Keto Friendly Chicken Pot Pie Recipes
KETO-FRIENDLY* CHICKEN POT PIE
If you're following a keto-friendly eating plan, it's still possible to enjoy your favorite dishes. Our Keto-Friendly* Chicken Pot Pie recipe is full of comforting, savory flavors. Sautéed sliced cremini mushrooms and onions, rotisserie chicken, chicken broth, cream cheese, cream and fresh thyme come together to create a delicious filling. But what's a pot pie without a crust? Almond and coconut flour, along with a dash of dried thyme, create a flavorful crust for this chicken pot pie recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 6
Number Of Ingredients 20
Steps:
- Place almond and coconut flours in freezer for 30 minutes.
- In food processor, place chilled almond and coconut flours, 1 teaspoon dried thyme, 1/2 teaspoon xanthan gum and 1/4 teaspoon salt. Pulse until combined. Add 1/2 cup butter and 2 oz cream cheese; pulse 3 to 5 times or until mixture looks like coarse crumbs. With food processor running, quickly pour beaten egg through feed tube, and process a few seconds until dough begins to come together. Remove dough; shape into flattened disk. Cover with plastic wrap; refrigerate about 1 1/2 hours or until well chilled.
- Heat oven to 400°F. Spray 9-inch deep-dish pie plate with cooking spray. In small bowl, mix 1 teaspoon xanthan gum and the water with whisk.
- In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 5 to 6 minutes or until lightly browned. Reduce heat to medium; add onion. Cook and stir 3 to 4 minutes or until softened. Add 3/4 teaspoon thyme, 1/2 teaspoon salt and the pepper; cook and stir 1 minute. Add broth; heat to boiling. Reduce heat to low; beat in xanthan gum mixture with whisk. Continue to cook and stir until thickened. Remove from heat; add 4 oz cream cheese and the whipping cream. Beat with whisk until smooth. Stir in chicken. Pour into pie plate. Let stand 15 minutes to cool.
- Place chilled dough between two pieces of parchment paper; roll into 10-inch circle. Peel one piece of parchment paper off dough (if dough is sticking, place back in refrigerator to chill 15 minutes).
- Flip dough onto filling in pie plate. Peel remaining parchment paper off dough. Crimp edges.
- Cover edges with foil; bake 20 minutes. Carefully remove foil; continue to bake 4 to 8 minutes or until crust is golden brown in center, deep golden brown on edges and filling is hot. Let stand 10 minutes before serving.
Nutrition Facts : Calories 570, Carbohydrate 13 g, Cholesterol 175 mg, Fat 9 1/2, Fiber 5 g, Protein 21 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 4 g, TransFat 1 1/2 g
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