Keto Chicken Pot Pie Gravy
Course: Chaffles, Main DishesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
2
minutesCooking time
10
minutesCalories
131
kcalTotal Carbs
3
gramsNet carbs
2
gramsFat
7
gramsProtein
14
gramsI love “comfort food” and one of the dishes I miss since going keto is a chicken pot pie. While this recipe doesn’t look like a chicken pot pie, it sure does taste like one when ladled over the top of my rotisserie chicken chaffle.
Ingredients
1 cup chicken stock (240mL)
2 oz Philadelphia cream cheese (56g)
1 packet potato Keto Chow (link here)
2/3 cup shredded rotisserie chicken (110g)
1/3 cup frozen peas and carrots (45g)
1/4 tsp poultry seasoning *see note
fresh ground pepper to taste
Directions
- On the stovetop or in a microwave, warm up the chicken stock and cream cheese. I typically place both in a Pyrex measuring cup and microwave for 90 seconds. This helps it blend with the Keto Chow better.
- Blend the chicken stock and cream cheese with a packet of potato Keto Chow. You can do this in a blender or in a small sauce pan using an immersion blender.
- If you mixed the Keto Chow in a counter top blender, transfer to a small saucepan. Set the heat to the low end of medium.
- Add the remaining ingredients. Once the gravy comes to a simmer, lower the heat to LOW while you make the rotisserie chicken chaffles.
- Ladle the gravy over the chaffles and serve.
Recipe Video
Notes
- If you don’t have poultry seasoning, you can season to taste with thyme, rosemary and sage.
