Keto Classic Chicken Pot Pie Filling
Savor the comforting flavors of homemade goodness with this Keto Classic Chicken Pot Pie Filling, crafted to satisfy cravings while staying low-carb. Tender, seasoned chicken breast joins a medley of aromatic vegetables like onion, celery, carrots, and garlic, all gently simmered in a rich blend of chicken broth and heavy cream for a luxuriously creamy texture. Enhanced by the subtle thickening magic of xanthan gum and the vibrant flavors of fresh thyme and parsley, this filling provides the perfect keto-friendly base for your favorite pot pie or casserole dish. With just 15 minutes of prep and 45 minutes of cooking, it's a breeze to whip up a wholesome, hearty meal for the entire family. Packed with comforting flavors and perfectly tailored for a keto lifestyle, this recipe is a must-try for anyone seeking a guilt-free take on a classic comfort food favorite.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Butter
- 1 unit Medium onion, diced
- 2 units Garlic cloves, minced
- 2 units Celery stalks, diced
- 1 unit Carrot, diced
- 2 cups Chicken broth
- 1 cup Heavy cream
- 0.5 teaspoon Xanthan gum
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped
- 0.5 cup Frozen peas
Instructions
Start by seasoning the chicken breasts with salt and pepper on both sides.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the seasoned chicken breasts and cook until golden brown on both sides and fully cooked through, approximately 8 minutes per side. Remove the chicken from the skillet and let it rest. Once cooled, dice the chicken into bite-sized pieces.
In the same skillet, add the remaining 2 tablespoons of butter. Sauté the diced onion, minced garlic, diced celery, and diced carrot until the vegetables are tender and the onion is translucent, about 5-7 minutes.
Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook for another 5 minutes to let the flavors meld.
Stir in the heavy cream and sprinkle the xanthan gum over the top. Stir continuously until the mixture slightly thickens, about 3-4 minutes. Make sure there are no lumps.
Add the diced cooked chicken back into the skillet along with fresh thyme, fresh parsley, and frozen peas. Stir everything together and let simmer for an additional 5 minutes.
Taste and adjust seasoning with more salt and pepper if needed. Once the filling is thick and creamy, it is ready for use in your favorite keto-friendly pot pie crust.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 6233 mg | 271% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 16.8 g | ||
| Protein | 205.2 g | 410% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3312 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
