Low Carb Chicken Pot Pie

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.

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

Instructions
 

  • Preheat oven to 425ºF

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.
  • 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
Tried this recipe?Let us know how it was!
Lolita Carrico
Lolita Carricohttp://thisisradiance.com
Exploring the art of graceful aging, I share my journey and tips on wellness, beauty, and nutrition for women embracing their vibrant 40s and beyond.

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