Keto chicken pot pie (low-carb, gluten-free, lactose-free)

It is autumn and I need some Keto comfort. Making the topping with coconut flour made it tender and more like a soft scone (USA: biscuit) texture. The different cheeses in the topping enhance the flavour and worked well with the creamy chicken and vegetable mix. We loved it with steamed broccoli. It reheated very well at a low oven temperature with tinfoil over it; so we were able to enjoy it for a second meal. Try it as it’s delicious. You can find the recipe here. The original recipe says 8 servings but for us it was 6 servings.

Nutrition for 1 serving: Calories: 297kcal | Carbohydrates: 5.3g | Protein: 11.6g | Fat: 17g | Fiber: 2g

Ingredients:

Chicken pot pie filling:

  • 2 tbsps butter (I used a lactose-free butter)
  • 1/2 cup mixed vegetables (I used carrots & mushrooms)
  • 1/4 onion, diced (I used 1/2 a leek)
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 2 garlic cloves, minced
  • 3/4 heavy whipping/double cream (I used Elmlea plant-based double cream)
  • 1 cup chicken stock
  • 1 tsp poultry seasoning
  • 1/4 tsp rosemary
  • pinch of thyme
  • 2 1/2 cups cooked chicken, diced. (I used 2 1/2 cups of raw chicken)
  • 1/2 tsp xanthan gum

Note: for the seasoning instead of poultry, rosemary and thyme, I chose to used herbs de province instead.

Crust:

  • 4 1/2 tbsp of butter, melted & cooled (I used a lactose-free butter)
  • 1/3 cup coconut flour
  • 2 tbsp full fat sour cream (I used Elmlea plant-based double cream)
  • 4 eggs
  • 1/4 tsp salt
  • 1/4 tsp baking powder (I used a gluten-free baking powder)
  • 1 cup mild cheddar cheese, grated (I used a lactose-free cheese)
  • 1/3 cup mozzarella cheese, grated (I used Parmigiano-Reggiano instead which is very low lactose)

Method:

  • Cook the chicken in the slow cooker for 3 hours on high, or 6 hours on low.
  • Preheat the oven to 400 degrees.
  • Sauté onion, mixed vegetables, garlic cloves, salt, and pepper in butter for around 5 minutes, or until the onions are translucent. I chose to also add some ham to my pot pie.
  • Add the cream, chicken stock, poultry seasoning, thyme, and rosemary. (I chose to use Herbs de Provence, instead of the poultry seasoning, thyme and rosemary).
  • Sprinkle the xanthan gum over the top and simmer for 5 minutes until the sauce begins to thicken. Make sure to simmer covered as the liquid will evaporate otherwise. You need a lot of liquid for this recipe, otherwise, it will be dry.
  • Add the diced chicken to the sauce.
  • Next, begin to make the breading by combining cooled melted butter, eggs, salt, and sour cream in a bowl then whisk together. (I used a plant-based double cream instead of sour cream).
  • Then add the coconut flour and baking powder, stir until combined and add in the cheese.
  • Drop batter by dollops on top of the chicken pot pie. Be careful not to spread it out, as the coconut flour will absorb the liquid.
  • Bake in a 400-degree oven for around 15-20 minutes.
  • Set oven to broil and move chicken pot pie to top shelf. Broil for 1-2 minutes, until the topping is nicely browned. Sprinkle dried parsley on top.
  • Enjoy!!

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