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
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)
- 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.