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Chicken Pot Pie (Keto)

Laurie Cromie
Servings 8 servings
Calories 333 kcal

Ingredients
  

Pot Pie Filling

  • 1 Tbsp olive oil
  • 1/2 yellow onion diced
  • 2 large celery stalks diced
  • 8 oz. cremini mushrooms sliced**(see notes)
  • 8 oz. frozen or fresh broccoli** see notes
  • 3 clove garlic minced
  • 3/4 cup heavy whipping cream
  • 1.5 cup chicken broth
  • 1 tsp poultry seasoning
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1.5 lbs cooked chicken shredded (I used a full breast, thigh, and leg from a costco rotisserie chicken!)

Pot Pie Crust

  • 4 Tbsp butter room temperature
  • 1 cup almond flour
  • 2 Tbsp sour cream full fat
  • 4 eggs
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 1/2 cup cheddar cheese shredded

Instructions
 

  • Preheat oven to 400 F degrees.
  • Preheat olive oil in a large skillet over medium heat.
  • Add diced onion, celery, mushrooms, broccoli, and garlic. Saute until all veggies are soft and onions are translucent.
  • Pour in heavy whipping cream and chicken broth, and bring to a simmer over medium-high heat, stirring often.
  • Allow the mixture to simmer for about 10 minutes, letting the sauce reduce and thicken slightly.
  • Add shredded chicken and stir to combine.
  • Remove from heat.
  • Place 8 8-oz. Ramekins on a baking sheet.
  • Equally divide up the filling mixture into each of the Ramekins, about 1/2-3/4 cups each. Set aside.
  • In a mixing bowl, add all of the ingredients for the pot pie crust, except for shredded cheddar cheese.
  • Stir to combine.
  • Add in shredded cheese and combine well.
  • Using a medium cookie scoop or a 1/4 cup measuring cup, divide the crust batter over each of the Ramekins. Use the back of the scoop or a spoon to smooth the crust over the filling.
  • Place cooking sheet with Ramekins into the preheated oven for 15 minutes.
  • Remove from heat and allow to cool for a bit before eating.
  •  

Notes

*If you don't like mushrooms or broccoli (the broccoli is a really strong flavor, so choose a different veggie if you don't love broccoli), other veggie substitutes that would be great are zucchini, asparagus, or cauliflower. (I purposefully did not add carrots or peas due to high sugar content.)

Nutrition

Calories: 333kcalCarbohydrates: 4gProtein: 28gFat: 23g
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