This gluten free and keto chicken pot pie is incredibly flavorful and comforting-to-boot.
Gluten Free & Keto Chicken Pot Pie 🐓
Suuuper Comforting 🐻
It probably goes without saying, but a traditional chicken pot pie is made with a bunch of non-keto veggies (think peas, carrots and potatoes). And while we can probably get away with some peas, we decided to take a different route. A chicken marsala-inspired route.
Think a thyme-infused creamy mushroom sauce paired with a super tender chicken, all topped off with our keto pie crust.
Many of you already know and love our gluten free & keto cream cheese pie crust. Nice ‘n flakey and a breeze to make, we’ve already used it anywhere from leftover beef chili empanadas to sweet hand pies. And so it was definitely a no brainer for this keto chicken pot pie.
And as a side? Our slow-roasted radishes (i.e. ‘potatoes’) are an absolute must here.
A Couple Notes
We like to go a bit heavy on the mushrooms, but feel free to adjust the shroom-to-chicken ratio to taste. Just keep in mind that when cooked, mushrooms will generally release quite a bit of liquid. So adjust the quantity of broth added, depending on the liquid already in the pan (and the desired thickness).
This also depends on whether you are planning to use a thickener or not. We personally don’t feel the need here, particularly because once the dish cools down all the moisture is re-absorbed. i.e. killer and moist leftovers.
Having said that, if you like a nice and thick chicken pot pie from the start, we suggest you add a touch of konjac powder (i.e. glucomannan). Best to add it little by little though (dissolved in cold water!), as it’s roughly 10 times stronger than cornstarch.
Oh, and as implied by the name, chicken marsala is traditionally cooked with a touch of the Italian marsala wine. But you can also use a dry white wine here, or simply opt out without much detriment to the final result.
Tip: We generally keep a small (and cheap) bottle of sauvignon blanc in the fridge. Even after weeks of hanging out, it still delivers (and spruces up even the most boring of chicken breasts).
Suuuper Comforting Gluten Free & Keto Chicken Pot Pie
Ingredients
For the keto pie crust
- 1 batch gluten free & keto cream cheese pie crust
- 1 egg lightly beaten for egg wash
For the chicken marsala filling
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced or ran through a press
- 1 medium onion very finely minced
- 110 g bacon or pancetta diced
- 200-400 g mushrooms such as cremini or button, to taste
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 30 g grass-fed butter
- 500 g boneless chicken thighs preferably, cut into bite-size pieces
- 60 ml Marsala or white wine (optional)
- 125 ml chicken stock
- 1/2-1 cup crème fraîche or sour cream, to taste
- 1-2 tablespoons red wine or sherry vinegar to taste
- kosher salt to taste
- black pepper freshly ground
- 3 tablespoons fresh parsley leaves finely chopped
- 1/4-1/2 teaspoon konjac powder (i.e. glucomannan)
Instructions
- Heat olive oil in a skillet or pan over medium heat. Add garlic and cook, stirring constantly, until just lightly golden. Add in onion and bacon and cook, stirring often, until onions are fully golden (6-9 minutes).
- Add in mushrooms and thyme, turn heat down to low, and cook until slightly softened. Season to taste with salt and freshly ground pepper.
- Season chicken pieces with salt and freshly ground black pepper. Move the mushroom mixture to the side of the pan (or remove if needed) and melt butter. Add in chicken and cook, stirring, until golden.
- Pour in Marsala (optional), stock, crème fraîche and vinegar, and simmer for 10 minutes. If using a thickener, add it in as a slurry (i.e. dissolved in a little water) and cook until just thickened. Feel free to adjust thickness to taste with thickener and/or more stock. Remove from heat, add in parsley and allow to cool completely.
- Preheat oven to 350°F/180°C.
- Transfer chicken marsala filling to a pie dish (or leave in the skillet as we did).
- Roll out pie crust between parchment paper and drape, using the parchment paper to help, over the filling. Make a few slits on the crust and decorate (optional). Brush with egg wash and bake for 25-30 minutes until golden and bubbling. Allow the pie to rest for 15 minutes prior to cutting and serving.
Notes
Nutrition
More Chicken Goodies 🐓
and some food (for thought) 👁️
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(p.s. we don’t talk about fight club 🪄 )
xo! Paola
Oh my gawd, this was so good! I only used 8 oz of baby bella mushrooms, as that was all I had, 1/2 cup of sour cream, and I used the leftover chopped chicken from the roast chicken recipe and only had 2/3 of the recommended amount. I added two, grated zucchini to make up for the missing chicken and mushrooms, and threw it in at the same time as the mushrooms and thyme. Still amazing! And the crust was super flaky and delicious, although a little finicky to work with. I used syrah wine, a dry white wine, and homemade chicken bone broth, and I skipped the konjac thickener. I’m not sure why you have to wait for the filling to cool before putting on the crust and baking. Maybe to keep the butter in the crust from melting before baking? I only let the pie rest for five minutes after a 28- minute bake time, as we were hungry, and it was no problem. I would definitely make this again, but I think fewer people have made this recipe, because it takes such a long time to get on the table. It took me 3.5 hours altogether to make the crust then filling, wait for the crust to chill and the filling to cool, bake, then let sit before cutting. Granted, I am a slow chopper; need to take a knife skills class. Next time I might try adding in the additional half-cup of sour cream and extra 8 oz of mushrooms, I think I’d still keep one grated zucchini, and I’d double the garlic and thyme, as I really love both. Great recipe! Paola is very talented.
Just made this! My fav comfort food is Chicken Pot Pie, so when I saw this recipe I knew I had to try it! I’ve never been a baker, so it’s all new to me. The dough came out perfectly!! However, I think I made a BIG mistake. I doubled the recipe because I wanted crust on bottom as well as on top. I didn’t pre bake the bottom!! Did I goof??? The top looks fab and can’t wait to taste it. Btw, the filling (your recipe masala version) is soooo damn good I couldn’t stop eating it!! Thank you!
Can you freeze this ? Baked maybe and just reheat ….
def!
Can I use arrowroot instead of the konjac powder?
Yup!
But start with half!
I’ve used your pie crust for chicken pot pie numerous times already! I’ve done a radish filling with some peas 🙂
NICE! I’m working on a radish filling too, but my experience so far is that you must cook them A LOT first so they taste like ‘potatoes’. Still not coming out perfect! But great to hear you’ve been enjoying the pie crust Stella!