Cuisine HELP: Chicken Pot Pie

The epitome of comfort food!

Do you crave comfort foods this time of year? I know I do! Many of the classic comforts foods can be difficult to include in a low-carb lifestyle, but this keto-friendly chicken pot pie hits the spot! My mom, Lisa Aase, prepared this and brought it into the clinic where it received rave reviews. The creamy chicken mixture with the low carb crust on top doesn't leave you missing the real thing at all. When I made this, my teenage daughter Evie said, "Wow, Mom, this is amazing! I love how satisfying and filling it is! Can you make it again?" This will definitely be a recipe I return to again and again.

Here is the original recipe.

How I Make It

My Mom made this in an 8x8 pan, but I decided to make individual pot pies using ramekins. Either way is great! I personally loved how the ramekins enabled me to get the perfect crust-to-filling ratio. I was a little leery of including the mushrooms in the recipe, thinking my family may not appreciate them, but I'm glad put them in! I chopped them finely and they added a nice bulk to the filling without overwhelming.

Ingredients and Supplies:

• 1/2 cup butter
• 1 cup mushrooms, chopped
• 1/3 cup chopped onion
• 1 tsp. salt
• 1/4 tsp black pepper
• 1 3/4 cups chicken broth
• 2/3 cup heavy cream
• 1 tsp. xanthan gum
• 3 cups cooked chicken, chopped or shredded
• 1/2 cup frozen peas

Supplies:

• 8x8 baking dish or 6 individual ramekin crocks
• Rolling pin
• Saucepan
• Parchment paper

Crust:

• 5 ounces mozzarella cheese
• 2 ounces cream cheese
• 3/4 cup almond flour
• 1 egg, beaten
• 1 TBLS fresh thyme, or 1 tsp. dried thyme
• Salt and pepper to taste

Step-by-Step Instructions:

Prep: 20 minutes | Cook: 40 minutes | Servings: 6

1. Preheat oven to 350 degrees.
2. Melt butter in a saucepan over medium heat. Add chopped mushrooms, onions, salt, and pepper. Cook for 5 minutes.
3. Stir in broth and cream. Heat to a simmer, stirring constantly for one minute.
4. Reduce to low heat and whisk in xanthan gum. Cook for 5 minutes over medium/low heat.
5. Stir in cooked chicken and peas.
6. Place the filling into an 8x8 baking dish or divide into 6 individual ramekin crocks.

Make the crust:

1. Put mozzarella and cream cheese in a microwave safe bowl. Microwave 30 seconds, stir, then microwave another 30 seconds and stir. Add in almond flour and stir (you can put the mixture back in the microwave for a few seconds if it needs to soften more).
2. Stir in egg and thyme.
3. Roll out crust between 2 sheets of parchment paper. If using individual crocks, divide the crust mixture into 6 balls, then roll out the mini crusts.
4. Top your pan or crocks with the dough.
5. If making in an 8x8 dish, cut a few slits in the crust. Bake for 25-30 minutes until crust is golden brown.

Giving Credit Where It's Due

Kicking Carbs is a great place to find recipes that support your keto lifestyle. I encourage you to take a look at the other recipes on their site. I know I've added a few of their recipes to my "to try" list. You don't have to forgo the comforting taste of chicken pot pie on the keto diet. Try this recipe and taste for yourself!

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Rachel Borg

Rachel is HELPcare's Membership Director and the HELPcare Challenge Coordinator. She lives in Winchester, KS with her husband and six children.