keto pot pie: success?

Today's Christmas lunch was good: keto pot pie. It was a real bitch to make, though.

You saw this pic yesterday.

The keto dough contains a lot of butter, but the recipe doesn't make very much dough, as I found out. There's only 85 g of keto flour and close to the same amount of butter.

the dough I had originally intended to be the pie's top

The recipes for the dough called for the dough to be rolled out and frozen for ten minutes. I went twelve minutes, which meant the dough, rolled thin, was as stiff and breakable as peanut brittle. So I had to wait a few minutes for the dough to thaw and soften. I won't be doing this freezing thing the next time I use this dough recipe.

the dough for the pie shell's bottom

I ended up having to scrap and redo the dough-shaping several times, by which point the butter inside the dough was softening and melting—something you don't want in any pie crust because chunks of cold, solid butter start to steam when they bake, creating the air pockets that mean a flaky crust when the pie comes out of the oven. I had originally thought that putting this keto dough into a pie tin would be easy and straightforward. But the dough proved unworkable and overly sticky, so I ended up hand-pressing it into the container you see below, using up every bit of the dough just to have enough to go up the container's edges. Yeesh.

Still, despite the lack of a cover, it doesn't look half bad.

The pie ended up coming out fine. I had thought about taking it out of its container to eat it, but I decided not to risk it. I shouldn't have worried. The pie shell baked up nice and firm, and it didn't taste awful. In fact, it was pretty buttery.

almost like chicken and dumplings

Here—see what I mean by buttery:

Yum. But the filling was still better than the crust.

Victoria's Keto Flour is a decent keto recipe. Certainly better than my attempt.