Prepare the Dough - In a large mixing bowl, whisk together the almond flour and salt. Cut the butter into smaller pieces and add them to the bowl. Use a fork or pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Add 4-5 tablespoons of cold water, a tablespoon at a time, mixing the dough with a wooden spoon or your hands until it comes together in a ball. Form the dough into a disk, wrap it with parchment paper, and chill in the fridge for at least 30 minutes. - Make sure to add the water gradually so that the dough doesn't become too sticky. If you're short on time, you can also use pre-made keto-friendly pie crust for this recipe.

Cook the Chicken - Heat a tablespoon of olive oil in a medium-sized saucepan over medium heat. Add the chicken, season it with salt and pepper, and cook it until it's no longer pink. Transfer the chicken to a cutting board, let it cool down a bit, and shred it into bite-sized pieces using a knife or your fingers. - To save time, you can use rotisserie chicken instead of cooking the chicken from scratch. You can also season the chicken with your favorite spices or herbs for extra flavor.

Make the Filling - Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the shredded chicken, onion, celery, frozen peas and carrots, heavy cream, chicken broth, and freshly ground black pepper. Mix everything well until combined and set aside. - For a vegetarian or vegan option, you can substitute the chicken with tofu or jackfruit, and the heavy cream and chicken broth with vegetable alternatives. You can also add other vegetables of your choice, like broccoli, cauliflower, or mushrooms.

Roll out the Dough - Remove the dough from the fridge and let it sit at room temperature for a few minutes. Place it on a lightly floured surface and use a rolling pin to roll it out to a 12-inch (30 cm) circle. Carefully transfer the rolled-out dough to a 9-inch (23 cm) deep-dish pie dish and trim any excess dough overhang around the edges. - If the dough is too cold, it might crack or break while rolling it. Make sure to let it sit at room temperature for a few minutes first. If you don't have a rolling pin, you can use a wine bottle instead.

Assemble and Bake the Chicken Pot Pie - Pour the chicken filling into the pie dish, spreading it out evenly. Place the pie dish on a baking sheet and bake the chicken pot pie in the preheated oven for 30-35 minutes or until the filling is bubbling and the crust is golden brown. Once done, remove the chicken pot pie from the oven and let it cool for 10-15 minutes before serving. - If the edges of the crust are browning too quickly, cover them with foil to prevent burning. You can also add a sprinkle of grated Parmesan cheese over the crust before baking for extra flavor.