Keto Pot Pie Recipe
Keto chicken pot pie is the ultimate comfort food meal. With a creamy filling and a low-carb biscuit topping, it’s just like the classic but with a fraction of the carbs.
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Calories: 391kcal
Servings: 10
Equipment
- Baking Dish
Ingredients
- ¼ cup butter
- 8 ounce mushrooms sliced
- ½ medium red pepper finely chopped
- ¼ cup chopped onion
- 2 ribs celery chopped
- Salt and pepper
- 2 cloves garlic minced
- 1 tablespoon chopped fresh sage or thyme
- 1 cup chicken broth
- ½ cup heavy whipping cream
- 2 bay leaves
- 1 teaspoon glucomannan optional
- Additional salt and pepper to taste
- 2 lbs boneless skinless chicken thighs cut into ½ inch pieces
Biscuit Topping
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 ½ teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup grated cheddar cheese divided
- 3 eggs
- â…“ cup sour cream or Greek yogurt
- 2 tablespoon melted butter
Instructions
- Preheat the oven to 375ºF.
- Melt butter in a Dutch oven over medium heat; add mushrooms, red pepper, onion, and celery. Season with salt and pepper. Cook for 5 minutes.
- Add garlic and sage; cook for 1 minute. Add broth, whipping cream, bay leaves, and glucomannan (if using). Bring to a simmer.
- Season with salt and pepper; add chicken and cook for 10 minutes until done. Remove bay leaves.
- Transfer filling to a baking dish, leaving half the cooking liquid behind.
- Biscuit Topping:
- In a bowl, whisk almond flour, coconut flour, baking powder, garlic powder, and salt. Stir in half the cheese.
- Add eggs, sour cream, and melted butter; mix well and let sit. Drop spoonfuls of topping over filling, sprinkle with remaining cheese, and bake for 20-25 minutes. Let stand 10 minutes before serving.
Nutrition
Calories: 391kcal | Carbohydrates: 8g | Protein: 27g | Fat: 29g | Saturated Fat: 3g