When the weather turns chilly, I find myself craving warm, hearty meals that remind me of home. There’s something about the soothing aroma of a chicken pot pie baking in the oven that brings back cozy memories. If you’re someone who enjoys comfort food but wants to stick to a keto lifestyle, you’re in for a treat. This post is all about satisfying that craving without straying from your dietary goals.
I’ve gathered 30 keto chicken pot pie recipes that are perfect for anyone looking to enjoy a delicious meal while keeping their carb count low. If you’re navigating the keto diet or just love a good pot pie, these recipes are for you. They’re comforting and easy to make, so you can whip up a satisfying dish even on your busiest days.
What can you expect? These recipes are not just low-carb; they’re also packed with flavor. You’ll find options that range from classic to creative, so there’s something for everyone. Whether you’re cooking for a family dinner or just for yourself, these pot pies will warm your heart and fill your belly.
So grab a fork and get ready to dive into a world of creamy fillings and flaky crusts that won’t derail your keto journey. Let’s get cooking!
1. Classic Keto Chicken Pot Pie
Imagine savoring a warm slice of classic keto chicken pot pie, where tender chicken meets a creamy filling, all nestled in a flaky almond flour crust. This dish not only offers comfort but also evokes fond memories of family gatherings around the dinner table. The magic lies in the mix of vibrant vegetables, like carrots and peas, which bring both flavor and nutrition to every bite.
Ready to create this delicious meal? Let’s jump into the details. This recipe serves six and is perfect for a cozy weeknight dinner. You’ll need around 50 minutes total—20 for prep and 30 for cooking. With only 350 calories per serving, it’s a guilt-free indulgence that doesn’t compromise on taste.
Ingredients:
– 2 cups cooked shredded chicken
– 1 cup cauliflower florets
– ½ cup diced carrots (or zucchini for lower carbs)
– ½ cup frozen peas
– 1 cup chicken broth
– ½ cup heavy cream
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp thyme
– Salt and pepper to taste
– 1 ½ cups almond flour
– ¼ cup butter, melted
– 1 egg
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan over medium heat, combine the chicken, cauliflower, carrots, peas, chicken broth, and heavy cream. Stir in garlic powder, onion powder, thyme, salt, and pepper. Let this simmer for about 10 minutes, allowing the flavors to meld.
3. While that’s cooking, mix the almond flour, melted butter, and egg in a bowl until you have a smooth dough.
4. Press the dough into a pie dish to form a crust. Pour the creamy chicken filling over the crust, spreading it evenly.
5. Bake for 30 minutes or until the crust is golden brown and crispy.
Keep an eye on the crust to prevent it from getting too brown. For an extra burst of flavor, consider sprinkling fresh herbs like parsley on top before serving.
FAQs:
– Can I use frozen chicken? Absolutely! Just ensure it’s fully cooked before adding it to the mix.
Now you have a delightful recipe that blends comfort and health. Enjoy this classic dish that feels like a warm hug on a plate!
Classic Keto Chicken Pot Pie
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Amazon$27.992. Cheesy Keto Chicken Pot Pie
Are you ready to dive into a dish that’s both cheesy and light on carbs? Meet the Cheesy Keto Chicken Pot Pie! This comforting recipe combines tender chicken, vibrant veggies, and a rich, gooey cheese filling that will have your taste buds dancing. Each bite offers a delightful mix of flavors and textures, making it a perfect choice for a cozy dinner or a quick meal any night of the week.
Here’s what you need to get started:
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 35 minutes
– Total Time: 50 minutes
– Calories: 400
Ingredients:
– 2 cups cooked chicken, diced
– 1 cup cauliflower, riced
– 1 cup shredded cheese (cheddar or mozzarella)
– ½ cup heavy cream
– ½ cup chicken broth
– 1 cup green beans, chopped
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
– 1 cup almond flour
– 1 egg
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil and add the riced cauliflower. Cook for about 5 minutes until tender.
3. Stir in the diced chicken, shredded cheese, heavy cream, chicken broth, green beans, garlic powder, onion powder, salt, and pepper. Mix well until everything is combined.
4. In a separate bowl, combine the almond flour and egg to form a dough.
5. Spread this dough over the filling in a greased pie dish.
6. Bake in the oven for about 35 minutes or until the top is golden and bubbly.
Feeling adventurous? Try different cheeses for a unique twist. A sprinkle of paprika can add a lovely warmth to the dish too!
FAQs:
Can I substitute heavy cream? Yes! Coconut cream works well for a dairy-free version.
This cheesy keto chicken pot pie is not just a meal; it’s a hug in a dish. Perfect for those chilly evenings when you want something warm and satisfying!
Cheesy Keto Chicken Pot Pie
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Amazon$5.293. Creamy Garlic Chicken Pot Pie
If you love garlic, you’re in for a treat with this Creamy Garlic Chicken Pot Pie! This dish takes comfort food to new heights with its rich, velvety sauce and hearty ingredients. It’s perfect for cozy family dinners or a simple weeknight meal. Plus, it’s easy to make and packed with flavor, so it’s sure to become a go-to recipe in your kitchen.
Here’s what you need to know:
Recipe Overview:
– Servings: 5
– Prep Time: 25 minutes
– Cook Time: 30 minutes
– Total Time: 55 minutes
– Calories: 360
Ingredients:
– 2 cups shredded chicken
– 1 cup chopped broccoli
– 1 cup sliced mushrooms
– 1 cup heavy cream
– 1/2 cup chicken broth
– 4 cloves garlic, minced
– 1 tsp rosemary
– 1 tsp thyme
– 1 cup almond flour
– 2 tbsp butter
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, melt the butter and add the minced garlic. Cook until it’s fragrant.
3. Stir in the shredded chicken, broccoli, and mushrooms. Pour in the heavy cream and chicken broth. Sprinkle in the rosemary, thyme, salt, and pepper. Let this simmer for about 10 minutes until the sauce thickens.
4. For the crust, mix the almond flour with a little water to form a dough.
5. Spread the dough over your chicken and vegetable filling in a pie dish.
6. Bake for 30 minutes or until the crust is golden brown.
Using fresh herbs like rosemary and thyme enhances the flavors beautifully. This creamy garlic chicken pot pie pairs well with a simple side salad to create a balanced meal.
