why make this recipe
This chicken pot pie feels like home. It uses cooked chicken and simple vegetables. The cheddar garlic crust adds big flavor and a crisp top. It cooks in one dish and feeds a family. You can make it on a weeknight or for guests.
introduction
This recipe makes a warm, creamy pot pie with a cheese and garlic almond crust. It swaps heavy pastry for a low-carb crust that still tastes rich. If you want a lighter bowl with the same comfort, try the chicken pot pie soup for a similar flavor in a bowl: chicken pot pie soup.
how to make Chicken Pot Pie With Cheddar Garlic Crust
Make the filling first and mix the crust ingredients by hand. Layer the filling in a baking dish, add shredded cheddar, then press the almond flour crust on top. Bake until the crust is golden and the filling bubbles. Let it cool a little so the filling sets before you cut and serve.
Ingredients :
- 2 cups cooked chicken, shredded
- 1 cup cauliflower florets
- 1 cup carrots, diced
- 1 cup green peas
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1 cup almond flour
- 1/4 cup butter, melted
- 1 egg, beaten
Directions :
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix shredded chicken, cauliflower, carrots, and peas.
- In a separate bowl, whisk together chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper. Pour over the chicken and vegetable mixture.
- In another bowl, combine almond flour, melted butter, and beaten egg to form the crust.
- Pour the chicken mixture into a baking dish and top with the cheese, then spread the almond flour mixture on top.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool slightly before serving.
how to serve Chicken Pot Pie With Cheddar Garlic Crust
Cut into squares and serve warm. A side of roasted or mashed potatoes goes well. For a simple cooked side that pairs well, try the garlic parmesan crockpot potatoes as a warm, soft side: garlic parmesan crockpot chicken potatoes.
how to store Chicken Pot Pie With Cheddar Garlic Crust
Cool the pie fully before storing. Cover the dish with foil or move pieces to an airtight container. Keep in the fridge for up to 4 days. To reheat, warm in the oven at 350°F (175°C) until hot, about 15–20 minutes.
tips to make Chicken Pot Pie With Cheddar Garlic Crust
- Use cooked chicken from a roast or rotisserie to save time.
- Chop the veggies small so they cook evenly.
- Press the almond crust firmly so it bakes in one piece.
- If you want extra crunch, bake on a lower rack for a few extra minutes.
- Pair with a crisp side like crispy garlic herb roasted potato skins for contrast.
variation (if any)
- Make it vegetarian: swap chicken for more cauliflower and add mushrooms.
- Make it richer: stir in a little cream cheese to the filling.
- Make it spicier: add a pinch of cayenne or chopped jalapeño to the filling.
FAQs
Q: Can I use frozen vegetables?
A: Yes. Thaw or add a few extra minutes to bake if they add water.
Q: Can I make this ahead?
A: Yes. Assemble and keep covered in the fridge for up to a day. Bake when ready.
Q: Can I use regular flour for the crust?
A: You can, but the texture and carbs will change. Use a regular pie crust recipe if you prefer.
Q: How do I know the filling is hot enough?
A: The filling should bubble at the edges and reach about 165°F (74°C) inside.
Q: Can I freeze the pie?
A: Yes. Wrap well and freeze up to 2 months. Thaw in the fridge before reheating.
Conclusion
For a keto-friendly take and a full recipe write-up, see Keto Chicken Pot Pie With Cheddar Garlic Crust – Stylish Cravings.
Print
Chicken Pot Pie With Cheddar Garlic Crust
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Keto
Description
A comforting chicken pot pie with a rich cheddar garlic almond crust, perfect for weeknights or guests.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cauliflower florets
- 1 cup carrots, diced
- 1 cup green peas
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1 cup almond flour
- 1/4 cup butter, melted
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- Mix shredded chicken, cauliflower, carrots, and peas in a large bowl.
- Whisk together chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper in a separate bowl. Pour over the chicken and vegetable mixture.
- Combine almond flour, melted butter, and beaten egg in another bowl to form the crust.
- Pour the chicken mixture into a baking dish, top with cheese, then spread the almond flour mixture on top.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool slightly before serving.
Notes
Chop veggies small for even cooking. For extra crunch, bake on a lower rack for a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
Keywords: chicken pot pie, keto, comfort food, cheddar crust, baking recipes