The most delicious comfort food of all is now low carb! This chicken Keto Pot Pie dish will not only deliver on taste but also on satisfaction.
Keto Pot Pie
Can you say comfort food? I can! It’s called keto pot pie!
Growing up, chicken pot pie was something I always looked forward to. A creamy, gravy like mixture of veggies and meat topped with a delightfully golden crust.
My favorite meals are the ones that you just need a single scoop and you get a full meal! And you can clean up the mess while it is baking so once it is done, the final cleanup is a breeze!
How to Make Keto Pot Pie
Preheat the oven to 350 degrees.
In a pot, boil the cauliflower and broccoli for a few minutes until just beginning to become tender.
Rinse immediately under cold water to stop cooking, and drain completely.
Rinse the green beans under warm water to dethaw them, and then toss with the cauliflower and broccoli, and place in the bottom of a 13×9 casserole dish.
In a large skillet over medium-high heat on the stove, heat the olive oil.
Add the chicken thighs (cut into bite sized pieces) to the heated skillet, and add salt and pepper to taste.
Saute until the chicken is almost completely cooked through, and then add in the chopped onion.
Cook for an additional 3-4 minutes, and then add the minced garlic. Saute for another 30 seconds, and remove from the skillet.
Pour the chicken mixture over the vegetables in the casserole dish.
In the same skillet on the stove over medium heat, add the chicken broth to deglaze the pan.
Whisk in the heavy whipping cream, and add salt and pepper to taste.
Continue to cook the cream mixture down until it thickens.
Pour the thickened sauce over the meat and vegetables in the casserole dish, and toss slightly to coat.
In a mixing bowl, add the ingredients for the biscuit topping, and blend until well combined.
Form the biscuit dough into sections of flattened crust, and place it over the top of the mixture in the casserole dish.
Bake for 25-30 minutes until browned and bubbling. Let sit for several minutes to cool before serving.
What is the Topping Made Of?
The topping is a beautifully golden keto biscuit style topping. Made of almond flour, sour cream, garlic and cheddar cheese as the main flavor components.
I may just make these beauties into their own biscuit recipe – that is how good they are!
Can I Use Other Meats for This Keto Pot Pie?
You can definitely use other meats to make keto pot pie. Keto chicken pot pie happens to be my favorite, but just about any meat will work.
Beef and pork would be quite tasty as well! You can even make it vegetarian. Just add in some more veggies and replace the chicken!
Can You Make These in Smaller Pans
This would be fun to make in smaller pans. I have not done it (yet), but the intent when creating this recipe was to either make it in a large pan or several smaller ones.
The cooking time will most likely be adjusted slightly, but other than that, it should all be pretty close.
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Keto Pot Pie
The most delicious comfort food of all is now low carb! This chicken Keto Pot Pie dish will not only deliver on taste but also on satisfaction.
Ingredients
Biscuits
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 3 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup frozen green beans
- 1/2 medium onion, chopped
- 2 teaspoons minced garlic
- 1 cup heavy whipping cream
- 1/2 cup chicken broth
- Salt and pepper to taste
Topping:
- 1 1/4 cup almond flour
- 2 tablespoons sour cream
- 3 tablespoons butter, melted and unsalted
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees.
- In a pot, boil the cauliflower and broccoli for a few minutes until just beginning to become tender. Rinse immediately under cold water to stop cooking, and drain completely.
- Rinse the green beans under warm water to dethaw them, and then toss with the cauliflower and broccoli, and place in the bottom of a 13x9 casserole dish.
- In a large skillet over medium-high heat on the stove, heat the olive oil.
- Add the chicken thighs (cut into bite sized pieces) to the heated skillet, and add salt and pepper to taste.
- Saute until the chicken is almost completely cooked through, and then add in the chopped onion.
- Cook for an additional 3-4 minutes, and then add the minced garlic. Saute for another 30 seconds, and remove from the skillet.
- Pour the chicken mixture over the vegetables in the casserole dish.
- In the same skillet on the stove over medium heat, add the chicken broth to deglaze the pan.
- Whisk in the heavy whipping cream, and add salt and pepper to taste.
- Continue to cook the cream mixture down until it thickens.
- Pour the thickened sauce over the meat and vegetables in the casserole dish, and toss slightly to coat.
- In a mixing bowl, add the ingredients for the biscuit topping, and blend until well combined.
- Form the biscuit dough into sections of flattened crust, and place it over the top of the mixture in the casserole dish.
- Bake for 25-30 minutes until browned and bubbling.
- Let sit for several minutes to cool before serving.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 555Total Fat: 42gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 200mgSodium: 532mgCarbohydrates: 11gNet Carbohydrates: 6gFiber: 5gSugar: 4gProtein: 38g
Nutrition is calculated using a third party plug-in. It is best to always validate!
