Hello and welcome to my blog! I’m Sammira Aboud, a software engineer born in Morocco and raised in France. Being from North African heritage and having a passion for cooking, I’m always on the lookout for healthy recipes that I can experiment with in my kitchen. That’s why I’m excited to share with you my latest discovery: Keto-Friendly Chicken Pot Pie! This recipe is relevant to me because it allows me to indulge in a comforting and creamy dish without worrying about the carb count. As someone who is always trying to maintain a balanced diet, this recipe has quickly become a favorite of mine and my family’s.
Sammira is a software engineer, born in Morocco and raised in France. She loves hiking in the mountains and experimenting with new recipes in the kitchen. Sammira is always on the lookout for healthy and flavorful dishes that she can share with her family and friends.
Sammira Aboud currently resides in France and grew up in Morocco.
Did you know that pot pies date back to ancient Roman times? The first pot pies consisted of a crust filled with meat, vegetables, and sauces. Today, many variations of the dish exist, ranging from savory to sweet. The Keto-Friendly Chicken Pot Pie that I’m sharing with you today has definitely become one of my favorites. The recipe originated from the desire to combine the comforting flavors of traditional pot pie with a low-carb crust that would appeal to those watching their carb intake. The perfect balance of flavors and ingredients in this recipe makes it a go-to dish for many, including myself!
In today’s world where gluten-free and low-carb diets are increasingly popular, this Keto-Friendly Chicken Pot Pie is a perfect treat. We all deserve to indulge in comforting dishes every now and then, and with this recipe, you can do just that while also maintaining a healthy balance. It’s also a great way to use up any leftover chicken or vegetables you have in your fridge. As someone who is always looking for flavorful and healthy meals, I’m excited to share this recipe with you and hope you enjoy it as much as I do!
What you need
Indulge in the world of creamy and comforting flavors with our recipe for Keto-Friendly Chicken Pot Pie: A Low-Carb Delight. This recipe is a perfect treat for those looking to cut down on carbs without sacrificing flavors. The secret to the delicious flavors of this dish is the perfect balance between the almond flour crust and a savory filling of boneless chicken breast, celery, onions, frozen peas and carrots cooked in heavy cream and chicken broth. My favorite part about this recipe is how easy it is to prepare! The crust is made from almond flour, butter, salt, and water, which are easily mixed together and chilled in the fridge while you work on the filling. The filling itself only takes a few minutes to prepare, after which everything is combined, poured into the crust, and baked for 30-35 minutes until the filling is bubbling and the crust is golden brown. The result is a perfect low-carb pot pie that is perfect for any occasion, from cozy nights in to special family dinners. So, what are you waiting for? Whip up this hearty pot pie recipe today and treat yourself and your family to a delicious low-carb meal!
Ingredients:
- Almond Flour – A perfect low-carb flour alternative that will provide bulk to the chicken pot pie crust. You can substitute this with coconut flour or gluten-free flour, but measurements may vary.
- Salt – Provides overall seasoning to the crust and the filling. You can use Himalayan salt or sea salt instead.
- Unsalted Butter – Adds richness and flavor to the crust. If you’re dairy-free, you can substitute with vegan butter or coconut oil.
- Boneless Chicken Breasts – The star of the recipe! It should be cooked thoroughly and shredded. In case you’re vegetarian or vegan, you can substitute with tofu or jackfruit.
- Freshly Ground Black Pepper – Adds a mild spicy kick to the filling. You can adjust the quantity as per your preference.
- Onion – Provides a sharp flavor to the filling. You can use white, red, or yellow onion.
- Celery – This vegetable adds freshness and crunchiness to the filling. If you don’t like celery, you can substitute with fennel or zucchini.
- Frozen Peas and Carrots – A classic addition to the chicken pot pie. You can use fresh or canned vegetables instead.
- Heavy Cream – Adds richness and creaminess to the filling. You can substitute with coconut cream or cashew cream for a dairy-free option.
- Chicken Broth – Provides moisture to the filling. You can substitute with vegetable broth or water.
Utensils:
- Mixing Bowl
- Rolling Pin
- Parchment Paper
- Pie Dish – 9-inch deep-dish pie dish is recommended, but any oven-safe dish will work fine as long as it can hold the filling.
- Whisk
- Cutting Board
- Knife
- Medium-Sized Saucepan
- Wooden Spoon
Almond Flour: The Perfect Low-Carb Flour Alternative
Almond flour is a great way to add bulk to the chicken pot pie crust without adding extra carbs. It has a nutty and earthy taste that complements the savory flavors in the dish. Additionally, it is a good source of protein and healthy fats, making it a great choice for those following a low-carb or keto diet. I, Sammira, love using almond flour in baking, especially in gluten-free recipes as it is a great wheat flour substitute. It is rich in vitamin E, which helps boost the immune system, and magnesium, which supports heart health. So if you’re looking for a healthy alternative to regular wheat flour, almond flour is definitely worth a try.
