Chicken Pot Pie: Keto-Friendly Comfort Food

Chicken pot pie is a popular comfort food, but is it keto-friendly? The answer is yes, with some modifications.

Traditional chicken pot pie is typically made with a flour-based pie crust and a filling that includes potatoes, carrots, and peas – all of which are high in carbohydrates. To make a keto-friendly version, you can use a low-carb crust made with almond flour or coconut flour, and reduce the amount of carrots and peas in the filling.

Some keto chicken pot pie recipes also include a biscuit topping made with almond flour, cheese, and other low-carb ingredients. This gives the dish a crispy, flaky texture that is similar to the traditional version.

So, if you're following a keto diet and craving some comfort food, chicken pot pie can definitely be on the menu!

Keto chicken pot pie recipe

Keto Chicken Pot Pie

Ingredients:

For the filling:

• 8 oz mushrooms, sliced
• 1/2 medium red pepper, finely chopped
• 1/4 cup chopped onion
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1 tbsp chopped fresh sage or thyme
• 1/2 cup heavy whipping cream
• 1 tsp glucomannan (optional)
• Additional salt and pepper to taste
• 2 lbs boneless skinless chicken thighs, cut into 1/2 inch pieces

For the topping:

• 1/4 cup coconut flour
• 1 1/2 tsp baking powder
• 1 tsp garlic powder
• 1 cup grated cheddar cheese, divided
• 1/3 cup sour cream or Greek yogurt
• 2 tbsp melted butter

Method:

Preheat the oven to 375ºF.

In a large Dutch oven, melt the butter over medium heat. Add the mushrooms, red pepper, 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, transfer the filling to a 2-quart glass or ceramic baking dish, leaving behind about half of the cooking liquid. (Don't toss it, it makes a wonderful soup!).

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 for 20-25 minutes or until the filling is bubbling and the crust is browned and firm to the touch.

Let stand about 10 minutes before serving.

Storage:

Store leftovers, tightly wrapped, in the fridge for up to a week. You can also freeze the baked pot pie for up to 3 months.

Chicken pot pie filling

For the chicken, you can use either cooked and shredded chicken or raw chicken. If using raw chicken, cut it into bite-sized pieces and cook it in a skillet with butter or oil until browned and cooked through. You can also boil the chicken with the vegetables, as this will add more flavour to the filling.

For the vegetables, common choices include onions, carrots, celery, peas, corn, mushrooms, and garlic. Some recipes also include leeks, thyme, and spinach. Sauté the vegetables in butter or oil over medium heat until they are tender.

To thicken the filling, you can use flour, cornstarch, xanthan gum, or glucomannan. If using flour or cornstarch, sprinkle it over the vegetables and cook for a minute before adding the liquid. Xanthan gum and glucomannan can be whisked directly into the sauce.

For the sauce, a combination of chicken broth and milk or cream is typically used. You can also add heavy cream, cream cheese, or sour cream for a richer, creamier sauce. Season the filling with salt, pepper, and any desired herbs and spices.

Once you have prepared the chicken, vegetables, and sauce, simply combine them in a baking dish and you're ready to assemble your chicken pot pie!

Chicken pot pie crust

Chicken pot pie is a popular comfort food, but the traditional version is not keto-friendly. Most pot pies contain potatoes and have a pastry crust made with wheat flour, both of which are high in carbs. However, it is possible to make a keto-friendly version by using a low-carb crust and making some adjustments to the filling. Here are some tips and recipes for making a keto chicken pot pie crust:

Almond Flour Crust:

This type of crust uses almond flour, also known as blanched almond meal, instead of wheat flour. It is gluten-free and low in carbs, making it a popular choice for keto baking. Here is a basic recipe for an almond flour pie crust:

> In a large bowl, mix together the almond flour, softened butter, egg, and salt by hand or with a mixer. Stir in the shredded cheese. Divide the dough in half and place each ball of dough between two pieces of parchment paper that have been sprayed with cooking spray. Roll the dough out into a circle the size of your pie plate and place it in the fridge to chill for about 5-10 minutes.

