Chicken Pot Pie - Carnivore Keto, gluten free, high protein meal

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Make a double batch of keto pie crust.

Blind bake the bottom crust until light golden and set aside.

Pat dry the raw chicken breast and coat with oil.

Season both sides of the chicken with salt and black pepper.

Roast the chicken in the oven until the internal temperature reaches 165°F (74°C).

If using bone-in chicken, remove the bones and cube the chicken into 1 inch (2.5 cm) pieces.

Dice the onions into very small pieces.

Replace sweet peas with lower carb green beans, either fresh (precooked) or frozen (par boiled), cut into 1 inch (2.5 cm) lengths.

Cut raw butternut squash into 1 inch cubes, coat with oil and salt, and roast in a preheated oven at 400°F (200°C) until fork tender.

Set aside the roasted butternut squash.

Alternatively, use chayote, cubed and either roasted or boiled until al dente.

Prepare bacon by either oven frying until crispy or pan frying cut raw bacon pieces.

Set aside the bacon or cooked ham if using instead.

In a soup pot over medium heat, melt butter or lard and sauté the diced onions until translucent.

Pour in chicken bone broth and heavy cream, then add green beans and roasted butternut squash.

Add gluccomannan to thicken the mixture.

Stir in room temperature cubed cream cheese until dissolved.

Add the cubed chicken and cook for about 5 minutes to blend flavors.

Season with finely ground salt, dry parsley flakes, and white pepper, and stir to combine.

Add the bacon or ham and toss to integrate everything.

Bring the mixture to a light simmer and cook for a few more minutes until thickened.

For the top crust only version, ladle the filling into a 9 in by 4 in deep pie pan.

Roll out the prepared pie crust thinly and cover the filling with it, pinching the edges.

Cover the top with aluminum foil, pinching it to the underside of the pie pan.

For the double crust version, ladle filling into the blind baked pie shell.

Roll out the remaining pie shell dough to about one inch larger than the top of the pie.

Place the top dough over the filling, pinch the edges to seal, and create a fluted edge if desired.

Make six cuts through the crust for steam vents and wrap the edges with aluminum foil to protect them.

Bake both versions in a preheated oven at 400°F (200°C) for 20 to 25 minutes.

Check for a lightly golden pie crust and let cool for 5 minutes before serving.

Cut into six servings and serve as is or with a light side dish like a salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens