1.   For version 1, blind bake the bottom keto pie shell. Set aside

2.   After cubing the butternut squash, toss in oil. Oven roast to fork tender. Set aside

3.   Cut up the bacon and fry to lightly crispy, or use precooked ham cut into cubes. Set aside

4.   If using raw chicken, pat dry and coat with oil. Roast in oven until internal temperature reaches 165 F or 74 C. Debone and cut into 1 inch or 2.5 cm cubes. Set aside

Filling

5.   Place a soup pot over medium heat. Drop in the butter and, when butter is melted, the diced onions. Cook to translucent stage. Pour in the chicken bone broth, cream, green beans and butternut squash. Season with salt, pepper and parsley flakes. Stir to combine

6.   Sprinkle the glucomannan over the content and stir in immediately. Bring to a light boil. Drop in the cream cheese, stir until dissolved. Cook for 5 minutes

Assembly of the pie

7.   For a double keto crust (version 1): Having blind baked the bottom pie shell in an 8-inch regular sized pie pan, ladle half of the filling into the pie shell. Roll the other (unbaked) keto pie shell to flatten and place over filling. Pinch the perimeter to make a tight seal

8.   Alternatively (for version 2): Into a larger pie pan, 9 inches by 4 inches deep, ladle half of the filling. Cover with 1 unbaked keto pie shell

9.   For both alternatives: place assembled chicken pot pie into a 400 F or 200 C preheated oven. Bake for 20 – 25 minutes. Let cool 5 minutes before serving. Refrigerate leftovers in an airtight container.