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Keto Chicken Pot Pie Recipe

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Keto Pot Pie

Cultural Context

Keto pot pie is a modern twist on the classic comfort food, designed to fit low-carb diets. Traditionally, pot pie features a flaky crust filled with savory meat and vegetables, but this version uses almond flour to create a keto-friendly crust. It's become popular among those seeking to enjoy hearty meals while adhering to dietary restrictions. Today, variations abound, with many opting for different proteins or vegetables to suit personal tastes.

AmericanUSmain
45 min
medium
4 servings
Servings4
1 cup almond flour (96 grams)
5 tablespoons coconut flour (40 grams)
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon lemon zest
3.5 ounces cold butter (100 grams)
1/4 cup cold cream cheese (55 grams)
2 teaspoons apple cider vinegar
1 egg
1/4 cup finely diced onion (30 grams)
30 grams cauliflower
30 grams broccoli
50 grams green beans
30 grams zucchini
110 grams bacon or pancetta
500 grams skinless chicken
1 tablespoon olive oil
1 tablespoon dried thyme
1 to 2 teaspoons garlic powder
30 grams butter
1 tablespoon red wine vinegar
1/2 cup chicken stock or broth (125 ml)
60 ml masala or white wine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, but requires adjustments in liquid

1

Add 1 cup almond flour to a bowl or food processor.

2

Add 5 tablespoons coconut flour, 1/2 teaspoon xanthan gum, 1/4 teaspoon salt, and 1/2 teaspoon lemon zest; mix to combine.

3

Add 3.5 ounces cold butter and 1/4 cup cold cream cheese; mix by hand or pulse in food processor until crumbly.

4

Add 2 teaspoons apple cider vinegar and 1 lightly beaten egg; mix until dough comes together, avoiding overmixing.

5

Wrap the dough in cling film and shape into a disk; chill in the fridge for at least 1 hour or up to 3 days.

6

Dice 1/4 cup onion, 30 grams cauliflower, 30 grams broccoli, 50 grams green beans, and 30 grams zucchini into uniform pieces.

7

Dice 110 grams bacon or pancetta and 500 grams skinless chicken.

8

In a skillet over medium heat, add 1 tablespoon olive oil; sauté bacon and onions until golden.

9

Add broccoli, cauliflower, zucchini, and green beans; stir to combine.

10

Add 1 tablespoon dried thyme and stir; move mixture to one side of the pan.

11

Add diced chicken to the empty side, season with pepper and 1.5 teaspoons garlic powder.

12

Add 30 grams butter and cook chicken until browned on all sides.

13

Add 1 tablespoon red wine vinegar, 1/2 cup chicken stock, 60 ml masala or white wine, and 1/2 cup cream cheese; stir to combine.

14

Add 1 teaspoon xanthan gum to thicken sauce, stirring until combined; repeat with another teaspoon for desired thickness.

15

Let sauce simmer on medium-low for 10 minutes; turn off heat when filling is ready.

16

After chilling, cut dough in half; flatten one half between parchment paper.

17

Roll out dough to fit pie dish; place over filling and remove parchment.

18

Cut off excess dough; apply egg wash if not decorating.

19

Bake at 390°F (200°C) for 5 minutes.

20

Roll out remaining dough, cut shapes for decoration, and chill if too warm to handle.

21

Apply egg wash to decorations; bake for 6-8 minutes until golden brown.

Cooking Techniques

sautéingbaking

Equipment Needed

bowlfood processorskilletpie dishparchment paper

Spice Level:

🌶️🌶️🌶️

Dietary

ketogluten-free

Allergens

milkeggs

Also Known As

Low-Carb Pot PieKeto Chicken Pot Pie

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