One of my favorite winter and fall dishes in the non-keto world is Chicken Pot Pie. We have an amish market around here that makes STUNNING variations of this using these fantastic hand-rolled noodles, and that variety is one I have yet to keto-ize. But I did decide to keto-ize the more traditional, Marie Calendar’s kinda pot pie. If you can’t tell yet, much of the way we eat has been colored by our time being stationed in the south with the US Navy, and this pot pie is no different.
Do I abuse my biscuit recipe a tad right now? Yes. Yes, I do. But why not? It’s versatile, it’s convincing, and whatever it touches, my toddler destroys.
A note about this dish is that it is by no means fast, but it’s also not difficult. It’s grandma food. This is the keto version of the love-infused food of yester-year, and while I’m sure you can find ways to make it quicker, I’m not going to provide that because, to me, that cuts the soul right out of it. I believe that sometimes, great food takes time, and this is one of those cases. That being said, though, it is VERY much one of our family favorites, and I think you’d be hard pressed to argue that point.
Chicken Pot Pie
- 1-1/2 c fine ground almond flour
- 2 eggs
- 1 tbs baking powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp sea salt
- 1 tsp dried Italian herbs seasoning
- 1/3 sour cream
- 1/4 c melted butter
- 1/3 c shredded cheddar
- 4 c bone stock (preferably homemade, but if it’s store bought, make sure it’s unsalted and maybe add a packet of unflavored gelatin to give it the right saucy viscosity as it reduces)
- 1/3 c heavy cream
- 6 tbs coconut oil
- 3/4 c onion, chopped
- 1/2 c carrot, chopped
- 3/4 c celery, chopped
- 4 oz Crimini mushrooms, sliced or quartered
- 3 garlic cloves, minced
- 1 sprig sage
- 3 sprigs thyme
- 3 bay leaves
- 1 lb rotisserie chicken meat, either shredded or cut into bite sized chunks (I estimate this to be about one store-bought, pre-cooked rotisserie chicken using as much meat as you can get off of it, but if you’re super careful, which I don’t judge because sometimes I am and sometimes I’m not, measure the weight on a kitchen scale. I got mine for less than $15.00 at Wallmart, so they’re not prohibitively expensive or anything.)
- In a big saucepan, heat coconut oil over medium high heat until shimmering, then add garlic cloves, onion, carrot, celery, mushrooms, herb sprigs, and bay leaves. Salt liberally and saute until the onions become translucent and begin to develop some color, so maybe 20 minutes or so. (If you want to consolidate time, jump to step 3 and make the biscuit topping at this point, but don’t combine the wet and dry ingredients until you’re actually ready to put the casserole together.)
- Preheat oven to 350.
- Add chicken bone stock to the saucepan and allow it to reduce by 3/4, leaving you with (and you can eyeball this of course) about 1 c of liquid. Remove from heat and add the chicken and heavy cream, then salt to taste. Definitely taste this before you decide it’s manoufique, because once you cook it with the biscuit topping, you can’t mix any more salt into it. Remove the sprigs of herbs and bay leaves, and set aside.
- Make the biscuit topping. In one large mixing bowl, whisk together the almond flour, baking powder, garlic powder, Italian herbs, paprika, and 1/2 tsp sea salt (I also like adding a hefty helping of cracked black pepper and 2 tbs of minced chives, but it’s up to you if you want to go that extra step.). In another bowl, whisk very well your wet ingredients, meaning the egg, sour cream, and melted butter, until it looks like pancake batter. Add the wet ingredients into the dry ingredients, mix, then fold in the cheese.
- Butter or spray a long baking dish, like a 9×13 or something similar (I’m not really specific because I used a few different dishes to make this over the past few weeks, and it worked every time. If you want, and I’ve included a photo, you can even use 8 individual ramekins to make this kinda fancy. Just do it in such a way that everything fits. With ramekins, though, keep an eye on your time. They take slightly less time to cook.). Pour the chicken and veggie mix in first, then top it with the biscuit batter. There’s a couple ways to do this; you can drop bits over the top and leave the chicken mixture visible in patches, or you can carefully spread it out over the top. I like the latter, but the former gives it a neat, rustic kinda look to it, so it’s really totally up to you.
- Place in the oven, uncovered, and bake for about 30 minutes, or until the crust is golden brown and you can see the chicken gravy bubbling up to the surface. Remove and let rest for 10-15 minutes before serving.
Time: roughly 2 hours, give or take a few minutes