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    Home » Keto Recipes » Keto Entrees

    Published: Sep 3, 2019 ·Updated: May 17, 2023 by Sabra · 52 Comments

    Keto Chicken Pot Pie

    Jump to Recipe Rate this Recipe
    Freezer friendly keto chicken pot pie pinterest image

    This keto chicken pot pie is pure comfort food! The crust is unbelievably flaky, and the filling is to die for. It's also freezer-friendly, so do yourself a favor and make two - one for now and one for later!

    a slice of keto chicken pot pie on a white plate with a flaky crust.

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    There is a strong probability, that if you show up at my grandma's house on any given day you will find a warm chicken pot pie ready to eat, and likely a frozen one ready for you to take home with you. I'm not sure how she does it, but it's always there and it's always delicious.

    My grandma's recipe is deceivingly simple and results in a very traditional pot pie. It's got a buttery and flaky crust along with the most satisfying filling of chicken, peas, carrots, potatoes, and lima beans. Once you get started, you can't stop - it's THAT good!

    My mom also makes a pretty mean chicken pot pie, although completely different from my grandmother's. My mom is a former pastry chef and spent many years working in upscale kitchens. Her pot pie is a reflection of that. It's much more complex but equally comforting. She uses cheddar cheese in (the homemade) crust, and makes the filling from scratch, with carrots, parsnips, and peas.

    I drew inspiration from both of my amazing role models for this recipe. I think that you'll find this pot pie has all the flavors of a traditional pot pie, with a few yummy twists. It's the perfect low carb comfort food.

    What makes this pot pie keto-friendly?

    The hardest part of creating a keto chicken pot pie recipe was deciding which veggies to include. I thought about all the usual low carb options - cauliflower, zucchini, broccoli, and so on. But none of these really would make this the comforting dish I was aiming for. So I finally settled on turnips, peas, carrots, and mushrooms - and the result was honestly better than I even imagined!

    If you ask me, turnips are way underutilized in ketogenic diets! To me, they are almost a perfect mix between a parsnip and a potato. So, with about 4.5 net carbs per 100g, they make an excellent replacement for traditional pot pie ingredients. In fact - NO ONE in my family even noticed that the turnips were not potatoes!

    3 small turnips, one purple and 2 white, on a wooden cutting board

    You may also be surprised to see that I added peas and carrots to the recipe since they are typically thought of as off-limits for keto dieters. Since the recipe only uses ⅔ of a cup of frozen peas and carrots blend, the carb impact per serving is minimal.

    Now, about the crust ...

    I know that's what you really came here for, right? I mean sure anyone can make a pot pie filling taste good, but it's the crust that really makes it special.

    Lucky for you this crust does not disappoint! It has an amazing buttery flavor and turns out tender, yet crisp every time. To make the crust I just tweaked my recipe for keto butter crackers, so be sure to check out that post for additional tips and suggestions.

    low carb chicken pot pie fresh from the oven.

    Here are a few things to keep in mind when making this keto pie crust:

    • Gluten is the stuff that gives a traditional pie crust its elasticity. This crust has none, so you can expect it to be more fragile. Have no fear - when cracks occur (and they will) just smooth them back together.
    • Many things can affect the moisture level of the dough. The dough should maintain its shape in the bowl but will be looser than a traditional pie crust. If the dough is too wet, add the additional almond flour. If the dough is too dry, add additional butter.
    • It is necessary to par-bake the bottom crust before adding the filling. Otherwise, the almond flour in the dough will absorb all of the liquid and become soggy. Parbaking just means that you are baking it some, but not all the way. This helps to 'seal' the crust. The bottom image below shows what the par-baked crust should look like.
    a two image collage showing the steps for making a keto pie crust.

    Helpful tips for the perfect keto chicken pot pie:

    • I wanted this to be as close to the real thing as possible, which is why I decided to use a top and bottom crust. You can reduce the carbs by cutting the crust in half and only pulling on a top layer.
    • My kids hate mushrooms, so I chop the baby Bellas really finely and the kids never even know they are there. If you have a mushroom-loving family, you can cut them into larger pieces as well.
    • Lately, I have been using Philadelphia Neufantchel cheese in place of cream cheese since it has fewer calories. Traditional cream cheese would also work well too though!
    a 2 photo collage with one picture is a bowl full of diced turnips and mushrooms, peas and carrots, and the second picture is keto pie dough.

    Freezing instructions for this Keto Chicken Pot Pie:

    Y'all, we haven't even gotten to the best part of this chicken pot pie yet.