FAQs:
– Can I use different vegetables? Yes! Feel free to swap in your favorites, like carrots or peas, to make it your own.
– Is this recipe kid-friendly? Absolutely! The creamy texture and mild flavor make it a hit with kids.
Did you know garlic can elevate weeknight dinners in 25 minutes prep and 30 minutes bake? This Creamy Garlic Chicken Pot Pie is a keto-friendly crowd-pleaser—rich, velvety sauce with hearty ingredients, easy to make, and perfect for cozy family meals, a keto chicken pot pie recipes easy win.
Creamy Garlic Chicken Pot Pie
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AmazonCheck Price4. Spicy Jalapeño Chicken Pot Pie
Spice up your dinner with a mouthwatering Spicy Jalapeño Chicken Pot Pie! This recipe brings a lively kick from fresh jalapeños, perfectly balanced with a creamy chicken filling that warms your heart. If you crave bold flavors and a touch of heat, this dish is your new go-to for a cozy weeknight meal.
Get ready to enjoy this dish in just under an hour! Here’s a quick overview to guide you:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 380 per serving
Now, let’s gather your ingredients:
– 2 cups diced chicken
– 1 cup chopped bell peppers
– ½ cup diced jalapeños (adjust for less spice)
– 1 cup heavy cream
– 1 cup chicken broth
– 1 tsp cumin
– 1 tsp chili powder
– 1 cup almond flour
– 1 egg
– 2 tbsp olive oil
– Salt and pepper to taste
Ready to cook? Here’s how to do it:
1. Preheat your oven to 375°F (190°C).
2. In a pot, heat olive oil over medium heat. Sauté bell peppers and jalapeños until they soften.
3. Add the diced chicken, heavy cream, chicken broth, cumin, chili powder, salt, and pepper. Stir and let it simmer for about 10 minutes, or until the mixture thickens.
4. In a bowl, mix the almond flour and egg to form your pie crust dough.
5. Spread the dough over the chicken filling in a pie dish.
6. Bake for 30 minutes or until the crust is golden brown and delicious.
If you want milder heat, simply use fewer jalapeños. Pair this pot pie with a cooling side salad to balance the flavors beautifully.
FAQs: Can you use fresh jalapeños? Absolutely! Fresh ones add a delightful crunch and flavor.
Enjoy this spicy twist on a classic comfort food! It’s sure to become a family favorite.
Spicy Jalapeño Chicken Pot Pie
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Craving a hearty dish that’s also packed with nutrition? Look no further than this veggie-packed chicken pot pie! Bursting with vibrant, fresh vegetables, this recipe not only satisfies your hunger but also sneaks in those essential nutrients your family needs. Plus, it’s an easy way to brighten up your dinner table with color and flavor.
Imagine the warmth of tender chicken mingling with sautéed zucchini, carrots, and creamy goodness. This dish is perfect for cozy nights in or meal-prepping for a busy week ahead. Let’s dive into how to make this delicious pie that everyone will love!
Recipe Overview:
– Servings: 5
– Prep Time: 25 minutes
– Cook Time: 35 minutes
– Total Time: 60 minutes
– Calories: 320
Ingredients:
– 2 cups shredded chicken
– 1 cup chopped spinach
– 1 cup diced zucchini
– 1 cup diced carrots
– 1 cup heavy cream
– 1 cup chicken broth
– 1 tbsp Italian seasoning
– 1 cup almond flour
– 1 egg
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the zucchini and carrots, cooking until tender.
3. Stir in the shredded chicken, spinach, heavy cream, chicken broth, Italian seasoning, salt, and pepper. Let it simmer for about 10 minutes.
4. For the crust, mix almond flour and egg in a bowl until combined.
5. Pour the filling into a pie dish and top it with the almond flour crust.
6. Bake for 35 minutes, or until the crust turns golden brown.
Feel free to swap in seasonal veggies for a unique twist! This dish is great for meal prep, ensuring you have a nutritious option ready for those busy days.
FAQs:
Can I use frozen vegetables? Yes, just ensure they are thawed and drained before adding them to the mix.
Enjoy this wholesome comfort food that brings the family together around the table!
Fun fact: Veggie-packed chicken pot pies sneak in fiber and color without slowing you down. For easy weeknights, prep the veggies ahead and bake this keto chicken pot pie recipes easy combo.
Veggie-Packed Chicken Pot Pie
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Craving that smoky, tangy flavor that only BBQ can deliver? This BBQ chicken pot pie is here to satisfy your comfort food desires! Imagine tender chicken enveloped in a rich, sugar-free BBQ sauce, all tucked under a golden crust. It’s a delightful twist on the traditional pot pie that will leave your taste buds dancing.
Getting started is easy. Here’s a quick overview of what you’ll need:
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 400
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup BBQ sauce (sugar-free)
– 1 cup cauliflower, riced
– 1 cup heavy cream
– ½ cup chicken broth
– 1 cup almond flour
– 1 egg
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, BBQ sauce, riced cauliflower, heavy cream, and chicken broth. Stir until well mixed. Season with salt and pepper.
3. In another bowl, mix the almond flour and egg to create the crust dough.
4. Spread the BBQ chicken filling in a pie dish. Cover it with the almond flour dough.
5. Bake for 30 minutes or until the crust turns golden brown.
Feel free to sneak in extra veggies, like broccoli, for an added nutrition boost. This pie pairs wonderfully with a fresh side of coleslaw, making for a hearty meal.
FAQs:
– Can I use leftover chicken? Yes! Shredded, pre-cooked chicken is perfect for this recipe.
Now you can enjoy a comforting meal that feels indulgent while sticking to your keto lifestyle. Happy cooking!
BBQ Chicken Pot Pie
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Amazon$27.697. Herbed Chicken Pot Pie
Discover the delightful taste of this Herbed Chicken Pot Pie. Packed with fresh herbs, this dish elevates the comforting classic into a gourmet feast. It’s perfect for cozy family dinners, offering both warmth and a touch of sophistication that will impress everyone at the table.
Imagine biting into tender chicken enveloped in a creamy, herb-infused sauce. The vibrant parsley, thyme, and chives bring a burst of flavor that dances on your palate. It’s not just a meal; it’s an experience that warms your heart and fills your home with delightful aromas.
