let the filling cool slightly while you prepare the crust.

   Time: PT2M

5. Melt Mozzarella

   Place the shredded mozzarella in a microwave‑safe bowl. Microwave in 60‑second intervals, stirring between each, until fully melted and smooth (about 2 minutes).

   Time: PT2M

   Temperature: high

6. Make Fat‑Head Dough

   In the food processor, combine almond flour, egg, baking powder, melted mozzarella, and salt. Pulse until a cohesive dough ball forms (about 5 minutes). If you don’t have a processor, use a hand mixer or mix by hand, though it will be tougher.

   Time: PT5M

7. Roll Out Crust

   Place two sheets of parchment paper on a flat surface. Place the dough between them and roll out to a circle roughly 1/4‑inch thick, about 9‑inch diameter. Remove the top parchment sheet.

   Time: PT3M

8. Assemble Pie

   Pour the cooled filling into a freezer‑safe container (or a 9‑inch pie dish). Lay the rolled dough on top, pressing gently around the edges. Poke several holes in the crust with a fork to vent steam. Cover tightly and place in the freezer.

   Time: PT3M

9. Bake from Frozen

   When ready to serve, preheat the oven to 375°F. Bake the frozen pot pie for 40‑45 minutes, or until the crust is golden brown and the filling is bubbling.

   Time: PT45M

   Temperature: 375°F

Nutrition Facts

Calories

420

Protein

28g

Carbohydrates

7g

Fat

30g

Fiber

3g