She Strengthens

Warm Up with a Keto Comfort Food Classic: Chicken Pot Pie Casserole

As the temperatures drop, our cravings for comfort food tend to rise. But what if you’re following a keto diet? Fear not, dear keto enthusiasts! We’ve got a recipe that will satisfy your cravings without blowing your carb budget.

A Keto Twist on a Classic Recipe

This chicken pot pie casserole recipe is a game-changer for keto dieters. It’s adapted from Sam Dillard’s “Keto Comfort Foods: 100 Keto-Friendly Recipes for your Comfort Food Favorites,” a treasure trove of tasty recipes that fit perfectly into a keto lifestyle. This casserole is a masterclass in comfort food, with a rich, creamy filling and a crispy, golden crust.

Gather Your Ingredients

Before you start cooking, make sure you have the following ingredients on hand:

• 2 tablespoons coconut oil
• 1 pound boneless, skinless chicken thigh
• 8 tablespoons salted butter, divided
• ¼ medium yellow onion, peeled and diced
• ¾ cup chicken broth
• ½ large carrot, peeled and chopped
• 1 medium stalk celery, chopped
• 2 cups chopped cauliflower florets
• 1/8 teaspoon dried thyme
• 1/8 teaspoon finely ground pink Himalayan salt
• 1/8 teaspoon ground black pepper
• ¼ teaspoon xanthan gum
• ½ cup heavy whipping cream
• 2 ounces cream cheese, softened
• 1½ cups shredded mozzarella
• 1½ cups finely ground blanched almond flour
• 1 large egg yolk, whisked for egg wash

Let’s Get Cooking!

Preheat your oven to 400°F. In a medium skillet over medium heat, melt 2 tablespoons of coconut oil. Add the chicken and cook until it reaches an internal temperature of 165°F, about 7 minutes per side. Let it cool for 5 minutes before cutting it into bite-sized pieces.

In a separate pot, melt 4 tablespoons of butter over medium heat. Add the diced onion and sauté for 3 minutes, until soft and fragrant. Pour in the chicken broth, carrot, celery, cauliflower, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 15 minutes, until the vegetables are tender.

The Crust: A Keto Game-Changer

In a large microwave-safe bowl, combine the mozzarella, remaining butter, and almond flour. Microwave for 45 seconds, then stir. Microwave for an additional 10 seconds, until a soft ball forms. Place the dough between two pieces of parchment paper and roll it into a 9-inch round.

Assemble and Bake

Pour the chicken mixture into a 9-inch pie dish. Place the dough on top, pressing the edges into the dish. Cut four slits into the dough and brush the entire crust with the whisked egg yolk. Bake for 15 minutes, until the crust is golden brown. Let it cool for 10 minutes before serving.

This keto chicken pot pie casserole is a comfort food dream come true. With its rich, creamy filling and crispy, golden crust, it’s the perfect way to warm up on a chilly day. So go ahead, indulge in a slice (or two!) and enjoy the guilt-free comfort of a keto classic.