Suuuper Comforting Gluten Free & Keto Chicken Pot Pie
View original ↗
Gnom-Gnom · by Paola van der Hulst★ 5.0 (3)

Suuuper Comforting Gluten Free & Keto Chicken Pot Pie

NUTRITION · PER SERVING75M COOK
CAL 27%·PRO 38%
CARBS 31G23% OF CAL
2G FIBER0G ADDED0G INTRINSIC23G OTHER5G TOTAL SUGAR
FAT 37G61% OF CAL
15G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, marsala-inspired chicken pot pie in a grain-free crust. Rich and comforting while adhering to low-carb and gluten-free diets.

mainamericanchickengluten freeketo
View the full recipe on Gnom-Gnom →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 batch gluten free & keto cream cheese pie crust
  • 1 egg (lightly beaten for egg wash)
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (minced or ran through a press)
  • 1 medium onion (very finely minced)
  • 110 g bacon or pancetta (diced)
  • 200-400 g mushrooms (such as cremini or button, to taste)
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 30 g grass-fed butter
  • 500 g boneless chicken (thighs preferably, cut into bite-size pieces)
  • 60 ml Marsala (or white wine (optional))
  • 125 ml chicken stock
  • 1/2-1 cup crème fraîche (or sour cream, to taste)
  • 1-2 tablespoons red wine or sherry vinegar (to taste)
  • kosher salt (to taste)
  • black pepper (freshly ground)
  • 3 tablespoons fresh parsley leaves (finely chopped)
  • 1/4-1/2 teaspoon konjac powder (i.e. glucomannan)
PREP
15M
SODIUM
608MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.