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Keto Chicken Pot Pie Recipe

Keto Chicken Pot Pie

iamwinfred
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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 418 kcal

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
Keyword fathead crust, gluten free pot pie, keto chicken pot pie, keto comfort food, low carb pot pie
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