Let’s get cooking! Here’s how you can whip up this delicious pot pie in no time:
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 40 minutes
– Total Time: 60 minutes
– Calories: 370 per serving
Ingredients:
– 2 cups shredded chicken
– 1 cup mixed herbs (parsley, thyme, chives)
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 cup cauliflower, riced
– 1 cup almond flour
– 1 egg
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, mixed herbs, heavy cream, chicken broth, and riced cauliflower. Season with salt and pepper to taste.
3. In a separate bowl, mix the almond flour and egg to form the crust.
4. Pour the chicken filling into a pie dish and spread the crust over the top evenly.
5. Bake for 40 minutes or until the crust is golden brown and crispy.
Don’t skip those fresh herbs! They truly make this dish shine. Pair your pot pie with a crisp garden salad to balance the flavors and make it a complete meal.
Have questions? Using fresh herbs like thyme or parsley will enhance the taste, making your pot pie unforgettable.
Enjoy this comforting dish that’s easy to make and sure to become a family favorite!
Herbed Chicken Pot Pie
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Craving a delicious meal that transports you to a tropical paradise? Try this Coconut Curry Chicken Pot Pie! It combines the comforting elements of a classic pot pie with exotic flavors that will awaken your taste buds. The rich coconut milk and aromatic curry spices create a delightful warmth in every bite, making this dish not just a dinner but a cozy experience.
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 390
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup coconut milk
– 2 tablespoons curry powder
– 1 cup cauliflower, riced
– 1 cup carrots, diced
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– 2 tablespoons coconut oil
– Salt to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, melt the coconut oil over medium heat. Add the riced cauliflower and diced carrots, cooking for about 5 minutes until they soften.
3. Stir in the shredded chicken, coconut milk, curry powder, chicken broth, and salt. Let this mixture simmer for 10 minutes, allowing the flavors to blend beautifully.
4. In a mixing bowl, combine the almond flour and egg to form a dough for the crust.
5. Pour the chicken filling into a pie dish and spread the crust on top.
6. Bake for 35 minutes or until the crust turns golden brown and crispy.
Feel free to adjust the amount of curry powder to suit your spice preferences. For an added touch, serve this pot pie with a refreshing cucumber salad. It perfectly balances the rich flavors of the dish.
FAQs:
– Can I use shrimp instead of chicken? Absolutely! Shrimp adds a delightful twist to this recipe.
Enjoy this Coconut Curry Chicken Pot Pie for a cozy family dinner or a special gathering. It’s a crowd-pleaser that’s both easy to make and full of flavor!
Coconut Curry Chicken Pot Pie
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Experience a burst of Mediterranean flavors with this delightful Mediterranean Chicken Pot Pie. This recipe combines juicy chicken with the tanginess of olives, the creaminess of feta cheese, and the rich taste of sun-dried tomatoes. Each bite is a savory journey that brings a taste of the Mediterranean right to your table! Perfect for families looking to try something new and exciting.
Let’s dive into the recipe details. You’ll find that it’s not only easy to prepare but also a healthy option for your weeknight dinners. With a prep time of just 20 minutes and a cooking time of 30 minutes, dinner will be ready in no time. Plus, it packs a satisfying 410 calories per serving, making it a hearty meal without the guilt.
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 410
Ingredients:
– 2 cups cooked chicken, diced
– 1 cup olives, sliced
– 1 cup feta cheese, crumbled
– ½ cup sun-dried tomatoes, chopped
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the diced chicken, sliced olives, crumbled feta, chopped sun-dried tomatoes, heavy cream, chicken broth, salt, and pepper. Mix well.
3. In another bowl, blend the almond flour and egg to create the crust.
4. Pour the chicken filling into a pie dish and spread the crust on top.
5. Bake in the oven for 30 minutes until the crust turns golden brown.
Serve this delicious pie with a fresh Greek salad to complete your meal. If you want a different flavor, you can easily swap the feta for goat cheese.
FAQs:
– Can I use fresh tomatoes? Yes, fresh tomatoes are a great alternative in this recipe.
Try this Mediterranean Chicken Pot Pie, and let your taste buds embark on a flavorful adventure!
Mediterranean Chicken Pot Pie
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10. Buffalo Chicken Pot Pie
Are you ready to spice up your dinner routine? This Buffalo Chicken Pot Pie is a game-changer! If you love bold flavors, this dish combines the zing of buffalo sauce with tender chicken for a comforting meal that satisfies your cravings. Plus, it’s keto-friendly, making it perfect for anyone watching their carbs.
Imagine digging into a warm pie, the rich aroma of buffalo sauce filling the air. Each bite provides a delightful crunch from the crust and a creamy filling that bursts with flavor. Serve this dish with classic sides like celery sticks and blue cheese dressing for that perfect touch.
Here’s how to whip up this delicious dish:
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 420 per serving
Ingredients:
– 2 cups cooked chicken, shredded
– ½ cup buffalo sauce
– 1 cup cauliflower, riced
– 1 cup heavy cream
– ½ cup chicken broth
– 1 cup almond flour
– 1 egg
– 2 tbsp butter
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the shredded chicken, buffalo sauce, riced cauliflower, heavy cream, chicken broth, salt, and pepper. Stir well until combined.
3. In another bowl, combine the almond flour and egg to make a dough for the crust. Mix until you achieve a nice, consistent texture.
4. Pour the chicken mixture into a pie dish. Then, spread the dough over the top, covering the filling completely.
5. Bake the pie for about 30 minutes or until the crust turns golden brown.
You can control the heat by adjusting the amount of buffalo sauce you use. If you want a milder flavor, feel free to swap the buffalo sauce with your favorite hot sauce! This dish is not just filling; it also brings a playful twist to your dinner table. Enjoy every bite!
Quick Tips:
– Use shredded rotisserie chicken for a faster prep.
– Add veggies like spinach or bell peppers for extra nutrition.
– Experiment with different sauces for unique flavors.
– Make a double batch and freeze one for a quick meal later!
