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Keto-Friendly* Chicken Pot Pie

Keto-Friendly* Chicken Pot Pie
  • Prep 50 min
  • Total 3 hr 45 min
  • Servings 6
  • 48g total fat, 8g net carbs**, 21g protein, 4g sugar *Always consult your physician before starting an eating plan that involves regular consumption of high-fat foods. **Net Carbs = Total Carbohydrate – Fiber – Sugar Alcohols
If you're following a keto-friendly eating plan, it's still possible to enjoy your favorite dishes. Our Keto-Friendly* Chicken Pot Pie recipe is full of comforting, savory flavors. Sautéed sliced cremini mushrooms and onions, rotisserie chicken, chicken broth, cream cheese, cream and fresh thyme come together to create a delicious filling. But what's a pot pie without a crust? Almond and coconut flour, along with a dash of dried thyme, create a flavorful crust for this chicken pot pie recipe.
By Betty Crocker Kitchens
Updated May 11, 2021

Ingredients

Crust

  • 2/3 cup super-fine blanched almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into pieces
  • 2 oz cold cream cheese (from 8-oz package), cut into pieces
  • 1 egg, slightly beaten

Filling

  • 1 teaspoon xanthan gum
  • 2 tablespoons water
  • 1/4 cup butter
  • 8 oz sliced cremini mushrooms
  • 1/4 cup chopped onion
  • 3/4 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/4 cups chicken broth
  • 4 oz cream cheese (from 8-oz package), softened
  • 1/4 cup heavy whipping cream
  • 2 cups shredded deli rotisserie chicken

Steps

  • 1
    Place almond and coconut flours in freezer for 30 minutes.
  • 2
    In food processor, place chilled almond and coconut flours, 1 teaspoon dried thyme, 1/2 teaspoon xanthan gum and 1/4 teaspoon salt. Pulse until combined. Add 1/2 cup butter and 2 oz cream cheese; pulse 3 to 5 times or until mixture looks like coarse crumbs. With food processor running, quickly pour beaten egg through feed tube, and process a few seconds until dough begins to come together. Remove dough; shape into flattened disk. Cover with plastic wrap; refrigerate about 1 1/2 hours or until well chilled.
  • 3
    Heat oven to 400°F. Spray 9-inch deep-dish pie plate with cooking spray. In small bowl, mix 1 teaspoon xanthan gum and the water with whisk.
  • 4
    In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 5 to 6 minutes or until lightly browned. Reduce heat to medium; add onion. Cook and stir 3 to 4 minutes or until softened. Add 3/4 teaspoon thyme, 1/2 teaspoon salt and the pepper; cook and stir 1 minute. Add broth; heat to boiling. Reduce heat to low; beat in xanthan gum mixture with whisk. Continue to cook and stir until thickened. Remove from heat; add 4 oz cream cheese and the whipping cream. Beat with whisk until smooth. Stir in chicken. Pour into pie plate. Let stand 15 minutes to cool.
  • 5
    Place chilled dough between two pieces of parchment paper; roll into 10-inch circle. Peel one piece of parchment paper off dough (if dough is sticking, place back in refrigerator to chill 15 minutes).
  • 6
    Flip dough onto filling in pie plate. Peel remaining parchment paper off dough. Crimp edges.
  • 7
    Cover edges with foil; bake 20 minutes. Carefully remove foil; continue to bake 4 to 8 minutes or until crust is golden brown in center, deep golden brown on edges and filling is hot. Let stand 10 minutes before serving.

  • Make sure that all the ingredients for the crust of your Keto-Friendly* Chicken Pot Pie are thoroughly chilled beforehand. This helps make the dough easier to handle.
  • In this Keto-Friendly* Chicken Pot Pie recipe, xanthan gum (which has a variety of culinary properties) both thickens the filling and helps to hold the crust together.
  • Because the filling in this pie is generous, it’s important to use a deep pie dish, as a standard pie dish may overflow.

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
440
Total Fat
48g
74%
Saturated Fat
26g
128%
Trans Fat
1 1/2g
Cholesterol
175mg
58%
Sodium
840mg
35%
Potassium
500mg
14%
Total Carbohydrate
13g
4%
Dietary Fiber
5g
22%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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