Keto Chicken Pot Pie
It’s getting cold outside and this Keto Chicken Pot Pie recipe is the perfect thing to soothe your soul during these months. I was sitting in my house, freezing my butt off and just knew that a hot bowl of soup would warm me right up. I put a few pieces of chicken into my slow cooker with the intention of making soup, and ended up making chicken pot pie.
You don’t have to use a slow cooker to make your keto chicken pot pie. I recommend de-boning your chicken and pan frying it on the stove. This way you can take advantage of the flavour from the chicken for your filling. Additionally, you can buy a rotisserie chicken, season it as you please and use that for your filling as well. The phrase for this recipe is layer of flavours. Since there are so many different components in this dish its always best to season every step of the way. When cooking the chicken, season it. If you’re using store bought chicken stock — season it. After you’ve added your stock and cream — season! Nobody likes bland food, and good chicken pot pie is anything but bland.
Substitutions
I’ve already got questions on Instagram (where I put all my recipes in real time) about the use of peas and carrots in this recipe. I used a very minimal amount of both carrots and peas in this recipe and you can do the same. Should you choose to omit these veggies, you can add green beans or any other low carb vegetable of your choice to your filling. As always if you don’t like thinks spicy you can omit the spice.
To take your pies to the next level top them with the excess filling to make the meal more hearty. If you have any additional questions feel free to drop them down below in the comments. Tag me on Instagram if you do try making this keto chicken pot pie recipe (@YourFriendSJ) I’d love to see how it turns out for you.
Recipe
AuthorSarah-Jane G.CategoryMain DishesDifficultyIntermediate
Add Butter to skillet pan on medium high heat.
When butter stops bubbling add diced chicken and minced garlic, garlic powder, curry powder, black pepper, dried thyme, sea salt and cayenne pepper to pan can cook. Feel free to add or omit which ever spices you want.
Cook chicken thoroughly. Empty into separate container and set aside. You will use the same pan to cook your filling.
Add butter to pan on medium high heat. When it stops bubbling, add diced onions, minced garlic, and celery to the same pan on medium high heat.
Turn heat to medium high and add chicken stock to vegetable mixture.
Cook down until onions have browned and celery is tender on medium heat.
Add white vinegar to pan and stir making sure to scrape the bottom of the pan to prevent burned bits and until syrupy.
Pre-heat oven on the bake setting to 350°F/177°C.
Combine almond flour, coconut flour, baking powder, salt, and dried thyme together in a bowl.
Heat butter, mozzarella cheese, and parmesean cheese on the stove until melted. They may not combine, and thats fine.
Break egg into dry ingredients mixture and combine until mealy.
Add egg flour mixture to cheese mixture and combine with a spatula until warm enough to knead the dough with your hands until thoroughly combined. It's important to work quickly here.
Roll dough into a log. Weigh out 45g balls of dough and press into muffin tin. Don't make the base too thin as you don't want it to break under the weight of the filling.
Fill cups with an even amount of filling. I used about 1 tablespoon.
Roll out the remaining dough between 2 peices of parchment paper and using a biscuit cutter cut out ~ 4 inch circles and cover pies. Press the top peice of dough together with the dough in the muffin tin to seal.
Bake for 20 minutes on the bottom rack.
Cool for 10 minutes before removing pies from the pan.
Enjoy!
Ingredients
Directions
Add Butter to skillet pan on medium high heat.
When butter stops bubbling add diced chicken and minced garlic, garlic powder, curry powder, black pepper, dried thyme, sea salt and cayenne pepper to pan can cook. Feel free to add or omit which ever spices you want.
Cook chicken thoroughly. Empty into separate container and set aside. You will use the same pan to cook your filling.
Add butter to pan on medium high heat. When it stops bubbling, add diced onions, minced garlic, and celery to the same pan on medium high heat.
Turn heat to medium high and add chicken stock to vegetable mixture.
Cook down until onions have browned and celery is tender on medium heat.
Add white vinegar to pan and stir making sure to scrape the bottom of the pan to prevent burned bits and until syrupy.
Pre-heat oven on the bake setting to 350°F/177°C.
Combine almond flour, coconut flour, baking powder, salt, and dried thyme together in a bowl.
Heat butter, mozzarella cheese, and parmesean cheese on the stove until melted. They may not combine, and thats fine.
Break egg into dry ingredients mixture and combine until mealy.
Add egg flour mixture to cheese mixture and combine with a spatula until warm enough to knead the dough with your hands until thoroughly combined. It's important to work quickly here.
Roll dough into a log. Weigh out 45g balls of dough and press into muffin tin. Don't make the base too thin as you don't want it to break under the weight of the filling.
Fill cups with an even amount of filling. I used about 1 tablespoon.
Roll out the remaining dough between 2 peices of parchment paper and using a biscuit cutter cut out ~ 4 inch circles and cover pies. Press the top peice of dough together with the dough in the muffin tin to seal.
Bake for 20 minutes on the bottom rack.
Cool for 10 minutes before removing pies from the pan.
Girl I need a Pinterest button cuz I def wanna make this one day 🙂
You’re so right! I definitely need to make a bigger one!
Nevermind! Found it 🙂
Any Info on the Macros for this
Hi Chris,
I’ll be providing macros for these shortly. However, the macros largely depenf on the type of meat you use whether that be breasts or thighs or legs as well as how many veggies you choose to add.
My store had a sale on boneless skinless tenders instead of breasts, so I think I will try this as more of a layered dish! Can hardly wait!
Let us know how it goes!