Buffalo Chicken Pot Pie
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Craving comfort food with a twist? This Italian Chicken Pot Pie brings the warmth of Italy right to your kitchen. Imagine tender chicken mingling with diced tomatoes and a creamy sauce, all wrapped in a flaky almond flour crust. The fresh herbs like basil and oregano elevate this dish, making it a delightful family favorite that’s easy to whip up on a weeknight.
Let’s break down the details:
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 380
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup diced tomatoes
– 1 cup heavy cream
– 1 cup cauliflower, riced
– 1 tbsp Italian seasoning
– 1 cup almond flour
– 1 egg
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the shredded chicken, diced tomatoes, heavy cream, riced cauliflower, Italian seasoning, salt, and pepper. This combination will fill your kitchen with a mouthwatering aroma!
3. For the crust, combine the almond flour and egg in another bowl until smooth.
4. Pour the chicken filling into a pie dish, then top it with the almond flour crust. Spread it evenly to create a beautiful top layer.
5. Bake for 35 minutes, or until the crust turns golden brown and the filling is bubbly.
Before serving, sprinkle fresh basil on top for a burst of flavor. Pair this pot pie with a simple green salad, and you have a satisfying meal ready to impress.
FAQs:
Want to pack in more veggies?
Feel free to add bell peppers or spinach. They’ll boost the nutrition and add a pop of color to your dish!
This Italian Chicken Pot Pie is not just a meal; it’s an experience that invites you to gather around the table, making every bite a comforting reminder of home. Enjoy!
Italian Chicken Pot Pie
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Brighten your dinner with a zesty twist on the classic chicken pot pie: the Lemon Chicken Pot Pie! This dish combines tender chicken with a refreshing lemon flavor, creating a delightful balance that will excite your taste buds. It’s not just comforting; it’s vibrant and unique, making it a perfect centerpiece for your meal. Plus, it’s easy to whip up, so you can enjoy a homemade dinner without the fuss!
Here’s how to make this tasty dish:
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 350
Ingredients:
– 2 cups cooked chicken, shredded
– 1/2 cup lemon juice
– 1 cup heavy cream
– 1 cup cauliflower, riced
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the shredded chicken, lemon juice, heavy cream, riced cauliflower, chicken broth, salt, and pepper. Mix well until everything is coated.
3. In another bowl, mix the almond flour with the egg to create the crust dough.
4. Pour the chicken filling into a pie dish and spread it evenly. Top with the crust mixture, covering the filling completely.
5. Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.
For an extra kick, add some lemon zest to the filling before baking. Serve this pie alongside a fresh spinach salad to enhance the flavors even more.
FAQs:
– Can I use lime instead of lemon? Yes! Lime will add a different, but equally delicious flavor.
This Lemon Chicken Pot Pie is not just a meal; it’s an experience. Enjoy the bright flavors that will lift your spirits and warm your heart.
Lemon Chicken Pot Pie
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Amazon$2.9913. Southwest Chicken Pot Pie
Craving a taste of the Southwest? This delicious Southwest Chicken Pot Pie is here to satisfy your hunger! Imagine tender chicken combined with zesty black beans, sweet corn, and a kick from taco seasoning. Each bite is a warm hug for your taste buds, making it a perfect family meal.
Here’s how to make it:
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 400
Ingredients:
– 2 cups cooked chicken, diced
– 1 cup black beans, drained and rinsed
– 1 cup corn, fresh or frozen
– 1 cup heavy cream
– 1 cup chicken broth
– 1 tbsp taco seasoning
– 1 cup almond flour
– 1 egg
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the diced chicken, black beans, corn, heavy cream, chicken broth, taco seasoning, salt, and pepper until well combined.
3. In a separate bowl, blend the almond flour, egg, and olive oil to create a dough for the crust.
4. Pour the chicken filling into a pie dish and top it with the almond flour dough, spreading it evenly.
5. Bake for about 35 minutes, or until the top is golden brown and bubbling.
Serve it warm, and for an extra touch, top with creamy avocado slices! This dish is easy to customize, so feel free to add your favorite veggies or spices. Perfect for a cozy dinner, it’s sure to become a family favorite!
FAQs:
– Can I use ground chicken? Yes, ground chicken is a great alternative for this recipe!
– What if I don’t have almond flour? You can substitute it with coconut flour or a gluten-free flour blend.
Enjoy making and sharing this comforting dish!
Southwest Chicken Pot Pie
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Looking for a comforting dish that warms your soul? Try this delightful Pumpkin Chicken Pot Pie! This recipe combines the earthy sweetness of pumpkin with tender chicken, creating an irresistible flavor that you can enjoy all year round. The pumpkin puree gives the filling a creamy texture, making every bite feel like a hug.
Let’s dive into the details of this easy-to-make meal.
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 380
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup pumpkin puree
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– 1 tsp sage
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, pumpkin puree, heavy cream, chicken broth, sage, salt, and pepper. Stir until well combined.
3. In another bowl, blend the almond flour with the egg to form the crust.
4. Pour the chicken and pumpkin filling into a pie dish. Spread the crust mixture on top, sealing the edges.
5. Bake in the preheated oven for about 35 minutes, or until the crust turns golden brown.
Before serving, garnish with fresh sage for an extra touch of flavor. This comforting dish pairs wonderfully with a fresh green salad or steamed veggies.
Curious about substitutions? You can swap pumpkin for butternut squash if you prefer! It’s equally delicious and brings a slightly different flavor to the table.
Enjoy this heartwarming meal that’s perfect for family dinners or cozy evenings at home. It’s sure to become a favorite in your kitchen!
Fun fact: Pumpkin adds creamy richness to keto chicken pot pie recipes easy enough for busy weeknights. This Pumpkin Chicken Pot Pie serves 5, with 20 minutes prep and 35 minutes cook time, making comforting meals simple for families.
Pumpkin Chicken Pot Pie
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Prepare for a flavor explosion with this Thai Chicken Pot Pie! This dish combines the warmth of a classic pot pie with the vibrant tastes of Thai cuisine. Imagine creamy coconut milk, zesty lime, and fresh cilantro mingling together. It’s a comforting meal that takes your taste buds on an exciting journey. Perfect for those nights when you crave something special without too much fuss!
Here’s what you need to know:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 390
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup coconut milk
– 1 cup diced vegetables (like bell peppers and carrots)
– 1 tablespoon Thai red curry paste
– 1 cup almond flour
– 1 egg
– Salt and lime juice, to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, coconut milk, diced vegetables, Thai red curry paste, salt, and lime juice until well combined.
