This weekend, out of nowhere, I got a craving for chicken pot pie. This was odd because I have no recollection of ever having eaten a chicken pot pie, except a vague memory of the taste of the filling. SO I set out to recreate that taste, because when I get a craving there is NO stopping me. I’m pretty proud of this recipe because while I did read about a million chicken pot pie recipes on the internet for inspiration, the end product is 100% my invention! AND it only has 6g of net carbs per serving!
Keto Chicken Pot Pie! (with Carbquik crust)
For the filling:
1/2 tbsp olive oil
1/8 of a large onion, diced
1 large celery stalk, diced
1.5 cups of cooked chicken breast, diced
3/4 of a 10 oz package of frozen peas and carrots
Salt and pepper and garlic powder and onion powder to taste
For the homemade Cream of Chicken Soup:
1.5 cups of chicken broth
3/4 cup heavy cream
1 tbsp corn starch
2 tbsp shredded parmesan cheese
Salt and pepper and garlic powder and onion powder and parsley, to taste
For the Carbquik Crust:
1.5 cups Carbquik
3/4 stick of butter, softened
1 cup unsweetened almond milk
Tiny sprinkle of garlic powder
Preheat oven to 400º.
Start by preparing the Cream of Chicken Soup. Bring the chicken broth to a boil and leave for 5 minutes, or long enough for it to reduce by half. Combine heavy cream and cornstarch in a separate bowl and whisk to combine (NOTE: If you just add the cornstarch into the broth, you will get lumps. Lumps are bad!) Slowly stir the cream/cornstarch mixture into the chicken broth and reduce to a simmer, letting it thicken while you prepare the rest of the filling. Add the parmesan and spices listed above, to taste (I never ever measure my spices, just keep adding a dash of everything until it tastes good to you!)
Next, prepare the veggies. Heat the olive oil over medium heat and add the onions, celery, and spices. Saute until fragrant. Then add the frozen carrots and peas and 1/8 of a cup of water, and cover the pan for 5 minutes, until veggies are tender. Uncover, add the chicken, and cook until all water has evaporated. Pour veggies into a greased pie dish. Then, pour Cream of Chicken Soup over the veggies. Tap pie dish against counter to make sure the soup gets into all the nooks and crannies!
Now, prep your crust! Put your carbquik in a bowl and slowly pour in the unsweetened almond milk while whisking the mixture (to prevent lumps). Next add the butter (and garlic powder) and stir until everything is combined. (Note: I actually melted my butter a bit in the microwave before adding it since I was afraid it was too hard to combine properly. This made my crust mixture a bit liquidy but it still turned out perfect in the end). Pour mixture over the top of the pie, making sure to spread it out so it covers all of the filling. (Note: if the mixture is sitting very high in your pie dish, you may want to put a baking sheet one rack below it in the oven in case the filling bubbles over the sides. I used a cake pan which is deeper and has slightly higher sides and had no problem with overflow!) Bake in oven for 30-45 minutes, or until top is nice and brown!
Nutrition is below, for those interested. Pretty awesome keto Macros! Remember these stats reflect the brands that I use (for example my Heavy Cream has 0g of carbs, but many others do not).
Please leave a comment if you try it and let me know how it goes! KCKO!