keto low carb chicken pot pie in a cast iron skillet
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Easy, Keto Low-Carb Chicken Pot Pie

Easy, Keto Low-Carb Chicken Pot Pie is the best, quick homemade recipe that includes how to make crust and dough from scratch. The pot pie filling is made of almond flour using the stovetop and is loaded with cauliflower, celery, and other vegetables. Substitute for turkey if you wish.
Course dinner, lunch
Cuisine American
Keyword keto chicken pot pie, keto pot pie, low carb chicken pot pie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 401kcal
Author Brandi Crawford

Equipment

Ingredients

Filling

Instructions

  • Preheat oven to 400 degrees.

Chicken Pot Pie Crust

Chicken Pot Pie Filling

  • Add olive oil to the cast iron skillet (I used a 10 inch) along with the onions and cook for about 2 minutes until fragrant and translucent.
  • Add the chicken cubes and cook for 3-4 minutes until the chicken is cooked through and no longer pink.
  • Add in the celery, green beans, cauliflower, and garlic. Saute until soft.
  • Add in the broth, heavy cream, Italian Seasoning, and thyme. Stir and adjust the heat to medium-low.
  • Take 1/4 teaspoon of xanthan gum and add it a small bowl, along with 2 tablespoons of the sauce mixture from the skillet. Stir until you remove the clumps and the sauce thickens.
  • Add the mixture back to the skillet and stir. Allow the filling to cook on medium-low for 6-8 minutes until the sauce thickens.
  • Place the crust over the filling and spread.
  • Bake for 15 minutes or until golden brown.
  • Cool before serving.

Video

Notes

  • I use a cast iron skillet because it's great for baking and will allow you to use just one pot for the entire recipe. It also produces a nice, crisp crust.
  • To save time you can also purchase a rotisserie chicken and slice it up to use in the recipe. The "Just Chicken" precooked chicken strips from Trader Joe's will also work well. Slice it into cubes.
  • If you like a lot of liquid for the pot pie filling you can adjust and add more broth or cream. Still use the same amount of xanthan gum to thicken.
  • A traditional pot pie is made with mixed vegetables like carrots, peas, and sometimes I’ve seen potatoes too. These vegetables are higher in sugar (than most) and potatoes have starch. I chose to omit these veggies and substituted using green beans and cauliflower instead. Feel free to use whatever you wish.
  • Xanthan Gum helps hold ingredients together (commonly used in baking) and is great to use as a thickening agent. You only need about a half a teaspoon for most recipes. Be sure to look for gluten-free xanthan gum as it will not contain wheat. Xanthan Gum is made by fermentation, it does not itself ferment. Many things are made by fermentation. In the case of Xanthan Gum, sugars are digested by bacteria, and they excrete Xanthan Gum.
     
     
     

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 6g | Protein: 21g | Fat: 32g