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Keto Chicken Pot Pie - Cozy Comfort With Fewer Carbs

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the filling:
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 celery ribs, diced
  • 2 cups cauliflower florets, cut small (pea-size)
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 2 1/2 cups cooked chicken, shredded or diced (rotisserie works)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
  • 1/2 teaspoon paprika
  • 1 1/2 cups chicken broth
  • 3/4 cup heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon xanthan gum (optional, for thicker sauce)
  • Salt and black pepper, to taste
  • For the crust:
  • 2 cups fine almond flour
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 3 tablespoons melted butter (or ghee)
  • 2 tablespoons sour cream (or Greek yogurt)
  • Optional finish: Chopped fresh parsley for garnish

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a deep 10-inch skillet that’s oven-safe.
  2. Warm a large skillet over medium heat. Add butter and olive oil. Sauté the onion and celery with a pinch of salt until softened, 4–5 minutes.
  3. Add cauliflower and mushrooms. Cook, stirring often, until the mushrooms release their moisture and the cauliflower is just tender, about 6–8 minutes.
  4. Stir in garlic, thyme, rosemary, and paprika. Cook until fragrant, 30 seconds.
  5. Add the cooked chicken, broth, heavy cream, cream cheese, and Dijon. Stir until the cream cheese melts and the mixture looks smooth and creamy, 3–4 minutes.
  6. If you want a thicker filling, sprinkle in the xanthan gum a little at a time, whisking well to prevent clumps. Simmer 2 minutes until the sauce lightly thickens. Season with salt and pepper.
  7. Transfer the filling to your pie dish if it’s not already in an oven-safe skillet. Smooth the top.
  8. Make the crust: In a bowl, whisk almond flour, Parmesan, baking powder, garlic powder, salt, and pepper. In another bowl, whisk eggs, melted butter, and sour cream until smooth. Fold wet into dry until a soft, spreadable dough forms.
  9. Spoon the crust mixture over the filling in small mounds. Gently spread with a spatula to cover, leaving a few small vents. It doesn’t need to be perfect—rustic is fine.
  10. Bake 22–28 minutes, until the crust is set and golden. If edges brown too fast, tent loosely with foil.
  11. Let the pot pie rest 10 minutes before serving. Garnish with parsley if you like.