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Keto-Friendly Chicken Pot Pie
With a delicious and buttery keto crust
Chicken Pot Pie Gone Keto is a delicious recipe, and an added bonus is the dough is not cheese-based. What I love most about this pot pie crust is that it is lite and flaky. Also, you can replace the butter for ghee or coconut oil and you have a dairy-free crust. Xanthum gum is the secret to getting a flaky dough, so don’t leave that ingredient out. I use xanthum in any of my baked goods when I am wanting a flaky result. So, if you are a keto baker you will not regret having this ingredient in your pantry. Xanthum gum is also a great thickener in savory recipes like sauces and soups.
Not everyone loves the texture that comes from xanthum gum in sauces, and my husband is one of them. This is why this sauce in this recipe is made with an almond flour roux instead. There is no unpleasant texture when you bake with xanthum gum. I personally do not notice a texture change from the addition of xanthum gum in soups, but as with anything else, everyone has their own taste. If you have not tried this ingredient in soups or sauces I suggest that you try it and decide for yourself.
This chicken pot pie is keto/low carb friendly and packed full of delicious veggies:
When I am making recipes for our family I always try and incorporate as many vegetables as I can. This is one of the main reasons that I love a good casserole. My goal is never to hide veggies, but I want my daughter to enjoy vegetables so I try and make them extra delicious. This is also a great recipe to use up veggies in your fridge that need to be cooked, so add whatever you may have on hand.
All the veggies in this recipe make this keto version just as filling, and it is just as comforting as the full carb original. Tweak this recipe to fit your macros if necessary. It would be easy to add more protein or a little more fat to the sauce.
Let’s Talk Peas And Carrots and Low Carb-
People too often categorize food as keto… or not keto. I have been asked numerous times about the peas and carrots in this recipe since posting it. My response to this concern is that ketosis is, in fact, a metabolic state, and in moderation, there is absolutely nothing wrong with peas and carrots. If you are still concerned, please see the macros for this recipe below macros calculated on 10 servings and 6 net carbs a serving.
Chicken Pot Pie Gone Keto
This dinner is a family favorite, and the perfect recipe to use up leftovers in your fridge.
- 1.5 cups almond flour
- .5 cup coconut flour
- 1/2 cup melted butter
- 1/4 tsp xanthum gum
- 1 tsp salt
- Pot Pie Filling:
- 3 medium daikon radishes
- 14 oz riced cauliflower
- 1 cup frozen peas and carrots
- 1 onion
- 1 tbsp poultry seasoning
- Salt and Pepper to taste
- 1/4 cup butter
- 1/4 cup almond flour
- 8 oz chicken broth
- 2 tbsp heavy cream
- Meat from half a chicken cubed- or approximately 4 cups
- 1 tsp poultry seasoning
- 1 tsp onion powder
- 1 tbsp parsley
- To make the crust, sift together all the dry ingredients. Then slowly add butter and mix well. You could use a food processor for this step to make it easier.
- Roll out the dough in between two sheets of parchment paper. Make sure you have the dough rolled out evenly so that it will cook consistently. This dough is much easier to handle when it is completely chilled, so you could always make it ahead of time. I like to keep the dough in the freezer until I am ready to use it right away.
- Preheat the oven to 375.
- In a deep pan on the stove saute onions and peeled radishes until the onions are translucent. This will take about 10 minutes on medium heat. Next, add riced cauliflower and peas and carrots. When the veggies are cooked through empty the contents of the pan into a 9x13 baking dish.
- In the same pan melt the butter and then add almond flour to create a roux. Like any roux, it is very important that you whisk non stop to prevent burning. Pay close attention here because almond flour burns fast. Be ready to add the broth when the flour starts to brown. This should not take longer than one minute.
- Whisk in the broth, and then heavy cream.
- Once the sauce starts to thicken add the remaining seasoning and shredded chicken.
- Cook until the chicken is warm, and the sauce has reduced. Pour the pot pie sauce over veggies in the 9x13.
- Remove one side of the parchment paper and place the chilled dough over the baking pan. You can get as creative as you would like with the crust at this point. There is no right or wrong.
- Bake at 375 for 30 minutes until crust is golden and pie is bubbling.
Amount Per Serving: Calories: 417Total Fat: 12gNet Carbohydrates: 6gProtein: 34g