Low Carb Chicken Pot Pie Portobello Mushrooms
You’ll love this family-friendly Keto portobello mushroom recipe. It includes large portobello mushroom caps that bake to juicy tenderness in your oven and are filled with a creamy and delicious chicken pot pie filling. Classic chicken pot pie is made with a savory pale-yellow sauce and a vegetable medley. Instead of a wheat-flour crust on top, your chicken pot pie mushrooms are topped with melted, golden-yellow cheese. You can serve the portobello mushrooms at lunch or dinner for yourself or for the whole family. This is also a kid-friendly meal! If you meal prep on Keto, include this recipe in your rotation for an easy weekday meal.
How to Make It
Step 1
Prepare boneless, skinless chicken thighs by cutting the protein into equal pieces and adding them to a mixing bowl. Douse the chicken in olive oil, then season it with salt, pepper, onion powder, garlic powder, thyme, oregano, and mustard powder. When the chicken is seasoned, heat a skillet over high heat, and add the chicken to the pan. Cook the chicken thighs on both sides until cooked through and the spices are golden.
Step 2
Transfer the cooked chicken aside to cool, but return your pan to the stove with any excess charred spices and fat remaining. Melt butter in the pan over low heat to deglaze the pan, then add saffron to start cooking in the butter. After stirring in the saffron, pour your frozen vegetable medley into the butter. Cook the veggies until they’re tender.
Step 3
Pour chicken broth and almond milk into the pan, and bring it to a simmer. Let the liquid simmer for about 5-7 minutes. Then, stir in the heavy cream and reduce the heat so the pan is only bubbling. Shred or chop the chicken into small pieces, then add them to your bubbling pan. Let the pan of chicken pot pie cook and reduce until the filling is formed in the pan.
Step 4
Turn on your oven to preheat to 350 F (180 C) and line a sheet tray with aluminum foil or parchment paper. Prep whole portobello mushroom caps (one per serving) by removing the stems. Use a spoon to scrape out the inside of each cap to make space for the chicken pot pie filling. Flip the mushroom caps over and rub about ½ teaspoon olive oil into each one.
Step 5
Flip the mushrooms back over and arrange them on your tray. Spoon the chicken pot pie filling into the mushrooms. Then, sprinkle about 3 tablespoons of shredded cheddar cheese over each mushroom. Bake the tray of filled portobello mushrooms for about 15 minutes. The cheese should be melted and golden and the mushrooms should be tender but still intact.
Ingredients
- Chicken Broilers Or Fryers Thigh Meat Only Raw
8 oz
- Olive oil
0.5 tbsp
- Salt
0.13 tsp
- Black pepper
0.13 tsp
- Onion powder
0.13 tsp
- Garlic powder
0.25 tsp
- Thyme, dried
0.25 tsp
- Oregano, dried
0.25 tsp
- Mustard powder
0.5 tsp
- Butter, unsalted
3 tbsp
- Saffron
0.13 tsp
- Frozen Vegetable Medley – Peas, Carrots, Corn
4 oz
- Chicken broth
0.25 cup
- Almond milk
0.5 cup
- Heavy cream
0.25 cup
- Portabella mushrooms, raw
6 oz
- Olive oil
1 tsp
- Cheddar cheese
6 tbsp, shredded