This weather has been cold, wet, and gray. How about we put some warm comfort food into your stomach to brighten your day. This Keto Chicken Pot Pie is the perfect recipe to do just that.
The recipe is low-carb, gluten-free, and of course, the name says it keto-friendly. Get ready to impress your family and friends with this easy and flavorful recipe.
Remember, I cook it, I eat it, so I know you'll love it.
Check out my notes at the end because it provides you some great tip to make this recipe perfect.
INGREDIENTS:
Chicken Pot Pie Filling:
2 tablespoons of butter
1/2 cup mixed veggies could also substitute green beans or broccoli
1/4 small onion diced
1/4 tsp pink salt
1/4 tsp pepper
2 garlic cloves minced
3/4 cup heavy whipping cream
1 cup chicken broth
1 tsp poultry seasoning
1/4 tsp rosemary
pinch thyme
2 1/2 cups cooked chicken diced
1/4 tsp Xanthan Gum
Crust:
4 1/2 tablespoons of butter melted and cooled
1/3 cup coconut flour
2 tablespoons full fat sour cream
4 eggs
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup mild cheddar cheese, grated
1/3 cup Mozzarella Cheese, grated
1 1/2 tsp parsley (to sprinkle on top)
DIRECTIONS:
Cook 1 to 1 1/2 lbs chicken in the slow cooker for 3 hours on high or 6 hours on low.
Preheat oven to 400 degrees.
Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter in an oven-safe skillet for approx 5 min or until onions are translucent.
Add heavy whipping cream, chicken broth, poultry seasoning, thyme, and rosemary.
Sprinkle Xanthan Gum on top and simmer for 5 minutes so that the sauce thickens. Make sure to simmer covered as the liquid will evaporate otherwise. It would be best if you had a lot of liquid for this recipe; otherwise, it will be dry.
Add diced chicken.
Make the breading by combining melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream in a bowl, then whisk together.
Add coconut flour and baking powder to the mixture and stir until combined.
Stir in cheese.
Drop batter by dollops on top of the chicken pot pie. Do not spread it out, as the coconut flour will absorb too much of the liquid.
Bake in a 400-degree oven for 15-20 min.
Set oven to broil and move chicken pot pie to top-shelf. Broil for 1-2 minutes until bread topping is nicely browned. Sprinkle dried parsley on top.
Notes:
- Use a glass or metal non-stick 9x12-13 pan.
- Do not spread the crust just drop it on top of the filling.
- If it looks like you have only a little liquid in the filling add more cream & chicken broth.
I have to try this for sure