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prep time
15 min
cook time
40 min
ready time
55 min
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.
Are portobello mushrooms Keto?
Portobello mushrooms are very Keto-friendly. About one ounce of mushrooms has about one gram of carbohydrates. This is a good rule of thumb for most mushrooms, so you can make substitutions as needed. Other mushrooms with similar carbs to portobello mushrooms are cremini, white button, shiitake, and oyster mushrooms.
Recipe prep tips
This is a great recipe to make in batches for meal prepping or to feed a family. To make your life easier in the kitchen, you can prepare the chicken pot pie filling and the mushrooms in advance. Keep the filled mushrooms in your refrigerator, then just bake them off when it’s time to cook. This way, you have more time to make any side dishes.
What frozen vegetables are Keto?
Going frozen is a cheap and easy way to eat your vegetables! Some of the most Keto-friendly vegetables are mushrooms, cauliflower, spinach, broccoli, and zucchini. However, other frozen vegetable medleys may include other foods with higher carbs. Check the nutrition label - most frozen vegetables should have just a few carbohydrates per serving.
Net Carbs
8.5 g
Fiber
3.5 g
Total Carbs
12.7 g
Protein
33.1 g
Fats
47.5 g
604 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 5
55 min
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.