    It is completely freezer friendly!!! I think it actually might even taste better from the freezer - but that could also just be due to the lack of work involved 🤷‍♀️

    To freeze the pie, follow all of the steps right up until the final bake. Then allow the pie to cool completely, and tightly wrap with plastic wrap and foil. I also like to label the outside with the net carbs per serving, the date, and the reheating instructions.

    To cook from frozen, allow the pie to thaw almost completely. Then bake at 350 degrees F, or until the crust is browned and the filling is heated through.

    Be sure to check out these other great recipes:

    • Keto-friendly Chicken Lexington Bake
    • Air Fryer Keto Fried Chicken
    • Chicken, Broccoli, and "Rice" Casserole
    • Kentucky Derby Pie | Keto

    📖 Recipe

    A slice of keto chicken pot pie on a white plate with peas, carrots and turnips spilling out of the pie.

    Chicken Pot Pie, Keto | Low Carb

    Sabra - This Mom's Menu
    Indulge in a delicious and low-carb twist on a classic comfort food with our Keto Chicken Pot Pie. Packed with tender chicken, vibrant vegetables, and a rich creamy sauce, this mouthwatering dish will satisfy your cravings while keeping you in ketosis. Enjoy a guilt-free, savory experience that aligns perfectly with your ketogenic lifestyle. Try our Keto Chicken Pot Pie today
    4.20 from 45 reviewers
    Prevent your screen from going dark
    Servings 8 Servings
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins

    Equipment

    • 9" Pie Plate
    • Non-Stick Cooking Spray
    • Hand Mixer
    • Parchment Paper
    • Rolling Pin
    • Pie Shield

    Ingredients
      

    Crust

    • 6 tablespoon Butter softened but NOT melted
    • 2 cups Almond Flour
    • ¼ teaspoon Salt
    • ½ cup Cheddar Cheese shredded
    • 2 Egg Whites

    Filling

    • ½ tablespoon Butter
    • 1 ½ cups Turnips peeled and diced into ½" pieces (about ½ lb)
    • 1 cup Baby Bella Mushrooms chopped
    • 1 ½ cups Chicken Broth
    • 2 oz Philadelphia Neufchatel Cheese or cream cheese
    • ¼ cup Heavy Whipping Cream
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Powder
    • 1 tablespoon Dried Celery Flakes or 1 rib of celery, finely diced
    • 2 tsp Parsley dried
    • 1 tsp Thyme ground
    • ½ teaspoon Pepper or to taste
    • 1 teaspoon Poultry Seasoning
    • ¼ - ½ teaspoon Xanthan Gum
    • 1 ½ lb Cooked Boneless Skinless Chicken Breast Cubed
    • ⅔ cup Frozen Peas and Carrots
    • 1 teaspoon Salt or to taste

    Instructions
     

    • Preheat your oven to 375 degrees F and grease a 9" Pie plate with non-stick spray.
    • First, prepare the crust: In a large bowl combine the softened butter and almond flour using an electric hand mixer on medium-low speed.
    • Add the salt and egg whites and continue mixing until the mixture forms a smooth dough. The dough should hold its shape in the bowl but will be a bit looser than a traditional pie crust. *See note
    • Using a sturdy spoon or rubber spatula, work the shredded cheese into the dough.
    • Spray a piece of parchment paper with non-stick spray or butter and turn ½ of the dough out onto the greased parchment. Top it with a second piece of greased parchment. Roll the dough between the parchment to form a 12" circle. Once the dough is formed, place it in the fridge (still in between the parchment) for at least 5 minutes. Repeat with the other half of the dough.
    • Once the dough is chilled, remove one sheet from the fridge and carefully remove one sheet of the parchment and turn the exposed side of the dough into the pie plate. Carefully peel away the second piece of parchment and use your hands to fill in any cracks to ensure that the bottom of the pie plate is covered with dough. Cut any excess dough away from the edges. **See Note
    • Use a form to poke holes into the bottom and sides of the dough. Bake in the preheated oven for 5-7 minutes, removing it BEFORE the crust is browned. Then, remove the crust from the oven and set aside, leaving the oven on. ***See Note
    • Heat a large skillet with ½ tablespoon of butter over medium heat. Once the butter is melted add the turnips and mushrooms. Stir to combine, then cover the skillet and continue cooking until the turnips have softened, stirring every couple of minutes.
    • Remove the lid and add the chicken broth, cream cheese, heavy whipping cream, and all of the seasonings except the salt. Increase heat to medium-high and bring the mixture to a low boil. Then, reduce heat to medium-low and allow the mixture to simmer until the liquid has reduced by half and is slightly thickened. Stir frequently throughout this process.
    • Once the liquid has reduced, remove it from the heat and add ¼ teaspoon of xanthan gum. Stir in the xanthan gum and allow it to sit for a few minutes. The liquid should be the consistency of gravy. Add an additional ¼ teaspoon if the sauce is still too thin. If your sauce is too thick, add additional heavy cream. Be very careful to add the xanthan gum slowly, as too much will make the sauce slimy.
    • Stir in the cooked and cubed chicken, and the peas and carrots. Then add the salt to taste. Stir to combine.
    • Pour this mixture into the pie plate on top of the parbaked crust.
    • Remove the other half of the rolled dough from the refrigerator and peel away one side of the parchment paper. Carefully turned the rolled dough over onto the filled pie.
    • Carefully remove the second piece of parchment paper and pinch the edges of the top and bottom crust together to form a seal. You can use your hands, or gently press the tines of a fork into the dough.
    • Cover the edges of the dough with a pie shield or with thin strips of aluminum foil to prevent them from burning.
    • Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
    • Allow the pie to cool a few minutes before slicing and enjoy!

