JUICY KETO CHICKEN POT PIE! How to Make Keto Chicken Pot Pie That's ONLY 4 NET CARBS!

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JUICY KETO CHICKEN POT PIE! How to Make Keto Chicken Pot Pie That’s ONLY 4 NET CARBS!

Hey Everyone! Welcome back to Low Carb Love. Today I have the BEST Keto Chicken Pot Pie recipe that is sure to make your mouth water.

Pie “Crust”
2 cups of almond flour
2 teaspoons of baking powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/4 teaspoon of salt and pepper
1 teaspoon of mayo
2 eggs
1/2 cup of melted butter
1/3 cup of cheddar cheese

Mix all Ingredients . Bake at 350 for 10 to 15 minutes

Filling:

2 cups of shredded chicken (used Costco)
1/2 cup of butter
2 chayotes peeled and cubed
1/3 cup of chopped onions
1/2 teaspoon of ground pepper
1/4 teaspoon of salt
1 teaspoon of Poultry seasoning
1/4 teaspoon of xanthan gum
1 1/2 cups of chicken bone broth (kettle fire butter chicken broth)
1/2 cup of heavy cream
1 cup of green beans
1/4 cup of shredded carrots (optional)
1 egg beaten with two tablespoons of water

Directions:

First boil chayotes for 15 minutes or so. Check them often. You want them tender but not too tender since they will finish cooking in the oven.

In a large pot add butter and onions and sauté them. Add in spices and xantham to cook and stir. Add in chicken broth and heavy cream. Start adding the veggies and allow it to thicken. Check for seasoning and adjust to taste. Stir in chicken and turn off heat. Pour mixture in prepared dish.
Top it with the uncooked dough of biscuits until fully covered.

Bake at 350 for 20 to 26 minutes until biscuits are golden brown. And mixture is bubbling

Recipe Yields 10-12

Macros:
Per Serving (10 servings)
5g Net Carbs
8g Total Carbs
3g Fiber
37g Fat
11g Protein
397 Calories

Per Serving (12 servings)
4g Net Carbs
7g Total Carbs
3g Fiber
31g Fat
9g Protein
330 Calories

#keto #ketorecipes #ketochicken #ketochickenpotpie #ketodiet

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Comments

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29 COMMENTS

  1. Hi Myra–I just recently found your channel and I have been binge watching ever since. I love your recipes. I made this pot pie today, but because I live alone I made individual pies. I cut out 12 small circles and baked them off. Then I made the filling and put in 12 round freezer containers. Then I put the "crust" circle on top, put a lid on it and froze them. Then I can just heat them up in the oven or in the microwave. I do have one question, though. I've watched this video several times and I cannot figure out what to do with the "1 egg with 2 tablespoons" that it lists in the filling ingredients. Did I miss something? Thanks for taking the time and effort that I know goes into filming these videos. You're amazing!

  2. Your recipes look really yummy but I find it hard to watch them. If I may give you some feedback… It may just be an ascetic thing for me and I don't mean this to be a criticism but really long painted nails when preparing food in these Vids affects me. One of the rules in a restaurant when preparing food is that "fingernails can easily trap dirt and pathogens. Because of this, fingernails should be kept short and clean." Anyway just some feedback from someone who would like to watch your Vids.

  3. So you are my new favorite person to watch! 🤩 Only been watching a couple months but you are awesome. I do wish that there was a website somewhere where I could get all your printed recipes but it’s worth copying and pasting etc.

    So about this recipe I do have some questions. I’ve been using the chayote squash for a year or two And I have never seen it cooked whole. This recipe and the written instructions it do not talk about that, only in the video. Does it matter if you chop it first and cook it or is it better to do at whole? Does it make it less mushy? I really wanna know because I use these for everything from apple pie to french fries to scallop potatoes, and it’s been hit or miss. Please let me know 😋 thank you and keep cooking beautiful ☺️

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