Herbed Keto Chicken Pot Pie Recipe
A hearty, low-carb remake of a classic comfort dish that’s perfect for keto lovers!
Equipment
- Pastry Cutter
- Mixing bowl
- Rolling Pin
- Skillet
- Baking Dish
Ingredients
For the Crust:
- 2 tbsp coconut flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 cups almond flour
- 4 tbsp cold butter cubed
- 1 large egg
For the Filling:
- 2 cups cooked chicken shredded
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 small onion diced
- 2 garlic cloves minced
- 2 celery stalks diced
- 1/2 cup diced carrots (optional, omit for stricter keto)
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
Instructions
Crust:
- In a mixing bowl, combine almond flour, coconut flour, salt, and baking powder.
- Add cubed butter and mix using a pastry cutter or your fingers until the mixture resembles breadcrumbs.
- Add the egg and mix until a dough forms. If needed, add 1 tablespoon of cold water.
- Flatten the dough into a disk, wrap in plastic, and refrigerate while preparing the filling.
Filling:
- Heat olive oil in a skillet over medium heat. Add onion, garlic, celery, and carrots (if using). Sauté for 5 minutes or until softened.
- Stir in shredded chicken, heavy cream, and chicken broth.
- Add thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat.
Assembling the Pot Pie:
- Preheat the oven to 375°F (190°C).
- Pour the filling into a baking dish.
- Roll out the chilled dough between two sheets of parchment paper and carefully place it over the filling.
- Seal the edges with a fork and cut small slits in the crust to allow steam to escape.
- Bake for 25-30 minutes or until the crust is golden brown. Let cool for a few minutes before serving.