Quick and Easy Keto Pot Pie

• Preheat the oven to 400 degrees. Line a 9-inch round pie pan with olive oil. Sift the coconut flour and 1 tsp of the dry Italian seasoning into a large mixing bowl until there are no lumps. Stir in the remaining crust ingredients until fully combined and a dough forms. Scrape down the sides of the bowl and push the dough to the center of the bowl.
• Knead the dough in the bowl about 1 minute until forms a smooth ball. Press dough evenly throughout the bottom and up the sides of the prepared pie pan. Use fork and poke a few holes in the bottom of the pie crust to avoid bubbles. Bake for 10 minutes or until firm. Once firm remove the crust from the oven and set aside while making the filling.

Filling

• Combine the cottage cheese and the dry seasonings in a large food processor. Process for 1 minute until the cottage cheese is completely smooth. Transfer the blended cottage cheese to a medium mixing bowl. Stir in the chicken and vegetables until fully combined. Spread the filling evenly throughout the prepared pie crust. Set aside while making the topping

Topping

• Crush the pork rinds and place them into a large food processor. Add the remaining topping ingredients and process until mixture looks like coarse crumbs. Sprinkle the topping evenly over the pie filling. Use hands and gently press the topping into the filling to secure it.
• Place a pie shield or foil around the edges of the crust. Bake for 15 minutes or until topping is dry and filling is heated through. Remove from the oven and allow to cool 5 minutes before cutting into desired size pieces.