Keto Chicken Pot Pie Recipe – this recipe is the perfect keto meal for weeknight dinners. Keto Chicken Pot Pie Recipe is a comforting meal for cold winter nights. A one pot dish, this is quick and easy to make. Perfect for any night of the week, it will warm you up and satisfy any meal.
“This Keto Chicken Pot Pie Recipe is very easy to make and is a great dinner idea. It is one of our favourite weeknight dinners. You can easily prepare this dish the night before and then pop it in the oven when needed. Just make sure you allow 30 minutes to cook.”
Calling all lovers of good food! This easy chicken recipe is for you.
With a buttery soft crust and a creamy, flavorful filling, the whole family will be begging for this chicken pie recipe. This recipe is very simple. I cut the cooking time in half with a casserole, frozen vegetables and chicken from the casserole. Plus, parents don’t have to wash as many dirty dishes, which is an even bigger win! And what’s even better: There are only 6 net carbs in a serving!
We all need comfort, and with this easy keto dinner recipe, you can get that comfort without feeling guilty about eating all those carbs.
- If you can’t buy roast chicken, you can also cut two chicken fillets into cubes and cook them in a pan beforehand and set aside.
- My love for cast iron pans is real. This pan is perfect for a family of 4.
- Best served hot and fresh from the oven.
- If you’re feeling adventurous, you can add spinach or mushrooms. For this cake I chose the classic version, but you can also make your own.
- Only 6 net carbs per serving
Message: If you want to reduce carbs even further, don’t use frozen carrots and peas like I did (because those are high-carb vegetables), but replace them with low-carb vegetables like cauliflower, spinach, mushrooms, bell pepper and/or broccoli.
Chicken pie on a plate
.. : 10 SERIES
Preparation time: 10 MINUTES
Cooking time: 40 MINUTES
Total time : 50 MINUTES
The unique classic chicken pot pie now comes in a keto version!
Fill it up:
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon pressed garlic
- 3 stalks celery, finely chopped
- 1 cup Bio-Hühnerbrühe
- 1 – 10 oz bag of frozen peas and carrots
- 1 teaspoon thyme
- 1 tablespoon parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Becher schwere Schlagsahne
- 2 1/2 Bags of tortured rotisserie hay
- 1 cup shredded scharfer weißer Cheddar
- 2 cups mozzarella cheese
- 2 tablespoons cream cheese
- 1/2 cup Mandelmehl
- 1/4 cup coconut flour
- 1 egg
- 1 teaspoon parsley
- 1 teaspoon Italian herbs
- 1 tablespoon melted butter
Preheat the oven to 375 degrees.
Place the butter, onion, garlic and celery in a large cast iron skillet. Bake until the onions caramelize.
Pour the chicken broth into the pan and simmer for 15 minutes.
Add parsley, thyme, salt, pepper and one bag of frozen vegetables and mix gently. Cook for 5 minutes.
On low heat, slowly add the whipping cream and stir well.
Add the chicken cubes and grated cheese. Mix everything together and simmer for 10 minutes to allow the filling to thicken.
While the filling bakes, you can quickly make a buttery crust. Melt the mozzarella and cream cheese in a microwave-safe bowl.
Add the remaining ingredients (BUT for the melted butter) to the melted cheesecakes and mix.
Spread the batter wide enough to cover the cast iron pan and place the filling on top. Cut a few slices in the middle to allow air to escape while cooking.
Bake for 15 minutes or until golden brown. Remove from oven and brush with melted butter.
Yield: 10, serving size: 1 cup
Calories per serving:
384.1 g calories | 28.9 g fat | 9.5 g total carbohydrates | 3.3 g fiber | 0.1 g granulated sugar | 22.1 g protein | 6.1 g net carbs
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Chicken Pot Pie is a classic meal for everyone, and now I’ve made it keto style to take you back to your childhood!
You can find more easy chicken recipes here.
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