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Low Carb Chicken Pot Pie

45 minutes medium

This delicious chicken pot pie is the keto answer to anyone who feared low carb meant no more pies.

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Low Carb Chicken Pot Pie

This delicious chicken pot pie is the keto answer to anyone who feared low carb meant no more pies.

Ingredients for 5 servings

For the Filling

  • 2 tablespoons of avocado oil.
  • 2 tablespoons of butter.
  • 1 cup / 150g of shredded or diced carrots as desired.
  • 1 cup / 225g of diced celery.
  • 1/2 cup / 75g of diced onion.
  • 4 minced garlic.
  • 2 pounds / 1000g of chicken breast.
  • 1 cup / 230g of heavy cream.
  • 1 cup / 240ml of chicken broth.
  • 1/2 teaspoon of xanthan gum.

For the Biscuit Topping

  • 2 cups / 192g of almond flour.
  • 1 teaspoon of garlic powder.
  • 1/4 teaspoon of salt to taste.
  • 1/4 teaspoon of baking powder.
  • 4 large eggs.
  • 1 cup / 125g of shredded cheddar cheese.
  • 1/4 cup / 57g of melted butter.

Nutrition

Calories: 497
Fat: 39g
Carbohydrates: 6g

Fibre: 3g
Protein: 32g

Instructions

1 Preheat the oven to 200 degrees Celsius. Place an ovenproof skillet pan over medium heat, then add in the butter and avocado oil. Once the butter melts, add in the onions, carrots, and celery and sauté for six to eight minutes until the veggies become soft. Next, add in the chicken alongside some sprinkles of salt and pepper to taste then cook for a few minutes until the chicken is half cooked.
2 Next, add in the chicken broth, heavy cream, and xanthan gum then simmer for a few minutes until the sauce thickens. In the meantime, make the biscuit dough. Using a large mixing bowl, add in almond flour, garlic powder, salt, baking powder, egg, cheese, and butter then mix properly to combine.
3 Use a cookie scoop to scoop the dough over the filling in the saucepan, press down to flatten then place the skillet pan into the preheated oven. Bake the pie for about twenty minutes until it is cooked through then serve.

author

Keto Nation

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