Keto dieters rejoice: Consomme with meat pie is the perfect keto meal!

The ketogenic diet is all the rage these days, and for good reason: it can help you lose weight quickly and easily. But what do you eat on a keto diet?

One great option is consomme with meat pie. This dish is filling and satisfying, and it's perfect for people who are following the keto diet. In fact, one serving of consomme with meat pie contains only 1.5 grams of net carbs, making it an ideal meal for people who are on the keto diet.

And if that's not enough, consomme with meat pie is also a great source of protein. Each serving contains 24 grams of protein, making it the perfect meal for people who are looking to increase their intake of protein.

So if you're looking for a delicious and satisfying keto meal, be sure to try consomme with meat pie!

Homemade consomme with meat pie is a hearty, stick-to-your-ribs meal!

The cold weather is the perfect time to enjoy a hot, hearty bowl of homemade consomme. This version is made with a delicious meat pie.

Ingredients:

1 cup cooked white rice 1 tablespoon olive oil 1 small onion, chopped 1 carrot, chopped 3 stalks celery, chopped 1/2 teaspoon dried thyme leaves 2 bay leaves 8 cups chicken broth or stock 1 (10 oz) package refrigerated pie crusts, divided 1-1/2 cups frozen peas, thawed 3/4 cup milk 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups cooked, shredded chicken breast 1 (9 oz) package refrigerated cooked beef pot roast strips OR 1-1/2 cups cooked, diced ham

Instructions:

In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, carrot and celery; cook until tender. Stir in thyme, bay leaves, broth and rice. Bring to a boil. Reduce heat; simmer for 15 minutes. Discard bay leaves.

Meanwhile, line 8 muffin cups with pie crusts. Divide peas among crusts. In a small bowl, whisk milk and salt; stir into soup mixture. Pour over peas. Top with chicken and pot roast strips OR ham. Bake at 400° for 20 minutes or until golden brown and bubbly. Cool for 5 minutes before serving.

This consomme with meat pie recipe is perfect for a cold winter night!

Ingredients: -1 pound beef chuck, cut into 1-inch cubes

-1 onion, chopped -1 carrot, chopped -3 cloves garlic, minced -8 cups beef broth -2 bay leaves -1 teaspoon dried thyme -Salt and pepper to taste -1 9 inch pie crust, homemade or store bought -1 egg, beaten -1 tablespoon water

Instructions:

Preheat oven to 375 degrees F (190 degrees C). In a large pot over medium heat, combine the beef chuck, onion, carrot, garlic, beef broth, bay leaves, thyme, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours. Remove from heat and discard bay leaves. Skim any fat from the surface of the soup. Pour soup into a food processor or blender and process until smooth. Pour back into the pot. Roll out the pie crust on a lightly floured surface. Transfer to a 9 inch pie plate. Trim off excess crust. Prick bottom of crust several times with fork. Bake for 8 minutes. Cool on wire rack. In a small bowl, whisk together egg and water. Pour into cooled pie crust. Return to oven and bake for 10 minutes longer or until filling is set. Serve soup warm with meat pie on the side

A hearty consomme with meat pie is the perfect meal to feed a hungry crowd!

-This recipe is perfect for a winter gathering! -The hearty consomme will warm your guests up from the inside out! -And the meat pie is the perfect savory dish to balance out the sweetness of the soup.

Ingredients: 1 Consomme Recipe 1 Meat Pie Recipe Instructions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large pot, bring the consomme to a boil. 3. Reduce heat and let simmer for 10 minutes. 4. Ladle soup into individual bowls. 5. Cut meat pie into small pieces and top each bowl of soup with it.

Warm up with this delicious consomme with meat pie recipe!

This hearty and delicious soup is perfect for a cold winter day. It is easy to make and it will warm you up from the inside out.

Ingredients:

-1 pound lean ground beef -1/2 cup chopped onion -1/4 teaspoon garlic powder -1/4 teaspoon black pepper -4 cups chicken broth -2 cups water -1 tablespoon Worcestershire sauce -1 (14.5 ounce) can diced tomatoes, undrained -3 carrots, peeled and sliced thin -3 celery ribs, sliced thin -1/2 cup chopped green bell pepper -1/2 cup fresh or frozen corn kernels -3 tablespoons all-purpose flour -1/2 cup milk -6 (5 inch) biscuit dough rounds, cut into quarters (I used Pillsbury Grands refrigerated biscuits) *Optional: parsley leaves for garnish Directions: 1. In a large saucepan over medium heat, cook the beef, onion, garlic powder and black pepper until the beef is no longer pink; drain and set aside. 2. Add the chicken broth, water and Worcestershire sauce to the pan; bring to a boil. 3. Add the tomatoes with juice, carrots, celery, bell pepper, corn and beef mixture; return to a boil. 4. Reduce heat to low; cover and simmer for 30 minutes. 5. In a small bowl whisk together the flour and milk until smooth; stir into the soup. 6. Increase heat to medium; cook stirring constantly until thickened and bubbly. 7. Serve in individual bowls; top with biscuit dough pieces and parsley leaves if desired