This low carb keto chicken pot pie is the ultimate comfort food because it has the amazing flaky crust and the filling is so creamy and delicious perfect for a great weeknight meal.
Let’s get started --->
Easy Keto Chicken Pot Pie
For the crust: 2 cups almond flour 6 tbsp softened butter (not melted) 2 egg whites ¼ tsp salt ½ cup shredded cheddar cheese
For the filling: ½ tbsp butter 1 cup baby mushrooms, chopped 1 ½ cups turnips, peeled and diced into ½" pieces 1 ½ cups chicken broth ¼ cup heavy cream 2 oz cream cheese 1 tsp onion powder 1 tsp garlic powder
For the filling: 1 tsp poultry seasoning 2 tsp dried parsley 1 tsp ground thyme 1 tbsp celery flakes, dried (or 1 rib of diced celery) ½ tsp pepper or to taste ⅔ cup carrots and frozen peas 1/4-1/2 tsp xanthan gum 1 ½ lb chicken breast, cooked (or rotisserie chicken) 1 tsp salt or to taste
Preheat oven to 375 degrees F and lightly grease a 9" Pie plate with non-stick cooking spray.
Take a large bowl and combine almond flour and the softened butter using an electric hand mixer (or use your hands)
Add the egg whites and salt and mix until forms a smooth dough. (Note - The crust won't be that elastic as a traditional pie crust due to lack of gluten) Add the shredded cheese into the dough and mix using a sturdy spoon or spatula. Lightly grease a parchment paper with non-stick spray and turn ½ of the dough out onto the parchment. Top with the second piece of greased parchment.
Roll the dough to form a circle. Place it in the refrigerator (still in between the parchment) for 5-10 minutes. Repeat with the other half of the dough. Take out from the fridge and carefully remove one sheet of the parchment and place the exposed side of the dough into the pie plate. Now peel the second piece of parchment. Use your hands to fill in any cracks and make sure that the bottom of the pie plate is fully covered with dough.
Bake in the preheated oven for 5-7 minutes and take out from the oven before the crust browned and set aside. Heat a large skillet over medium heat, add ½ tbsp of butter, once melted, add the mushrooms and turnips, stir, cover and cook for a few minutes until the turnips have softened
Add the chicken broth, heavy cream, cream cheese, and the seasonings except for the salt. Increase the heat and bring the mixture to a low boil and then lower the heat and simmer until slightly thickened. Stir frequently in between. Remove from the heat and stir in xanthan gum. If your sauce is too thick, add additional heavy cream.
Stir in the cooked chicken, peas and carrots. Add the salt to taste. Pour this mixture on top of the previously baked crust. Cover the filled pie with the other half of the rolled dough and seal the crust together. Cover the dough edges with thin strips of aluminum foil to prevent them from burning.
Bake for 25-30 minutes or until the filling is bubbly and the crust is golden browned. Remove from the oven and allow the pie to cool a few minutes and serve.
Absolutely! Follow all the steps up to the final bake, allow the pie to cool completely down and tightly wrap with foil and plastic wrap.
When ready to reheat, thaw the pies completely and bake at 350 degrees F, or until the filling is heated through and the crust is browned.
I am using turnips, but you can use radishes or cauliflower or broccoli instead. When you are making the dough, if it’s too loose, add 1tbsp almond flour at a time and if its too dry, add softened butter until it reaches a good consistency.
Xanthan gum – It is used to thicken the sauce and make it more on a creamier side but if you don’t have it in hand, use 2 egg yolks instead.