Keto Chicken Pot Pie

This Keto Chicken Pot Pie features a rich, creamy chicken filling and a flaky low-carb crust made from almond and coconut flours. Perfect for those following a keto or low-carb diet, this recipe offers comfort food without the carbs.

Ingredients

For the Keto Pot Pie Crust:

• ½ cup coconut flour
• 1 cup almond flour
• ¾ teaspoon xanthan gum (see Notes)
• ¼ teaspoon salt
• 1 stick butter (cold, cut into cubes)
• 3 ounces cream cheese (cold)
• 1 large egg (beaten)
• 2 ½ teaspoons apple cider vinegar

For the Keto Pot Pie Filling:

• 2 tablespoons butter
• 2 stalks celery (sliced)
• ½ cup mushrooms (diced, optional)
• ½ of one medium onion (chopped)
• ½ cup cauliflower florets (fresh or frozen)
• 2 cloves garlic (minced)
• ¼ cup peas & carrots
• 1 ½ teaspoons salt
• Pepper (to taste)
• 3 ounces cream cheese
• 10 tablespoons heavy cream (½ cup + 2 tablespoons, see Notes about xanthan gum)
• 1 cup chicken broth or chicken stock (preferably homemade)
• ¼ teaspoon xanthan gum (see Notes)
• 2 cups chopped roasted chicken
• 1 teaspoon poultry seasoning

Instructions

1. Make the Keto Pot Pie Crust:
   • In a food processor, combine the coconut flour, almond flour, xanthan gum, and salt. Pulse until evenly combined.
   • Add the cold, cubed butter and cream cheese, pulsing until the mixture resembles a crumbly texture.
   • Add the beaten egg and apple cider vinegar, pulsing until the dough begins to come together in moist crumbs.
   • Transfer the dough onto a piece of plastic wrap. Gather it into a ball, then flatten it into a disc large enough to cover your pie plate.
   • Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Prepare the Keto Pot Pie Filling:
   • Preheat the oven to 375°F (190°C).
   • In a large skillet, melt 2 tablespoons of butter over medium-high heat.
   • Add the celery, mushrooms (if using), onion, cauliflower, garlic, peas, carrots, salt, and pepper. Sauté for about 5 minutes, until the onions are translucent.
   • Stir in the cream cheese, heavy cream, chicken broth, chopped chicken, and poultry seasoning. Continue stirring until the cream cheese melts into the sauce.
   • Sprinkle xanthan gum on top, stirring to combine. Let the mixture simmer for 5 minutes, until thickened.
3. Assemble and Bake the Keto Chicken Pot Pie:
   • Pour the filling into a pie plate.
   • Roll out the chilled dough to fit the pie plate, covering the filling with the dough.
   • Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with aluminum foil.
   • Remove from the oven and let cool slightly before serving.
4. Store:
   • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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Why You’ll Love This Recipe

• Keto-Friendly Comfort Food: This pot pie offers all the comforting flavors of the classic dish, but without the carbs.
• Rich & Creamy Filling: The creamy chicken filling is hearty and satisfying, making it a great low-carb meal for any time of year.
• Homemade Crust: The coconut and almond flour-based crust is the perfect low-carb alternative to traditional pie crust, crispy and flaky just like the original.

Tips

• Make the Filling Ahead: You can make the filling ahead of time, storing it in the fridge until you’re ready to assemble the pot pie.
• Chill the Crust: Ensure the dough is well-chilled before rolling it out. This helps prevent it from becoming too sticky and makes it easier to work with.
• Control the Thickness: If you prefer a thicker filling, simply add a little more xanthan gum (½ teaspoon) or let the filling simmer a bit longer until it reaches your desired consistency.

Variations and Substitutions

• Vegetarian Version: For a vegetarian option, replace the chicken with additional veggies like zucchini, spinach, or cooked tofu.
• Dairy-Free: Use a dairy-free butter substitute and swap the cream cheese and heavy cream for coconut cream and dairy-free cream cheese.
• Flavor Variations: Add more herbs or spices like thyme, rosemary, or sage to the filling for extra flavor depth.

FAQs

Q: Can I use frozen vegetables for the filling?
A: Yes, frozen vegetables can work well in this recipe. Just be sure to thaw and drain any excess moisture before adding them to the skillet.

Q: What if I don’t have xanthan gum?
A: If you don’t have xanthan gum, you can use a small amount of cornstarch or arrowroot powder to thicken the filling.

Q: Can I freeze the pot pie?
A: Yes, you can freeze the assembled pot pie before baking. Wrap it tightly in plastic wrap and foil, then bake from frozen, adding extra time to the baking process.

Serving Suggestions

• Side Dishes: Serve with a fresh green salad or roasted vegetables for a well-rounded meal.
• Soup Pairing: Pair this pot pie with a simple vegetable or chicken soup for a cozy, comforting meal.
• Low-Carb Sides: Try serving with mashed cauliflower or cauliflower rice to keep the meal low-carb and filling.

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