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Easy Keto Chicken Pot Pie

Easy Keto Chicken Pot Pie. A pleasant and fulfilling low-carb variation on classic comfort food is this keto chicken pot pie.

A timeless favorite, chicken pot pie is perfect for chilly days when you’re looking for a warm, satisfying meal.

 

It’s packed with robust protein and savory ingredients, and its excellent crust ties everything together. Even though this recipe contains fewer carbs than usual, nothing is overlooked.

 

You can find 100 delicious keto-friendly variations of recipes that often contain lots of carbohydrates in Keto Comfort Foods. You are likely to discover new favorites that will satisfy everyone at the table, from mac & cheese to lasagna to low-carb pastries. This recipe book will assist you in controlling your carb cravings and staying on track with your keto diet goals by providing complete nutritional facts like the total and net carbohydrates.

 

Because the pie crust simply covers the chicken pot pie, this recipe has fewer carbohydrates overall. After the filling is ready, the fathead dough crust is rolled out and placed on top of the pan. With such a diverse dough, going keto is much simpler.

 

Do carrots count as a Keto food?

On the keto diet, carrots can be a little debatable. They provide very few carbs but a lot of great taste, so I decided to include them in the dish. The dish calls for half of a large carrot, which contains 3.5 grams of total carbohydrates. For me, that makes sense, but it might not be for you. That’s all right.

 

 

If carrots are allowed on your ketogenic diet, include them to enhance the flavor of the traditional chicken pot pie. It’s fine if carrots don’t fit into your ketogenic diet. Without them, this meal is still quite tasty!

 

Ingredients

  • Coconut oil, two tablespoons
  • 1 lb. of skinless, boneless chicken thighs
  • 8 tablespoons divided of salted butter
  • 14 medium yellow onion, chopped after being peeled
  • 1/4 cup chicken stock
  • 12 a big, peeled, and sliced carrot
  • 1 chopped medium stalk of celery
  • 2 cups chopped florets of cauliflower
  • 1/8 tsp. dry thyme
  • 8 grains of salt
  • 1/4 tsp. xanthan gum
  • heavy whipping cream, half a cup
  • 2 ounces softened cream cheese
  • Shredded mozzarella, 1 1/2 cups
  • Finely ground blanched almond flour, 1 1/2 cups
  • For egg wash, whisk 1 large egg yolk.

 

Instructions

  1. Set oven 400°F.
  2. At over medium heat, you need to melt coconut oil in a medium skillet. Cook chicken for 7 minutes on each side or until no pink is visible and the internal temperature reaches at least 165°F. Let it cool for about FIVE mins on a cutting board, cut into pieces and they should of bite-sized.
  3. 4 tablespoons of butter should be melted in a medium pot on medium heat. Put onion and heat for THREE mins, or until tender. Along with the pepper, thyme, salt, and chicken broth put carrot, celery, and cauliflower.
  4. The pot should be brought to a boil over high heat for one minute, then simmer, covered, for fifteen minutes, stirring the veggies occasionally. Pour heavy cream into the pot after immediately whisking in xanthan gum. Add cream cheese by whisking. The cooked chicken should be added.
  5. Turn the heat low when the mixture has thickened for TEN minutes.
  6. Add the mozzarella, remaining butter, and almond flour to a sizable microwave-safe bowl. Stir after 45 seconds in the microwave. Stir until a soft ball develops after one further 10 seconds in the microwave.
  7. Roll the dough into a 9-inch circle on a flat surface while it is sandwiched between two sheets of parchment paper.
  8. The chicken mixture should be put into a 9-inch pie dish. The dough should be placed on top of the dish so push the dough’s edges into the pie dish. Make four cuts in the dough, then brush the egg yolk over the entire crust.
  9. Bake the dough for FIFTEEN minutes. Collect for ten minutes. Warm the contents before serving in bowls.

 

Nutrition Information:

 

YIELD:

6 Servings

Amount Per Serving:

CALORIES: 648

TOTAL FAT: 53g

CARBOHYDRATES: 11g

NET CARBOHYDRATES: 7g

FIBER: 4g

PROTEIN: 28g

 

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