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Chicken & Broccoli Pot Pie

Keto Chicken Pot Pie (Gut Friendly)



For the Chicken Pot Pie Filling:

2 tablespoons of grass-fed butter or coconut oil

½ cup broccoli florets

½ cup baby spinach

¼ small onion, diced

¼ tsp Himalayan salt

¼ tsp ground black pepper

2 garlic cloves, minced

¾ cup coconut milk

1 cup chicken bone broth

¼ tsp fresh rosemary

pinch  fresh thyme

2½ cups cooked chicken, shredded

¼ tsp Xanthan Gum

For the crust:

4½ tablespoons of butter, melted and cooled or olive oil

2 tablespoons coconut flour

3 tablespoons almond flour

2 tablespoons full-fat sour cream/coconut milk

4 eggs

¼ teaspoon salt

¼ teaspoon baking powder

1⅓ cup grass-fed cheddar cheese or mozzarella, shredded (optional – omit for dairy free)


  1. Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter or coconut oil in an oven-safe skillet for approx 5 min or until onions are translucent.
  2. Add coconut milk, chicken broth, poultry seasoning, thyme, and rosemary.
  3. Sprinkle Xanthan Gum on top and simmer for 5 minutes so that the sauce thickens. Make sure to simmer covered as the liquid will evaporate otherwise. You need a lot of liquid for this recipe, otherwise, it will be dry.
  4. Add shredded chicken.
  5. Make the breading by combining melted butter or olive oil, eggs, salt, and sour cream or coconut milk in a bowl then whisk together.
  6. Add coconut flour and baking powder to the mixture and stir until combined.
  7. Stir in cheese.
  8. Drop batter by dollops on top of the chicken pot pie. Do not spread it out, as the coconut flour will absorb too much of the liquid.
  9. Bake in a 200C oven 20 min or until golden.
  10. Serve with your choice of sides – roasted veggies or a crisp salad.
  11. Enjoy.

Chicken & Broccoli Pot Pie

Chicken & Broccoli Pot Pie

Chicken & Broccoli Pot Pie

Chicken & Broccoli Pot Pie

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