Celery: The Unsung Hero of Chicken Pot Pie
Celery is a vegetable that doesn’t receive enough credit in cooking. It has a slightly sweet taste and provides a nice crunchy texture to the filling of the chicken pot pie. Moreover, celery is loaded with nutrients and offers several health benefits. It is a great source of antioxidants and is known to reduce inflammation and support digestion. The fiber in celery also helps you feel full longer, making it a great addition to any recipe. I, Sammira, never enjoyed celery as a child, but as I grew up, I learned to appreciate its unique taste and texture. I love using it in soups, salads, and stews. So do give this often-overlooked vegetable a chance in your cooking, and you might just be surprised at how much you like it!
What to serve it with?
“I always like to serve my Keto-Friendly Chicken Pot Pie with a light salad to balance out the creamy and rich flavors of the dish. A simple green salad with arugula, roasted pumpkin seeds, and a light vinaigrette dressing is the perfect complement to this hearty pot pie. The freshness and crunch of the salad provide a nice contrast to the warm and savory pot pie. Plus, the added nutrients from the greens and nuts make it a healthier and more well-rounded meal. As someone who is always trying to maintain a balanced diet, I appreciate this pairing option for its ability to make sure I am getting both my vegetables and comfort food fix.”
Summary
“I hope you enjoyed this recipe for Keto-Friendly Chicken Pot Pie: A Low-Carb Delight as much as I do! Whether you are looking for a cozy dinner for yourself or a special meal to share with your loved ones, this pot pie is sure to hit the spot. Do you have any tips or tricks for perfecting this recipe? Have you tried swapping out any ingredients to make it your own? I would love to hear from you in the comments below! Don’t forget to also subscribe to my blog for more healthy and flavorful recipes.”
Here’s the recipe:
Keto-Friendly Chicken Pot Pie: A Low-Carb Delight
Equipment
- Mixing bowl
- Rolling Pin
- Parchment Paper
- Pie Dish
- Whisk
- cutting board
- Knife
- Medium-Sized Saucepan
- wooden spoon
Ingredients
- 3 cups Almond Flour
- 1 tsp Salt
- 1 cup (2 sticks) Unsalted Butter
- 1.5 lbs (680 g) Boneless Chicken Breasts
- 1/2 tsp Freshly Ground Black Pepper
- 1 medium Onion
- 3 stalks Celery
- 2 cups Frozen Peas and Carrots
- 1 cup Heavy Cream
- 1 cup Chicken Broth
Instructions
- Prepare the Dough - In a large mixing bowl, whisk together the almond flour and salt. Cut the butter into smaller pieces and add them to the bowl. Use a fork or pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Add 4-5 tablespoons of cold water, a tablespoon at a time, mixing the dough with a wooden spoon or your hands until it comes together in a ball. Form the dough into a disk, wrap it with parchment paper, and chill in the fridge for at least 30 minutes. - Make sure to add the water gradually so that the dough doesn't become too sticky. If you're short on time, you can also use pre-made keto-friendly pie crust for this recipe.
- Cook the Chicken - Heat a tablespoon of olive oil in a medium-sized saucepan over medium heat. Add the chicken, season it with salt and pepper, and cook it until it's no longer pink. Transfer the chicken to a cutting board, let it cool down a bit, and shred it into bite-sized pieces using a knife or your fingers. - To save time, you can use rotisserie chicken instead of cooking the chicken from scratch. You can also season the chicken with your favorite spices or herbs for extra flavor.
- Make the Filling - Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the shredded chicken, onion, celery, frozen peas and carrots, heavy cream, chicken broth, and freshly ground black pepper. Mix everything well until combined and set aside. - For a vegetarian or vegan option, you can substitute the chicken with tofu or jackfruit, and the heavy cream and chicken broth with vegetable alternatives. You can also add other vegetables of your choice, like broccoli, cauliflower, or mushrooms.
- Roll out the Dough - Remove the dough from the fridge and let it sit at room temperature for a few minutes. Place it on a lightly floured surface and use a rolling pin to roll it out to a 12-inch (30 cm) circle. Carefully transfer the rolled-out dough to a 9-inch (23 cm) deep-dish pie dish and trim any excess dough overhang around the edges. - If the dough is too cold, it might crack or break while rolling it. Make sure to let it sit at room temperature for a few minutes first. If you don't have a rolling pin, you can use a wine bottle instead.
- Assemble and Bake the Chicken Pot Pie - Pour the chicken filling into the pie dish, spreading it out evenly. Place the pie dish on a baking sheet and bake the chicken pot pie in the preheated oven for 30-35 minutes or until the filling is bubbling and the crust is golden brown. Once done, remove the chicken pot pie from the oven and let it cool for 10-15 minutes before serving. - If the edges of the crust are browning too quickly, cover them with foil to prevent burning. You can also add a sprinkle of grated Parmesan cheese over the crust before baking for extra flavor.