3. In a separate bowl, blend the almond flour with the egg to form a dough for the crust.
4. Pour the flavorful filling into a pie dish and cover it with the dough.
5. Bake for 35 minutes, or until the crust is golden brown and tempting.
Finish your dish with a sprinkle of fresh cilantro for added freshness. Pair it with fluffy cauliflower rice to make it a complete meal that’s sure to impress!
FAQs:
– Can I use shrimp instead of chicken? Yes! Shrimp makes an excellent alternative in this recipe, adding a sweet and tender bite.
This Thai Chicken Pot Pie is not just a meal; it’s an experience. Dive into a bowl of comfort that’s easy to make and full of flavor. Your family will love this twist on a classic!
Thai Chicken Pot Pie
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Imagine cozying up with a slice of warm Mushroom & Spinach Chicken Pot Pie. This dish offers a perfect blend of earthy mushrooms and vibrant spinach, creating a satisfying meal that’s both delicious and healthy. It’s an excellent option for those following a keto lifestyle, packed with protein and nutrients to keep you feeling full.
Here’s how to make it:
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 340
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup mushrooms, sliced
– 1 cup spinach
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– 2 tbsp butter
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5 minutes. Toss in the spinach and cook until wilted, around 2-3 minutes.
3. In a mixing bowl, combine the shredded chicken, sautéed mushrooms, spinach, heavy cream, chicken broth, salt, and pepper. Stir well to mix.
4. In another bowl, mix the almond flour and egg to form a dough for the crust.
5. Pour the chicken filling into a pie dish and cover it with the dough. Bake for about 30 minutes or until the crust is golden and bubbly.
For an extra flavor boost, sprinkle some fresh thyme or your favorite cheese on top before baking. This little touch can elevate your pie even more!
FAQs:
– Can I use frozen spinach? Yes, just be sure to thaw and squeeze out excess water for the best results.
– What can I serve with this pie? A simple side salad or steamed veggies would complement it perfectly!
This Mushroom & Spinach Chicken Pot Pie is not just a dish; it’s a hug in a pie. Enjoy this comforting meal with family or friends, and watch them smile with every bite!
Mushroom & Spinach Chicken Pot Pie
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Craving a twist on the classic chicken pot pie? The Pesto Chicken Pot Pie is your new go-to! This dish combines tender chicken with vibrant pesto and fresh vegetables, delivering a taste that’s both comforting and refreshing. Imagine the rich aroma of basil wafting through your kitchen as you bake this delicious pie. It’s perfect for family dinners or meal prep for the week ahead.
Here’s how to whip up this delightful recipe in no time:
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 360 per serving
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup pesto (homemade or store-bought)
– 1 cup mixed vegetables (peas, carrots, or your favorites)
– 1 cup heavy cream
– 1 cup almond flour
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, pesto, mixed vegetables, heavy cream, salt, and pepper. Stir well to combine.
3. In a separate bowl, mix the almond flour and egg to form a crust.
4. Pour the chicken mixture into a pie dish. Spread the almond flour crust over the filling evenly.
5. Bake for 30 minutes until the crust is golden brown and the filling is bubbling.
For a flavor boost, try using homemade pesto. A sprinkle of parmesan cheese on top before baking can also add a delightful touch. This pie not only satisfies your hunger but also brings a burst of flavor that will impress your family and friends.
FAQs:
Can I use store-bought pesto? Yes! It’s a quick and easy option that works wonderfully.
What other vegetables can I add? Feel free to mix in broccoli, bell peppers, or even spinach for more variety.
How can I make it dairy-free? Substitute heavy cream with coconut cream or a dairy-free alternative.
Enjoy this Pesto Chicken Pot Pie for a meal that’s both hearty and full of flavor!
Pesto Chicken Pot Pie
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Craving a comforting meal that also surprises your taste buds? Try this delightful Curry Chicken Pot Pie with Apples. The combination of savory curry and sweet apples creates a harmony of flavors that your entire family will love. This dish is more than just comfort food; it’s an adventure in every bite!
Imagine the aroma wafting through your kitchen as you prepare this cozy dish. With a creamy filling and a flaky almond flour crust, it looks as good as it tastes. Whether it’s a chilly evening or a busy weeknight, this pot pie is here to bring warmth and satisfaction to your dinner table.
Here’s how to make it:
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 380
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup apples, diced (try Granny Smith for tartness)
– 1 cup heavy cream
– 1 cup chicken broth
– 1 tbsp curry powder
– 1 cup almond flour
– 1 egg
– Salt to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, diced apples, heavy cream, chicken broth, curry powder, and salt until well combined.
3. In another bowl, whisk together the almond flour and egg to create the crust.
4. Pour the filling into a pie dish and cover it with the almond flour crust.
5. Bake for 35 minutes or until the crust turns golden brown.
This pie is easy to customize. Want to switch things up? Feel free to use pears or peaches instead of apples for a different flavor profile! Pair your pot pie with a simple green salad for a well-rounded meal.
FAQs:
– Can I use other fruits? Yes, pears or peaches can also work well!
– What if I want a spicier kick? Add more curry powder or some chili flakes to the filling for extra heat!
Curry Chicken Pot Pie with Apples
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Indulge in the comforting flavors of our Cheesy Broccoli Chicken Pot Pie. This dish is a delightful twist on a classic, combining tender chicken with vibrant broccoli and gooey cheese. It’s not just delicious; it’s a clever way to sneak in those veggies that kids often overlook. You’ll find that every bite is a melty explosion of flavor that your whole family will adore!
Ready to make it? Let’s get started! This recipe serves six, making it perfect for a cozy family dinner. With a prep time of just 20 minutes and a cook time of 35 minutes, you’ll have a hearty meal on the table in under an hour. Plus, it packs in a satisfying 390 calories per serving.
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup broccoli florets
– 1 cup shredded cheese (cheddar or mozzarella)
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, broccoli florets, cheese, heavy cream, chicken broth, salt, and pepper. Stir well to mix everything together.
