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HOW TO MAKE KETO CHICKEN POT PIE - WITH CREAMY CHICKEN FILLINGS & CRISPY FLAKY CRUST !
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Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
**********
This is the ultimate keto pie which I have been wanting to make and I finally did. It turned out so well with a creamy chicken filling, crispy and flaky crust. It's delicious!
The recipe can be viewed and printed at this link;
FOR CRUST 1 WITH FILLINGS (AS IN VIDEO)
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 7.6 g
Dietary Fiber = 4.4 g
Net Carb = 3.2 g
Calories = 272
Total Fat = 24.7 g
Protein = 9.1 g
FOR CRUST 2 WITH FILLINGS (NEW OPTION)
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 12.6 g
Dietary Fiber = 9.9 g
Net Carb = 2.7 g
Calories = 333
Total Fat = 28.8 g
Protein = 12.6 g
INGREDIENTS FOR FILLINGS
Cooked Chicken = 280 g / 2 cups (Note: I used roasted chicken breast, but you can use any part of chicken whether roasted, boiled or steamed)
Unsalted Butter = 60 g / 1/4 cup
Yellow Onion = 1 small (diced)
Carrot = 1 small (cubed)
Frozen Peas = 120 g / 1 cup
Chicken Stock = 360 ml / 1 3/4 cups
Whipping or Heavy Cream = 120 ml / 1/2 cup
Xanthan Gum = 4 g / 1 tsp
Salt = 1 tsp
Black Pepper = 1 tsp
Egg Wash = 2 egg yolks + 1 tsp water OR 1 whole egg
(Note: You can switch up the fillings according to your own preference)
INGREDIENTS FOR CRUST 1 (AS IN VIDEO)
Almond Flour = 480 g / 4 cups
Cold Unsalted Butter (Cubed) = 160 g / 2/3 cup
Salt = 1 to 2 tsp
Xanthan Gum = 32 g / 8 tsp
Cold Water = 160 ml / 11 tbsp
UPDATE ON 23 FEB 2021
FOR CRUST 2 (NEW OPTION)
Almond Flour = 240 g / 2 cups
Ground Golden Flaxseeds = 240 g / 2 cups
Cold Unsalted Butter (Cubed) = 160 g / 2/3 cup
Salt = 1 to 2 tsp
Xanthan Gum = 32 g / 8 tsp
Cold Water = 160 ml / 11 tbsp
DIRECTIONS FOR FILLINGS
1. Melt butter in a pan over medium high heat.
2. Add onions, carrots and cook until the carrots are tender.
3. Add the chicken stock, cream and bring to a boil. Add 1/2 tsp of Xanthan Gum first. Stir until slightly thickened.
4. Add the chicken, thyme, salt, pepper and cook for a while. Taste and adjust seasonings accordingly.
5. Add the balance of Xanthan Gum to thicken further.
6. Once it is thick enough, remove from heat and set aside to let it cool.
DIRECTIONS FOR CRUSTS
1. Add the dry ingredients into a big bowl. Mix until well combined.
2. Add the cold cubed butter and mash with hands until small pieces. Then switch to flatten the dough with butter between hands to create flaky layers. It's done when the dough looks crumbly.
3. Add the cold water and mix until a dough is formed. The dough should be quite dry.
4. Divide the dough into 2 equal portions. Cling wrap each dough and flatten to form a disc. Freeze for 1 hour.
5. In the video, I used a 9 inch or 23 cm pie pan with a removable bottom. You can use any pie pan around 8 to 9 inch or 20 to 23 cm.
6. After the dough is chilled enough, roll it between 2 parchment papers until a diameter of of 11 to 12 inch or 30 cm.
7. Flour the rolling pin and transfer the dough to the pie pan (as shown in the video).
8. Gently press the dough into the edges of the pan and trim off any excess dough. The dough should be slightly taller than the pan. Note: When you wash your hands after handling the dough, you will notice that they're sticky but don't worry, it's caused by the xanthan gum, and it will go off after the cleaning.
9. Spoon the fillings onto the pan and spread evenly.
10. Repeat the rolling process with the second dough and transfer to the pan to cover the fillings. Trim off any excess dough. Pinch both doughs together to seal.
11. Pinch the edges of the dough to create a pattern.
12. Brush with the egg wash.
13. Make a few small slits at the middle of the dough to release steam during baking.
14. Sprinkle with some coarse sea salt and black pepper (optional).
15. Bake at 350F or 180C at the middle rack for 1 hour or until golden brown. If the sides are browning too fast, cover with foil.
