Keto Chicken Pot Pie Recipes

KETO CHICKEN POT PIE

Steps:

• Preheat oven to 375 and grease an 8" pie pan. Set aside
• In a large microwave safe bowl, combine cheese and cream cheese. Microwave on high for 45 seconds. Remove from microwave and stir. Return to microwave and cook on high for 30 more seconds. Remove from microwave and stir until fully combined. Mixture should be soft and pliable.
• Stir in almond flour to cheese mixture. Mix as well as possible.
• Add in beaten egg and stir. It's helpful to use a fork for this and mix as well as possible.
• Coat outside of crust with a dusting of almond flour, or wet hands, and mix dough the rest of the way using your hands.
• Divide dough in half.
• Place one half of dough between two sheets of parchment paper. Roll out into circle about 2 inches larger than bottom of prepared pie pan (enough to cover bottom and sides)
• Roll out second half of dough the same way, making it 1/2" wider than the top of the pie plate.
• Keep both sections of dough in parchment paper and place in the fridge while filling is prepared.
• In a medium sauce pan, melt butter. Add in garlic and onion and saute until tender, about 2 minutes.
• Stir in xanthan gum, salt and pepper, and heavy cream. Bring mixture to a low boil and immediately reduce heat. Keep stirring to ensure the cream does not scald
• Let mixture thicken slightly, about 2 minutes.
• Stir in mixed vegetables and chicken. Let simmer for 5 minutes
• Remove pan from heat and stir in cheddar cheese.
• Place first dough (bottom) in the prepared pie dish and smooth out evenly. Bake for 6 -7 minutes until the edges are slightly hardened but not browned.
• Remove from oven. Spoon filling onto crust and level out.
• Carefully place top crust on the top of filling. Crimp the edges of the top crust sealing it off as best as possible. Be careful because the pie plate will be hot.
• Cut slits in the top of the crust towards the middle for steam and air to escape.
• Bake for another 15 minutes, or until the edges are browned and top is slightly hardened.
• Let cool for 10 minutes before serving.

KETO CHICKEN POT PIE TURNOVERS

Steps:

• Preheat oven to 375 degrees.
• Shred cooked chicken or cut into cubes. Set aside.
• In a large skillet, melt butter over medium high heat.
• Add onion and cook until softened, about 5 minutes.
• Add garlic, thyme and chopped mushrooms. Season with a sprinkle of salt and pepper.
• Continue to cook until the mushrooms are tender, about 5 minutes.
• Mix in coconut flour. Whisk in broth and continue to cook until mixture is thickened, about 3-5 minutes.
• Add chicken, turn heat to low.
• Stir in cream cheese and cook until cream cheese is melted. Turn off heat.
• Stir in parsley and season with salt and pepper to taste. Set aside to cool.
• Meanwhile, prepare the fathead crust. Heat mozzarella cheese in glass bowl at 60 second intervals until cheese is melted.
• Beat eggs into the melted cheese using an electric mixer.
• In a separate bowl, mix almond flour, baking powder and xanthan gum.
• Slowly add almond flour mixture to the cheese and beat until combined.
• Knead dough on a lightly almond floured surface to further combine.
• Working with half the dough, place dough between two pieces of parchment paper.
• Roll out dough into a rectangle shape to a ¼ inch thickness.
• Using the tip of a knife or pizza cutter, cut the edges off the dough to form a rectangle. Cut the dough into 9 small rectangles.
• Scoop a spoonful of chicken pie filling onto each rectangle and fold over. Repeat with remaining dough.
• Brush the tops of the dough with egg wash (beaten egg + 1 tablespoon water).
• Bake in a 375 degree oven for 17 to 18 minutes or until crust is golden brown.

EASY LOW CARB CHICKEN POT PIE WITH CARBQUICK

Steps:

• Over medium high heat melt 1 tablespoon of butter in a large, heavy, skillet. Add the diced chicken.Brown the chicken on all sides, then sprinkle lightly with salt and pepper. Turn heat to low and continue cooking until chicken is cooked throughout. Remove chicken and set aside for later.
• Heat the same skillet or a sauce pan to medium and add 1 tablespoon of butter. Add the veggies and dried sage or thyme to the skillet. Stir frequently until celery is soft and translucent.
• Add the white wine vinegar and stir, scraping up browned bits. When vinegar becomes syrupy, add the broth. Turn heat to high until broth simmers, then turn to low and simmer broth and vegetables until broth is reduced and slightly thickened. Add the chicken back in.
• Stir in cream cheese and paprika. Simmer on low until thickened. Turn off heat and pour into a pie dish.
• Preheat oven to 350.
• Mix all crust ingredients until uniform. Spread the batter out over the filling
• Bake for 30 minutes or until golden brown.
• Serve hot. Store in fridge for 3-4 days. Reheat in microwave or toaster oven for a crispy crust. See post for tips.

KETO CHICKEN POT PIE

Steps:

• Add coconut flour, almond flour, xanthan gum, and salt to food processor. Pulse just until evenly combined.
• Add cubed cold butter and cold cream cheese to food processor. Pulse again until crumbly, just a few seconds.
• Add egg and apple cider vinegar to food processor. Pulse again until dough starts to come together. It should resemble moist crumbs, not smooth dough.
• Spread plastic wrap out on flat surface. Remove bowl from food processor. Pull dough together and transfer to plastic wrap. Form dough into a ball, then press to flatten into disc large enough to cover pie plate. Cover flattened dough in plastic wrap and refrigerate 1 hour.
• Preheat oven to 375° Fahrenheit. In large skillet over medium-high heat, melt 2 tablespoons butter.
• Add celery, mushrooms, onion, cauliflower, garlic, peas & carrots, salt, and pepper to skillet. Sauté approximately 5 minutes or until onions are translucent.
• Add cream cheese, heavy cream, chicken broth, chopped chicken, and poultry seasoning to skillet. Stir constantly until cream cheese is melted. Reduce heat to simmer and sprinkle xanthan gum on top. Simmer 5 minutes or until filling thickens.
• Pour filling into pie plate. Cover filling with chilled pie crust. Place pot pie in preheated oven and bake 25-30 minutes or until cooked through with golden brown crust. Note: watch pot pie carefully after first 10 minutes of baking. If crust browns too quickly, cover with aluminum foil.
• Remove pot pie from oven and let cool slightly. Serve warm. Refrigerate any leftovers in an airtight container up to 5 days.