Keto Chicken Pot Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
741 kcal
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Course
Main Course
Keto Chicken Pot Pie
Description
The Keto Chicken Pot Pie centers around cooked chicken and bacon pieces cooked until browned, then combined with softened diced carrot, celery, and leek to form a flavorful base. The sauce is enriched by melting cream cheese into heavy cream and chicken broth, seasoned with thyme, salt, and pepper. The crust uses a blend of melted mozzarella, cream cheese, and almond flour, producing a pliable dough that bakes into a light, chewy topping. The pie is assembled by placing the filling in a dish and covering it with the dough before baking until golden.
The balance of creamy sauce with the savory, herb-infused filling and the rich, cheesy almond flour crust creates a comforting texture and flavor contrast. The baked crust adds structure and a mild cheese flavor that complements the filling’s creaminess and slight smokiness from bacon. This dish works well as a lunch or dinner, offering protein and fat with minimal carbs.
To work with the dough more easily, it can be warmed if it becomes too firm. The recipe also allows substitution with pre-cooked chicken or rotisserie chicken for convenience. The pie stores well in the fridge for up to three days or can be frozen for longer. Adjustments such as adding xanthan gum help thicken the filling if desired.
Ingredients
- 2 chicken breast 300g, cubed, or chicken thighs (4
- 4 Bacon 60g, small slices, streaky
- 2 tablespoon butter or olive oil
- 1 carrot diced (50g, small
- 2 celery stalk diced (80g, medium stalks
- ⅓ cup leek chopped (30g), or use onions
- 2 garlic cloves
- 1.5 tablespoon thyme or parsley; dried
- ½ cup cream cheese 110g
- 1 cup heavy cream 240ml
- ¼ cup chicken broth 60ml
- ½ teaspoon salt or to taste, sea salt
- ¼ teaspoon black pepper or to taste
DOUGH
- 1 ½ cups mozzarella cheese 170g, shredded
- 2 tablespoon cream cheese 30g, full fat
- ⅔ cup almond flour 67g
BEFORE COOKING
- 1 egg medium, to brush the top
Instructions
- Preheat the oven to 350F / 180C (electric) or 320F / 160C fan.
Filling
- Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Add the chicken and bacon and cook for 4 – 5 minutes or until browned and cooked through. Remove from the pan, set aside and keep warm.
- Place the remaining 1 tablespoon of butter in the same pan. Add the carrot, celery, leeks, garlic and thyme and sauté for about 4 minutes until soft.
- Add the cream cheese, cream, broth, salt and pepper and bring to the boil. Reduce to a simmer and cook for 1 - 2 minutes.
- Add the cooked bacon and chicken back into the pan with the cream and mix. Remove from the heat and place to one side whilst you make the dough.
Crust
- Place the mozzarella and cream cheese in a heatproof bowl. Microwave on high for 1 minute, stir with a spatula and heat for a further 30 seconds. Stir again and quickly mix in the almond flour. Feel free to get your hands in here!
- Place the dough between 2 sheets of greaseproof paper (or 1 sheet and a silicone mat) and roll about ½ cm thick. Use the top of the pot pie dish to cut out a circle with a sharp knife. Reuse the scraps and re-roll to make more tops.
Assembly
- Spoon the chicken mix into your pots. Place the circles of dough on top (make sure it’s sealed to the edges) and create two air pockets by piercing the top of the dough with a sharp knife.
- Whisk the egg with fork. Brush the pies with egg and bake for about 20 minutes or until until golden.
Notes
- The dough softens when rewarmed gently in a microwave or on the stovetop, making it easier to handle.
- For a thicker filling, whisk in ½ teaspoon xanthan gum before baking.
- Using pre-cooked or rotisserie chicken is a convenient alternative; add it to the sauce before baking.
- If baking as one large pie, extend baking time to 25-30 minutes to ensure doneness.
- Store leftovers in the refrigerator up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Calories | 741kcal | 37% |
| Total Carbohydrates | 10.9g | 4% |
| Protein | 36.2g | 72% |
| Fat | 62.4g | 96% |
| Saturated Fat | 31.3g | 157% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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