Pie without carbs!! I craved some comfort food the other night, and I knew I wanted to have a chicken pie when my husband suggested a low carb version. So, I came up with this Keto-friendly chicken skillet pie. My husband asked me, “Is this really Keto?”
The reason why I said it’s a pie without carbs is that we aren’t using white flour (which is full of carbs), so there’s no need to knead the dough. The dough is softer so putting the dough in the fridge makes a big difference. It is easy to work with the dough just taken out of the fridge.
Keto Chicken Skillet Pie
Ingredients
- 4 tablespoons unsalted butter
- 2 stalks celery diced
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 cup frozen mixed vegetables
- ½ teaspoon each thyme, oregano, rosemary, black pepper, parsley
- 1 cup chicken broth
- 4 ounces cream cheese softened
- 4 ounces cream cheese softened
Instructions
- Preheat oven to 375° F.
- In a 10.25” cast-iron skillet, melt butter over medium heat.
- Add celery and onions, along with a pinch of salt and cook until the onion is translucent, about 5 minutes.
- Next, add in minced garlic, along with spicesd, and cook until garlic is fragrant, about 30 seconds.
- Add in the frozen mixed vegetables and cook until softened, about 1-2 minutes.
- Bring to a simmer then add in xanthan gum slowly, stirring constantly to thicken. Allow to simmer for 5-10 minutes so the sauce can thicken. After the sauce thickens, add in your cooked chicken and stir to combine and warm through. Set aside.
This skillet pie was not only lightweight, but it also tasted heavenly. This recipe is definitely going in our rotation, and you can make a few changes like adding in some more vegetables, increasing the amount of chicken, adding in more cream, and so on. I am sure you guys are going to love it. Enjoy.