16. Cool for at least 15 mins before serving (9 to 12 servings).
17. The pie can be refrigerated up to 5 days or frozen for months.
18. It can be reheated with a mini electric oven or toaster.
Click this link to purchase in e-book format only. Bundles are available too;
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
**********
This is the ultimate keto pie which I have been wanting to make and I finally did. It turned out so well with a creamy chicken filling, crispy and flaky crust. It's delicious!
The recipe can be viewed and printed at this link;
FOR CRUST 1 WITH FILLINGS (AS IN VIDEO)
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 7.6 g
Dietary Fiber = 4.4 g
Net Carb = 3.2 g
Calories = 272
Total Fat = 24.7 g
Protein = 9.1 g
FOR CRUST 2 WITH FILLINGS (NEW OPTION)
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 12.6 g
Dietary Fiber = 9.9 g
Net Carb = 2.7 g
Calories = 333
Total Fat = 28.8 g
Protein = 12.6 g
INGREDIENTS FOR FILLINGS
Cooked Chicken = 280 g / 2 cups (Note: I used roasted chicken breast, but you can use any part of chicken whether roasted, boiled or steamed)
Unsalted Butter = 60 g / 1/4 cup
Yellow Onion = 1 small (diced)
Carrot = 1 small (cubed)
Frozen Peas = 120 g / 1 cup
Chicken Stock = 360 ml / 1 3/4 cups
Whipping or Heavy Cream = 120 ml / 1/2 cup
Xanthan Gum = 4 g / 1 tsp
Salt = 1 tsp
Black Pepper = 1 tsp
Egg Wash = 2 egg yolks + 1 tsp water OR 1 whole egg
(Note: You can switch up the fillings according to your own preference)
INGREDIENTS FOR CRUST 1 (AS IN VIDEO)
Almond Flour = 480 g / 4 cups
Cold Unsalted Butter (Cubed) = 160 g / 2/3 cup
Salt = 1 to 2 tsp
Xanthan Gum = 32 g / 8 tsp
Cold Water = 160 ml / 11 tbsp
UPDATE ON 23 FEB 2021
FOR CRUST 2 (NEW OPTION)
Almond Flour = 240 g / 2 cups
Ground Golden Flaxseeds = 240 g / 2 cups
Cold Unsalted Butter (Cubed) = 160 g / 2/3 cup
Salt = 1 to 2 tsp
Xanthan Gum = 32 g / 8 tsp
Cold Water = 160 ml / 11 tbsp
DIRECTIONS FOR FILLINGS
1. Melt butter in a pan over medium high heat.
2. Add onions, carrots and cook until the carrots are tender.
3. Add the chicken stock, cream and bring to a boil. Add 1/2 tsp of Xanthan Gum first. Stir until slightly thickened.
4. Add the chicken, thyme, salt, pepper and cook for a while. Taste and adjust seasonings accordingly.
5. Add the balance of Xanthan Gum to thicken further.
6. Once it is thick enough, remove from heat and set aside to let it cool.
DIRECTIONS FOR CRUSTS
1. Add the dry ingredients into a big bowl. Mix until well combined.
2. Add the cold cubed butter and mash with hands until small pieces. Then switch to flatten the dough with butter between hands to create flaky layers. It's done when the dough looks crumbly.
3. Add the cold water and mix until a dough is formed. The dough should be quite dry.
4. Divide the dough into 2 equal portions. Cling wrap each dough and flatten to form a disc. Freeze for 1 hour.
5. In the video, I used a 9 inch or 23 cm pie pan with a removable bottom. You can use any pie pan around 8 to 9 inch or 20 to 23 cm.
6. After the dough is chilled enough, roll it between 2 parchment papers until a diameter of of 11 to 12 inch or 30 cm.
7. Flour the rolling pin and transfer the dough to the pie pan (as shown in the video).
8. Gently press the dough into the edges of the pan and trim off any excess dough. The dough should be slightly taller than the pan. Note: When you wash your hands after handling the dough, you will notice that they're sticky but don't worry, it's caused by the xanthan gum, and it will go off after the cleaning.
9. Spoon the fillings onto the pan and spread evenly.
10. Repeat the rolling process with the second dough and transfer to the pan to cover the fillings. Trim off any excess dough. Pinch both doughs together to seal.
11. Pinch the edges of the dough to create a pattern.
12. Brush with the egg wash.
13. Make a few small slits at the middle of the dough to release steam during baking.
14. Sprinkle with some coarse sea salt and black pepper (optional).
15. Bake at 350F or 180C at the middle rack for 1 hour or until golden brown. If the sides are browning too fast, cover with foil.
16. Cool for at least 15 mins before serving (9 to 12 servings).
17. The pie can be refrigerated up to 5 days or frozen for months.
18. It can be reheated with a mini electric oven or toaster.
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