3. In a separate bowl, whisk together the almond flour and egg to create your crust.
4. Pour the chicken and broccoli filling into a pie dish. Spread the crust mixture on top, covering the filling evenly.
5. Bake in the preheated oven for 35 minutes, or until the crust is golden brown and bubbling.
For an extra cheesy finish, sprinkle more cheese on top before baking! Serve it with a fresh salad on the side for a well-rounded meal that feels indulgent yet healthy.
FAQs:
– Can I use frozen broccoli? Absolutely! Frozen broccoli works just as well in this recipe and saves you time on prep.
Enjoy making this cheesy delight! It’s sure to become a staple in your meal rotation.
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Craving a cozy dish that warms your heart? Try this Sweet Potato Chicken Pot Pie. It’s a delicious twist on the classic recipe. The creamy sweet potato puree brings a natural sweetness that perfectly complements the savory chicken filling. This dish is sure to become a favorite at your dinner table!
Imagine the aroma filling your home as it bakes. The golden, flaky crust contrasts beautifully with the rich filling. Plus, it’s a great way to sneak in some extra nutrients! This pie is not just comfort food; it’s a delightful experience.
Let’s dive into how you can make this dish at home.
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 380
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup sweet potato puree
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the shredded chicken, sweet potato puree, heavy cream, chicken broth, salt, and pepper until well combined.
3. In another bowl, combine the almond flour and egg to form a dough for the crust.
4. Pour the chicken filling into a pie dish and top it with the crust dough, spreading it evenly.
5. Bake in the oven for 35 minutes or until the crust turns a lovely golden brown.
For an extra layer of flavor, sprinkle some fresh rosemary on top before serving. This Sweet Potato Chicken Pot Pie pairs wonderfully with a side of leafy greens, making it a wholesome meal.
FAQs:
– Can I use regular potatoes? Yes, but keep in mind it will alter the taste slightly.
Now you’re ready to impress your family and friends with this comforting dish! Enjoy every bite!
Sweet Potato Chicken Pot Pie
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Indulge in the deliciousness of a Garlic & Herb Chicken Pot Pie that will warm your heart and satisfy your taste buds. This dish bursts with aromatic flavors, making it a perfect choice for cozy dinners with family or friends. With its creamy filling and flaky crust, you’ll find yourself reaching for seconds. Best of all, it’s easy to make and sure to become a beloved staple in your kitchen!
Here’s what you need for this delightful recipe:
– 2 cups cooked chicken, shredded
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup cauliflower, riced
– 1 tbsp garlic, minced
– 1 tbsp mixed herbs (like thyme and rosemary)
– 1 cup almond flour
– 1 egg
– Salt and pepper to taste
Follow these simple steps to create your pot pie:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, heavy cream, chicken broth, riced cauliflower, minced garlic, mixed herbs, salt, and pepper. Stir until well mixed.
3. In another bowl, combine almond flour and egg to form the crust. Mix until it forms a dough.
4. Pour the chicken filling into a pie dish. Spread the dough over the top of the filling.
5. Bake in the oven for 35 minutes, or until the crust is golden and crispy.
Fresh garlic makes this dish pop with flavor, so don’t be shy about using it! Pair your pot pie with a light salad for a refreshing contrast.
FAQs:
– Can I substitute dried herbs? Yes, but fresh herbs give you a stronger flavor, enhancing the overall taste.
– What if I want a lighter version? You can use less cream or substitute with a low-fat alternative.
This Garlic & Herb Chicken Pot Pie is not just a meal; it’s a warm hug on a plate. Enjoy it with loved ones and create lasting memories!
Garlic & Herb Chicken Pot Pie
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Discover a delicious twist on comfort food with this Spinach & Feta Chicken Pot Pie. This Mediterranean-inspired dish brings together the creaminess of feta cheese and the freshness of spinach, all mingling with tender, shredded chicken. It’s an easy way to enjoy wholesome ingredients while satisfying your cravings for something warm and comforting.
Imagine digging into a slice of this pie where the rich flavors dance on your palate. The creamy filling pairs perfectly with a flaky almond flour crust, making every bite a delight. Plus, this dish is not just tasty; it’s also a fantastic option for those following a keto lifestyle.
Ready to try it? Here’s how to make it:
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 340 per serving
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup fresh spinach, chopped
– 1 cup feta cheese, crumbled
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, chopped spinach, crumbled feta, heavy cream, chicken broth, salt, and pepper. Mix well until everything is evenly coated.
3. In another bowl, mix the almond flour with the egg until a dough forms for the crust.
4. Pour the chicken and spinach filling into a pie dish, then spread the dough over the top, sealing the edges.
5. Bake for 35 minutes or until the crust turns a beautiful golden brown.
Feel free to sprinkle a bit of extra feta on top before baking for an added burst of flavor. This dish not only looks appealing but will also make your kitchen smell heavenly.
FAQs:
– Can I substitute cottage cheese for feta? Yes, it can work for a different flavor, but it won’t be as tangy.
Enjoy this comforting meal that not only satisfies your hunger but also warms your heart. Perfect for family dinners or cozy nights in, this pot pie will quickly become a favorite!
Spinach & Feta Chicken Pot Pie
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Amazon$5.9923. Sweet and Sour Chicken Pot Pie
This Sweet and Sour Chicken Pot Pie is a delightful twist on a classic dish. Imagine the rich flavors of tender chicken and fresh vegetables, all wrapped in a flaky crust. The sweet and sour sauce adds a zesty kick that turns dinner into an adventure. It’s a fun way to shake up your meal routine and impress your family!
Ready to get started? Here’s what you’ll need:
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 380 per serving
Ingredients:
– 2 cups cooked chicken, shredded
– ½ cup sweet and sour sauce
– 1 cup mixed vegetables (like bell peppers and carrots)
– 1 cup heavy cream
– 1 cup almond flour
– 1 egg
– Salt to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, sweet and sour sauce, mixed vegetables, heavy cream, and a pinch of salt. Stir well to mix all the flavors.
3. In another bowl, mix the almond flour and the egg until you get a dough-like consistency for the crust.
4. Pour the chicken filling into a pie dish and carefully spread the dough over the top.
5. Bake for 35 minutes, or until the crust is golden brown and crispy.
Serve this pot pie with a side of steamed broccoli for a complete meal. Feel free to adjust the sweetness of the sauce to match your taste.
