Low-Carb Chicken Pot Pie with Almond Flour Crust

Low-Carb Chicken Pot Pie with Almond Flour Crust

A comforting keto-friendly twist on the classic chicken pot pie, featuring a crispy almond flour crust and creamy filling.

KEY INFO

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Total Time: 65 minutes
• Servings: 6
• Difficulty: Moderate
• Dietary: Keto, Low-Carb, Gluten-Free

EQUIPMENT NEEDED

• Large skillet or Dutch oven
• Food processor
• 6 mini pie pans or 1 large (9-inch) pie dish
• Measuring cups and spoons
• Alternative: Hand mixer can replace food processor

INGREDIENTS

For the Filling:

• 3 tablespoons butter (45g)
• ½ cup diced onion (80g)
• ½ cup sliced celery (50g)
• ½ cup chopped carrots (65g)
• 3 cloves garlic, minced
• 12 ounces chicken breast, cubed (340g)
• ¾ cup heavy cream (180ml)
• ½ cup chicken stock (120ml)
• 2 tablespoons Dijon mustard
• ¾ cup shredded cheddar (85g)
• ½ cup frozen peas (75g)

For the Crust:

• 1½ cups mozzarella, shredded (170g)
• 3 tablespoons cream cheese (45g)
• ¾ cup blanched almond flour (75g)
• 1 large egg
• 1 teaspoon each: garlic powder, onion powder, Italian seasoning
• Salt and pepper to taste

METHOD

1. Preheat oven to 375°F (190°C)
2. Melt butter in skillet over medium heat
   Look for: Butter should be foamy but not brown
3. Add onions, celery, carrots, and garlic
   Cook until: Vegetables are soft (about 5-7 minutes)
4. Add chicken pieces
   Cook until: No pink remains (165°F internal temperature)
5. Pour in cream, stock, and mustard
   Bring to gentle boil, reduce heat, simmer until thickened (5-7 minutes)
6. Stir in cheese and peas
   Look for: Cheese fully melted, sauce smooth

7. For crust: Combine all crust ingredients in food processor
   Pulse until: Forms a soft, pliable dough

8. Transfer filling to pie dish(es)
   Top with crust, press edges to seal
9. Bake 25-30 minutes
   Look for: Golden brown crust, filling bubbling

CRUCIAL TIPS

• Let filling cool slightly before adding crust
• Don’t overmix crust – it will become tough
• Pierce crust with fork before baking
• Brush with beaten egg for golden finish

Storage & Reheating

• Refrigerate up to 3 days
• Freeze unbaked for 2 months
• Reheat at 350°F until hot through

Common Mistakes

• Overworking the crust
• Filling too hot when adding crust
• Not allowing steam to escape while baking

Variations

• Turkey instead of chicken
• Add mushrooms or bell peppers
• Use coconut cream for dairy-free version
• Swap peas for green beans

Each serving contains approximately:

• Calories: 425
• Net Carbs: 6g
• Protein: 28g
• Fat: 32g