There’s something so comforting about chicken pot pie. The smell of the dough baking in the oven, the tender chicken and mushrooms simmering underneath. This keto pie crust recipe is adapted from the fabulous keto-friendly website, Gnom Gnom. Their crust recipe is so good, it left little room for improvement and we are proud to feature it in our book. They are a wonderful resource for mouthwatering keto recipes and definitely worth checking out. For the filling, use whichever mushrooms you like. I like using a combination of crimini, oyster and shiitake mushrooms. You can make the dough ahead of time and chill in the fridge for up to three days.
Overview
- Chicken Pot Pie with Mushrooms and Thyme
- Serves 6
- Level 7
- Active time: 1 hour, 5 minutes
- Inactive time: 25 minutes
- Total time: 1 hour, 30 minutes
Ingredients for Crust (10)
- 1 cup almond flour
- 6 Tablespoons coconut flour plus more to roll out dough
- 1/2 teaspoon xanthan gum
- zest from 1 lemon
- leaves from 4 sprigs fresh thyme
- sea salt and black pepper
- 100g grass-fed unsalted butter, chilled, cubed
- 1/4 cup organic full-fat cream cheese, cubed
- 1 large pastured egg
- 2 teaspoons apple cider vinegar
Ingredients for Filling (11)
- 2 Tablespoons avocado oil
- 450g hormone and antibiotic-free boneless, skinless chicken thighs, cut into 1"" chunks
- 5 Tablespoons grass-fed unsalted butter
- 1/2 cup diced onion
- 1 garlic clove, minced
- 450g mushrooms, sliced
- leaves from 3 sprigs fresh thyme
- 1/4 cup parsley leaves, chopped
- 2 teaspoons xanthan gum
- 1 1/3 cups organic chicken stock or bone broth
- 1 large pastured egg yolk, whisked
Step by Step Directions
Make the crust: Place almond flour, coconut flour, xanthan gum, 1/4 teaspoon sea salt, 2 cracks black pepper, zest and thyme in food processor; pulse until combined. Add butter and cream cheese; pulse for a few seconds or until crumbly like wet sand. Add egg and vinegar; pulse until dough comes together in a rough ball. Do not over-mix. Mold into disc, wrap in plastic wrap and let it chill in fridge while making pie filling. Or make ahead and chill up to 3 days.
Make the filling: Place rack in upper third of oven. Preheat to 425 degrees F. Place 10" cast iron skillet on stove over medium heat; preheat for 5 minutes. Add avocado oil and chicken; sprinkle with salt. Turn heat to medium high, cook for 5-7 minutes, stirring occasionally until all sides are browned; meat won’t be cooked through yet. Transfer chicken to plate; set aside.
Turn heat to medium; add butter to skillet. Add onion, cook for 5 minutes. Add garlic and mushrooms, cook for 5-10 minutes or until softened. Add thyme, chicken, xanthan gum, chicken stock and parsley, 1 teaspoon salt and 10 cracks black pepper. Cook for 5 minutes or until thickened, stirring frequently. Taste and adjust seasoning.
Assemble pie: Lay out large sheet of parchment paper; sprinkle with coconut flour. Place chilled dough in centre; sprinkle with coconut flour. Roll out dough into a circle large enough to cover skillet. Use more coconut flour as needed. If dough becomes too soft, place in fridge or freezer to chill so it is easier to work with. Transfer dough to cover cast iron skillet and trim/tuck in edges. Patch up holes/cracks with extra dough. Cut several air slits in dough. Brush with egg yolk. Place skillet in oven to cook, 20-25 minutes or until deeply golden on top. Serve while hot.
Nutritional Information
Number of Servings: 6 (296.04 g per serving)
Nutrients per serving:
- Protein 25.38 g
- Calories 555.61 kcal
- Carbohydrates 13.69 g
- Fat 46.79 g
- Net Carbs 7.04