FAQs:
Can I prepare this ahead of time? Yes! You can make the filling a day in advance and assemble it just before baking. This way, you can enjoy a homemade meal even on busy nights.
Try this Sweet and Sour Chicken Pot Pie for a comforting dish that’s not only easy to make but also a guaranteed crowd-pleaser! You’ll love the balance of sweet and savory flavors in every bite.
Sweet and Sour Chicken Pot Pie
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Are you craving a comforting chicken pot pie but want to stay low-carb? You’re in the right place! This Chicken Pot Pie with Cauliflower Crust is not just a healthier option; it’s delicious and satisfying. The cauliflower crust adds a unique twist that keeps the dish light yet full of flavor. Your family will love this dish, and you won’t feel guilty indulging!
Recipe Overview:
– Servings: 4
– Prep Time: 25 minutes
– Cook Time: 40 minutes
– Total Time: 65 minutes
– Calories: 350
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup cauliflower, riced
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup mozzarella cheese
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, riced cauliflower, heavy cream, chicken broth, mozzarella cheese, salt, and pepper. Mix well.
3. In another bowl, whisk the egg and then stir it into the chicken mixture.
4. Spread the filling into a pie dish and top it with the cauliflower crust.
5. Bake for 40 minutes or until the crust is golden brown and the filling is bubbly.
For the best flavor, use fresh cauliflower. This Chicken Pot Pie is perfect for meal prep; you can enjoy it throughout the week!
FAQs:
– Can I use frozen cauliflower? Yes, just drain any excess moisture for the best results.
This recipe is simple, comforting, and a great way to enjoy a classic dish while sticking to your keto goals. Enjoy every bite!
Chicken Pot Pie with Cauliflower Crust
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Craving a comforting meal that’s full of flavor? This Chicken Pot Pie with a Cheesy Crust is a delightful twist on a classic favorite. The cheesy crust adds a rich and satisfying layer that will have your family asking for more. Imagine biting into a warm, golden crust that melts in your mouth, perfectly complementing the creamy filling inside.
Cooking this dish is easier than you might think! Here’s what you’ll need to get started.
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 400 per serving
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup shredded cheese (like cheddar)
– 1 cup almond flour
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, heavy cream, chicken broth, shredded cheese, salt, and pepper. Stir until well mixed.
3. In a separate bowl, blend the almond flour with the egg to form the crust mixture.
4. Pour the chicken filling into a pie dish and spread it out evenly. Top it with the cheesy crust mixture, making sure to cover all the filling.
5. Bake in the oven for 35 minutes or until the crust is golden brown and crispy.
Want to make it your own? Try using different types of cheese for a unique flavor. You can pair this delicious pot pie with a fresh salad for a balanced meal that feels indulgent yet healthy.
FAQs:
Can I make this ahead of time? Absolutely! You can prepare the filling a day in advance. Just assemble and bake it when you’re ready to enjoy.
This Chicken Pot Pie with a Cheesy Crust is sure to become a family favorite, perfect for cozy dinners or gatherings with friends. Enjoy the warm comfort and deliciousness it brings to your table!
Chicken Pot Pie with a Cheesy Crust
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Imagine savoring a warm slice of chicken pot pie, bursting with rich flavors and creamy goodness. This version combines tender chicken, fresh spinach, and gooey cheese, creating a filling that comforts and nourishes. The flaky almond flour crust adds a delightful crunch, making each bite a little piece of heaven on your plate. Perfect for chilly evenings, this dish not only satisfies your cravings but also fits perfectly into your keto lifestyle.
This recipe is easy to follow and takes about 55 minutes from prep to table. With just a few simple ingredients, you’ll create a hearty meal that serves five. Here’s how to make it:
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup fresh spinach
– 1 cup shredded cheese (cheddar or mozzarella)
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the chicken, spinach, cheese, cream, broth, salt, and pepper. Stir until well mixed.
3. In a separate bowl, blend the almond flour and egg to form the crust.
4. Pour the chicken filling into a pie dish and spread the crust on top.
5. Bake for 35 minutes or until the crust is golden brown and deliciously flaky.
This chicken pot pie pairs wonderfully with a simple side salad. For an extra flavor boost, consider adding fresh herbs like thyme or rosemary. They elevate the dish, making it even more delightful.
FAQs:
– Can I use frozen spinach? Yes, just make sure to thaw and drain it well before mixing it in.
Enjoy this comforting dish that’s not only easy to make but is also a hit with the whole family!
Chicken Pot Pie with Spinach and Cheese
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Looking for a comforting meal that’s light yet satisfying? This Chicken Pot Pie with Asparagus brings a fresh twist to a classic favorite. The tender chicken pairs perfectly with crunchy asparagus, creating a delightful contrast that makes each bite enjoyable. Plus, it’s an easy recipe that fits right into your busy schedule!
Here’s a quick overview to get you started:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 340
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup asparagus, chopped
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the shredded chicken, chopped asparagus, heavy cream, chicken broth, salt, and pepper. Mix well.
3. In another bowl, blend the almond flour with the egg to form a crust dough.
4. Pour the chicken and asparagus filling into a pie dish, then cover it with the crust.
5. Bake for 35 minutes or until the pie is golden brown and bubbly.
This dish not only tastes great but also looks appealing! Serve it alongside a light salad for a refreshing meal that balances flavors beautifully.
Frequently Asked Questions:
– Can I use other vegetables? Absolutely! Feel free to swap asparagus with your favorite veggies like peas or carrots.
Enjoy this delicious, comforting meal that’s perfect for any night of the week!
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Get ready to spice up your dinner with this vibrant Mexican chicken pot pie! This dish is a celebration of flavors, featuring juicy chicken, zesty spices, black beans, and sweet corn. It’s a fun, creative twist on the classic pot pie that your family will love. Not only is it comforting, but it’s also a great way to introduce exciting tastes into your weekly meals!
This recipe serves five and takes just under an hour to prepare. You’ll enjoy a delicious pie with around 400 calories per serving.
Ingredients:
– 2 cups cooked, shredded chicken
– 1 cup black beans, rinsed and drained
– 1 cup corn (fresh or frozen)
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– 2 tablespoons taco seasoning
– Salt to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, black beans, corn, heavy cream, chicken broth, taco seasoning, and salt. Mix until well blended.
