Easy Keto Chicken Pot Pie
Easy Keto Chicken Pot Pie
This recipe is designed to teach everyone how to make easy keto chicken pot pie
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Servings: 6 people
Ingredients
Filling
- 1/2 cup milk of choice
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground coriander
- 1/2 tsp dry thyme
- 1/2 tsp paprika
- 1-2 cup cooked or canned chicken if using canned chicken make sure it is thoroughly drained
- 1 2/3 cup cooked mixed vegetables if using frozen vegetables make sure they are thawed and drained
- 3 tsp fine almond flour can use 1/2 tsp of xanthan gum for nut free
Crust
- 3/4 cup coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 large eggs
- 1/2 cup oil of choice
Instructions
Filling
- In a large mixing bowl whisk together the milk, sour cream, garlic powder, onion powder, salt, pepper, ground coriander, dry thyme, almond flour (or xanthan gum) and paprika until fully combined and smooth
- Fold in the chicken until it is fully coated with the sauce
- Fold in the vegetables until they are fully coated and evenly distributed throughout the sauce. Set aside
Crust
- Preheat oven to 400 degrees. Lightly spray a 9 inch pie pan
- In a large mixer bowl whisk together the coconut flour, salt, baking powder, xanthan gum, garlic powder, and onion powder until fully combined
- Add the eggs and beat on low about 10 seconds to moisten the dry ingredients. Increase the speed to medium and beat on medium for about 30 seconds or until smooth
- Scrape down the sides of the bowl if needed. Add the oil and beat on medium for about 30 more seconds or until fully combined and smooth
- Scrape down the sides of the bowl again and push all ingredients to the center of the bowl. Spread a thin layer of the batter over the bottom of the prepared pie pan (about a half cup) Make sure the bottom of the pan is fully covered with the batter
- Stir the filling mixture to make sure it is fully combined. Spread the filling over the bottom layer of "crust"
- Spread the remaining batter evenly over the top of the filling. Bake at 400 degrees for about 20 minutes or until golden around the edges. Allow to cool for about 15 minutes before serving
Notes
This recipe yields about 6 large slices 1 slice equals 1 serving
1 serving contains about 9.7 grams of net carbs. Carb count may vary depending on the type of mixed vegetables used. I used a bag of frozen mixed vegetables which contains corn (that is not keto) so the carb count should drop quite a bit if not using corn.
I have been following you and really enjoy your recipes and tips. Could you please include total carbs in your recipes? That would save time that I don’t have to recreate the recipe in my carb calculator. Thank you.
Thank you so much for following and enjoying. I usually include the net carbs in the notes section of the recipes.