Keto Chicken Pot Pie With Flaky Crust
Servings: 6 slices
Ingredients
Filling
- 1 cup water 250g
- 1 1/2 packets of chicken broth I used 1 1/2 packets of the natural Built Brand Chicken Broth
- 3/4 cup chopped carrots 85g
- 3/4 cup chopped parsnips 85g
- 1 celery stalk
- 1/2 cup chopped mushrooms 60g
- 1 1/2 tsp thyme
- 1 1/2 tsp parsley
- 1 tsp rosemary
- 1/4 cup butter 60g
- 1/2 cup heavy cream 120g
- 2 tbsp arrowroot starch 12g (cornstarch can also work)
- salt and pepper to taste
- 1/4 cup frozen peas 28g (optional, they are higher in carbs but okay in small quantities)
- 1 3/4 cups chicken shredded 255g
Crust
- 1/2 cup almond flour 56g
- 1/4 cup vital wheat gluten 40g
- 2 tbsp oat fiber 14g
- 1 tbsp coconut flour 7g plus extra for sprinkling
- 1/2 tsp xanthan gum
- 1/2 tsp baking powder
- thyme parsley, rosemary (optional seasonings)
- 1/3 cup ice cold water start with 1/4 cup, add as needed
- 1/2 cup frozen or cold shredded butter 125g
- 1 tsp white vinegar 5g
- egg yolk + 1 tbsp water for egg wash
- 1/4-1/3 cup chopped onion ~40g
Instructions
Chicken Pot Pie Filling
- In a large pot (4 quart pot is what I use) add the water and bring it to a boil. Once boiling, whisk in the chicken broth.
- Add the chopped carrots, parsnips, onion, celery and spices (except salt and pepper) and boil for ~10-12min. Add the sliced mushrooms at 5min in. Continue to simmer until the vegetables are softened.
- Once the veggies are softened, add the 1/4 cup of butter in chunks. Stir until it melts.
- In a measuring cup, add the heavy cream and arrowroot starch and and stir well to combine.
- Add this mixture to the pot and stir well until everything is combined and it thickens. Continue to simmer if you want the mixture to thicken further.
- Add the peas and chicken and stir to combine.
- Pour the mixture the mixture into a 9-inch pie pan and smooth out the top. Place it in the fridge to cool while you make the top crust.
Crust
- Pre-heat the oven to 400*F.
- Add the dry ingredients to a bowl and whisk to combine.
- Add the cold grated butter and gently stir until the mixture is shaggy.
- Add the ice water and stir just until the dough is clumpy and moist enough to be formed into a rough ball (the butter will moisten the dough more as you roll the dough).
- Pour the clumpy dough out onto a large greased and well coconut floured piece of parchment paper or clean greased and floured counter top.
- Form the dough into a rough ball shape and sprinkle it with coconut flour. Top the dough with another greased piece of parchment paper and roll it out into a rough flat rectangle.
- Fold this rectangle in half and again sprinkle both underneath and on top of the dough with coconut flour and roll it out into a rough rectangle. Repeat this process 4-5 times or until the dough holds together nicely (don't over-do it because you still want the dough to be relatively cold). See above for my tips on using my pastry method for an even flakier crust.
- On the final time you roll out the crust, do your best to form it into a circle (it does not have to be perfect).
- Place your finished pastry on top of the chicken pot pie filling, gently folding in the edges (if you wish) to resemble traditional pie crust (see photo).
- Brush the crust a mixture of 1 egg yolk whisked with 1 tbsp water and make 3 fork holes in the center of the pie crust.
- Bake the pie for 30-40min or until the pie is browned on top and heated through. I recommend covering the top of the pie pan with tinfoil if baking past 28min if you wish to prevent it from browning too much (but also note, this crust looks like it's browned more than it really is so don't be deceived, it won't taste burnt even if it's quite a deep brown).
- Let the pie cool slightly before slicing and serving. Enjoy your Keto Chicken Pot Pie!
Notes
Ingredient Links:
Crust- Almond flour
- Vital Wheat Gluten *(See tips for a possible gluten free option)
- Oat Fiber
- Coconut Flour
- Xanthan Gum
- Butter
- Baking Powder
- White Vinegar
- Chicken Broth or Chicken Broth Packets (I use the natural Built Chicken Broth Packets)
- Carrots
- Parsnips
- Celery Stalk
- Mushrooms (optional)
- Peas (optional)
- Thyme, Rosemary, Parsley
- Heavy Cream
- Arrowroot Starch
- Shredded Rotisserie Chicken
Tips For Making Keto Chicken Pot Pie
- When making the filling, you can use 1 cup of condensed chicken broth in place of the water and chicken bouillon if you prefer.
- Feel free to add other veggies or leave out the mushrooms or peas if you wish. Peas aren't typically considered keto but in small quantities they are perfectly fine in a recipe such as this one.
- Want to lighten the filling? Use half heavy cream and half "half and half" or "light cream".
- For the pastry crust, be sure to use very cold butter and water. I like to use frozen butter and place my cold water in the freezer for 10-15min prior to adding it.
- To make for an even flakier pastry, fold it into thirds like folding a letter then roll it out rather than just folding it in half and rolling it. See my Flaky Keto Puff Pastry Recipe for photos of this technique (don't follow the ingredient list because this chicken pot pie pastry is slightly different)
- Can't have gluten? Try making this pastry with ground psyllium husks in place of the vital wheat gluten. You'll want to up the xanthan gum to 1 tsp and start with just 3 tbsp of ground psyllium husks. Only add more as needed. Add only a small amount of cold water at a time when forming your dough, just enough to bring the dough together. You'll likely also want to add 1 tbsp of egg whites to help the dough hold together better (add the egg white prior to the water so you can judge how much water to add after).
- This crust can brown quickly after the 25min mark. Use foil to cover the top of the pie past this point to prevent further browning. I left mine to the 30min mark because we like ours quite crispy. This pastry browns more than traditional pastry but will not taste burnt unless you cook it over 30min uncovered!