Keto Chicken Pot Pie
Chef Jeff Jackson shares his recipe and shows us how to make up a delicious dinner idea that’s also Keto friendly.
Ingredients
For the Filling:
2 tbsp. butter
1/2 c. broccoli, chopped
1 small onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp garlic, minced
1/4 cup heavy whipping cream
1/2 cup carrot, chopped
1 cup chicken broth, 2 tbsp. separated
1 tsp poultry seasoning
1/4 tsp dried rosemary
1/4 tsp dried thyme
1 rotisserie chicken, meat shredded
2 tbsp cornstarch
For the Crust:
5 tbsp butter, melted
1/3 cup coconut flour
2 tbsp full fat sour cream
4 large eggs
1/4 tsp salt
1/4 tsp baking powder
1 1/3 cups sharp cheddar cheese, shredded
Instructions
1
Preheat oven to 400. In a large saute pan, add butter over medium heat to melt. Add the onion and saute 3 minutes or until onions are translucent. Add the carrots, garlic, and broccoli and cook another 8 minutes or until the carrots begin to soften. Add the salt, pepper, poultry seasoning, rosemary and thyme.
2
Mix the reserved 2 tbsp. of chicken broth with the cornstarch in a small bowl then set aside.
3
Next, add the remaining chicken broth and cream to the pan. Bring to a simmer. Simmer 5 minutes. Stir in the cornstarch mixture and return to a simmer stirring often. Stir in the chicken then pour into a casserole dish.
4
Make the crust by mixing the butter, eggs, salt and sour cream. In separate bowl, combine the coconut flour with the baking powder. Pour the flour mixture into the egg mixture 1/3 at a time only mixing just until combined each addition. Once all the flour is mixed in, gently fold in the cheese.
5
Using an ice cream scoop or spoon, dollop the crust batter over the chicken mixture to cover. Try not to press down on the dough as much as possible for a more tender crust. Bake in the 400 degree oven for 15 minutes. Turn oven up to broil and brown the top about 4 minutes. Serve.