    Notes

    *If the dough seems too dry you can add additional softened butter, 1 tablespoon at a time until it reaches a good consistency. If the dough is too loose, add additional almond flour by the tablespoon until the dough reaches a good consistency.
    **Due to the lack of gluten, the crust isn't as elastic as a traditional pie crust. It will inevatably crack some when placing the bottom layer into the pie plate. This is perfectly normal 🙂 Just use your hands to press any cracks together.
    ***At this point the bottom crust will not be fully cooked. This step simply helps to "seal" the crust and prevents it from getting soggy when the filling is added. 

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1SliceCalories: 478kcalCarbohydrates: 10gProtein: 37gFat: 33gSaturated Fat: 12gCholesterol: 120mgSodium: 780mgPotassium: 403mgFiber: 4gSugar: 2gVitamin A: 1654IUVitamin C: 10mgCalcium: 155mgIron: 2mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    Freezer friendly keto chicken pot pie pinterest image

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    Reader Interactions

    Comments

      4.20 from 45 votes (25 ratings without comment)

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    1. Margo says

      February 06, 2018 at 1:33 pm

      Sounds like a delicious recipe except for the turnips. Is there anything else I could use to replace them?

      Reply
      • Sabra says

        February 06, 2018 at 3:38 pm

        I would try radishes or cauliflower

        Reply
      • Tina M Drake says

        October 01, 2019 at 7:43 am

        Turnips actually work extremely well as a replacement for potatoes. My daughter made zuppa toscana with turnips and it was amazing!

        Reply
    2. Sabra says

      February 08, 2018 at 5:16 pm

      So sorry! I just corrected it, It's 1/2 cup.

      Reply
    3. Kimberly Anderson says

      February 08, 2018 at 8:38 pm

      Hi Sabra,

      Can you use a silpat instead of parchment paper? Thanks.

      Reply
      • Sabra says

        February 09, 2018 at 8:33 am

        It should work, but I would still grease it a little bit with some butter or non stick spray to be sure 🙂

        Reply
      • Carla says

        February 10, 2018 at 12:15 am

        Silpat works fine, even with no oil.

        Reply
        • Sabra says

          February 10, 2018 at 9:18 am

          Thank you!

          Reply
    4. Kellie says

      March 08, 2018 at 2:51 pm

      Is this okay to make a head of time I want to make it now and then bake it later this evening

      Reply
      • Sabra says

        March 08, 2018 at 9:37 pm

        It should be fine. You may slightly underbake it, then when you are ready to serve - pop it back in the oven to finish it up 🙂

        Reply
    5. Sabra says

      March 11, 2018 at 9:16 pm

      It’s hard to say, but I don’t think that the foil would have made that much of a difference. It could be a little extra “wet” depending upon the moisture level of the cheese you used.

      I hope that it still tastes good!!

      Reply
    6. Sabra says

      August 06, 2018 at 8:09 pm

      I'm sure that you could! Just start with about 1/3 of the amount of coconut flour, and an equal amount of coconut milk 🙂

      Reply
    7. Denise says

      August 29, 2018 at 12:30 pm

      I am excited to try this recipe. I am going to use rotisserie chicken. Since being on keto, we have been missing this sort of comfort in our eating.
      Thank you
      Denise

      Reply
    8. Nicole says

      August 30, 2018 at 12:28 pm

      Is there any replacement for xanthan gum?? Can I reduce the liquid for this recipe?!?

      Reply
      • Sabra says

        August 30, 2018 at 12:56 pm

        Yep! It won't be quite as creamy, but it should still taste delish!

        Reply
    9. Cathy says

      September 30, 2018 at 1:07 pm

      Low carb, yes...keto no, unless you leave out the peas.

