This gluten free and keto chicken pot pie is incredibly flavorful and comforting-to-boot. Think a chicken marsala-inspired filling, all wrapped up in our nice and flakey grain-free pie crust.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups at the bottom of the ingredients for an instant conversion.
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.
Please note that nutrition facts were estimated using an entire batch of our grain-free keto pie crust, you may not use all of it (we had quite a few scraps left).