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.