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Cozy Keto Chicken Pot Pie Recipe with Easy Crispy Almond Flour Crust

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A warm, savory keto chicken pot pie with a crispy almond flour crust, perfect for cozy dinners and low-carb lifestyles. This recipe is quick, easy, and uses simple pantry staples.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (leftover roast chicken works great)
  • 1 cup cauliflower florets, chopped into small pieces
  • 1/2 cup celery, finely diced
  • 1/2 cup onion, diced
  • 1/2 cup mushrooms, sliced
  • 1 cup chicken broth (homemade or low-sodium store-bought)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 2 tablespoons olive oil or butter
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 tablespoon white wine or dry sherry (optional)
  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 teaspoon xanthan gum (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 large egg, beaten
  • 3 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • 1 tablespoon cold water (to bring dough together if needed)

Instructions

  1. Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Add diced onions, celery, and mushrooms. Sauté until softened and fragrant, about 5 minutes.
  2. Add the minced garlic and cauliflower florets. Cook for another 3-4 minutes, stirring occasionally, until cauliflower starts to soften but still has some bite.
  3. Pour in the chicken broth and heavy cream. Stir in white wine (if using), fresh thyme, salt, and pepper. Let the mixture simmer gently for 5-7 minutes, until it thickens slightly.
  4. Mix in the cooked chicken pieces and heat through for 2 more minutes. Remove from heat and set aside to cool slightly.
  5. In a mixing bowl, combine almond flour, coconut flour, xanthan gum, salt, and baking powder. Stir well to blend.
  6. Add the beaten egg and melted butter. Mix until a crumbly dough forms. If the dough feels too dry, add cold water 1 teaspoon at a time until it comes together but is not sticky.
  7. Press about two-thirds of the dough evenly into the bottom and up the sides of your pie dish to form the base crust.
  8. Pour the chicken filling into the prepared crust, spreading it out evenly.
  9. Take the remaining dough and gently flatten it into a round disc. Place it over the filling as the top crust. Press the edges to seal and trim any excess dough. Score the top with a fork or knife for decoration and to help steam escape.
  10. Preheat oven to 350°F (175°C). Place the pie on the middle rack and bake for 25-30 minutes until the crust is golden and crisp and the filling is bubbling around the edges.
  11. Remove from oven and let rest for 10 minutes before slicing.

Notes

If crust browns too quickly, cover edges with foil halfway through baking. Avoid overbaking to prevent drying out the almond flour crust. Keep butter or coconut oil melted but not hot for easier dough handling. Do not overmix dough to avoid tough crust. Simmer filling until thick to prevent soggy crust. Dough is delicate; handle gently. For dairy-free, substitute butter and cream with coconut oil and coconut cream. Xanthan gum helps hold crust together but is optional.

Nutrition

Keywords: keto, chicken pot pie, almond flour crust, low carb, gluten free, comfort food, keto dinner

Find it online: https://tastypierecipes.com/cozy-keto-chicken-pot-pie-recipe-with-easy-crispy-almond-flour-crust/