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.
Pour the low-carb chicken and leek pie filling onto the cooked pie crust. Finally, add the chicken and leek mixture to the baked pie crust and place it in a preheated oven on the middle oven rack. This will give you a proper pie that everyone loves! Bake at 180C/ 160C fan/ 350F for 20 minutes or until golden brown on top.
Low carb chicken and leek pie - with a delicious almond flour pie crust. Healthy comfort food that the entire family will love. Only 4g net carbs with a creamy cheese sauce. Diet: Diabetic. Gluten Free Gluten Free. Grain free. LCHF. Low Carb.
The filling of this Keto chicken pot pie has a creamy, garlicky base with tender pieces of chicken, carrots, peas, and onion. A bit of thyme adds that warm country feel.