If you want comfort foods, look no further than this Keto Low Carb Chicken Pot Pie Recipe! This will totally wow your family and satisfy your cravings. This easy keto chicken casserole recipe is full of delicious flavor and easy to make.
KETO CHICKEN POT PIE RECIPE
Yesterday was a dreary day around here. It was rainy, and all I wanted for dinner was some kind of comfort food. I had attempted a Keto Chicken Pot Pie a couple of weeks ago, but the crust just didn’t turn out as I had hoped. I had spread it out like you would a normal chicken pot pie, but coconut flour is extremely absorbent, so it dried out the filling. As a blogger, sometimes we create recipes multiple times to get it just right. So, last night was Keto Chicken Pot Pie take two.
Instead of spreading out the crust, I carefully dolloped it on top with spoonfuls so that it wouldn’t absorb too much of the filling. I only included half of a cup of mixed veggies so that it would feel like chicken pot pie; however, you could substitute with green beans or asparagus to further reduce the carb content. Nevertheless, we think it turned out yummy!
HOW TO MAKE CHICKEN POT PIE KETO-FRIENDLY
As you may already know, Chicken Pot Pie is no friend to people who eat keto. It’s full of carbs from the flour and pie crust. To make Chicken Pot Pie keto-friendly, you’ll need to make some substitutions. First, completely omit the flour in the pot pie filling. You’ll just be adding heavy cream, butter, and all your other ingredients to make the filling. Second, instead of using a pie crust, you’ll be making an alternative crust that consists of coconut flour, butter, full-fat sour cream, Mozzarella cheese, mild cheddar cheese, etc. Since you took out the flour and pie crust that a traditional chicken pot pie would have, you now have a keto-friendly, low-carb chicken pot pie that is also gluten-free! Now you can enjoy your favorite comfort food guilt-free!
Main Ingredients:
Make sure to scroll to the bottom of this post for the full list of ingredients with instructions and the printable recipe card.
- Chicken– You’re going to dice up chicken breasts to put in the pot pie filling.
- Coconut Flour– This is your sub for making the pie crust. The coconut flour seriously reduces the carb content without sacrificing flavor!
- Veggies– These are the bulk of the pot pie filling. There’s nothing quite like warm veggies to soothe your soul!
- Xanthan Gum– This acts as a thickening agent to make the ingredients stick together.
- Mozzarella and Mild Cheddar Cheese– These cheeses add a savory flavor to the top of the crust.
- Heavy whipping cream– This adds lots of creaminess and fat to your pot pie filling.
Tips for Making Low Carb Chicken Pot Pie
If you have time to cook chicken in the slow cooker, you could use a rotisserie chicken from the grocery store I don’t know if it’s just because I’m a southern girl, but I think cast-iron makes it so much more flavorful. My entire family thought it was delish! My two-year-old loved her chicken and biscuits and kept asking for more green balls (peas).
f you are just getting started following a keto diet and would like more information, many fantastic resources are available.
Steps to Making Low-Carb Chicken Pot Pie:
Step 1: Cook 1 to 1 1/2 lbs chicken in the slow cooker. Preheat the oven to 400 degrees.
Tip: I love using my slow cooker or Instant Pot for making the chicken in advance.
Step 2: Sautee onion, green beans (or mixed veggies), garlic cloves, salt, and pepper.
Tip: If you decide to use a small amount of mixed vegetables in this recipe, even though it contains peas and carrots the carb count is minimal when spread out over portions. You could always sub in other lower-carb vegetables if you prefer.
Step 3: Add heavy whipping cream, chicken broth, poultry seasoning, thyme, and rosemary to make the creamy base for this delicious low-carb chicken pot pie filling. Then add the shredded chicken.
Tip: The rich sauce is what brings the most flavor to this keto chicken pot pie casserole dish. It is super easy to make and loaded with delicious butter and flavorful spices. Make sure to simmer covered as the liquid will evaporate otherwise. You need a lot of liquid for this recipe; otherwise, it will be dry. You want it to thicken just enough, so it’s not runny but not too much because you don’t want it dry.
Step 5: Drop batter by dollops on top of the chicken pot pie. Do not spread it out like a pie crust, as the coconut flour will absorb too much of the liquid.
Tip: The shredded cheese in this crust adds great flavor and allows for that perfect browning you want on the top of your crust.
Step 6: Bake in a 400-degree oven for 15-20 min.
Tip: Set oven to broil and move the chicken pot pie to the top shelf. Broil for 1-2 minutes until bread topping is nicely browned. Sprinkle dried parsley on top.
HOW TO STORE THIS RECIPE?
This low-carb chicken pot pie recipe can be stored in the fridge for 3-4 days covered tightly or in the freezer for up to 4 months in a freezer-safe container. I would suggest rewarming in the microwave from the fridge. If frozen, allow it to thaw overnight in the fridge, then rewarm the next day.
VARIATIONS TO THE RECIPE:
- Use turkey breast or thigh instead of chicken
- For added fat, use chicken thighs instead of the chicken breast
- Grab a rotisserie chicken from the grocery store when you are in a hurry.
- Sub bone broth for chicken broth
- Try adding in other low-carb veggies such as cauliflower, mushrooms, bell peppers, zucchini, etc.
- You can sub almond flour for coconut flour, but it is not a 1:1 sub. 1/4 cup coconut flour equals 1 cup almond flour.
- You could add a bit of cream cheese to the low-carb chicken pot pie filling for a creamier texture.
- If you follow a more modified low carb lifestyle, Carbquick is a low carb alternative to the biscuit topping. It is much like Bisquick but with fewer carbs.
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