Keto Chicken Pot Pie: Comfort Food!

Keto Chicken Pot Pie: Comfort Food!

Keto Chicken Pot Pie: master this hearty, low-carb comfort food with a cheesy almond flour crust. Perfect for a satisfying weeknight meal.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

  

• 2 cups almond flour
• 6 tablespoons unsalted butter (softened)
• 1 egg
• 1/4 teaspoon fine pink Himalayan salt
• 1/2 cup shredded cheddar cheese
• 2 tablespoons unsalted butter
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 1/2 cups low-sodium chicken broth
• 4 ounces cream cheese (softened)
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 1/2 teaspoon celery seed
• Salt and pepper to taste
• 1/2 teaspoon xanthan gum
• 2 cups shredded cooked chicken
• 1 cup frozen peas and carrots

Method

 

1. Preheat oven to 375 degrees F and spray a 9-inch pie plate with cooking spray.
2. For the crust: In a large bowl, mix together the almond flour, 6 tablespoons of softened butter, egg, and salt. Stir in the shredded cheddar cheese.
3. Divide dough in half and roll each half between two pieces of parchment paper into a circle. Chill for 5-10 minutes.
4. Place one sheet of dough into the pie plate and bake for 6-8 minutes. Remove from oven.
5. While the crust bakes, melt 2 tablespoons of butter over medium heat. Sauté celery and onion for 5 minutes until softened. Add chicken broth, cream cheese, and heavy cream, whisking until smooth. Stir in garlic powder, poultry seasoning, celery seed, salt, and pepper.
6. Reduce heat to low, sprinkle in xanthan gum, and whisk quickly until the mixture thickens to your desired consistency.
7. Stir in shredded chicken and frozen peas and carrots.
8. Pour the filling into the bottom pie crust, top with the remaining crust, and press the edges together.

Notes

– To ensure a truly flaky crust, do not overmix the dough. Gently combine until just incorporated to prevent it from becoming tough.
– If your filling seems too thin, gradually add a bit more xanthan gum, whisking continuously, until it reaches your desired consistency. Be careful not to add too much at once, as it thickens quickly.
– For food safety, ensure the chicken used in the keto chicken pot pie is cooked to an internal temperature of 165°F (74°C) before shredding and adding to the filling.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The success of a keto chicken pot pie lies in mastering the balance of flavors and textures, particularly in the crust and filling. The almond flour crust provides a gluten-free alternative that requires careful handling. When mixing the almond flour with softened butter and cheese, ensure that you create a cohesive dough without overworking it, which can lead to a tough texture. The key to a flaky crust is to keep the butter cold before baking; this helps create steam pockets that lead to a light and airy texture. Additionally, the use of xanthan gum helps to bind the ingredients, mimicking the elasticity typically provided by gluten.

Troubleshooting

• Crust is too crumbly: If your crust falls apart, try adding a little more butter or an extra egg to help bind the ingredients together.
• Filling is too watery: If your filling turns out soupy, ensure you use low-sodium chicken broth and reduce the amount of cream or add a bit more xanthan gum to thicken it.
• Filling lacks flavor: If the filling tastes bland, enhance it by increasing the quantities of garlic powder, poultry seasoning, or salt and pepper to suit your taste.
• Crust is overcooked: If the crust browns too quickly, cover the edges with foil during baking to prevent burning while allowing the filling to cook through.

Substitutions

• Almond flour: You can substitute with coconut flour, but use only 1/2 cup as it absorbs more moisture.
• Heavy cream: Substitute with full-fat coconut milk for a dairy-free option, though it may alter the flavor slightly.
• Shredded cheddar cheese: Use mozzarella or a dairy-free cheese alternative to maintain a similar texture and flavor profile.
• Frozen peas and carrots: Replace with fresh vegetables like diced green beans or bell peppers for a different texture and flavor.

Pro tips

• To ensure a truly flaky crust, do not overmix the dough. Gently combine until just incorporated to prevent it from becoming tough.
• If your filling seems too thin, gradually add a bit more xanthan gum, whisking continuously, until it reaches your desired consistency. Be careful not to add too much at once, as it thickens quickly.
• For food safety, ensure the chicken used in the keto chicken pot pie is cooked to an internal temperature of 165°F (74°C) before shredding and adding to the filling.

This keto chicken pot pie offers a delightful blend of rich flavors and satisfying textures, proving that healthy eating doesn’t mean sacrificing comfort. Enjoy this cozy meal and customize it with your favorite low-carb vegetables or seasonings. Share your creations!

Frequently asked questions

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