      Reply
      • Sabra says

        September 30, 2018 at 5:14 pm

        Well, in that case, you are really gonna crap your pants when you see my KETO Banana Bread 😜

        Reply
      • Kris says

        February 29, 2020 at 12:08 pm

        Carrots aren't really Keto either! 😧

        Reply
        • Jim says

          March 04, 2020 at 8:07 pm

          Do peas and carrots actually dump you out of Ketosis even if you are consuming less then 10 carbs of them? My understanding is that keto is number of carbs consumed. Now admittedly if you are doing a 15 g of carbs a day keto diet one slice is almost all your allotment, but this dish seems reasonable for people doing keto with a carb restriction of 25 to 50 a day.

          Reply
    10. Bonnie says

      October 12, 2018 at 8:31 am

      HAHAHA Cant wait to make both of your recipes...

      Reply
    11. Michael Ramsey says

      October 12, 2018 at 5:32 pm

      How can this crust be made dairy free without being like cardboard?

      Reply
    12. Courtney says

      November 27, 2018 at 7:12 pm

      Is the nutrition info for the entire pie or one slice? Thanks!

      Reply
      • Sabra says

        November 27, 2018 at 7:51 pm

        Hi Courtney! The nutrition info is per serving 🙂

        Reply
    13. Louise Waites says

      February 09, 2019 at 9:20 pm

      What is MCT oil?

      Reply
    14. Angelique says

      September 03, 2019 at 2:36 pm

      I'm so excited to finally see a keto pot pie with top & bottom crust!! So, for the freezing, you bake it fully then freeze or did you mean skip the final bake? I'm excited to try making little personal sized ones in disposable mini foil pans.

      Reply
      • Sabra says

        September 05, 2019 at 11:23 am

        Hi Angelique! Can't wait to hear what you think about this pot pie. To freeze it just stop after step #14, then allow it to completely cool before wrapping and freezing 🙂

        Reply
        • angelique says

          September 09, 2019 at 4:37 pm

          This was so good! I made it as mini pies. Will definitely be making this one again for sure. If I wanted to do turkey pot pie would I just replace the chicken with turkey or do you think it would need different seasoning, veggies?

          Reply
          • Sabra says

            September 09, 2019 at 6:10 pm

            Yay! So glad that you liked it 🙂 To make it with turkey, I would just swap the chicken out and leave everything else the same.

            Reply
            • Angelique says

              September 09, 2019 at 6:40 pm

              Thank you!

          • Tab says

            October 08, 2020 at 3:21 am

            How did you do the crust for the mini ones? I’m wanting to do mini ones since I’m the only Keri person in the house

            Reply
    15. Suzanne says

      September 09, 2019 at 4:04 pm

      This looks so good! I love that it sticks together like pie filling. Some recipes are so soupy!

      Reply
      • Sabra says

        September 09, 2019 at 6:06 pm

        Thanks Suzanne!

        Reply
    16. Vanessa says

      September 09, 2019 at 4:05 pm

      Thanks for sharing! Do you use this crust in any other recipes?

      Reply
      • Sabra says

        September 09, 2019 at 6:07 pm

        I used a similar crust in my recipe for my keto Kentucky Derby Pie 🙂

        Reply
    17. Michelle says

      September 11, 2019 at 12:12 pm

      Would adding some vinegar to the crust recipe maybe help with the cracking?

      Reply
      • Sabra says

        September 17, 2019 at 12:13 pm

        Hi Michelle! I am honestly not sure. As long as you only use a teaspoon or two I don't think it would hurt, so it may be worth trying!

        Reply
    18. Brandie says

      September 20, 2019 at 11:14 am

      I made this last night and it was fantastic! This was the first time anyone in my family had turnips too! I didn't tell the family that it had turnips and no one knew. I told them after the fact and they were so surprised (they thought it was potato). The crust was awesome too. I do think I rolled the dough out too thin and had to do quite a bit of patching, but it all worked out.

      Reply
    19. Rita says

      October 15, 2019 at 8:27 pm

      This is so good! The crust is super flaky, I used cauliflower instead of turnip since that’s what I had on hand. I also added leeks as I had some to use up. I used turkey instead of chicken. Followed the crust exactly, let the bottom crust completely cool and let the filling cool before the final bake. I am so impressed with it! Thank you! Super delicious!

      Reply
    20. Michelle says

      October 21, 2019 at 9:44 pm

      Loved this crust! I dont use xanthan gum so used the 2 egg yolks to thicken my sauce. Delicious!!

      Reply
      • Sabra says

        October 27, 2019 at 4:22 pm

        That's a great idea! Thanks for the great review Michelle!

