Chicken pot pie

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chickencomfort-foodcasseroledinner

Keto Chicken Pot Pie

Creamy chicken and vegetable filling with a flaky almond flour crust.

Prep Time 25 mins
Cook Time 35 mins
Servings 8
Calories 385

Nutrition per Serving

6g Net Carbs
26g Protein
28g Fat
385 Calories

Ingredients

  • 3 cups cooked chicken, diced
  • 1 cup broccoli florets
  • 1/2 cup celery, diced
  • 1/4 cup onion, diced
  • 4 tbsp butter
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1.5 cups almond flour
  • 1/4 cup cold butter, cubed
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • Fresh thyme

Instructions

  1. 1 Melt 4 tbsp butter. Sauté celery and onion until soft.
  2. 2 Add broccoli and cook 2 minutes.
  3. 3 Whisk in xanthan gum, then cream and broth. Simmer until thickened.
  4. 4 Add chicken and thyme. Pour into a baking dish.
  5. 5 For crust: Mix almond flour, baking powder, and salt.
  6. 6 Cut in cold butter until crumbly. Mix in egg.
  7. 7 Roll dough between parchment. Place over filling.
  8. 8 Cut slits in top. Bake at 375°F for 30-35 minutes until golden.

💡 Pro Tips

  • Use leftover rotisserie chicken for quick prep
  • Chill the crust dough for easier handling
  • Brush top with egg wash for golden color
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