Fathead Dough Crust:

The fathead dough is a popular keto crust made with shredded mozzarella, cream cheese, almond flour, and eggs. It is versatile and can be used for both sweet and savoury dishes. Here is a basic recipe for the fathead dough crust:

> Place the mozzarella and cream cheese in a heatproof bowl and microwave until melted. You can also melt them in a non-stick pan over low heat. Add the almond flour and stir or knead until you have a smooth dough. Place the dough between two sheets of parchment paper and roll it out to your desired thickness.

Biscuit Topping:

For a quicker and easier option, you can simply dollop spoonfuls of biscuit topping over the filling instead of rolling out a traditional pie crust. This method still gives you a delicious, crispy topping but with less fuss. Here is a basic recipe for a keto biscuit topping:

> In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, and salt. Stir in half of the grated cheese. Add the eggs, sour cream, and butter and stir until well combined. Let the mixture sit for a few minutes to thicken. Drop spoonfuls of the topping over the filling and sprinkle with the remaining cheese.

Chicken pot pie nutritional value

Chicken pot pie is a comfort food that can be made keto-friendly. Nutritional values vary depending on the ingredients used and the recipe followed.

A keto chicken pot pie typically contains chicken, vegetables, and a creamy sauce, which are placed in a pie dish and topped with a low-carb crust. The crust is usually made with almond flour, coconut flour, or a combination of both, and may also include other ingredients such as cheese, butter, and eggs.

The nutritional value of a keto chicken pot pie will depend on the specific ingredients and amounts used, but a typical serving size of one piece (1/6 of the pie) provides about 287 calories. The calorie breakdown is approximately 57% fat, 28% carbohydrates, and 15% protein.

Some recipes may include additional ingredients such as heavy cream, cream cheese, or chicken broth, which can affect the nutritional profile. It's important to note that the nutritional information provided is an estimate and may not be accurate for all recipes or brands.

When considering the nutritional value of chicken pot pie, it's worth noting that traditional recipes often include potatoes and a flour-based sauce, which are high in carbohydrates and not suitable for a keto diet. By substituting low-carb vegetables and using a gluten-free, low-carb crust, the dish can be made more keto-friendly.

Chicken pot pie variations

Chicken pot pie is a versatile dish that can be adapted to suit various dietary needs, including those following a keto diet. Here are some variations on the classic chicken pot pie to make it keto-friendly:

Keto Chicken Pot Pie with Cheddar Biscuit Topping:

• This version uses a combination of almond flour, garlic powder, salt, baking powder, eggs, and shredded cheddar cheese for the biscuit topping.
• The filling includes diced chicken, carrots, celery, onion, garlic, heavy whipping cream, chicken broth, and xanthan gum.
• It is baked in a 400F oven for 20-25 minutes until the filling is bubbling and the topping is golden brown.

Keto Chicken Pot Pie with Low-Carb Crust:

• This variation uses a gluten-free, low-carb crust made with coconut flour, butter, full-fat sour cream, mozzarella cheese, and mild cheddar cheese.
• The filling includes chicken, mixed veggies or green beans, onion, garlic, heavy whipping cream, chicken broth, poultry seasoning, thyme, and rosemary.
• It is baked in a 400-degree oven for 15-20 minutes, and then broiled for an additional 1-2 minutes to brown the topping.

Individual Keto Chicken Pot Pies:

• This recipe creates single-serve pot pies, making them convenient for serving and storing.
• The filling includes chicken, bacon, carrot, celery, leeks, garlic, thyme, cream cheese, heavy cream, and chicken broth.
• The crust is made with shredded mozzarella, cream cheese, and almond flour, and the pies are baked for about 20 minutes until golden.

Keto Chicken Pot Pie with Crispy Flaky Crust:

• This version features a crispy, flaky crust made with almond flour, butter, egg, shredded cheddar cheese, and cream cheese.
• The filling includes rotisserie chicken, celery, onion, carrots, peas, cream cheese, heavy cream, chicken broth, and xanthan gum.
• The crust is pre-baked for 6-8 minutes, and the pie is then baked for 25-30 minutes until the crust is brown.

Keto Chicken Pot Pie with Alternative Vegetables:

• This variation allows for the use of different vegetables to suit personal preferences or to further reduce carb content.
• Suggested low-carb vegetables include mushrooms, cauliflower, zucchini, green beans, broccoli, or spinach.
• This option provides flexibility in creating a keto-friendly chicken pot pie that aligns with individual tastes and dietary needs.

Frequently asked questions