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prep time
10 min
cook time
50 min
ready time
1 h 0 min
Low Carb Chicken And Bacon Pot Pies
These delicious mini pot pies are deeply rich and filling. Encased in a rich and creamy gravy, the pies are topped with a crunchy cashew crumb with a hint of cheese.
The recipe has been portioned into 4 individual ramekins for serving, however you could make this as one whole pie to share.
These pies are perfect served with a simple side salad or steamed broccoli.
Net Carbs
9.8 g
Fiber
2 g
Total Carbs
12.4 g
Protein
47.5 g
Fats
40 g
588 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Diced Chicken Breast Fillet by Tesco
1 pound
Bacon
4 medium slice
Spices Thyme Dried
2 tsp, leaves
Whole Button Mushrooms by Spartan
1 cup
Garlic
1 clove
Grated Cheese
1-¼ cup
Vegetable Stock Pot by Knorr
1 cup
Mustard
1 teaspoon
Butter
1 tablespoon
Butter
1 tablespoon
Onions
1 tablespoon
Single Cream by Elmlea
0.5 cup
Salt
¼ teaspoon
Black Pepper
⅕ tsp
Cashews by Kirkland
3-¼ ounce
Recipe Steps
steps 12
1 h
Step 1
Preheat the oven to 390 degrees Fahrenheit.Step 2
Add the cashews to a bowl of water to soak while you make the filling.Step 3
Melt 1 tablespoon of butter in a large saucepan over a medium/high heat and add the chicken to cook all the way through.Step 4
Slice the bacon into strips and finely dice the onions. Add to the pan with the chicken and fry until the bacon is cooked and the onions are tender – about 4 minutes.Step 5
Quarter the mushrooms and mince the garlic. Add to the pan with the chicken and bacon and cook for a further 1-2 minutes. Season and add 1 teaspoon of the thyme, stirring to combine.Step 6
Add the stock to the pan with the mustard and bring to a simmer.Step 7
Add the cream and simmer for 7-10 minutes to reduce and thicken the sauce.Step 8
While the sauce is reducing, drain the cashews and add to a food processor with 3/4 of a cup of grated cheddar, 1 teaspoon of butter and the remaining thyme. Season well and pulse to form a crumb.Step 9
Add the remaining grated cheese to the sauce and stir well to combine until melted.Step 10
Divide the pie filling evenly between 4 individual ramekins.Step 11
Top each pie with the cheesy cashew crumb .Step 12
Place in the oven to bake for 25 minutes or until completely cooked through, the sauce is bubbling and the crust is golden brown.
Comments
epanas17 3 years ago
Have been on a low carb eating plan for a few weeks now using this app and am just starting to experiment with recipes. I love pot pie so I made this tonight with a few tweaks. i used bacon grease and chicken fat rendered from the skin of a chicken I recently made to make a rue with 1 Tbsp each of almond flour & coconut flour. I also used macadamia nuts in the crust with the cashews and ground them with the cheddar and butter in my food processor after using it to chop the bacon adding extra flavor. It came out pretty tasty. I was surprised by how much I liked the crust and will experiment more with this method using other ingredients for future entrees that require and added crunch.
Expat_Egg 6 years ago
The ingredients list needs to say "cheddar," as the recipe does, not just "cheese."
Anonymous 6 years ago
Could the cashews be substituted for a lower carb nut? (Macadamias, walnuts, etc)
recipewriter 6 years ago
Yes definitely, walnuts would work particularly well!
islandlassy3819 6 years ago
Really delicious comfort food on a rainy day
recipewriter 6 years ago
So glad you enjoyed the recipe :)