When it comes to comfort food, few dishes can rival the warm and hearty flavors of chicken pot pie. For those following a keto lifestyle, traditional recipes loaded with carb-heavy crusts may be off-limits. But don’t worry—this Keto Chicken Pot Pie recipe is here to satisfy your cravings without derailing your progress. Made with a low-carb crust and a creamy, flavorful filling, it’s the perfect dish for anyone seeking a guilt-free indulgence. Let’s dive into how to make this keto-friendly masterpiece.
Why this keto chicken pot pie works for keto
- Low-Carb Crust: Instead of traditional pastry dough, this recipe uses almond flour and cheese to create a flaky, golden crust.
- High-Fat, Low-Carb Filling: The creamy chicken and vegetable filling is thickened without flour, using xanthan gum or cream cheese, keeping it keto-approved.
- Customizable Ingredients: You can adjust the vegetables and seasonings to suit your preferences while staying within your daily carb limits.
Ingredients for keto chicken pot pie
For the Low-Carb Crust:
- 2 cups almond flour
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 3 tablespoons melted butter
And for the Filling:
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 cup heavy cream
- ¾ cup chicken broth
- 1 cup chopped celery
- ½ cup diced carrots (optional, for moderate keto diets)
- ½ cup chopped mushrooms
- ½ cup frozen green beans, thawed
- 2 cloves garlic, minced
- ½ cup onion, diced
- 2 tablespoons butter
- 2 ounces cream cheese
- 1 teaspoon xanthan gum (or ½ teaspoon guar gum)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
1: Preheat Your Oven
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or casserole dish lightly with butter or non-stick spray.
2: Make the Low-Carb Crust
- Mix the Dry Ingredients: In a large bowl, combine the almond flour, shredded mozzarella, Parmesan cheese, baking powder, and salt.
- Incorporate Wet Ingredients: Add the egg and melted butter to the dry mixture. Stir until the dough forms a ball. If it’s too sticky, sprinkle in a little extra almond flour.
- Chill the Dough: Wrap the dough in plastic wrap and place it in the refrigerator for about 15 minutes. This makes it easier to roll out later.
3: Prepare the Filling
- Sauté the Vegetables: Heat the butter in a large skillet over medium heat. Add the onion, garlic, celery, mushrooms, and carrots (if using). Cook for 3-4 minutes until softened.
- Add the Chicken and Seasoning: Stir in the shredded chicken, thyme, parsley, salt, and pepper. Cook for another 2 minutes to let the flavors meld.
- Create the Creamy Sauce: Pour in the chicken broth and heavy cream. Add the cream cheese and stir until melted and combined. Sprinkle the xanthan gum over the mixture and stir well to thicken.
- Mix in Green Beans: Add the green beans and let the filling simmer for 5 minutes. Adjust seasoning as needed.
4: Assemble the Pot Pie
- Roll Out the Dough: Remove the chilled dough from the refrigerator. Place it between two sheets of parchment paper and roll it out into a circle slightly larger than your pie dish.
- Fill the Dish: Pour the chicken filling into the prepared pie dish, spreading it evenly.
- Add the Crust: Carefully transfer the rolled-out dough onto the filling. Trim the edges if necessary and crimp to seal. Cut a few small slits in the crust to allow steam to escape.
5: Bake
Place the assembled pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and crispy. Remove from the oven and let it cool for 5 minutes before serving.
Serving Suggestions
Pair your Keto Chicken Pot Pie with a light side salad or steamed greens for a complete meal. This dish is filling on its own, but the extra veggies add a refreshing balance to the rich flavors.
Tips for Success
- Avoid Over-Thickening: Xanthan gum thickens as it cools, so start with a small amount and adjust as needed.
- Substitute Vegetables: For stricter keto plans, replace carrots with zucchini or omit them altogether.
- Make It Ahead: You can prepare the filling and crust separately a day in advance. Assemble and bake when ready to serve.
- Freezing: This pot pie freezes well. Freeze unbaked and cook straight from frozen, adding 10-15 minutes to the baking time.
Nutritional Information
Per slice (1/6th of the pie): Approximately 380 calories,
Fat 31g
Carbohydrate 6g net,
Protein 20g.
Conclusion
This Keto Chicken Pot Pie is proof that comfort food and keto can go hand-in-hand. With its buttery low-carb crust and creamy, flavorful filling, it’s sure to become a family favorite. Whether you’re cooking for yourself or serving a crowd, this recipe delivers all the satisfaction of a classic chicken pot pie without the guilt. Give it a try, and you’ll see why it’s a winner in the world of low-carb recipes!