Keto Chicken Pot Pie
When it comes to comfort food, you’ll be hard-pressed to find a dish that embodies that warm, loving feeling quite like chicken pot pie. The only problem? Follow a recipe card for a classic version and you’ll quickly realize the amount of total carbs is well outside the acceptable range for the keto diet.
However, if you’re craving that delicious combination of a crispy pie crust and a savory filling of shredded chicken and sautéed veggies, you’re in luck. Not only is this keto chicken pot pie recipe macro-friendly, but it’s also ideal for gluten-free dieters, as the pie crust contains almond flour, coconut flour and xanthan gum, versus typical flour.
Prepare to spend about 30 minutes of prep time creating that flaky, keto-friendly pie crust, along with the chicken pot pie filling. Both utilize Bulletproof Grass-Fed Ghee as a source of quality fats, and Bulletproof Collagelatin helps thicken the delicious mixture of chicken broth, cooked chicken, veggies, herbs and spices. Plus, this flavorless collagen protein product supports healthy skin, muscles and joints.†
By the time you pull the pie out of the oven, expect every member of your family to be waiting with a plate in hand. And once they get a taste of that perfectly browned pot pie crust and the yummy goodness inside, expect them to request this dinner recipe all year!
Keto Chicken Pot Pie
Pie Crust Ingredients
- 2¾ cup blanched almond flour
- 3 tbsp coconut flour
- 1 tsp xanthan gum
- ½ tsp salt
- ½ tsp baking powder
- 3 eggs (divided, reserve 1 for egg wash)
- 1 tsp water
- 1/3 cup Bulletproof Grass-Fed Ghee
- 2 celery stalks (chopped)
- 1 medium onion (chopped)
- 1½ tsp fresh thyme (chopped)
- ½ tsp salt
- ½ tsp pepper
- 1½ cups chicken broth
- ½ cup green beans (chopped into small pieces)
- 1 tsp garlic (minced)
- ¼ tsp xanthan gum
- 2½ cups chicken thighs (cooked; chopped or shredded)
- 1½ scoops Bulletproof Collagelatin
- 2 tbsp Bulletproof Grass-Fed Ghee
- Fresh thyme sprigs (for garnish)
- Preheat oven to 350°F.
- In a mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, salt and baking powder. Add the Ghee and 2 eggs (reserve the third egg for the egg wash). Mix to form a dough. Shape it into a disk and divide in half.
- Wrap or cover each half and chill in the freezer for 15-20 minutes.
- Warm a large skillet over medium heat. Add 2 tablespoons of Ghee.
- Add the celery, onion and thyme to the skillet and cook for 10-15 minutes, or until the vegetables have softened. Add the salt and pepper.
- Add the chicken broth, green beans and garlic. Bring the mixture to a boil, then reduce and simmer for 10 minutes.
- Whisk in the Collagelatin and xanthan gum. Remove from heat.
- Fold in the chicken. Let the mixture cool.
- Place one of the chilled dough balls on a piece of parchment paper on a flat surface. Use a rolling pin to roll it out about 1/4-inch thick. Carefully pick up the sheet of parchment with the dough and place it into the pie dish. Peel away the parchment. Fit the dough into the dish, shaping the pie crust and crimping the edges (optional).
- Use a fork to poke holes into the bottom of the crust. Par-bake the crust for 10-12 minutes. While it bakes, roll out the second half to 1/4-inch thickness.
- Remove from the oven and pour the cooled filling into the crust. Gently place the remaining dough over the pie filling, pressing the edges together to seal. Cut three slits in the top.
- Whisk together the egg wash ingredients (the remaining egg and water), Brush the egg wash onto the pot pie crust.
- Transfer the pie to the oven and bake at 350°F for 25-27 minutes, or until the crust is golden-brown. Remove and let it rest for 10 minutes.
- To serve, cut 8 pie slices. Plate, fork and enjoy!
- Store leftovers in an air-tight container in the refrigerator for up to 5 days.
- Calories: 545
- Fat: 45 g
- Protein: 25 g
- Fiber: 6 g
- Sugar: 2 g
- Carbohydrates: 13 g
- Net Carbs: 7 g
- Sodium: 591 mg
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