Because the Keto Chicken Pot Pie dish falls under the comfort food category, I love preparing it during our fall and winter seasons. Besides, it’s a great way to use up any leftover chicken I might have laying around. Since it has a few steps, I typically like to make this on a Sunday. Now, to shave off some cook time I’ll make Chicken Diablo on Saturday. Typically there’s enough leftover chicken to make this yummy keto chicken pot pie the following day.
The pot pie recipe can be traced as far back as the Roman Empire. Back then it wasn’t uncommon to cut into the pastry and have a live bird escape from the dish. Ultimately the pot pie has evolved over time. Actually I’m kinda glad, because a bird flyin out of my food is not my idea of a comforting experience.
PrintKeto Chicken Pot Pie
Ingredients
Chicken Filling ingredients
2 Tbsp extra virgin olive oil
1 ½ lbs chicken breasts cut into ½ inch cubes
1 small yellow onion finely chopped
¼ cup matchstick carrots
2 garlic cloves minced
½ tsp dried thyme
1 Tbsp red wine vinegar
1 cup broccoli florets
1 cup half and half
¼ sea salt
¼ tsp ground black pepper
1 cup low sodium chicken broth
½ tsp guar gum powder
Topping ingredients
1 cup blanched almond flour
1 Tbsp ground flax seeds
¼ tsp guar gum powder
1 tsp baking powder
¼ tsp sea salt
2 Tbsp butter cut into large chunks
2 Tbsp sour cream
1 egg white
Instructions
Chicken Filling
- Preheat oven to 400°F
- Cut the chicken breasts into ½ inch cubes; heat the olive oil in a large skillet cooking the chicken on medium high heat stirring regularly until the chicken begins to brown but is not completely cooked through
- Add the onions, salt and pepper and cooking on medium low heat until onions start to slightly brown; stir in the garlic and thyme stirring constantly cooking for about a minute
- Pour in the red wine vinegar scraping all the brown bits; when the vinegar has almost evaporated stir in the chicken broth adjusting the temperature to medium high simmering for 15 minutes. (Prepare the topping while filling simmers)
- Next add the half and half, broccoli, carrots and guar gum powder and simmer on low heat until the mixture becomes thick. Add additional salt and pepper if needed
Topping
- In a medium bowl whisk the almond flour, ground flax seeds, gaur gum powder, baking powder and salt
- Place the large chunks of butter into the dry ingredients and combine with a pastry cutter until crumbly
- Using a small bowl whisk the sour cream and egg white together then add into the dry ingredients stirring until thoroughly combined
- Scoop all the mixture together to form a ball and place on a piece of parchment paper
- Put plastic wrap on top of the dough and roll out into 4 – 5×5 inch squares that are about ⅛ inch thick. (Remove the plastic wrap but keep the dough on the parchment paper as this will come in handy when you have to transfer it to the dish?
Assemble
- Pour chicken filling into the square dishes
- Gently flip the biscuit dough over the chicken filling (the parchment paper helps keep the biscuit from breaking)
- Bake for 10 – 12 minutes
Notes
You can substitute the half and half for ½ cup of heavy whipping cream. If using precooked chicken start with adding olive oil to skillet, add chicken and stir until warm then start with adding in onions in step 4 and work your way through the remaining directions.
