A low carb creamy chicken pot pie filling baked in individual ramakins and topped with a butter low carb crust. This recipe would also make one 9 inch pie plate if baked family style. …
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In a cast-iron skillet or medium-sized pan, melt the butter over medium heat. Add the celery, carrot, onion, and peas. Saute for about 5 minutes, or until veggies start to soften. …
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This cauliflower casserole is inspired by nachos and stuffed with tender roasted cauliflower, sweet red pepper and brown rice. Salsa helps bind the ingredients together, …
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Filling: Low Carb Chicken Pot Pie Casserole. 1 Take a pan over medium-high heat and melt butter in it. 2 When heated up the butter add onions and celery and sauté well. 3 …
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Mince the garlic. Chop the cilantro. Shred the chicken, then add it to a large mixing bowl with the softened cream cheese, cilantro, paprika, salt, pepper, and lime juice from the …
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Heat a skillet over medium heat and add 1 tablespoon olive oil. Saute the onion until beginning to turn translucent (2-3 minutes). Add garlic and saute a minute more. Add the …
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This low carb chicken pot pie recipe has all the warm, comforting flavors of a classic version, while still being keto-friendly and gluten free. Rich and creamy pot pie filling, loaded with chicken, carrots, peas, celery, onions, and garlic, topped with a golden brown, flaky crust.
When the veggies are soft, add a cup of chicken broth, a cup of full-fat canned coconut milk or heavy cream, shredded chicken or turkey, salt, pepper, and thyme. Bring it to a boil and allow to lightly boil for around 10 minutes, or until thickened. If you're not using a cast-iron skillet you need to transfer the filling into a deep pie pan.
Sautee some celery and onion in butter. This is the base to any good chicken pot pie in my opinion. Whisk in some chicken broth, cream cheese, cream, and seasonings. A normal chicken pot pie would start with a roux made with flour but the Keto version uses xanthum gum as the thickener.
Peas and carrots are a favorite ingredient in classic chicken pot pie. Add these at the end of cooking the filling so that they retain their freshness and color. You can also use an equal amount of mixed frozen vegetables or broccoli for variation. Broccoli will reduce the carb count. Use frozen pre-made pie crust to save time.