Keto Friendly Chicken Pot Pie Recipes

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KETO-FRIENDLY* CHICKEN POT PIE



Keto-Friendly* Chicken Pot Pie image

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

2/3 cup super-fine blanched almond flour
1/2 cup coconut flour
1 teaspoon dried thyme leaves
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup cold butter, cut into pieces
2 oz cold cream cheese (from 8-oz package), cut into pieces
1 egg, slightly beaten
1 teaspoon xanthan gum
2 tablespoons water
1/4 cup butter
8 oz sliced cremini mushrooms
1/4 cup chopped onion
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups chicken broth
4 oz cream cheese (from 8-oz package), softened
1/4 cup heavy whipping cream
2 cups shredded deli rotisserie chicken

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

CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST



Chicken Breast Pot Pie with Cauliflower Crust image

Cauliflower and cheese create a crust to hold chicken breast, bacon, and vegetables in this lower-carb pot pie.

Provided by Buckwheat Queen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h45m

Yield 2

Number Of Ingredients 17

21 ounces cauliflower, cut into florets with 1-inch stalks
½ cup shredded Cheddar cheese
1 egg, lightly beaten
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 ½ ounces bacon
⅓ cup diced onion
⅓ cup diced carrots
⅓ cup chopped celery
7 ½ ounces chicken breast, cubed
⅓ cup frozen peas
2 ounces cremini mushrooms, sliced
½ cup chicken broth
½ cup heavy whipping cream
2 tablespoons cornstarch
1 ½ tablespoons water
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
  • Put cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside and cool cauliflower completely, about 10 minutes.
  • Place cauliflower rice in a cheesecloth and squeeze out as much water as possible to ensure that it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
  • Bake in the preheated oven for 8 minutes. Stir and continue baking about 7 minutes more.
  • Remove cauliflower from the oven and stir to mix and dry as it cools.
  • Increase the oven to 400 degrees F (200 degrees C).
  • Put cooled cauliflower rice into a bowl. Add 1/2 cup Cheddar cheese, egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick, baking pan to form a crust.
  • Bake in the preheated oven until browned, about 25 minutes.
  • Meanwhile, heat a cast iron skillet over medium-high heat and cook bacon until crisp and the fat has rendered. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes.
  • Pour chicken broth and cream into the skillet with the chicken mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and stir well. Reduce heat and simmer at a low boil until sauce has reduced by one-fourth, about 5 minutes.
  • Mix cornstarch and water together in a bowl to create a paste. Add slowly to the chicken mixture in the skillet, stirring constantly, until sauce thickens. Pour chicken mixture into prebaked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place chicken pot pie under the broiler until browned and bubbling, 5 to 10 minutes. Allow to cool about 5 minutes before serving.

Nutrition Facts : Calories 830.4 calories, Carbohydrate 38.8 g, Cholesterol 303.4 mg, Fat 56.2 g, Fiber 9.4 g, Protein 46.4 g, SaturatedFat 29.9 g, Sodium 1761 mg, Sugar 10.9 g

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