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keto skillet chicken pot pie

Is Crustless Keto Chicken Pot Pie Healthy for you?

www.melissaraecarr.com
When you are looking for a healthy chicken pot pie recipe that includes chicken broth, tender veggies and chunks of cooked chicken, look no further!
This delicious recipe for Crustless Keto Chicken Pot Pie is one of my favorite recipes as the filling changes to match what I have on hand at the time!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course dairy free, gluten free low carb, keto dinners, skillet dinner
Cuisine Country Style
Servings 6 people
Calories 487 kcal

Equipment

  • Cast Iron Skillet or oven safe skillet/baking dish
  • Large Bowl
  • scoop or 1/4 cup measuring cup

Ingredients
  

FOR THE FILLING:

  • 2 tablespoon butter
  • 1/2 cup blanched mixed veggies carrots,celery
  • 1/2 small Onion ;chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic powder
  • 3/4 cup heavy cream or coconut cream for dairy free
  • 1 cup Chicken broth
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried marjoram
  • 2 1/2 cup cooked chicken;diced
  • 1/4 teaspoon xanthan gum/or glucomannan

FOR THE BISCUIT TOPPING:

  • 4 1/2 tablespoon butter; melted&cooled dairy free butter works here
  • 1/3 cup coconut flour
  • 2 tablespoon sour cream or dairy free sour cream/dairy free plain yogurt
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/3 cup shredded cheddar cheese or dairy free cheddar cheese

Instructions
 

For the pot pie filling

  • Saute onion, veggies, garlic, salt and pepper in 2 Tbsp butter in 10-12″ cast iron skillet until tender.
  • Add in cream, broth and herbs.
  • Sprinkle with xanthan gum.
  • Simmer covered for 5 minutes then Fold in chicken.

For the biscuit topping

  • Combine cooled butter with eggs, salt and sour cream in a small bowl with a whisk. Add coconut flour & baking powder. Stir till combined.
  • Stir in cheese then drop batter by tablespoons in small cobble pattern.
  • DO NOT SPREAD AROUND!!
  • Bake at 400F for 20 min. Broil for 5 minutes.
  • IMPORTANT: let sit 10 minutes before serving!
  • Leftovers are so good! Reheat in 350 oven for 8 minutes.
  • Approx. 4g carb/1g fiber per serving when using veggies listed and chicken.

Notes

Nutrition Facts
Servings: 6
Amount per serving  
Calories 487
% Daily Value*
Total Fat 41.8g 54%
Saturated Fat 22.5g 112%
Cholesterol 239mg 80%
Sodium 765mg 33%
Total Carbohydrate 9.9g 4%
Dietary Fiber 0.6g 2%
Total Sugars 1.2g  
Protein 18.3g  
Vitamin D 39mcg 194%
Calcium 240mg 18%
Iron 1mg 7%
Potassium 175mg 4%

Nutrition

Calories: 487kcal
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