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Try this tasty twist on the classic chicken pot pie. Made with delicious and tender pork, teamed with fresh sage, in a flavourful thick sauce. Top them off with the easiest fat head dough you’ve ever made and you’re on a winner!
I haven’t personally tried freezing these pies (because we eat them as soon as they’re ready) but I can’t think of any reason why they wouldn’t freeze and defrost well.
If you need a winter warmer meal prep idea, maybe give these low-carb pot pies a go. Otherwise, they’re perfect to curl up in front of the fire with, as the best kind of comfort food.
This keto pot pie recipe makes four individual pork pies but feel free to make one large pie instead. It will make four regular or up to six smaller servings. Enjoy!
Allergy-Free Tips
We added yellow mustard as an alternative to Dijon for nightshade-free.
You can even make these pies nut-free if you use flax meal instead of almond flour. Instead of 1/3 cup almond flour, use 2 heaped tablespoons (24 g/ 0.9 oz) of coconut flour + 1 oz (28 g) cream cheese, or 4 tablespoons (1 oz/ 28 g) flaxmeal + 1 oz (28 g) cream cheese.
Hands-on Overall
Serving size 1 individual pie
Nutritional values (per 1 individual pie)
Net carbs6.5 grams
Protein39.5 grams
Fat30.9 grams
Calories471 kcal
Calories from carbs 6%, protein 34%, fat 60%
Total carbs8.4 gramsFiber1.8 gramsSugars2.7 gramsSaturated fat8 gramsSodium878 mg(38% RDA)Magnesium69 mg(17% RDA)Potassium746 mg(37% EMR)
Ingredients (makes 4 individual pies)
Pie filling:
- 500 g skinless pork sirloin or ground pork (1.1 lb)
- 4 tbsp extra virgin olive oil or ghee (60 ml)
- 1 medium yellow onion, peeled and finely diced (110 g/ 3.9 oz)
- 2 tbsp fresh sage leaves, chopped (plus extra to garnish)
- 1 tbsp Dijon mustard or yellow mustard (15 ml)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 cups chicken stock (480 ml/ 16 fl oz)
- 1 tbsp arrowroot flour or tapioca starch (g/oz)
Simplified Fat Head Dough:
- 1/3 cup almond flour (33 g/ 1.2 oz)
- 3/4 cup shredded mozzarella (85 g/ 3 oz)
- 1 large egg, for brushing
Instructions
- Prepare all the ingredients.
- Place your pork into a food processor and pulse until the meat is in small pieces but is not minced. Alternatively, you can cut it with a sharp knife. (You can also use ground pork instead.)
- Heat two tablespoons of oil in a heavy based pan and add the onion, cooking it gently until it is just translucent.
- Add the pork and brown for a few minutes before adding the rest of the seasonings (sage, Dijon or yellow mustard, onion powder, garlic powder, salt and pepper). Cook until the pork is just starting to appear cooked, approx. 5 minutes.
- Whisk the arrowroot flour through the chicken stock and add to the pan. Stir until all ingredients are well combined and the sauce starts to thicken. Reduce the heat to a simmer and simmer for a further 10 minutes. Remove from the heat and allow to cool slightly.
- Meanwhile, preheat your oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Place the mozzarella cheese in a microwave safe bowl and heat on 30 second bursts until the cheese melts. Add the almond flour and stir to combine into a dough. (See allergy friendly tips in the post for nut-free)
- Spoon the pork mixture into four 1 1/2 cup (360 ml) ramekins.
- Roll the fat head dough out until it is about 1/2 cm (1/4 inch) thick. Cut circles slightly bigger than the top of your pie and brush the edges of the ramekin with beaten egg before placing the dough circle over the top. Cut some steam holes in the top and then use dough off-cuts to make decorations.
- Brush the tops with the remaining beaten egg and bake for 15 minutes, or until the dough is golden and crispy.
- While the pies cook, heat the remaining 2 tablespoons of oil in a small pot or pan and toss some whole sage leaves in to crisp.
- Once crisped, drain on a paper towel and add to the top of the pie to serve. Store covered in the fridge for up to four days. These pies can be frozen for up to 3 months.
Ingredients
- 500 g skinless pork sirloin or ground pork (1.1 lb)
- 4 tbsp extra virgin olive oil or ghee (60 ml)
- 1 medium yellow onion, peeled and finely diced (110 g/ 3.9 oz)
- 2 tbsp fresh sage leaves, chopped (plus extra to garnish)
- 1 tbsp Dijon mustard or yellow mustard (15 ml)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 cups chicken stock (480 ml/ 16 fl oz)
- 1 tbsp arrowroot flour or tapioca starch (g/oz)
- 1/3 cup almond flour (33 g/ 1.2 oz)
- 3/4 cup shredded mozzarella (85 g/ 3 oz)
- 1 large egg, for brushing
Instructions
- Prepare all the ingredients.
- Place your pork into a food processor and pulse until the meat is in small pieces but is not minced. Alternatively, you can cut it with a sharp knife. (You can also use ground pork instead.)
- Heat two tablespoons of oil in a heavy based pan and add the onion, cooking it gently until it is just translucent.
- Add the pork and brown for a few minutes before adding the rest of the seasonings (sage, Dijon or yellow mustard, onion powder, garlic powder, salt and pepper). Cook until the pork is just starting to appear cooked, approx. 5 minutes.
- Whisk the arrowroot flour through the chicken stock and add to the pan. Stir until all ingredients are well combined and the sauce starts to thicken. Reduce the heat to a simmer and simmer for a further 10 minutes. Remove from the heat and allow to cool slightly.
- Meanwhile, preheat your oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Place the mozzarella cheese in a microwave safe bowl and heat on 30 second bursts until the cheese melts. Add the almond flour and stir to combine into a dough. (See allergy friendly tips in the post for nut-free)
- Spoon the pork mixture into four 1 1/2 cup (360 ml) ramekins.
- Roll the fat head dough out until it is about 1/2 cm (1/4 inch) thick. Cut circles slightly bigger than the top of your pie and brush the edges of the ramekin with beaten egg before placing the dough circle over the top. Cut some steam holes in the top and then use dough off-cuts to make decorations.
- Brush the tops with the remaining beaten egg and bake for 15 minutes, or until the dough is golden and crispy.
- While the pies cook, heat the remaining 2 tablespoons of oil in a small pot or pan and toss some whole sage leaves in to crisp.
- Once crisped, drain on a paper towel and add to the top of the pie to serve. Store covered in the fridge for up to four days. These pies can be frozen for up to 3 months.
Nutrition (per serving, 1 individual pie)
Calories471kcal
Net Carbs6.5g
Carbohydrates8.4g
Protein39.5g
Fat30.9g
Saturated Fat8g
Fiber1.8g
Sugar2.7g
Sodium878mg
Magnesium69mg
Potassium746mg
Detailed nutritional breakdown (per 1 individual pie)
| Total per 1 individual pie |
| 6.5 g | 39.5 g | 30.9 g | 471 kcal |
| Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean and fat, raw |
| 0 g | 28.1 g | 5.1 g | 166 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Onion, brown (yellow), raw |
| 1.8 g | 0.2 g | 0 g | 10 kcal |
| Sage, fresh |
| 0 g | 0 g | 0 g | 1 kcal |
| Dijon mustard |
| 0.1 g | 0.1 g | 0.1 g | 2 kcal |
| Onion powder, spices |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Garlic powder, spices |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 2.4 g | 2.4 g | 31 kcal |
| Arrowroot powder, thickening agent |
| 1.9 g | 0 g | 0 g | 8 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.2 g | 5 g | 4.2 g | 63 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
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