Pot pies—like sloppy joes—are a comfort food classic that feeds our nostalgia as well as appetite. Meat and veggies in a creamy sauce that’s topped with a crunchy topping…what’s not to love? It might seem, however, that pot pie isn’t compatible with a Primal, let alone keto, plan. Au contraire. We’ve serving up a recipe today that turns that assumption on its head. Pot pie is no longer pie in the sky for the keto eater. Enjoy!
Time In the Kitchen: 40 minutes
For the Filling
- 4 slices of bacon
- 1 white or yellow onion, chopped
- 7 ounces/200 grams pre-cooked chicken (meat from approximately 3-4 chicken thighs)
- 1 carrot cut into cubes
- 1/2 cup chopped turnip
- 2-3 cups chicken stock or bone broth
- 2 tbsp arrowroot flour
In a large pan with lid, saute the bacon and onion over medium heat.
Add in the carrots and mushrooms. Cook through.
Add in chicken and cover the mixture with chicken stock.
In a separate pot, stir arrowroot with a drizzle of cold water.
Add the flour mixture to the chicken, carrots and mushroom. Add frozen peas and thyme. Lower heat and cook until the sauce thickens.
Remove from heat and distribute evenly in oven-safe bowls or ramekins.
For the Crust
- 1 1/4 cup almond flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 egg
- 4 tbsp ghee
Preheat oven to 350 ºF/175 °C.
Mix all dry ingredients together.
Mix the egg and the ghee in a separate bowl.
Combine the dry and the wet ingredients together. The dough should be moist like the dough for drop biscuits.
Spread the dough evenly on the ramekins filled with the chicken and vegetable filling.
Bake in the oven for 20-25 minutes until the crust is golden. Put under broiler for a very short time to brown the crust at the end if desired.
- Calories: 534
- Carbs: 14.75 grams
- Fat: 39 grams
- Protein: 29 grams