Gluten Free & Keto Chicken Pot Pie ๐Ÿ“

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4.5 from 85 votes

Gluten Free & Keto Chicken Pot Pie ๐Ÿ“

1 hour 15 minutes
Calories 670kcal

Ingredients

  • 1 batch gluten (free & keto cream cheese pie crust)
  • 1 eggs (lightly beaten for egg wash)
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic (free & keto cream cheese pie crust)
  • 1 medium onion (free & keto cream cheese pie crust)
  • 110 grams bacon (free & keto cream cheese pie crust)
  • 400 grams mushrooms (free & keto cream cheese pie crust)
  • 2 teaspoons fresh thyme (free & keto cream cheese pie crust)
  • 30 grams grass-fed butter
  • 500 grams boneless chicken thighs (free & keto cream cheese pie crust)
  • 60 milliliters marsala wine (free & keto cream cheese pie crust)
  • 125 milliliters chicken stock
  • 1 cup crรจme fraรฎche (free & keto cream cheese pie crust)
  • 2 tablespoons red wine vinegar (free & keto cream cheese pie crust)
  • kosher salt (free & keto cream cheese pie crust)
  • black pepper (free & keto cream cheese pie crust)
  • 3 tablespoons fresh parsley leaves (free & keto cream cheese pie crust)
  • 1/2 teaspoon konjac yam (free & keto cream cheese pie crust)

Instructions

  • Heat olive oil in a skillet or pan over medium heat.
  • Add garlic and cook, stirring constantly, until just lightly golden.
  • Add in onion and bacon and cook, stirring often, until onions are fully golden (6-9 minutes).
  • Add in mushrooms and thyme, turn heat down to low, and cook until slightly softened.
  • Season to taste with salt and freshly ground pepper.
  • Season chicken pieces with salt and freshly ground black pepper.
  • Move the mushroom mixture to the side of the pan (or remove if needed) and melt butter.
  • Add in chicken and cook, stirring, until golden.
  • Pour in Marsala (optional), stock, crรจme fraรฎche and vinegar, and simmer for 10 minutes.
  • If using a thickener, add it in as a slurry (i.e.
  • dissolved in a little water) and cook until just thickened.
  • Feel free to adjust thickness to taste with thickener and/or more stock.
  • Remove from heat, add in parsley and allow to cool completely.
  • Preheat oven to 350ยฐF/180ยฐC.Transfer chicken marsala filling to a pie dish (or leave in the skillet as we did).
  • Roll out pie crust between parchment paper and drape, using the parchment paper to help, over the filling.
  • Make a few slits on the crust and decorate (optional).
  • Brush with egg wash and bake for 25-30 minutes until golden and bubbling.

Nutrition

Calories: 670kcal

Originally posted 2019-02-20 18:14:33.

Article Categories:
Breakfast

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