Keto fish pot pie with cheddar garlic crust

The original recipe is for chicken pot pie but it was the cheddar garlic crust that attracted my attention. I followed the recipe but swapped fish, mushrooms and spinach in for the filling. The recipe makes it clear that you need to reduce the sauce down. This is important because the topping needs to be light and fluffy and not soggy. The cheese topping is delicious and was risen and light. It is well worth making as it is more like a light pastry. Everybody enjoyed this meal with green vegetables. The net carbs are listed on the original recipe as 5g/sixth of the pie with 295 Cals.

Prep time: 15 minutes | Cook time: 25 minutes | Servings: 6



  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 2 eggs
  • 2 tbsp butter, melted (I used a lactose-free butter)
  • 2 tbsp sour cream (I used a plant-based double cream instead)
  • 1 cup cheddar cheese, grated (I used a lactose-free cheddar cheese)


  • 2 tbsp butter (I used a lactose-free butter)
  • 1 tbsp olive oil
  • 1/2 medium sized onion, diced
  • 1/2 cup chopped celery (I used mushrooms instead)
  • 1 cup green beans, cut into bite sized pieces (I used spinach instead; a mix of fresh and frozen)
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 550g fish of your choice (I used 2 fillets wild pacific salmon & 2 fillets cod loin)
  • 1/2 cup double cream (I used a plant-based double cream)
  • 1/2 cup vegetable stock (I used the unsweetened coconut milk from poaching the fish)
  • salt & pepper to taste

Note: the original recipe is a chicken pot pie, instead of fish they used 3 cups shredded rotisserie chicken, and chicken stock rather than vegetable stock.


  • Preheat the oven to 400 degrees F/204C/184C fan-assisted.
  • Combine all the ingredients for the crust, except for the cheese, in a bowl. I blended it in a food processor until smooth and creamy.
  • Then, stir the cheddar cheese into the crust mixture, and set aside.
  • Add milk, I used unsweetened coconut milk, to a pan and begin to poach your fish.
  • In a different pan, add olive oil and butter, over a medium-high heat.
  • Add the onions and mushrooms (or whatever vegetables you choose), and sauté for a few minutes until the onions are translucent and the vegetables have softened.
  • I then added the spinach to the pan. If you are using chicken add it now.
  • Then, stir in the double cream and vegetable stock, as well as salt and pepper to taste. I used the poaching liquid, instead of vegetable stock.
  • Cook the mixture until the sauce begins to thicken, and most of the liquid has been absorbed. I added the fish towards the end as I wanted to keep it in chunks.
  • Pour the filling mixture into a greased oven dish.
  • Spoon the crust mixture on top of the filling, and spread in an even layer with a spatula.
  • Bake the pot pie for 20-25minutes, until browned and bubbling.
  • Serve with sides of your choice, and enjoy!!

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