Keto Chicken Pot Pie
User Reviews
4.5
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Prep Time
35 mins
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Cook Time
35 mins
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
440 kcal
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Course
Main Course
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Cuisine
American
Keto Chicken Pot Pie
Description
The crust combines almond flour, softened butter, an egg, salt, and shredded cheddar cheese, which is divided and rolled out between parchment sheets to fit a 9-inch pie plate. After pre-baking the bottom crust, a creamy filling is prepared by sautéing diced celery and onion in butter before adding chicken broth, cream cheese, heavy cream, and seasonings including garlic powder, poultry seasoning, salt, pepper, and optional celery seed. The mixture is thickened with xanthan gum to a smooth consistency and combined with shredded rotisserie chicken and frozen carrots and peas.
The filling is poured into the partially baked crust, topped with the second crust layer, then baked until golden and bubbly. The result is a rich, comforting pot pie with a flaky, cheesy crust and a creamy, hearty filling suitable for a keto diet.
Ingredients
Crust:
- 2 cups almond flour
- 6 tablespoons butter softened, unsalted
- 1 egg
- 1/4 /4 teaspoon pink Himalayan salt or regular salt, fine
- 1/2 /2 cup cheddar cheese shredded
Filling:
- 2 Tablespoons butter unsalted
- 1/2 /2 cup celery diced
- 1/2 /2 cup onion diced
- 1 1/2 /2 cups chicken broth I like to use Better Than Bouillon Chicken Base
- 4 ounces cream cheese softened
- 1/4 /4 cup heavy cream
- 1 teaspoon garlic powder
- 1/4 /4 teaspoon poultry seasoning
- celery seed optional, adds depth of flavor
- pink Himalayan salt about 1 teaspoon, or regular salt to taste, fine
- black pepper about 1/4 teaspoon, ground, to taste
- 1/2 /2 teaspoon xanthan gum
- 2 cups chicken shredded rotisserie
- 2/3 /3 cup pea frozen
- 2/3 /3 cup carrot frozen
Instructions
- Preheat oven to 375 degrees and spray a 9-inch pie plate with cooking spray.
- For the crust: In a large bowl, mix together the almond flour, 6 tablespoons of softened butter, egg, and salt by hand or with a mixer. Stir in the shredded cheese.
- Divide dough in half and spray four pieces of parchment paper with cooking spray. Place one ball of dough in between two pieces of parchment paper (with the sprayed side on the inside) and roll into a circle the size of a pie plate. Repeat with the other ball of dough with the remaining two pieces of parchment paper. Place sheets of dough in the fridge for about 5-10 minutes.
- Take one sheet of dough and remove top layer of parchment. Flip over onto pie plate and peel off other layer. This doesn't have to be perfect and you can press the dough to make sure it covers the plate. Bake the bottom layer for 6-8 minutes. Remove from oven.
- While the crust is baking prepare the filling. For the filling, melt 2 tablespoons of butter over medium heat and add the celery and onion. Sautee over medium heat for 5 minutes or until veggies have softened. Add the chicken broth, cream cheese, and heavy cream and heat over medium heat, whisking until smooth. While mixture is combining add the garlic powder, poultry seasoning, celery seed, and salt and pepper to taste.
- Once mixture is combined reduce heat to low and sprinkle xanthum gum over the mixture and whisking in quickly. Keep stirring until mixture thickens. You can add more to thicken or more cream to thin out to your desired thickness.
- Stir in shredded chicken and frozen peas and carrots.
- Pour mixture into the bottom pie crust and top with remaining pie crust pressing the top and bottom crust together. This won't be perfect. You can crimp the edges if desired.
- Bake for 25-30 minutes or until crust is brown. You may need to cover the edges with a pie shield or foil half way through if they get too brown.
- Let pie cool for 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1/8 | |
| Calories | 440kcal | 22% |
| Carbohydrates | 9.7g | 3% |
| Protein | 17.9g | 36% |
| Fat | 37.3g | 57% |
| Fiber | 3.7g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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