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Chicken Pot Pie

When I asked on Facebook what you'd fill my Savory Keto Pie Crust with, most of you mentioned Chicken Pot Pie. I know pot pies usually have the crust just on top but I decided to give this recipe a try. I was not sure whether this dough would work but it does! Unlike my Tortilla dough, this one is not as elastic and is more difficult to roll out - that's because there is no psyllium. You'll need to rest it in the fridge and use 2 pieces of parchment paper while rolling to avoid tearing it. On the other hand, using this dough has its advantages - it has less carbs and tastes amazing!

Preparation time

Hands-on
Overall

Nutritional values (per serving):

6.7 grams 5.3 grams 33.3 grams 36.4 grams 14 grams 522 calories
Total Carbs12grams
Fiber5.3grams
Net Carbs6.7grams
Protein33.3grams
Fat36.4grams
of which Saturated14grams
Energy (calories)522kcal
Magnesium112mg (28%)
Potassium604mg (30%)

Macronutrient ratio: Calories from carbs (5.5%), protein (27.3%), fat (67.2%)

Ingredients (makes 8 servings):

Crust (1 ½ recipe Savory Keto Pie Crust) - this means you'll need:
Filling:
  • 5 chicken thighs (500 g / 17.6 oz / 1.1 lb)
  • 1 cup green beans (200 g / 7.1 oz)
  • 1 medium carrot (70 g / 2.5 oz)
  • ½ medium celeriac (130 g / 4.6 oz)
  • 1 large onion (150 g / 5.3 oz)
  • ½ cup butter or ghee - you can make your own (110 g / 4 oz)
  • ½ cup heavy whipping cream (120 ml / 4 fl oz) - it might work with coconut milk too but I haven't tried it
  • 1 quart water or chicken stock, enough to cover the chicken and vegetables (1 l)
  • 2 tbsp freshly chopped parsley
  • ½ salt or to taste (I like pink Himalayan)

When using ingredients, always go by their weight, especially in case of baked goods. Measures such as cups may vary depending on a product / brand.

Instructions

  1. Prepare the Savory Keto Crust by following this recipe. - just make 1 ½ the amount of the recipe to have enough crust for the top of the pie. Only use ⅔ of the dough to press in the pan - leave the rest for the top of the pie and keep it in the fridge.
  2. Bake for 12-15 minutes (see detailed instructions here). When the pie crust is done, remove from the oven and let it cool down. When cooled, loosen the crust from the edges and bottom - use a sharp knife if needed.
  3. Meanwhile, dice the chicken thighs, peel and slice the carrot. Peel and dice the celeriac and cut the green beans into thirds.
  4. Place everything into a saucepan and add the water and salt. Bring to a boil, then reduce to medium-low, cover with a lid and cook for 15-20 minutes.
  5. Meanwhile, peel and finely chop the onion. Place on a pan with all of the butter (or ghee) and cook over a medium heat until caramelised. This can take up to 15 minutes - mix to prevent burning.
  6. Preheat the oven to 200 C / 400 F. When the chicken & vegetables are cooked, pour the stock through a sieve and keep the vegetables and meat in the pot - set aside.
  7. Pour the cream into the pan with onion and stir to combine well. Add ¼ cup - ¾ cup of the chicken & vegetable stock and mix well. When done, season with salt and set aside. Keep the remaining stock for another recipe.
    First time I made the pie, I only used ¼ cup of the stock, second time it was ½ cup which I personally preferred. The pie was not too dry and not too soggy either.
  8. Roll out the remaining dough for the top or the pie. You'll need to place the dough between two pieces of parchment paper while rolling to avoid tearing the dough. Try to achieve a round shape that will fit the pie.
  9. Place the drained chicken & vegetables into the pie crust. Add freshly chopped parsley and pour in the creamed onion and spread evenly over the topping.
  10. Top with the remaining rolled out dough and press towards the edges.
  11. Using a knife, make several small slits in the top to allow steam to escape. Place in the oven and bake for about 30 minutes.
  12. When done, remove from the oven and set aside for 10-15 minutes before serving. Enjoy!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (23)

Hi Martina, what if I'm not able to buy pork rinds for the crust?

