Recipe

Keto Chicken Pot Pie

A comforting low-carb pot pie with creamy chicken and vegetable filling crowned by a cheesy biscuit topping.

Keto Chicken Pot Pie

Total time

1 hr 5 min

Servings

10

Net carbs

4.4g

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Ingredients

What you need

Adjust servings

10 servings
10
  • ¼ cup butter
  • 8 ounce mushrooms (sliced)
  • ½ medium red pepper (finely chopped)
  • ¼ cup chopped onion
  • 2 ribs celery (chopped)
  • Salt and pepper
  • 2 cloves garlic (minced)
  • 1 tbsp chopped fresh sage or thyme
  • 1 cup chicken broth
  • ½ cup heavy whipping cream
  • 2 bay leaves
  • 1 tsp glucomannan ((optional))
  • Additional salt and pepper to taste
  • 2 lbs boneless skinless chicken thighs (cut into 1/2 inch pieces)
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • 1 ½ tsp baking powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 cup grated cheddar cheese (divided)
  • 3 large eggs
  • ⅓ cup sour cream or Greek yogurt
  • 2 tbsp melted butter

Instructions

How to cook it

Prep timer

65:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. 1. Preheat your oven to 375°F and melt the butter in a large Dutch oven over medium heat, then add mushrooms, red pepper, onion, and celery with salt and pepper, cooking until tender, about 5 minutes.
  2. 2. Stir in the garlic and sage and cook 1 minute until fragrant, then add the broth, cream, and bay leaves, bringing to a simmer and whisking in the glucomannan if using.
  3. 3. Season the mixture to taste, add the chicken pieces, and cook until the chicken is cooked through, about 10 minutes, then remove the bay leaves.
  4. 4. Use a slotted spoon to transfer the filling to a 2-quart baking dish, leaving about half the cooking liquid behind.
  5. 5. Whisk together the almond flour, coconut flour, baking powder, garlic powder, salt, and half the cheese, then stir in the eggs, sour cream, and melted butter and let the batter rest a few minutes to thicken.
  6. 6. Drop spoonfuls of the topping over the filling, sprinkle with the remaining cheese, and bake for 20-25 minutes until the filling bubbles and the crust is browned and firm.
  7. Cook until the thickest piece reaches 165F and the juices run clear.
  8. 7. Allow the pot pie to stand for about 10 minutes before serving.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

All Day I Dream About Food · IMPORTED

https://diet.driv.space/recipes/keto-chicken-pot-pieAll Day I Dream About Food reference: https://alldayidreamaboutfood.com/keto-chicken-pot-pie/

Rated 4.92/5 from 58 ratings on All Day I Dream About Food. Method rewritten in-house; see source for the publisher's original.