3. In another bowl, mix the almond flour and egg to form the crust dough.
4. Spread the filling into a pie dish, then cover it with the almond flour crust.
5. Bake for about 35 minutes or until the crust is golden brown.
Serve your Mexican chicken pot pie with fresh avocado slices for a creamy finish. Feel free to customize it with your favorite toppings or sides!
FAQs:
– Can I use ground chicken? Yes, ground chicken is a great alternative for this recipe.
– What if I can’t find almond flour? You can substitute it with coconut flour, but adjust the amount as coconut flour absorbs more liquid.
Enjoy the lively flavors of this dish, perfect for family gatherings or a cozy night in!
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Amazon$27.9929. Teriyaki Chicken Pot Pie
Indulge in the delightful flavors of a Teriyaki Chicken Pot Pie, where the classic comfort of a pot pie meets the sweet and tangy essence of teriyaki sauce. Imagine tender, shredded chicken enveloped in a rich, creamy filling that bursts with the taste of soy and ginger. Each bite is a cozy hug, thanks to the flaky crust that adds the perfect crunch. This dish is not just a meal; it’s a heartwarming experience that brings everyone together.
Ready to whip up this comforting dish? Here’s what you’ll need:
Ingredients:
– 2 cups cooked chicken, shredded
– ½ cup teriyaki sauce
– 1 cup mixed vegetables (like peas and carrots)
– 1 cup heavy cream
– 1 cup almond flour
– 1 egg
– Salt to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the shredded chicken, teriyaki sauce, mixed vegetables, and heavy cream. Add salt to taste.
3. In another bowl, mix the almond flour with the egg to form a dough for the crust.
4. Pour the filling into a pie dish and cover it with the dough.
5. Bake for about 35 minutes, or until the crust turns golden brown.
This pot pie pairs well with a side of steamed veggies or fried rice to soak up the delicious sauce. Feel free to adjust the sweetness of the teriyaki sauce to match your taste.
FAQs:
Can I use store-bought teriyaki sauce? Yes, using store-bought sauce is a great shortcut!
With this recipe, you’ll serve up a dish that’s not only comforting but also packed with flavor. It’s perfect for family dinners or a cozy night in. Enjoy the warmth and satisfaction that comes with every slice!
Teriyaki Chicken Pot Pie
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Amazon$27.9930. Chicken Pot Pie with a Twist
Looking for a comforting dish that stands out? Try this Chicken Pot Pie with a Twist! This recipe takes the classic favorite and adds sun-dried tomatoes and artichoke hearts. These ingredients create a flavorful experience that elevates your meal. Perfect for family gatherings or a cozy dinner, this pie is sure to impress your guests.
Recipe Overview:
– Servings: 5
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 400
Ingredients:
– 2 cups cooked chicken, shredded
– ½ cup sun-dried tomatoes, chopped
– ½ cup artichoke hearts, chopped
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup almond flour
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, sun-dried tomatoes, artichoke hearts, heavy cream, chicken broth, salt, and pepper. Mix well to combine all the flavors.
3. In a separate bowl, mix the almond flour with the egg to create a dough for the crust.
4. Pour the filling into a pie dish, then spread the dough over the top.
5. Bake for 35 minutes or until the crust is golden brown.
This dish not only looks beautiful but also tastes fantastic. Pair it with a fresh salad to create a delightful meal. You can also swap fresh tomatoes for sun-dried ones, but keep in mind it will slightly change the flavor. Enjoy this gourmet-style pie in the comfort of your home!
FAQs:
– *Can I use fresh tomatoes?* Yes, but it will change the flavor profile slightly.
– *What can I serve with it?* A simple green salad works perfectly!
– *How can I store leftovers?* Keep them in an airtight container in the fridge for up to three days.
Chicken Pot Pie with a Twist
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Finding keto chicken pot pie recipes that are both easy to make and delightful to eat can transform your family meals.
These 30 recipes offer a plethora of flavors, textures, and comforting options, ensuring that mealtime is never boring. With each dish, you’re not only indulging in comfort food but also supporting a healthier lifestyle. Dive into these recipes, and let your kitchen become a haven for low-carb deliciousness!
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Frequently Asked Questions
What Are Keto Chicken Pot Pie Recipes, and How Do They Differ From Traditional Ones?
Keto chicken pot pie recipes are a delicious twist on the classic comfort food, designed to be low in carbs while still delivering all the comforting flavors you love.
Unlike traditional chicken pot pies that typically use a flaky pastry crust, keto versions often substitute with cauliflower crust or almond flour to keep them low-carb. This way, you can enjoy a hearty meal without straying from your keto diet!
Are Keto Chicken Pot Pie Recipes Easy to Prepare for Busy Families?
Absolutely! Many keto chicken pot pie recipes are crafted with busy families in mind, featuring quick keto recipes that can be prepared in under an hour.
With simple ingredients and straightforward instructions, you can whip up a comforting meal that the whole family will love, making weeknight dinners a breeze!
What Ingredients Are Commonly Used in Healthy Keto Chicken Pot Pie Recipes?
Healthy keto chicken pot pie recipes often include ingredients like tender chicken, low-carb vegetables (like carrots and peas), and a creamy sauce made from broth and heavy cream.
For the crust, you might find options like almond flour, coconut flour, or even a cauliflower base, ensuring that your meal stays low in carbs while still being rich in flavor and nutrition!
Can I Customize My Keto Chicken Pot Pie Recipe to Fit My Family’s Taste?
Definitely! One of the best things about keto chicken pot pie recipes is that they’re highly customizable.
You can swap out the protein for turkey or even a vegetarian option, and play around with different veggies based on your family’s preferences. Add herbs and spices to elevate the flavor to make it perfectly tailored for your loved ones!
Are There Any Tips for Storing and Reheating Keto Chicken Pot Pie?
When it comes to storing your keto chicken pot pie, allow it to cool completely before covering it tightly and placing it in the fridge. It should last for 3-4 days.
For reheating, the oven is your best friend! Pop it in at 350°F (175°C) until warmed through to retain that comforting texture. You can also reheat individual servings in the microwave for quick meals on busy days!
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