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Carnivore Chicken Pot Pie

Carnivore Chicken Pot Pie

The Carnivore Chicken Pot Pie is a delicious and satisfying take on a beloved comfort food classic, designed for those adhering to a strict carnivore diet. This recipe is incredibly useful for anyone seeking a hearty, nutrient-dense meal without the usual carb-laden crust.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Carnivore
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs cut into bite-sized pieces
  • 4 tablespoons unsalted butter divided
  • 1 medium yellow onion finely chopped
  • 2 stalks celery finely chopped
  • 4 cloves garlic minced
  • 1/2 cup heavy cream
  • 1/2 cup water or bone broth chicken or beef
  • 1 tablespoon fresh thyme leaves chopped (optional, for flavor)
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/2 cup shredded cheddar cheese optional, for topping
  • 1/4 cup grated Parmesan cheese optional, for topping

Equipment

  • Oven-safe skillet or Dutch oven
  • Pie dish (if skillet is not oven-safe)

Method
 

  1. Preheat your oven to 375°F (190°C). Pat the chicken thigh pieces dry with paper towels and season them lightly with salt and pepper.
    1.5 pounds boneless, skinless chicken thighs, 1 teaspoon salt, 1/2 teaspoon black pepper
  2. In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    4 tablespoons unsalted butter, 1 medium yellow onion, 2 stalks celery, 4 cloves garlic
  3. Push the sautéed vegetables to the side of the skillet. Add the remaining 2 tablespoons of butter to the cleared space. Once melted, add the seasoned chicken pieces. Sear the chicken for 2-3 minutes per side until lightly browned.
    4 tablespoons unsalted butter, 1.5 pounds boneless, skinless chicken thighs
  4. Stir the chicken and vegetables together. Pour in the heavy cream and water or bone broth. Add the chopped thyme (if using), salt, and pepper. Stir well to combine everything, scraping up any browned bits from the bottom of the skillet.
    1/2 cup heavy cream, 1/2 cup water or bone broth, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, 1/2 teaspoon black pepper
  5. Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is cooked through. The sauce should be creamy and rich.
  6. If you’re using cheese, sprinkle the shredded cheddar and grated Parmesan over the top of the filling.
    1/2 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese
  7. Place the oven-safe skillet or transfer the filling to a pie dish if your skillet isn't oven-safe. Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbling and the cheese (if used) is melted and golden brown.
  8. Let the Carnivore Chicken Pot Pie rest for 5-10 minutes before serving. This allows the sauce to set further and makes it easier to serve.

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in microwave or oven. Can be frozen for 2-3 months.