Keto Chicken Potpie

Craving comfort food while staying on track with your keto lifestyle? This Keto Chicken Potpie is the perfect answer! Packed with tender chicken, flavorful vegetables, and a rich, creamy sauce, it’s topped with a low-carb, cheesy crust that bakes to golden perfection. This potpie delivers all the cozy goodness of a traditional recipe without the carbs, making it a hearty and satisfying meal the whole family will love.

Yields:

6 servings

Prep Time:

30 minutes

Total Time:

1 hour 55 minutes

Ingredients

For the Filling

• 1 tbsp butter
• 1/2 small yellow onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1 small carrot, diced
• 2 celery stalks, diced
• 2 cups low-sodium chicken broth
• 1 tbsp fresh thyme leaves
• 1 tsp sweet paprika
• 1/2 cup heavy cream
• 3 cups rotisserie chicken, shredded
• 1 cup frozen green peas, thawed (optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Crust

• 2 cups shredded mozzarella cheese
• 4 oz cream cheese
• 2 large eggs (plus 1 egg beaten with 1 tbsp water for egg wash)
• 2 1/2 cups almond flour
• 2 tsp baking powder

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Filling:
   • In a large ovenproof skillet, melt the butter over medium heat.
   • Add the onion, garlic, carrot, and celery, and sauté for about 7 minutes until softened.
   • Stir in chicken broth, thyme, and paprika, bringing the mixture to a boil. Reduce heat and let it simmer for 5 minutes until the vegetables are tender.
   • Add heavy cream and simmer for 2 minutes until slightly thickened.
   • Stir in the shredded chicken and peas, tossing to coat everything in the sauce. Season with salt and pepper. Remove from heat.
3. Make the Crust:
   • In a microwave-safe bowl, melt the mozzarella and cream cheese in 30-second intervals, stirring until smooth.
   • Mix in the eggs, almond flour, and baking powder until a dough forms.
4. Assemble the Potpie:
   • Spread the filling evenly in the skillet.
   • Dollop the crust mixture over the top and smooth it with a spatula.
   • Use a knife to cut an “X” in the center of the crust for steam to escape.
5. Bake:
   • Brush the crust with an egg wash made by beating 1 egg with 1 tablespoon of water.
   • Bake for 25 minutes or until the crust is golden brown.
6. Serve: Allow the potpie to cool for 5 minutes before serving.

Tips for Success

1. Use Fresh Ingredients: Fresh herbs like thyme add a burst of flavor that enhances the dish.
2. Thicken the Filling: If the sauce feels too thin, add a pinch of xanthan gum to thicken it.
3. Customize the Vegetables: Replace peas with low-carb veggies like chopped zucchini or broccoli for fewer carbs.
4. Prevent Sticking: When spreading the crust, use a spatula greased with oil or butter to prevent sticking.
5. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

This Keto Chicken Potpie is proof that comfort food can be low-carb and incredibly delicious. With its creamy filling and cheesy crust, it’s a delightful dish that feels indulgent yet stays keto-friendly. Whether for a family dinner or meal prep, this recipe is bound to become a go-to favorite in your kitchen!