Keto Chicken Pot Pie

Servings: 8 servingsCalories: 380kcal | Net Carbs: 5.g | Protein: 15g | Fat: 30g 

Ingredients

For the Chicken Pot Pie Filling:

• 2 tablespoons of butter
• 1/2 cup mixed veggies 
• 1/4 small onion diced
• 1/4 tsp pink salt
• 1/4 tsp pepper
• 2 garlic cloves minced
• 3/4 cup heavy whipping cream
• 1 cup chicken broth
• 1 tsp poultry seasoning
• 1/4 tsp rosemary
• pinch thyme
• 2 1/2 cups cooked chicken diced
• 1/4 tsp Xanthan Gum

For the crust:

• 4 1/2 tablespoons of butter melted and cooled
• 1/3 cup coconut flour
• 2 tablespoons full fat sour cream
• 4 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/3 cup sharp shredded cheddar cheese or mozzarella shredded

Instructions

• Cook 1 to 1 1/2 lbs chicken in the slow cooker for 3 hours on high or 6 hours on low.
• Preheat oven to 400 degrees.
• Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter in an oven safe skillet for approx 5 min or until onions are translucent.
• Add heavy whipping cream, chicken broth, poultry seasoning, thyme, and rosemary.
• Sprinkle Xanthan Gum on top and simmer for 5 minutes so that the sauce thickens. Make sure to simmer covered as the liquid will evaporate otherwise. You need a lot of liquid for this recipe, otherwise, it will be dry.
• Add diced chicken.
• Make the breading by combining melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream in a bowl then whisk together.
• Add coconut flour and baking powder to the mixture and stir until combined.
• Stir in cheese.
• Drop batter by dollops on top of the chicken pot pie. Do not spread it out, as the coconut flour will absorb too much of the liquid.
• Bake in a 400-degree oven for 15-20 min.
• Set oven to broil and move chicken pot pie to top shelf. Broil for 1-2 minutes until bread topping is nicely browned.