Hey there! It’s your favorite aunt Anne here. I’ve been cooking up a storm lately, trying out all sorts of new recipes to share on Austin’s Beyond the Bayou blog. One dish I’m really excited about is this keto-friendly take on the Classic Chicken Pot Pie.
Now, I know what you’re thinking – how can you make a pot pie without the crispy, buttery crust? Trust me, this low-carb version totally satisfies that pot pie craving without derailing your diet.
The filling is still thick, creamy and loaded with tender chicken and veggies. But instead of a carb-heavy crust, it’s topped with a cheesy cauliflower mixture that gets nice and crispy in the oven.
I brought a batch of these mini pot pies over to the family cookout last weekend and they were a huge hit, even with the non-keto crowd. Aunt Anne’s cooking strikes again! Give this easy recipe a try and I promise it’ll become a new family favorite.
Keto Pot Pie Recipe
Equipment
- Mixing Bowl
- Measuring Cups
- Rolling Pin
- Knife
- 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
Variations You Must Try!
- Lower Calorie Option: Want to cut down on calories? Swap out ¼ cup (60ml) of the cream for extra chicken broth. Cook the filling a bit longer—an extra 5 minutes should do the trick—to reduce the liquid. If you want it thicker, sprinkle in some xanthan gum.
- Veggie Variations: Feeling adventurous with your vegetables? Try using onions instead of leeks. Keep in mind, onions need a bit more time to cook, so give them a head start by frying for about 5 minutes before adding the other veggies. You can also toss in a handful of peas or go low-carb with mushrooms, cauliflower, zucchini, green beans, broccoli, or spinach.
- Protein Swap: Want to switch up the protein? This recipe works great with turkey or salmon too. If you’re going for a salmon pot pie, skip the bacon and use vegetable or fish stock instead. For an extra touch, try using dill in place of thyme.
- Coconut Flour Crust: Looking for a different crust? Swap the almond flour in the topping with 3 tablespoons of coconut flour. If you need a nut-free option, mix â…“ cup of sesame seed flour with â…“ cup of sunflower seed flour.
What To Serve With Keto Pot Pie?
