A keto comfort food classic! This keto chicken pot pie recipe combines all your favorite flavors of pot pie with a keto and gluten free cornbread like topping. Eat this all winter long without the guilt!
As we gear up for the holiday season, cold, snowy weather, and all that comes with it, I have one thing on my keto loving mind, and that’s comfort food.
Chicken pot pie is comfort food come to life.
I adapted my Keto Corn Muffins recipe to make the perfect easy pot pie topping for this recipe. You can even make the filing separately and pile it over the keto cornbread like muffins instead (your preference).
Either way you make it, it is a quick way to get a delicious warm dinner on the table for the whole family.
Find the full recipe my scrumptious keto friendly pot pie recipe below and read on for the tips and tricks on remaking this classic.
- Knife & Cutting Board
- Oven Safe Skillet or Cast Iron Pan (or pie dish)
- Mixing Bowl
- Rubber Spatula
There are two parts to this recipe, and both are fairly straight forward. I start by prepping the Keto Cornbread topping. I halved the original muffin recipe and it was the perfect amount for a 12″ cast iron skillet.
You could also (as mentioned above) make the muffins separate and pour the pot pie filling over the muffins as well. I often keep extras in the freezer when I meal prep and this makes weeknight dinner prep that much easier! The filling itself is fairly traditional.
I used a mirepoix blend (carrots, celery, and onion). If you’re worried about the carbs from the carrots, feel free to omit. I find however, a little adds a lot of flavor and is worth an extra carb or two.
Once the mirepoix is cooked, add in any other vegetables of choice (peas, mushrooms, green beans, etc.). To punch up the flavor add fresh minced garlic and herbs like rosemary or thyme too. Add diced or pre-cooked chicken to the mixture at this point (I sometimes precook chicken in my slow cooker earlier in the week to be used in other recipes and find this works well) before starting the sauce.
The sauce base for a pot pie is based off of a traditional veloute sauce (one of the five Mother Sauces used in classic culinary cooking). Usually, this sauce is thickened with a roux and is made up of stock (chicken, beef, vegetable, etc) and cream.
It’s rich and flavorful and hits all the right comfort food buttons. In order to keep this dish lower in carbs and gluten free, I chose to thicken with xanthan gum instead of cornstarch or a classic roux. Sprinkle the xanthan gum over the cooked veggies and stir until dissolved. Add in the stock and the cream and stir until it is thick and bubbly.
Season with salt and pepper (and more fresh herbs if desired). To add the Keto Cornbread topping, I let the mixture cool slightly first, then pile on the cornbread mixture right over the top.
Start by spreading from the middle and moving out to the sides with a cake spatula or butter knife. Bake for about 20-30 minutes or until the crust is cooked and slightly golden brown.
If you like this version of keto comfort food then check out my recipe for Keto Cornbread Stuffing too!
- Cornbread Topping-
- 1 1/2 cups Almond Flour
- 1/2 cup Sour Cream
- 1/2 cup Shredded Mozzarella
- 2 Eggs
- 2 tbsp. Melted Butter
- 1/2 tsp Salt
- 1 tsp. Baking Powder
- Pot Pie Filling-
- 1 tsp. Rosemary
- 1 tbsp. Olive Oil
- 3 cups Shredded or Diced Chicken
- 1/4 cup Carrots, diced small (optional)
- 1 Celery Stalk, diced small
- 1/2 Onion, diced small
- 1/2 cup Peas (I used frozen)
- 1/2 cup Green Beans
- 2 cups Chicken Stock
- 4 oz Cream Cheese
- Salt & Pepper
1. Preheat the oven to 350 F. Begin by making the cornbread topping for the pot pie. In a mixing bowl, combine the dry ingredients (almond flour, salt, baking powder, rosemary and shredded cheese). Then add in the eggs, sour cream, melted butter. Set the mixture aside and prepare the filling.
2. In an oven safe skillet (I used a 12" cast iron), add the oil and saute the onions, carrots, and celery
and cook until tender (about 5 minutes).
3. Next, add in the chicken and cook (unless using pre-cooked), then toss in the peas and green beans. Season this mixture with salt and pepper.
4. Sprinkle in the teaspoon of xanthan gum over the chicken and veggies and mix it in until it dissolves.
5. Stir in the chicken stock and the cream over medium heat. Stir until the mixture begins to thicken. Taste test and season with additional salt and pepper if needed.
6. To assemble, pile the cornbread topping over the mixture in the skillet. Start from spreading from the middle out to the sides. This helps prevent it from mixing into the topping. Bake for 20-25 minutes until the top mixture is cooked and the filling is bubbly.
Amount Per Serving: Calories: 423 Total Fat: 32g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 130mg Sodium: 499mg Carbohydrates: 12g Net Carbohydrates: 8g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 23g