Check out this Low Carb Chicken Pot Pie Crust recipe!
Chicken pot pie just makes life a little better, doesn’t it? If it also happens to be a low carb chicken pot pie–even better! This keto-friendly Chicken Pot Pie Crust Recipe shows you just how to make this comfort food a little healthier. It’s much easier than you may think!
This recipe highlights all the things you love about a regular chicken pot pie. It has the same rich, creamy center that is packed full of tasty, fresh veggies. However, special care is given to making sure that the crust stays low carb. This is accomplished by using almond flour and flaxseed to create a golden crust that you can really sink your teeth into. If you’re new to the ketogenic diet you may assume you have to give foods like this up forever, but you’ll quickly realize that it’s all about small adjustments that yield delicious results.
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And let’s not forget to mention how easy this recipe is! Most of the work comes in the form of prepping the chicken and adding in all the yummy ingredients. The actual cook time for this meal is insanely fast and you can have this ready to eat in just under one hour. Not bad! Chicken pot pie is the ultimate comfort food that you can enjoy all year long by following this simple keto recipe that you are sure to enjoy.
Serving up a meal to a mixed crowd? No need to worry! The taste and texture are so spot on that nobody will even realize it’s low carb. When everybody is raving about how tasty it is, you can let them in on your little secret. Who knows? Maybe after devouring this scrumptious recipe they will opt for a ketogenic diet, too!
| Servings: |
- 1 tablespoon butter
- 1 1/2 pounds chicken thighs chopped
- 1 large yellow onion diced
- 1/4 cup diced carrots
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1 tablespoon apple cider vinegar
- 1 cup chicken broth
- 1/2 cup heavy cream
- salt and pepper
- 1 cup almond flour
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1/2 tsp salt
- 3/4 teaspoon xanthan gum
- 2 tablespoons coconut oil
- 2 tablespoons sour cream room temperature
- 1 egg white whisked
- Melt the butter in a large skillet over medium-high heat.
- Season the chicken with salt and pepper then add to the skillet and cook, stirring occasionally, until browned but not fully cooked
- Stir in the onion and carrots then season with salt and pepper.
- Reduce heat to medium-low and cook, stirring occasionally, until the onions begin to brown.
- Stir in the garlic and thyme and cook for 1 minute, stirring.
- Add the vinegar and scrape up the browned bits then stir in the broth.
- Increase the heat to medium-high and bring to a simmer – cook for 15 to 20 minutes until thickened then stir in the heavy cream.
- Meanwhile, whisk together the almond flour, flaxseed, xanthan gum, baking powder and ½ teaspoon salt in a mixing bowl.
- Cut in the coconut oil until it forms a coarsely crumbled mixture.
- In another bowl, whisk together the sour cream and egg white then stir it into the dry ingredients.
- Compress the mixture into a ball by hand then turn out onto a piece of parchment dusted with almond flour.
- Roll the dough out to an 8-inch circle then set aside.
- When the chicken and vegetables are done, pour them into a glass pie plate.
- Top the chicken mixture with the crust and cut a few slits in it to vent steam.
- Bake for 10 to 12 minutes at 400° until the crust is browned. Let rest 10 minutes before serving.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dinner in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dinner in Five – 30 low carb dinner recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy unconventional burgers, heavenly steaks, gourmet-style seafood, mouthwatering sauces, sides and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Its missing the step where to add broth. Also is coconut oil liquid or soild
Adding the broth is written in step 6. And in step 9 it says to “cut in the coconut oil” meaning the coconut oil in its naturally soft, solid-ish state. It distributes nicely in the crust mixture.
Thank you, Vicky! I’ll try it ASAP 🙂
Any suggestion to make it dairy-free please? This recipe seems so tasteful…but I can’t tolerate dairy at all (casein&lactose forbidden).
Try coconut cream for heavy cream, ghee for the butter and coconut milk yogurt for the sour cream in the crust. That might do it!