There’s something magical about the warmth and richness of a classic chicken pot pie. In our Keto adaptation, we’ve retained all the comforting elements while significantly reducing the carb content. With a creamy filling and a low-carb biscuit topping, this Keto Chicken Pot Pie is poised to become your go-to comfort food on your low-carb journey.
Keto chicken pot pie is the ultimate comfort food meal. With a creamy filling and a low-carb biscuit topping, it’s just like the classic but with a fraction of the carbs.
Course: dinner
Cuisine: American
Prep Time: 20minutes minutes
Cook Time: 45minutes minutes
Total Time: 1hour hour 5minutes minutes
Servings: 10 servings
Calories: 455kcal
Ingredients
Filling
- ¼ cup butter
- 8 ounce mushrooms sliced
- ¼ cup chopped onion
- 2 stalks celery chopped
- Salt and pepper
- 2 cloves garlic minced
- 1 tablespoon chopped fresh sage or thyme
- 1 cup chicken broth
- ½ cup heavy whipping cream
- 2 bay leaves
- 1 teaspoon glucomannan (optional)
- Additional salt and pepper to taste
- 2 lbs boneless skinless chicken thighs cut into ½ inch pieces
Biscuit Topping
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 ½ teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup grated cheddar cheese divided
- 3 eggs eggs
- ⅓ cup sour cream or Greek yogurt
- 2 tablespoon melted butter
Instructions
Filling
- Preheat oven to 375F.
- In a large dutch oven, melt the butter over medium heat. Add the mushrooms, onion, and celery, and sprinkle with salt and pepper. Cook until the vegetables are tender, about 5 minutes.
- Stir in the garlic and sage and cook until fragrant, about 1 more minute. Stir in the broth, whipping cream, bay leaves and bring to a simmer. Whisk in the glucomannan, if using.
- Season with additional salt and pepper to taste and then stir in the chicken. Continue to cook until the chicken is cooked through, about 10 minutes. Remove the bay leaves.
- Using a slotted spoon, spoon the filling into a 2 quart glass or ceramic baking dish, leaving some of the liquid in the pot (you can use this leftover liquid like soup!).
Biscuit Topping
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, and salt. Stir in half the grated cheese.
- Add the eggs, sour cream, and butter and stir until well combined. Let sit a few minutes to thicken.
- Drop the topping in small spoonfuls over the filling and sprinkle with the remaining cheese. Bake 20 to 25 minutes or until filling is bubbling and crust is browned and firm to the touch.
- Let stand about 10 minutes before serving.
Nutrition Facts
Keto Chicken Pot Pie
Amount Per Serving (1 serving = 1/10th of recipe)
Calories 455Calories from Fat 268
% Daily Value*
Fat 29.8g46%
Carbohydrates 6.7g2%
Fiber 2.3g9%
Protein 34.7g69%
Culinary Notes and Recommendations:
Versatility in Choices:
Feel free to experiment with herbs and spices in the filling to elevate the flavor profile. Thyme, rosemary, or a pinch of nutmeg can add delightful nuances.
Glucomannan for Thickness:
The optional glucomannan not only thickens the filling but also adds a silky texture. Embrace it for a velvety pot pie experience.
Cheese, Glorious Cheese:
The choice of cheddar cheese adds a sharp, comforting kick. However, you can explore alternatives like Gruyere or Monterey Jack for a twist.
Leftover Liquid Love:
Don’t discard the leftover liquid from the pot; consider it a bonus soup to be enjoyed on its own.
In Conclusion: A Culinary Sonata
In the realm of comfort food, our Keto Chicken Pot Pie stands as a culinary sonata, weaving together layers of flavors and textures in perfect harmony. Whether you’re on a low-carb journey or simply savoring the joys of a well-crafted pot pie, this recipe invites you to indulge in a symphony of comfort and culinary excellence.