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.
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
Instructions
- Preheat oven to 375 degrees F and spray a 9-inch pie plate with cooking spray.
- 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.
- Divide dough in half and roll each half between two pieces of parchment paper into a circle. Chill for 5-10 minutes.
- Place one sheet of dough into the pie plate and bake for 6-8 minutes. Remove from oven.
- 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.
- Reduce heat to low, sprinkle in xanthan gum, and whisk quickly until the mixture thickens to your desired consistency.
- Stir in shredded chicken and frozen peas and carrots.
- Pour the filling into the bottom pie crust, top with the remaining crust, and press the edges together.
Video
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.
- 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.