This here is classic comfort food at its finest!
With a warm and savory filling, and a sturdy herbed crust, Chicken Pot Pie is something pretty much everyone loves, and for good reason. It's hot, filling, and delicious, and isn't that what everyone is looking for during the winter? Of course it is!
This recipe is one that most keto cooks think of as hard, but I have to admit that it was fairly easy, because I already had the bones of it in my repertoire. At the suggestion of my awesome friend Rekka, I simply converted my chicken and dumplings into a filling, added a few bits and bites to stand-in for the traditional peas and carrots, and altered my sturdy pie crust to make it savory. Baked it all off, and there you go.
Easy as, well, pie.Print
5.4 NET carbs per slice
- For the crust:
- 1 1/2 c part-skim, low-moisture mozzarella cheese
- 1/2 c fine almond flour
- pinch salt
- 6 tbsp. coconut flour, divided
- 1/2 stick butter, melted
- 1/4 tsp dried rosemary
- 1/4 tsp garlic powder
- 1 large egg, beaten
- For the filling:
- 1 lb shredded or cubed chicken meat, mixed
- 70 g onion, diced
- 30 g celery, diced
- 1/2 stick butter
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried thyme
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 c (8 fl oz) heavy cream
- 1 c (8 fl oz) chicken stock
- 1 c cut green beans, fresh
- 2 tbsp. chopped pimento
- 1/2 tsp konjac/glucommanan powder
- For the egg wash:
- 1 large egg
- 1 tbsp. water
- Preheat oven to 350 degrees F and prepare a 9″ pie plate by rubbing bottom and sides with butter.
- To make the crust:
- Melt the mozzarella cheese in a microwave-safe bowl in 30 second intervals, stirring in between, until fully melted.
- Add almond flour, seasonings, and half coconut flour and stir to incorporate.
- Add melted butter and stir to incorporate, then add beaten egg and stir to incorporate.
- Briefly stir or knead in 1-2 tbsp. more coconut flour until it’s incorporated. You may need to reheat the dough in the microwave, in 15 second intervals, to make it pliant. That’s OK.
- Dust a sheet of parchment paper with last tbsp. of coconut flour, separate dough into two equal balls, and turn dough out onto the paper. Roll dough balls in the dusting of coconut flour to coat the outside.
- Roll one ball of dough out to fit the bottom of the pie plate. To fill the plate, place it face down on the rolled out dough, then flip the whole thing over so the dough settles down into the well of the pie plate. Adjust as necessary and cut off any excess dough that hangs over the sides. Incorporate excess dough into the second ball or use it to fill in any thin spots.
- Pierce pie crust all over with a fork and bake at 350 for 7 minutes. Remove from oven and let stand.
- Roll out the second ball of dough to cover the top of the pie plate (reheat for 15 seconds if needed to make pliant) and set aside.
- To make the filling:
- Melt butter in a large skillet over medium heat.
- Saute the onion and celery until translucent, then add in chicken, spices, beans, pimento, and broth. Simmer, covered, for five minutes.
- As soon as it’s done simmering, stir the konjac into the heavy cream, then add to the simmering mixture.
- Continue to simmer until thickened, about 5 minutes more.
- Fill parbaked pie crust with the chicken mixture, then top the entire thing with the second bit of rolled out dough, being sure the entire top is covered well. Fold or mold any excess crust, then cut two small slits in the very center of the top, in the shape of an X, to allow steam to escape.
- Beat egg and water together to make an egg wash. Brush the top of the crust with the egg wash, then cover edges with a pie shield.
- Bake pot pie at 350 for 25-30 minutes, until top crust is golden brown. Let stand ten minutes before slicing and serving.
- Serving Size: 1/8 recipe
- Calories: 485.4
- Fat: 38.9 g
- Carbohydrates: 8.9 g
- Fiber: 3.5 g
- Protein: 25.9 g