Keto chicken pot pie

Freshly baked chicken pot pie on a cooling rack.

4.50 from 2 votes

This delicious and flavorful keto chicken pot pie is the ultimate comfort food dish that you can make during colder months. The crust is made with a blend of low carb flours that make this dish gluten-free and keto.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Brunch, Lunch

Cuisine: American

Keyword: Chicken pie, Gluten-free pie crust, Keto pie

Servings: pieces

Calories: 334kcal

Author: Anna

Equipment

1 9-inch/23cm pie or tart pan

Ingredients

For the crust

2 cup 200g almond flour
¼ cup 25g coconut flour
2 teaspoon psyllium husk powder
½ teaspoon xanthan gum
8 tbsp 110g unsalted butter cold and cubed
½ teaspoon salt
1 large egg cold

For the filling

2 cup 280g shredded chicken I use rotisserie chicken
1 small 50h onion chopped
¼ teaspoon dried thyme
1 ⅔ cup 310ml chicken broth
½ cup 115ml heavy cream
½ teaspoon xanthan gum
2 medium 120g carrots cubed
½ cup 75g frozen peas
Salt and black pepper to taste
2 tablespoon unsalted butter

Instructions

For the crust

Preheat the oven to 350F/175C.
In the food processor, add the almond flour, coconut flour, psyllium husk powder, xanthan gum, salt, and butter. Pulse until it resembles set send.
Then, add the egg and pulse until the mixture comes together in a ball. Take the dough out, split it into two parts where one is a little bit larger than the other, form two round disks, wrap each one in plastic wrap, and chill for 20-30 minutes.
When the time is up and the dough is cold but still pliable, take the larger disk out and roll it between two pieces of parchment paper. Then, remove the top layer of the paper and carefully flip the rolled-out dough onto a 9-inch/23cm pie form. Remove the second layer, fix all the cracks that appear, and even out the crust. Freeze for 10 minutes and then bake for 10 minutes or until golden.
Remove from the oven and let it cool down while preparing the filling.
Increase the oven’s temperature to 375F/190C.

For the filling

Melt the butter in a large non-stick skillet over a medium-high heat.
Add the onions, season with salt and pepper, and cook until golden. Add the carrots and dried thyme and sauté for a couple of minutes. Sprinkle xanthan gum and mix. Pour in chicken broth and cook until thickened. Add the cream and cook until thickened to your taste. Stir in the chicken and green peas. Remove from the heat.
Take out the second half of the dough and roll it out so it will be enough to cover the top of the pie.
Fill the prebaked pie crust with the filling and cover with the rolled-out dough, then press to connect the bottom and the top of the dough. Make several cuts in the dough to make sure that the steam can escape from the pie.
Bake for 20-30 minutes or until the top of the dough is golden brown.
Let the pie rest and cool down a little bit before slicing and serving.

Notes

NET CARBS: 5g

Refrigerate for 3-5 days.

The dough for the crust can be frozen for up to 2 months (wrap in plastic wrap and then in a piece of foil). Thaw in the fridge overnight before rolling out.

Nutrition