This low-carb Keto Chicken Pot Pie features a crispy, flaky crust and a creamy within. similar to your traditional chicken pie, but without all the carbohydrates. An amazing recipe.
KED POT PIE WITH CHICKEN
I was in the mood for some comfort food, like this low-carb chicken pot pie, but I knew my Keto spouse wouldn’t eat it. So I created this chicken pot pie that is suitable for keto!
WHOLE KETO CHICKEN POT PIE CONTENTS?
Any cooked and shredded chicken can be used, but I prefer the texture of rotisserie chicken in pot pies.
Vegetables: This pot pie contains celery, onion, carrots, and peas. Despite the fact that there aren’t many of them in this recipe, peas and carrots aren’t particularly low in carbs.
You could certainly use other vegetables that are lower in carbohydrates, such as broccoli, spinach, or cauliflower.
The perfect amount of creaminess without being overbearing is added by the cream cheese.
Better Than Boullion Chicken Base is my preferred brand of chicken broth. It tastes thick and savory.
Instead of a flour-based roux, we utilize xanthum gum as a thickening.
Herbs: I prefer to use a small amount of herbs. Without giving you that overpowering herb flavor, season it with poultry seasoning and celery seed (if you have any). If you’d like, you might also use oregano, thyme, and parsley.
CRUNCHY KETO PIE
Since we don’t use typical flour in keto pie crust, there is no need to knead the dough. Since the dough is on the softer side, cooling it greatly improves your ability to deal with it.
We spread it out between two parchment paper sheets that have been oiled. You can put it in your pie plate once it has cold.
It’s not ideal, as you can see. Since this is the bottom crust, it won’t be visible. Prebaking is necessary to prevent a soggy crust. It begins to bake after just 6 to 8 minutes in the oven.
Add some chicken broth, cream cheese, spices, and cream. The roux in a traditional chicken pot pie would be created using flour, but xanthan gum is used as the thickener in the Keto version.
THIS IS IT KETO?
Yes! Each serving contains 6 net carbohydrates. Although substituting alternative vegetables will reduce the carbs slightly, I wasn’t willing to give up the traditional pot pie flavor.
CAN YOU FREEZE THIS?
Yes. Simply bake as instructed. To freeze, cool and wrap in plastic.
This traditional comfort food is transformed into a flavorful, simple-to-make Keto casserole! There isn’t a crust to roll out because it is a crustless chicken pot pie. Instead, it has fluffy, light biscuits on top. You won’t even miss the crust, I guarantee it!
This Low Carb casserole’s filling, consisting of tender chicken chunks and vegetables smothered in a rich chicken stock sauce, is ideal. This is a fantastic weeknight meal, and you can even prepare some of it in advance. It’s surprisingly filling and really pleasant, just like a classic chicken pot pie!
My first thought when developing this dish was that I wanted to make it simple.
More Delicious Recipes
- Almond flour, two cups
- 6 tablespoons softened unsalted butter
- 1 egg
- 1/4 teaspoon ordinary salt or fine pink Himalayan salt
- 1/2 cup of cheddar cheese, shredded
- Unsalted butter, two tablespoons
- (chopped)1/2 cup celery,
- (chopped)1/2 cup onion,
- Better Than Bouillon Chicken Base for 1 1/2 cups of chicken broth.
- 4 ounces of softened cream cheese
- 1/fourth cup heavy cream
- 1 teaspoon of powdered garlic
- 1/8 teaspoon seasoning for poultry
- supplementary 14 teaspoon celery seed
- 1 teaspoon of fine pink Himalayan salt
- pepper to taste, ground to about 1/4 teaspoon.
- Xanthum gum, half a teaspoon
- 2 cups of chicken from a rotisserie.
- Frozen peas and carrots, 2/3 cup
- A 9-inch pie plate should be greased and the oven should be preheated to 375 degrees.
- Mix almond flour, SIX tbsp. of softened butter, egg, and salt to make the crust. Add the cheese shavings and mix well.
- Four pieces of parchment paper should be covered with cooking spray once the dough has been divided in half. Put (with the sprayed side on the inside)one dough ball between two sheets of parchment paper. Roll the dough out into a circle the size of a pie plate. Utilize the final two pieces of parchment paper to cover the second ball of dough. For five to ten minutes, place the dough sheets in the refrigerator.
- Remove the top parchment layer from one sheet of dough. Peel off the second layer after turning over onto a pie plate. You can press the dough to ensure that it covers the plate if this isn’t perfect.
- For 6 to 8 minutes, bake the bottom layer. Take out of oven.
- Prepare the filling while the crust is baking. 2 tablespoons of butter should be melted over medium heat before the celery and onion are added for the filling. Heat vegetables for FIVE mins over medium heat. While whisking in the chicken broth, cream cheese, and heavy cream, heat over medium heat . Add the celery seed, garlic powder, poultry seasoning, and salt and pepper to taste as the mixture is mixing.
- When the mixture is thoroughly blended, turn the heat down to low, add the xanthan gum, and whisk it in quickly. Stir continuously until the mixture thickens. To achieve the appropriate thickness, add more to thicken or more cream to thin out.
Add shredded chicken, frozen peas, and carrots, and mix well.
- Fill the pie crust with the filling, then cover it with the remaining pie crust, pushing the top and bottom crusts together. This won’t be flawless. If desired, you can crimp the edges.
- Bake the crust for TWENTY FIVE to THIRTY minutes. If the edges start to become too dark, you might need to cover them halfway through with foil or a pie screen.
- Before serving, let pie to cool for five minutes.
Amount per serving (1/8)