Chicken Pot Pie Ketofied.

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It’s May in Maine and yet, we are still in winter. Sometimes you just need some sort of comfort food to make you feel better when it is crappy out. Chicken Pot Pie Ketofied is my answer :). Now you can use a keto crust like my fathead pie crust that you can find here, use Carbquik if you are so inclined (you can make it like here with a biscuit crust or follow the pie crust directions for a more traditional pot pie), or you can do what I did and make a keto-safe biscuit topping. I kinda like it, like Breakfast At Tiffany’s (bonus points if you get the song reference).

Now, I could go on and on about my grandmother or great aunt who made the greatest pot pie out there – which would be a lie, I don’t think I ever ate a pot pie made by either of them, as a matter of fact my great-aunt Stella was a Sicilian as they come, I’m not sure she even looked at a pot pie in her lifetime – but I won’t. You know why bloggers ramble on about stuff before they give you the recipe? SEO – Search Engine Optimization. The more you write (without publishing a novel each time you post), the better chance you will get in being pushed up the Google\Bing\DuckDuckGo rankings. That means more traffic. More traffic means they can feed their family this month. In my case, that’s not why I do this, all the adds and products you see here go to help those in need. While improving my search rankings would help to improve that end goal, honestly, it annoys me too :). So hey, I’ll spare you the ramble and get to the recipe. Sound like a plan? I thought so 🙂

Makes one 8-9″ pie or 2 4″ pies
Preheat oven to 350F
1lb of chicken (dark or light or both, your call, I’m easy like that) diced.
1 cup of diced carrots and peas.
1 cup chicken broth (I used water and Beyond Bouillon Chicken Base (don’t get it online, way too much $$)
2 tbsp butter
1 tsp glucomannan or 1/2 tsp xanthan gum
a little oil to brown with

Topping\Crust (biscuit):
1 cup almond flour
2 tbsp oat fiber
1 egg, beaten
1 tbsp baking powder
1 cup milk or water

Heat skillet over med heat until oil is shimmering. Add chicken, cook until starting to brown. Remove chicken to a bowl with the veggies. Add broth to pan, holding back about 1/4 cup, scrape and deglaze. the pan. Bring to a simmer. Whisk the glucomannan into the held back broth until dissolved. Slowly add to the simmering broth, whisking while adding. Let it set for a second. Add butter until melted. Whisk again. Reduce to low.
Put chicken and veggies in your pie plate (or pan).

Make topping:
Add all ingredients in bowl (right, simple as hell is my motto). Mix until get lumpy batter. This will be kinda runny like cake batter and not like biscuit dough. Don’t fear, this is ok. Honest. Trust me…
Remove broth mixture from heat. It should start to thicken at this point. Pour over chicken\veggies in pie plate until about 1/4″ below the lip of the plate. Pour batter on top, trying to evenly distribute around the top. Don’t worry about it looking like it is sinking, it’s all good. Bear with me, I know, I know, this is scary, it looks like a fail but trust me it isn’t. Spread it out to the edges with a spatula or butter knife. It doesn’t have to be perfect. This crust is going to expand up and out. It will be ok. It will. Have I ever steered you wrong? 🙂 Bake for 25-30 minutes or until the top starts to brown. Remove and let sit for 5-10 minutes before serving. This lets it thicken up a little and prevents burnt tongue syndrome, which sucks. Enjoy!

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