Low Carb Chicken Pot Pie

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Lolita Carrico
Lolita Carricohttp://ketology.net
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!
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As I’ve mentioned in previous recipes, when I can make a one pot meal, I’m all for it — especially if it’s in my cast iron skillet.? This keto chicken pot pie is one of our go-to comfort foods and great for winter weekend lunches or dinner. The fathead dough crust works perfectly for the right texture and bite — I’ll sometimes layer a Cut Da Carb flatbread?on top the crust for an added crispy layer above the fathead dough. I have used this method on my keto lasagne recipe and it adds a great bonus layer – and with only 9g of net carbs per flatbread, it’s a low carb option that works well for all sorts of recipes.


You don’t have to make this in a cast iron skillet – I prefer the one-pot method for easy clean up and serving, but you can transfer the chicken mixture to a greased pie plate or baking dish before topping with crust mixture. Either way, this is a low carb, keto Chicken Pot Pie that is great the next day (or the day after!) for leftovers.

We also use leftover turkey after Thanksgiving to make a low carb turkey pot pie. I love mushrooms in this recipe, however you can use any low carb vegetable you prefer!


Keto Chicken Pot Pie

5 from 1 vote
Course dinner, lunch, Main Dish
Cuisine American
Servings 8
Calories 484 kcal

Ingredients
  

FOR THE FILLING

  • 1 tbsp butter
  • 1/2 small yellow onion chopped
  • 4 cloves garlic thinly sliced
  • 1/2 cup mushrooms chopped
  • 1/2 cup celery chopped (about 2 stalks)
  • 2 cup chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 cup heavy cream
  • 1/4 tsp Xanthan gum
  • 2 chicken breasts cooked and shredded

FOR THE FATHEAD CRUST

  • 2 cups shredded mozzarella
  • 4 ounces cream cheese
  • 2 eggs beaten
  • 2 1/2 cup almond flour
  • 2 tsp baking powder
  • 1 Cut da Carb flatbread optional

Instructions
 

  • Preheat oven to 425?.

FOR THE CHICKEN FILLING

  • Place a large cast iron skillet over medium-high heat.
  • Add the butter and allow to melt down.
  • Add onion, garlic, mushrooms, and celery and stir until vegetables have softened and onion is just translucent.
  • Add the bone broth and spices.
  • Boil and then reduce to a simmer for 5 minutes.
  • Add the heavy cream and xanthan gum.
  • Stir until thickened.
  • Add shredded chicken and mushrooms.
  • Stir to coat the chicken with the sauce and remove from heat.

FOR THE FATHEAD CRUST

  • In a medium plastic or glass bowl, add the mozzarella and cream cheese.
  • Microwave in 30 second increments until melted.
  • Add eggs and combine until smooth.
  • Add the almond flour, baking powder and salt.
  • Stir - the mixture should be paste-like....not firm like most fathead crust.
  • Spoon the dough over the chicken mixture in the cast iron and spread to cover.
  • Top with the Cut da Carb flatbread, if using.
  • Score the center with a X shape - about 2 inches in diameter.
  • Brush with melted butter.
  • Bake for 20 - 25 minutes, until crust is browned.

Notes

You don't have to make this in a cast iron skillet - you can transfer the chicken mixture to a pie plate or baking dish before topping with crust mixture.?

Nutrition

Calories: 484kcalCarbohydrates: 12gProtein: 31gFat: 37gSaturated Fat: 12gCholesterol: 135mgSodium: 464mgPotassium: 348mgFiber: 4gSugar: 3gVitamin A: 826IUVitamin C: 2mgCalcium: 329mgIron: 2mg
Keyword chicken breast, pot pie
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