Keto Chicken Pot Pie
This keto chicken pot pie delivers all that cozy comfort food flavor without the carb crash. It swaps the flour-heavy crust and gravy for a golden fathead topping and a rich, cream-based filling that tastes just as indulgent as the original. With only 6 grams of net carbs per serving, you get tender shredded chicken, a savory herb-flecked filling, and a crust that shatters a little when you cut into it.
Equipment
- Large oven-safe skillet or Dutch oven
- 9-inch pie dish if not baking directly in the skillet
- Mixing bowls
- Rolling Pin
- Parchment paper
- Instant-read meat thermometer
Ingredients
- 1 pound boneless, skinless chicken breasts 450g, cooked and shredded
- 3 tablespoons unsalted butter
- 1/2 cup yellow onion diced
- 2 stalks celery diced
- 1/2 cup carrots diced
- 2 cloves garlic minced
- 1 cup cauliflower florets finely chopped
- 1/2 cup frozen peas
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 5 ounces cream cheese softened and divided
- 1/2 teaspoon xanthan gum
- 1 teaspoon poultry seasoning
- salt and black pepper to taste
For the Fathead Pie Crust
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup superfine almond flour
- 1 large egg
- 1/2 teaspoon baking powder
- 1 large egg beaten, for egg wash
Instructions
- Season chicken with salt and pepper. Poach in lightly salted water or bake at 375°F (190°C) for about 25 minutes, until internal temperature reaches 165°F (74°C). Rest for 5 minutes, then shred with two forks.
- Preheat oven to 375°F (190°C). Melt butter in an oven safe skillet over medium heat. Cook onion, celery, and carrots for 5 to 6 minutes until onion is translucent. Add garlic and cook 30 seconds until fragrant. Add cauliflower and cook 3 to 4 minutes until softened.
- Pour in chicken broth and bring to a simmer, scraping up browned bits. Sprinkle xanthan gum while whisking constantly. Reduce heat to low and stir in heavy cream and 4 ounces cream cheese, whisking until smooth. Add poultry seasoning, salt, and pepper. Simmer 4 to 5 minutes until thickened.
- Fold shredded chicken and frozen peas into the thickened sauce. Remove from heat and let cool for 5 minutes. If using a separate pie dish, transfer filling now.
- In a microwave safe bowl, combine mozzarella and remaining 1 ounce cream cheese. Microwave in 30 second bursts, stirring between, until melted and smooth. Add almond flour, egg, and baking powder, and stir quickly with a spatula until dough forms. Let cool 1 to 2 minutes if too warm.
- Place dough between two sheets of parchment paper. Roll out until slightly larger than the top of your skillet or pie dish, about 1/8 inch thick. Peel off top parchment and use bottom sheet to flip and lay dough over the filling.
- Trim excess dough and press edges to seal. Cut 3 or 4 small slits in the top. Brush evenly with beaten egg wash. Bake for 20 to 25 minutes until golden brown and filling is bubbling.
- Rest the pie for 10 minutes before serving. This allows the filling to set so it won't run when cut. Slice into 6 portions and serve warm.
Notes
- Chop the cauliflower small so it cooks through in the same time as the other vegetables.
- Don't skip letting the filling cool slightly before adding the crust, or the dough will slide instead of sit in place.
- Whisk the xanthan gum in slowly to avoid clumps that turn gluey.
- If the dough gets too sticky to handle, wet your hands slightly or chill it for 5 minutes.
- Use rotisserie chicken to shave about 20 minutes off the total prep time.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat individual portions in the oven at 350°F (175°C) for 10 to 15 minutes.
- An air fryer also works well for recrisping the crust in about 6 to 8 minutes.
- Freeze unbaked or baked portions for up to 2 months, wrapped tightly in foil.
- Swap the chicken for shredded rotisserie turkey during the holidays, or use diced ham or crumbled bacon for a smokier filling.
Nutrition
Serving: 1servingCalories: 418kcalCarbohydrates: 9gProtein: 27gFat: 32gSaturated Fat: 16gCholesterol: 145mgSodium: 520mgFiber: 3gSugar: 2g
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