        Reply
    21. David Elkins says

      October 21, 2019 at 10:07 pm

      I made modifications to the recipe as follows:

      1) I chose to bake in 5.5 " pot pie dishes and tins, rather than in a 9" pie dish/tin. The pot pie dishes were for immediate serving and tins were for freezing.
      2) I used 12" round parchment sheets, spraying two sheets for each crust piece. I found that using a rolling pin made a crust too uneven. Instead, I pressed a hand size of crust dough, using the palm of my hand to start a round shape, and continuing to press with a small bamboo cutting board to expand the shape that would work for pot pie forms.
      3) I doubled the recipe ingredients.
      4) I chose rib of celery, finely diced rather than dried celery flakes.
      5) Rather than just turnips, I used equal portions of turnips and celery root.
      6) I used white and regular cheddar cheese.
      7) I made my own chicken stock by cooking the chicken in four quarts of water for one hour.
      8) I chose both breasts and thighs to make the chicken more moist and flavorful.
      9) I had to add several tablespoons more almond flour to thick the dough for the crust.
      10) As a consequence of using 5.5" pot pie forms, instead of 9" forms, I wound up with way more filling than crusts. For future preparation of this dish, I would double the recipe filling ingredients and triple the crust ingredients to have sufficient number crusts for the pot pies that I freeze..

      Reply
      • Sabra says

        October 27, 2019 at 4:22 pm

        Thanks for the review David!

        Reply
    22. Amanda says

      November 07, 2019 at 10:38 am

      this is so yummy! thank you for a great recipe I'll definitely be making many more times!

      Reply
    23. Bec says

      December 15, 2019 at 2:14 pm

      This was so good! The family loved it and they requested I make it for Christmas dinner. I followed everything except I used celery rib instead of flakes, used leftover Thanksgiving turkey (mostly white meat and some dark meat), and I used a different keto pastry dough I had on hand. I made a double batch of filling and put it in 4" ramekins. A double batch fills 6-4" ramekins.

      Thanks for the recipe! Can't wait to try freezing it.

      Reply
    24. Andy Upshaw says

      May 22, 2020 at 7:51 pm

      Love this recipe. Did a few changes based on my pantry. Subbed 1/4 of the almond flour with Lupin flour.. Added bullion powder instead of salt to the crust. Doubled everything because I made a 10" deep dish pie using leftover rotisserie chicken from yesterday. There is enough dough leftover for a breakfast quiche in the morning. Thank you for sharing this recipe.
      .

      Reply
    25. Dawn M says

      May 23, 2020 at 9:39 pm

      I used parsnips. Similar texture and taste. Not sure about the carb count, it wasn't in my book.

      Reply
    26. Rukshana Rahman says

      May 25, 2020 at 1:35 pm

      Hi is there a substitute for almond flour? My son is allergic.

      Thank you!

      Reply
    27. Allie says

      June 12, 2020 at 7:38 pm

      Literally worst recipe ever. I followed the recipe through and through and now im on my way to red lobster to get the taste out of my mouth!

      Reply
    28. Melinda S says

      June 20, 2020 at 6:13 pm

      This recipe is simply AMAZING....I cant wait to make it again! I halved the recipe and made it in 2 4" pie tins. I would like it a bit more juicy after it cooks, so i.prob let it reduce too much. That was my first go with turnips also. Im just blown away at how delicious this was! Great recipe!!!

      Reply
      • Sabra says

        June 25, 2020 at 9:34 am

        Thanks so much for the great review Melinda! I'm so glad that you enjoyed it 🙂

        Reply
    29. Laura says

      August 27, 2020 at 4:20 pm

      Hi there!
      I'm wondering how you reheat the leftovers? Things with cream cheese split in the microwave, but putting it in the oven already sliced would make it run all over, yes? Help! Thanks!

      Reply
    30. Lorry Norton says

      February 16, 2023 at 5:44 pm

      I'm just waiting on the pie to bake. The filling looks like it's going to be great. The crust, however, was a pain in the butt! That's why I only gave 4 stars. I followed the recipe to the letter. I let the first crust chill for 5 minutes. I really struggled to get it off the buttered parchment paper. Maybe I should've chilled it longer. But, I figured I'll just piece it together. It's the bottom crust. No one will see it. The top crust chilled at least 20 minutes while I made the filling. My baked bottom crust was cooled, the filling was cooled. I still couldn't get the crust off the buttered parchment paper! So, I just pieced it together on the top. I don't know how it's going to turn out. I hope it tastes good. Maybe I needed a little more almond flour in the dough. Maybe I should've used a spray instead of butter on the parchment. I don't know.

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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