Keto Chicken Pot Pie with Almond Flour Crust

Savor the comfort of a classic dish made keto-friendly with this scrumptious Keto Chicken Pot Pie, featuring a buttery almond flour crust and a creamy, savory filling.

Course Dinner

Cuisine American

Keyword Almond Flour Crust, Gluten-Free Pot Pie, Keto Chicken Pot Pie, Low Carb Chicken Pie

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 540kcal

Equipment

9-inch pie dish
Large mixing bowl
Pastry cutter or two knives
Large skillet
Measuring cups and spoons

Ingredients

Almond Flour Crust

1 ½ cups almond flour 150g
¼ cup coconut flour 30g
½ tsp xanthan gum
½ tsp salt
¼ tsp black pepper
⅓ cup unsalted butter, cold and diced 75g
1 large egg

Filling

2 tbsp unsalted butter 30g
½ medium onion, diced about 50g
2 cloves garlic, minced
½ cup celery, diced about 60g
½ cup carrots, diced about 60g
3 cups cooked chicken breast, cubed about 400g
1 cup chicken broth 240ml
½ cup heavy cream 120ml
¼ cup cream cheese 60g
½ tsp dried thyme
½ tsp dried parsley
¼ tsp salt
¼ tsp black pepper
1 cup frozen peas optional for keto, 130g

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, combine almond flour, coconut flour, xanthan gum, salt, and pepper.
Cut the cold butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Beat the egg and add to the mixture, stirring until a dough forms.
Press the dough into a 9-inch pie dish, forming an even layer on the bottom and sides.
Prick the crust with a fork to prevent bubbling and bake for 8-10 minutes, or until slightly golden. Remove from oven and set aside.
In a large skillet over medium heat, melt the butter.
Add the onion, garlic, celery, and carrots, and sauté until the vegetables are softened, about 5 minutes.
Stir in the cooked chicken, chicken broth, heavy cream, and cream cheese. Cook until the cream cheese is melted and the mixture is well combined.
Add thyme, parsley, salt, and pepper, and let the mixture simmer for another 5 minutes. If using peas, add them now and cook until heated through.
Pour the filling into the pre-baked crust, spreading it evenly.
Place the filled pie dish back into the oven.
Bake for 20 minutes, or until the filling is bubbly and the crust is a deep golden brown.
Let the pot pie rest for 5 minutes before serving.

Notes

If you prefer a top crust, double the crust ingredients and roll out a second portion to place over the filling before baking.

For a dairy-free version, substitute butter with coconut oil and heavy cream with coconut cream.

The peas are optional as they add extra carbs; omit them for a lower carb count.

Ensure all your ingredients, especially the almond flour and xanthan gum, are fresh for the best texture and flavor.

Allow the pot pie to cool slightly before serving to allow the filling to set for easier slicing.

Nutrition