Keto Chicken Pot Pie - Low Carb
This Keto Chicken Pot Pie has a biscuit top crust and a creamy, rich filling - it's sure to be a hit with the entire family! Suitable for Keto, Atkins, Banting, and other low carb diets.
This Keto Chicken Pot Pie has a biscuit top crust and a creamy, rich filling - it's sure to be a hit with the entire family! Suitable for Keto, Atkins, Banting, and other low carb diets.
- 1 teaspoon baking powder
- 1 egg white
- 1 tablespoon butter
- 1 clove garlic crushed
- â½ cup heavy cream
- 2 tablespoons sour cream
- 1 tablespoon white wine vinegar
- 1 cup chicken broth low sodium
- â¼ teaspoon freshly ground black pepper
- â½ teaspoon dried thyme
- 1.5 pounds organic chicken breasts cut into â½ inch cubes
- 4 ounces yellow onion finely chopped
- â¼ cup carrots finely diced
- â¼ cup peas fresh or frozen (no need to defrost)
- â¼- â½ â teaspoon sea salt (taste before adding)
- 1 cup super fine almond flour
- 1 tablespoon ground flax seeds
- â½ teaspoon xanthan gum
- â¼ teaspoon sea salt
- 2 tablespoons butter cut into large chunks
- Carbohydrate 2.53736189519367 g
- Cholesterol 127.89817708741 mg
- Fat 28.3824285663922 g
- Fiber 0.602170943491717 g
- Protein 29.8608555539403 g
- Saturated Fat 9.65209920308759 g
- Serving Size 1 1 serving (281g)
- Sodium 157.779901912537 mg
- Sugar 1.93519095170196 g
- Trans Fat 2.32648997507884 g
- Calories 392 calories
Step-by-step
- Preheat oven to 400º Fahrenheit.
- Grease a 9†round baking pan.
- Heat a large skillet over medium high heat. Melt butter in the skillet.
- When butter has melted and is no longer foaming, add the diced chicken to the pan.
- Cook chicken, stirring occasionally, until chicken begins to brown on all sides, but is not yet cooked throughout.
- Add onion and carrots to the skillet. Sprinkle mixture lightly with salt and pepper. Turn heat to medium low. Cook, stirring occasionally until the onions begin to brown at the edges, but are not yet tender. Stir in garlic and dried thyme. Cook one minute, stirring constantly.
- Stir in vinegar, scraping up browned bits. When vinegar has almost completely evaporated, stir in broth.
- Turn heat to medium high Simmer broth, stirring occasionally until it thickens, about 15-20 minutes. The broth is thick enough when you can “draw†a line on the bottom of the pan with a spoon, and the line does not immediately fill in. While the filling simmers, prepare the biscuit topping.
- Once the broth has thickened, add heavy cream and peas. Bring mixture to a simmer. Turn heat to low. Simmer until mixture is thick and gravy-like. Taste before adding salt and pepper. Season to taste with salt and pepper, if necessary.
- In a medium mixing bowl, whisk together the almond flour, ground flax seeds, xanthan gum, baking powder, and salt.
- Cut the butter into the dry ingredients using a pastry blender. Mixture should appear mealy.
- In a small bowl, whisk the sour cream and the egg white together. Stir this mixture into the dry ingredients.
- Gather mixture into a ball and place on a piece of parchment paper or a counter dusted with almond flour.
- Using clean hands or a rolling pin dusted with almond flour, press or roll dough into a circle about 8 inches in diameter.
- Pour chicken filling into the prepared baking dish.
- Gently place biscuit dough over the chicken filling.
- Bake in preheated oven for 10-12 minutes, or until biscuit topping has browned.
Swapping all-purpose flour for super fine almond flour in the biscuit topping completely alters the structural integrity of the crust, requiring xanthan gum to mimic the missing gluten elasticity. Small kitchens benefit from utilizing a single heavy-bottomed skillet for both searing the poultry and reducing the sauce, minimizing cleanup.
- Brown the 1.5 pounds of cubed chicken breasts thoroughly over medium-high heat before adding aromatics, as this fond forms the flavor base of the gravy.
- Deglaze the pan with white wine vinegar to pull up caramelized pan drippings, then simmer the low-sodium chicken broth for 15 to 20 minutes until a spoon dragged across the bottom leaves a distinct trail.
- Cut cold butter into the dry ingredients until the texture appears mealy before incorporating the wet components.
- Bake the assembled dish in a 400 degree Fahrenheit oven for 10 to 12 minutes until the almond flour crust turns golden brown.
Leftovers hold remarkably well in the refrigerator for up to three days, though the crust softens upon reheating. Re-crisp individual portions in a toaster oven at 350 degrees rather than using a microwave.
