Keto Chicken Pot Pie: A Hearty and Low-Carb Comfort Dish

Indulge in the ultimate comfort food with this wholesome and delicious Keto Chicken Pot Pie. This low-carb twist on a classic favorite retains all the savory flavors and creamy goodness of the traditional dish without the carb-heavy crust. Packed with tender chicken, colorful vegetables, and a velvety sauce, this Keto Chicken Pot Pie is the perfect one-dish meal that will warm your soul and please your taste buds. Whether you’re following a ketogenic lifestyle or simply looking for a comforting and nutritious dinner option, this recipe will become a go-to favorite for the whole family.

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Keto Chicken Pot Pie

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 6 servings

Difficulty: Intermediate

Course: Main Course

Cuisine: Keto, American

kcal: Approximately 350 kcal per serving

Ingredients:

For the Filling:

  • 2 cups cooked chicken, shredded (rotisserie chicken works well)
  • 1 cup cauliflower florets, steamed and chopped
  • 1 cup broccoli florets, steamed and chopped
  • 1/2 cup diced carrots, steamed until slightly tender
  • 1/4 cup diced onions
  • 2 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1/4 cup almond flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the Topping:

  • 1 cup shredded mozzarella cheese
  • 1/4 cup almond flour
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or casserole dish and set it aside.
  2. In a large skillet over medium heat, sauté the diced onions and minced garlic in butter until the onions are translucent.
  3. Add the almond flour to the skillet and cook for 1-2 minutes, stirring continuously, to create a roux.
  4. Slowly whisk in the chicken broth and heavy cream until the sauce thickens and is smooth.
  5. Stir in the grated Parmesan cheese, dried thyme, salt, and pepper, adjusting the seasonings to taste.
  6. Add the shredded chicken, steamed cauliflower, steamed broccoli, and diced carrots to the skillet. Stir until the filling is well combined.
  7. Transfer the chicken and vegetable filling into the greased pie dish, spreading it out evenly.
  8. In a small bowl, mix the shredded mozzarella cheese, almond flour, melted butter, garlic powder, and dried parsley to create the topping.
  9. Sprinkle the topping over the chicken and vegetable filling, covering it completely.
  10. Bake the Keto Chicken Pot Pie in the preheated oven for about 20-25 minutes or until the top is golden brown and the filling is bubbly.

Note: Let the pot pie cool for a few minutes before serving to allow the sauce to thicken slightly.

Nutrition Facts (per serving):

  • Calories: 350 kcal
  • Fat: 28g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 18g
  • Sugar: 2g
  • Net Carbs: 4g

Embrace the warmth and comfort of Keto Chicken Pot Pie, a satisfying dish that fits perfectly into your low-carb lifestyle. With its creamy sauce and hearty filling, this pot pie is a taste of home that you can enjoy without any guilt. Serve it to your loved ones, and watch them savor every spoonful of this delectable dish. Delight in the rich flavors and nourishing ingredients that make this Keto Chicken Pot Pie a dinner favorite, bringing joy and warmth to your table on even the coldest nights.

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