Keto Chicken Pot Pie - [EASY] Low Carb Chicken Pot Pie Recipe (2024)

Prep Time20 minutes

Cook Time30 minutes

Total Time50 minutes

Ingredients

For the crust

• 2 cups almond flour
• 6 tbsp softened butter (not melted)
• 2 egg whites
• ¼ tsp salt
• ½ cup shredded cheddar cheese

For the filling

• ½ tbsp butter
• 1 cup baby mushrooms, chopped
• 1 ½ cups turnips, peeled and diced into ½" pieces
• 1 ½ cups chicken broth
• ¼ cup heavy cream
• 2 oz cream cheese
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp poultry seasoning
• 2 tsp dried parsley
• 1 tsp ground thyme
• 1 tbsp celery flakes, dried (or 1 rib of diced celery)
• ½ tsp pepper or to taste
• ⅔ cup carrots and frozen peas
• 1/4-1/2 tsp xanthan gum
• 1 ½ lb chicken breast, cooked (or rotisserie chicken)
• 1 tsp salt or to taste

Instructions

1. Preheat oven to 375 degrees F and lightly grease a 9" Pie plate with non-stick cooking spray.
2. Take a large bowl and combine almond flour and the softened butter using an electric hand mixer (or use your hands)
3. Add the egg whites and salt and mix until forms a smooth dough. (Note - The crust won't be that elastic as a traditional pie crust due to lack of gluten)
4. Add the shredded cheese into the dough and mix using a sturdy spoon or spatula.
5. Lightly grease a parchment paper with non-stick spray and turn ½ of the dough out onto the parchment. Top with the second piece of greased parchment.
6. Roll the dough to form a circle. Place it in the refrigerator (still in between the parchment) for 5-10 minutes. Repeat with the other half of the dough.
7. Take out from the fridge and carefully remove one sheet of the parchment and place the exposed side of the dough into the pie plate. Now peel the second piece of parchment.
8. Use your hands to fill in any cracks and make sure that the bottom of the pie plate is fully covered with dough.
9. Bake in the preheated oven for 5-7 minutes and take out from the oven before the crust browned and set aside.
10. Heat a large skillet over medium heat, add ½ tbsp of butter, once melted, add the mushrooms and turnips, stir, cover and cook for a few minutes until the turnips have softened
11. Add the chicken broth, heavy cream, cream cheese, and the seasonings except for the salt. Increase the heat and bring the mixture to a low boil and then lower the heat and simmer until slightly thickened. Stir frequently in between.
12. Remove from the heat and stir in xanthan gum. If your sauce is too thick, add additional heavy cream.
13. Stir in the cooked chicken, peas and carrots. Add the salt to taste.
14. Pour this mixture on top of the previously baked crust.
15. Cover the filled pie with the other half of the rolled dough and seal the crust together. Cover the dough edges with thin strips of aluminum foil to prevent them from burning.
16. Bake for 25-30 minutes or until the filling is bubbly and the crust is golden browned.
17. Remove from the oven and allow the pie to cool a few minutes and serve.

Recommended Products

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  9.5 Inch Pie Plate

• 

  Xanthan Gum

• 

  Poultry Seasoning

• 

  Cream Cheese

• 

  Blanched Almond Flour

All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.