Updated: Dec 11, 2019
This keto chicken pot pie recipe combines the perfect, buttery, flaky, crust with a thick, rich filling. Comfort food weather is upon us, and this recipe is sure to hit the spot!
Cook time: 35 minutes
Macros per serving:
Total Carbs: 14g
Net Carbs: 9g
Protein: 50g (That's what you get with chicken)
(Ingredients can be purchased by clicking on the green link)
1 cup almond flour
1 tbsp ground flax seed
1 tsp xanthan gum
1 tsp baking powder
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp thyme
2 tbsp softened butter
2 tbsp sour cream
1 egg white
1.5 lbs of chicken thighs
1 clove garlic
1/2 cup peas
2 ribs celery
1/2 cup chopped carrots (optional)
2 tbsp butter
1 cup chicken broth
1/2 cup heavy whipping cream
1/2 cup shredded mozzarella cheese
1 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
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Let’s Do This!
Chop onion and celery into medium sized pieces
cut chicken thighs into 1 inch cubes
Add butter, onion, celery, garlic, peas and carrots to a large pan
Cook until onions are starting to turn translucent.
In a smaller pan, cook chicken thighs until done.
Add cooked chicken and all juices to the vegetable pan.
add thyme, salt, pepper, chicken broth, heavy cream, and mozzarella
Simmer over medium heat until sauce thickens.
Pre-heat your oven to 400 degrees.
In a medium sized bowl, combine all "crust" ingredients.
Mix well until a ball of dough is formed.
Roll dough into a 1/4 inch thick sheet between two sheets of parchment paper.
Fill you casserole dish or ramekins with the filling.
Roll crust directly from parchment onto cooking dish.
Bake for 10-12 minutes, until crust starts to brown.