Keto Chicken Pot Pie

Keto Chicken Pot Pie
Welcome to our keto kitchen, where we turn ordinary recipes into extraordinary delights! Explore the world of low-carb indulgence with our mouthwatering Keto Chicken Pot Pie. Imagine savory chicken and veggies nestled beneath a golden crust, topped with a sprinkle of melty cheddar cheese. It’s a comforting classic reinvented for the keto lifestyle, satisfying cravings without compromising on taste.

Here’s a detailed recipe for Keto Chicken Pot Pie, with a flavorful twist of shredded cheddar on top:


For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, cold and cubed
  • 1 large egg

For the Filling:

  • 2 cups cooked chicken, shredded or diced
  • 1 cup cauliflower florets, steamed until tender
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons coconut flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

For Topping:

  • 1/2 cup shredded cheddar cheese



1. Prepare the Crust:

  • In a large bowl, combine almond flour, coconut flour, and salt.
  • Add cubed cold butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
  • Add the egg and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Filling:

  • Preheat your oven to 375°F (190°C).
  • In a skillet over medium heat, melt 2 tablespoons of butter. Add diced onions, carrots, celery, and minced garlic. Cook until softened, about 5-7 minutes.
  • Sprinkle coconut flour over the vegetables and stir to combine, cooking for an additional minute.
  • Slowly pour in chicken broth and heavy cream, stirring constantly until the mixture thickens.
  • Add shredded chicken, steamed cauliflower, dried thyme, dried rosemary, salt, and pepper. Stir well to combine. Remove from heat and set aside.

3. Assemble the Pot Pie:

  • Divide the dough into four equal portions. Roll out each portion between two sheets of parchment paper to about 1/4 inch thickness.
  • Divide the filling evenly among four ramekins or small oven-safe dishes.
  • Place the rolled-out dough over each ramekin, trimming any excess dough around the edges. Use a fork to crimp the edges of the dough to the ramekin.
  • Cut a few slits on the top of each pot pie to allow steam to escape during baking.

4. Bake and Serve:

  • Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
  • Remove the pot pies from the oven and sprinkle shredded cheddar cheese over the top of each pie.
  • Return the pot pies to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  • Let the pot pies cool for a few minutes before serving.

5. Enjoy Your Keto Chicken Pot Pie:

  • Serve your delicious Keto Chicken Pot Pies hot, and savor the creamy filling and flaky crust with that delightful cheddar cheese twist


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