Keto Chicken Pot Pie
Why Make This Recipe
Keto Chicken Pot Pie is a comforting dish that fits perfectly into a low-carb diet. It’s creamy, flavorful, and packed with protein from the chicken. This recipe is a great way to enjoy a classic dish while sticking to your keto lifestyle. Plus, it’s an excellent way to sneak in some veggies!
How to Make Keto Chicken Pot Pie
Ingredients
- 1 lb cooked chicken, shredded
- 1 cup cauliflower florets
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup diced celery
- 1/2 cup diced carrots (optional, as they are higher in carbs)
- 1/4 cup diced onion
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 prepared keto pie crust (or alternative crust)
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, combine the cooked chicken, cauliflower florets, celery, carrots, onion, garlic powder, and onion powder. Sauté until vegetables are tender.
- Add the heavy cream and chicken broth, and bring to a simmer. Stir in the shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- Pour the chicken mixture into a prepared keto pie crust and cover with another crust if desired.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
How to Serve Keto Chicken Pot Pie
Serve the Keto Chicken Pot Pie warm. You can slice it like a regular pie and enjoy it as is or pair it with a simple salad for a complete meal.
How to Store Keto Chicken Pot Pie
Store any leftovers in the refrigerator in an airtight container. It will keep well for up to three days. If you want to save it for longer, consider freezing it before baking. Thaw it in the fridge overnight and bake when ready to serve.
Tips to Make Keto Chicken Pot Pie
- Make sure the chicken is cooked before adding it to the skillet to speed up the process.
- You can adjust the amount of cheese to make it creamier or cheesier, depending on your taste.
- For extra flavor, consider adding herbs like thyme or rosemary to the chicken mixture.
Variation
You can use different vegetables in your Keto Chicken Pot Pie depending on your preference. Spinach, mushrooms, or bell peppers can be great low-carb alternatives.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a fantastic shortcut and adds great flavor to the pot pie.
Is it necessary to use a crust?
No, you can skip the crust for a lighter version. Just bake the filling in a greased dish.
Can I make this dish dairy-free?
Yes, you can use coconut cream and dairy-free cheese for a dairy-free version of this recipe.
Keto Chicken Pot Pie
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
A comforting low-carb dish that’s creamy, flavorful, and packed with protein, perfect for your keto lifestyle.
Ingredients
- 1 lb cooked chicken, shredded
- 1 cup cauliflower florets
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup diced celery
- 1/2 cup diced carrots (optional)
- 1/4 cup diced onion
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 prepared keto pie crust (or alternative crust)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, combine the cooked chicken, cauliflower florets, celery, carrots, onion, garlic powder, and onion powder. Sauté until vegetables are tender.
- Add the heavy cream and chicken broth, and bring to a simmer. Stir in the shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- Pour the chicken mixture into a prepared keto pie crust and cover with another crust if desired.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Store leftovers in the refrigerator for up to three days or freeze before baking for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