Reply

Hi Liz, I prefer to make my own (see link in ingredients). In my experience, it's hard to find a good products without unhealthy fats and additives. Most pork rinds are from factory farmed sources which is another reason I avoid them. Instead of the pork rind crust, you can use this recipe: ketodietapp.com/.../multipurpose-keto-pie-crust

Reply

You never said when to add the 1/2 cup of butter.  I know you said to butter the pan for the onions, but are you supposed to put the 1/2 in with the onions or the chicken vegetable mixture when its boiling????

Reply

Sorry for the late reply! It takes time for me to approve & reply to all the comments. I'm adding it now! Thanks for spotting that Smile

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This is probably one of my fav chicken recipes.  Can you please make chicken and dumplings?  Thats probably my 2nd chicken recipe.  Thank u Martina!

Reply

I will! Thank you for the tip Smile

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Hi, my husband is allergic to nuts so if there something else I can use? Like flaxseed again?

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Hi Bec, you can try using the same amount of flaxmeal or pork rinds or about half the amount of coconut flour. Hope this helps!

Reply

Great recipe. The only issue is that I avoid flaxseeds. Can I substitute with something else? For example with psyllium husk.
Thanks again.
Eleni

Reply

Hi Eleni, if you don't eat flaxmeal, use the same amount of almond flour instead - or if you use psyllium, use only ~2 tablespoons.

Reply

Just a question about the amounts - the 3 cups of pork rinds, normally a cup is 250g or thereabouts, so is 3 cups the measurement before processing them into crumbs? Same question for the flax and almond floor, go by weight or by cup?

Reply

Hi Christine, I'm using home-made pork rinds and I think different products may weigh more. The amount (3 cups) is already powdered and weighs 150 grams. As always, and especially in all baked goods, go by the weight. Hope this helps!

Reply

Carrots are not low carb...

Reply

What matters is the amount - in this amount they are low-carb Smile

Reply

To me, potpie only has a top crust. So u'd halve the crust carb count right there!
Or do maybe a Shepherd's Pie and use mashed rutabaga or parsnips or even YUM swt potatoes for the topping (with no bottom crust again)! Not sure of carbs counts even with a thin layer as compared to ur crust, but boy, wudnt that be GOOD? (can you tell im missing my starchy carbs? -- & dont foresee eating any for another couple months sigh)
Awesum looking recipe as usual, Martina!

Reply

Thank you Hélène ! Yes I know, the original recipe only has the top crust but I thought the crust was too good to put just on top - the crust is very low in carbs, mainly because it uses pork rinds so the carbs are mainly from the filling Smile

Reply

Getting everything together to make individual pot pies for my kiddo this weekend (yes, I'm the same person who commented on your savory crust post on the 5th!).  I plan to replace the heavy cream and chicken stock with a DIY cream-less cream of mushroom soup, which I hope will make it POP!
I also plan on cooking and freezing these.  I will post with my reheating results (we don't use/have a microwave).
Thanks again for all you do!

Reply

That's a great idea Deila! I think it will be delicious with the creamy mushroom soup. Thanks and sure, let me know! Smile

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This looks very yummy!  I plan to try it and will let you know what we thought.  I am hesitant to purchase pork rinds.  I see your link to the product - it is still considered a healthy food then?  Also, I wondered if you could fry up chicken skins and use those instead if you wanted?  

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I found a recipe to make my own pork rind - I am just curious about what they fry the packaged ones in is all Smile  Thanks for the recipes!!

Reply

Thank you Ilisa, yes you can use chicken skins too. I use my own pork rinds which I make from pork skins from my local farmer. You'll have top be careful with store-bought pork rinds because of unhealthy ingredients and fats (they often use unhealthy oils to make them). I fry mine in lard which I get with the skins (first render then fry in it). I'll soon make a post on how to make pork rinds - it's super easy! Smile

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This looks incredible!  My favorite part of anything 'pie' is the crust, and I may just be eating this crust alone <LOL>.  One question.  How long do I bake the crust before ultimately filling it?  It looks like it's pre-baked.  Did my old eyes miss that?  Thank you.  I will be making this sometime this week Smile

Reply

Thank you Maria! I just added some additional info - it's 12-15 minutes which is not in this recipe but I have a link to detailed instructions on how to make the crust. Hope you like it - please, let me know Smile

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