Indulge in cozy comfort food with this gluten-free keto chicken pot pie! With less than 6 net carbs per serving, this mouth-watering meal is ready to eat in under an hour.
In the mood for something cozy and comforting that won’t leave you feeling groggy and bloated? That’s the perfect time to indulge in this mouth-watering gluten-free keto chicken pot pie!
Tender chicken thighs and veggies in a rich sauce and topped with a low-carb crust tastes so incredible, it’s hard to believe there are less than 6 net carbs per serving. Best of all, this dish can be ready to eat in under an hour.
How to make keto chicken pot pie
Would you believe this recipe comes together in less than 10 steps? It’s so easy, you may find yourself making this one over and over again!
Step 1: Preheat oven to 400°F.
Step 2: In a large frying pan, melt the butter over medium heat, then add the chicken thighs, thyme, garlic powder, onion powder, salt, and pepper.
Step 3: Cook for about 5 minutes, until the chicken is almost cooked through.
Step 4: Add the cauliflower rice, chopped green beans, broth, and cream to the pan. Bring to a light boil.
Step 5: Turn down the heat and allow everything to simmer for 5-10 minutes, or until the liquid thickens to your desired consistency.
Step 6: Meanwhile, make the crust by stirring together the almond flour and mozzarella cheese. Then, mix in the egg and melted butter until a sticky dough forms.
Step 7: Transfer the filling to an 8×8 casserole dish.
Step 8: Divide the dough into 4 equal parts, flatten into discs, and press one into each corner of the dish to create a crust on top.
Step 9: Bake for 20-25 minutes or until the crust is golden brown.
Your low-carb pot pie is ready to enjoy! Cut into 4 slices and serve hot.
Variations for this recipe
To keep this dish keto-friendly, I decided to only include low-carb veggies. However, if you want to make a more traditional chicken pot pie, you could add a small amount of peas and carrots. Just make sure to watch your portions so you don’t end up eating more carbs than you meant to!
Want to include more vegetables without increasing the carb count too much? No problem! You can throw in more low-carb veggies like broccoli, kale, or spinach for a nutrient-dense meal that is still very keto-friendly.
Making your perfect pot pie
Do you have a favorite way of making chicken pot pie? Feel free to adapt this recipe so it’s a true representation of your ultimate comfort food!
For example, I like my sauce to be a thick coating on my vegetables, so I always allow the liquid to reduce for the full 10 minutes. But if you prefer a saucier, more soup-like consistency, try simmering for only 5 or 6 minutes instead.
Looking for a cleaner, more traditional presentation? You can always roll the dough out between two sheets of parchment paper, then fit it to the top of the casserole dish for a very neat pot pie.
Storage
Leftover slices of pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake at 350°F for about 10-15 minutes until the crust is crispy and the slice is heated through.
You can also store pot pie in the freezer for up to 3 months. To reheat, bake the frozen slices at 350°F for about 45 minutes or until heated through.
Other keto-friendly comfort food recipes
I love finding low-carb variations of classic comfort foods. With a few ingredient switches and a little creativity, you can enjoy so many of the dishes you loved as a kid! Here are a few of my favorites I know you’ll enjoy:
If you’re looking for even more mouth-watering low-carb inspiration, be sure to check out this Ketogenic Meal Plan!
When you’ve made this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Chicken Pot Pie
Ingredients
For the filling
- ¼ cup butter
- 1 pound raw chicken thighs, (cubed)
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup riced cauliflower
- 1 cup green beans, (chopped)
- ½ cup broth, (chicken or vegetable)
- ¼ cup half and half
For the crust
- 1 cup almond flour
- 1 cup mozzarella
- 1 egg
- 2 tablespoons butter, (melted)
Instructions
- Preheat oven to 400°F.
- In a large frying pan, melt the butter over medium heat, then add the chicken thighs, thyme, garlic powder, onion powder, salt, and pepper.
- Cook for about 5 minutes, until the chicken is almost cooked through.
- Add the cauliflower rice, chopped green beans, broth, and cream to the pan. Bring to a light boil.
- Turn down the heat and allow everything to simmer for 5-10 minutes, or until the liquid thickens to your desired consistency.
- Meanwhile, make the crust by stirring together the almond flour and mozzarella cheese. Then, mix in the egg and melted butter until a sticky dough forms.
- Transfer the filling to an 8×8 casserole dish.
- Divide the dough into 4 equal parts, flatten into discs, and press one into each corner of the dish to create a crust on top.
- Bake for 20-25 minutes or until the crust is golden brown.
