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Keto-Friendly* Chicken Pot Pie
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Prep Time:
50 minutes
Total Time:
3 hours 45 minutes
Indulge in comforting Keto Chicken Pot Pie: savory filling with sautéed mushrooms, rotisserie chicken, cream cheese, and thyme, topped with an almond-coconut flour crust.
Ingredients:
  • 2/3 cup super-fine blanched almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon xanthan gum
  • 1/2 cup cold butter, cut into pieces
  • 2 oz cold cream cheese (from 8-oz package), cut into pieces
  • 1 egg, slightly beaten
  • 1 teaspoon xanthan gum
  • 2 tablespoons water
  • 1/4 cup butter
  • 8 oz sliced cremini mushrooms
  • 1/4 cup chopped onion
  • 3/4 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/4 cups chicken broth
  • 4 oz cream cheese (from 8-oz package), softened
  • 1/4 cup heavy whipping cream
  • 2 cups shredded deli rotisserie chicken
Instructions:
  • Chill almond and coconut flours in the freezer for 30 minutes.
  • Combine chilled almond and coconut flours, dried thyme, xanthan gum, and salt in a food processor. Pulse until mixed. Add butter and cream cheese; pulse until mixture resembles coarse crumbs. While the food processor is running, slowly pour in beaten egg and process until dough starts to come together. Transfer dough onto a work surface, flatten into a disk shape. Cover with plastic wrap and refrigerate for about 1 1/2 hours until thoroughly chilled.
  • Preheat oven to 400°F. Grease a 9-inch deep-dish pie plate with cooking spray. Whisk 1 teaspoon xanthan gum with water in a small bowl until combined.
  • In a 10-inch skillet over medium-high heat, melt 1/4 cup of butter. Add mushrooms and cook for 5 to 6 minutes until lightly browned. Lower the heat to medium, add the onion, and cook for 3 to 4 minutes until softened. Stir in 3/4 teaspoon thyme, 1/2 teaspoon salt, and pepper, cooking for an additional minute. Pour in the broth and bring to a boil, then reduce the heat to low. Whisk in the xanthan gum mixture until thickened. Remove from heat and stir in 4 oz cream cheese and whipping cream until smooth. Mix in the chicken and transfer the mixture to a pie plate. Allow it to cool for 15 minutes before serving.
  • Sandwich the chilled dough between two sheets of parchment paper and gently roll it out into a 10-inch circle. Carefully peel off one piece of parchment paper; if the dough is sticking, return it to the refrigerator to chill for 15 minutes.
  • Carefully transfer the dough onto the filling in the pie plate, remove the remaining parchment paper, and delicately crimp the edges.
  • Cover the edges of the dish with foil and bake for 20 minutes. Remove the foil carefully and bake for an additional 4 to 8 minutes, or until the crust is a beautiful golden brown in the center and a deep golden brown on the edges, and the filling is heated through. Allow it to stand for 10 minutes before serving.

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