Creamy keto chicken pot pie will be a fast family favorite.
Have dinner on the table in under an hour. Gluten-free chicken pot pie crust that is sure to please.
Ingredients:
Makes 6 servings
7 Net carbs/serving
For the crust:
1 C. Mozzarella cheese
3 oz. Cream cheese
3/4 C. Almond flour
1 Tbsp. Baking powder
1/2 tsp. Garlic powder
1/2 tsp. Italian seasoning
1/2 C. Shredded cheddar cheese
2 Eggs
For the filling:
1 1/2 lb. Boneless skinless chicken breasts cut into bite-sized pieces
1/2 C. Onion chopped
1/2 C. Celery chopped
2 C. Green beans trimmed and cut into pieces
2 tsp. Minced garlic
2 Tbsp. Butter unsalted
1 tsp. Italian seasoning
1/4 C. Chicken broth
3/4 C. Heavy whipping cream
Salt and pepper to taste
Directions:
1. Preheat the oven to 400 degrees.
2. Place the mozzarella cheese and cream cheese in a microwave-safe bowl, and microwave at 30-second intervals until completely melted and well blended.
3. Immediately use your hands to knead the almond flour, garlic powder, Italian seasoning, and baking powder from the crust ingredients into the melted cheese. This will take a little time and effort, but keep going until it is all well combined.
4. Place the topping mixture into a mixing bowl, and beat the eggs in on high until smooth.
5. Fold in the shredded cheddar cheese, and set the topping mixture off to the side.
6. In a skillet over medium-high heat, melt the butter.
7. Add the chicken pieces to the skillet along with 1 teaspoon of Italian seasoning and salt and pepper to taste.
8. Cook until the chicken is almost completely cooked through.
9. Add in the chopped celery, green beans, and onion, and cook down until the vegetables begin to soften and the chicken is cooked through.
10. Mix in the minced garlic, and cook for an additional 30 seconds.
11. Pour in the broth and heavy whipping cream. Continue to cook over medium heat until the sauce has thickened.
12. Add the filling mixture to a well-greased casserole dish.
13. Top the filling with the biscuit batter, and use your fingers or a spatula to spread it out thinly over the top of the entire casserole.
14. Bake the keto chicken pot pie for 20 minutes until the topping is cooked through and browned.
Keto Chicken Pot Pie
Creamy low carb chicken pot pie will be a fast family favorite. Have dinner on the table in under an hour. Gluten-free chicken pot pie crust that is sure to please.
Ingredients
For the crust:
- 1 C. Mozzarella cheese
- 3 oz. Cream cheese
- 3/4 C. Almond flour
- 1 Tbsp. Baking powder
- 1/2 tsp. Garlic powder
- 1/2 tsp. Italian seasoning
- 1/2 C. Shredded cheddar cheese
- 2 Eggs
For the filling:
- 1 1/2 lb. Boneless skinless chicken breasts cut into bite-sized pieces
- 1/2 C. Onion chopped
- 1/2 C. Celery chopped
- 2 C. Green beans trimmed and cut into pieces
- 2 tsp. Minced garlic
- 2 Tbsp. Butter unsalted
- 1 tsp. Italian seasoning
- 1/4 C. Chicken broth
- 3/4 C. Heavy whipping cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Place the mozzarella cheese and cream cheese in a microwave safe bowl, and microwave at 30 second intervals until completely melted and well blended.
- Immediately use your hands to knead the almond flour, garlic powder, Italian seasoning and baking powder from the crust ingredients into the melted cheese. This will take a little time and effort, but keep going until it is all well combined.
- Place the topping mixture into a mixing bowl, and beat the eggs in on high until smooth.
- Fold in the shredded cheddar cheese, and set the topping mixture off to the side.
- In a skillet over medium high heat, melt the butter.
- Add the chicken pieces to the skillet along with 1 teaspoon of Italian seasoning and salt and pepper to taste
- Cook until the chicken is almost completely cooked through.
- Add in the chopped celery, green beans and onion, and cook down until the vegetables begin to soften and the chicken is cooked through.
- Mix in the minced garlic, and cook for an additional 30 seconds.
- Pour in the broth and heavy whipping cream. Continue to cook over medium heat until the sauce has thickened.
- Add the filling mixture to a well greased casserole dish.
- Top the filling with the biscuit batter, and use your fingers or a spatula to spread it out thinly over the top of the entire casserole.
- Bake the keto chicken pot pie for 20 minutes until the topping is cooked through and browned.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 601Total Fat: 40gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 241mgSodium: 684mgNet Carbohydrates: 7gFiber: 4gProtein: 50g
When you make these recipes in your home your nutrition facts will be different from mine. Please keep track of the products you use so you can get the best idea of what your actual nutrition facts are. I am not a doctor. Please talk to your doctor before starting any diet.