Keto Chicken Pot Pie – This easy low carb chicken pot pie is packed with tender chicken, savory vegetables, and a rich, creamy sauce is become a staple in your keto meal rotation.
What Makes This Keto Chicken Pot Pie Special?
- Low in carbs: By using almond flour for the crust and skipping the high-carb veggies, this pie stays perfectly keto-friendly.
- Rich and creamy filling: The filling is a luxurious blend of chicken, keto-approved vegetables, and a creamy sauce that’s perfectly seasoned.
- Flaky, buttery crust: We swap out traditional wheat flour for a low-carb almond flour crust that’s just as flaky and satisfying.
Whether you’re craving something cozy for a weeknight dinner or want to impress at a family gathering, this low carb chicken pot pie delivers on both flavor and comfort.
Tips and Tricks for the Perfect Keto Chicken Pot Pie
- Use chilled butter: Cold butter helps create a flakier crust, so make sure it’s properly chilled before mixing it with the flour.
- Xanthan gum is key: This ingredient acts as a binder in gluten-free and keto baking, giving the crust structure and preventing it from falling apart.
- Don’t overcook the filling: You want the filling to be thick, but it will continue to cook and thicken in the oven, so don’t let it reduce too much on the stove.
- Make ahead: The dough and filling can be made ahead of time and stored in the fridge. Assemble the pie when ready to bake.
Variations
There are endless ways to customize your keto chicken pot pie. Here are a few ideas to switch it up:
Dairy-free version: Substitute the heavy cream with coconut cream for a dairy-free option, and use ghee or coconut oil instead of butter for the crust.
Add mushrooms: Sautéed mushrooms are a great low-carb addition to the filling, adding extra depth of flavor.
Switch the protein: Try using turkey, beef, or even pork instead of chicken for a different take on the pot pie.
Use different veggies: Swap in other keto-friendly vegetables like zucchini, green beans, or bell peppers to suit your preferences.
How to Serve Keto Chicken Pot Pie
Serve your Keto Chicken Pot Pie hot and bubbly, straight from the oven. It’s hearty enough to stand on its own, but you can also pair it with a simple green salad or steamed broccoli for an extra dose of veggies.
If you’re entertaining, this dish is sure to impress, especially when served alongside keto-friendly appetizers like deviled eggs or cheese crisps. And don’t forget a refreshing glass of keto-approved sparkling water or dry wine!
How to Store and Reheat
One of the best things about this keto chicken pot pie is that it stores beautifully, making it perfect for meal prep or leftovers.
In the freezer: You can also freeze this pot pie. Let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and then bake at 375°F (190°C) until warmed through, about 25-30 minutes.
In the fridge: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in the oven at 350°F (175°C) for about 15 minutes until heated through.
Recipe FAQs
Is chicken pot pie keto-friendly?
Traditional chicken pot pie is not keto-friendly due to the flour-based crust and high-carb vegetables like peas and carrots. However, this keto version uses almond flour for the crust and low-carb veggies like cauliflower and celery to keep it low-carb.
Can I make this pie crustless?
Yes! If you’re looking to reduce the carbs even further, you can skip the crust entirely and make a crustless chicken pot pie. Just bake the filling in a casserole dish and enjoy.
Can I use coconut flour instead of almond flour?
Coconut flour absorbs more liquid than almond flour, so if you’re substituting it in the crust, you’ll need to adjust the quantity and add more eggs and liquid to prevent it from being too dry.
Can I make this dairy-free?
Yes, for a dairy-free version, substitute the butter with coconut oil or ghee, and replace the heavy cream with full-fat coconut cream. The texture will be slightly different, but still delicious.
Keto Chicken Pot Pie (Low Carb)
Keto Chicken Pot Pie - This easy low carb chicken pot pie is packed with tender chicken, savory vegetables, and a rich, creamy sauce is become a staple in your keto meal rotation.
Ingredients
For the Crust:
- 2 cups almond flour
- 1/4 tsp pink Himalayan salt (or regular)
- 6 tbsp unsalted butter (softened)
- 1 egg
- 1/2 cup shredded cheddar cheese
For the Filling:
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 tbsp unsalted butter
- 4 oz cream cheese (softened)
- 1 1/2 cups chicken broth (I recommend Better Than Bouillon)
- 1/4 tsp poultry seasoning
- 1/4 cup heavy cream
- 1 tsp garlic powder
- 1/4 tsp optional celery seed (for extra flavor)
- 2 cups shredded rotisserie chicken
- Salt (about 1 tsp) and pepper (about 1/4 tsp) to taste
- 1/2 tsp xanthan gum (for thickening)
- 2/3 cup frozen peas and carrots
Instructions
- Preheat & Prep: Preheat your oven to 375°F and grease a 9-inch pie plate with cooking spray.
- Make the Crust: In a bowl, mix the almond flour, softened butter, egg, and salt. Stir in the shredded cheddar cheese until combined. Divide the dough in half. Roll each portion between two sheets of parchment paper, then chill the rolled dough in the fridge for 5-10 minutes.
- Bake the Bottom Crust: Press one sheet of dough into the pie plate. Don’t worry if it’s not perfect—just press it into shape. Bake for 6-8 minutes until slightly golden, then remove from the oven.
- Prepare the Filling: While the crust bakes, melt the butter in a skillet over medium heat. Sauté the diced celery and onion for 5 minutes until soft. Add the chicken broth, cream cheese, and heavy cream. Stir and whisk until smooth.
- Season and Thicken: Add the garlic powder, poultry seasoning, celery seed (if using), salt, and pepper.
- Sprinkle in the xanthan gum, whisking constantly until the mixture thickens. Adjust the thickness to your liking with more cream or xanthan gum.
- Finish the Filling: Stir in the shredded chicken and frozen peas and carrots. Pour the filling into the pre-baked pie crust.
- Top and Bake: Place the second sheet of dough over the filling and press the edges to seal. You can crimp the edges if you like. Bake for 25-30 minutes, until the crust is golden brown. If the edges brown too quickly, cover them with foil halfway through baking.
- Serve: Let the pie cool for about 5 minutes before serving. Slice and enjoy the creamy, hearty goodness of your keto chicken pot pie!
Notes
- Chill the dough to make it easier to handle.
- Xanthan gum helps thicken the filling without adding carbs.
- Rotisserie chicken is a quick shortcut to save time on cooking.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 515Total Fat: 43gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 154mgSodium: 561mgCarbohydrates: 8gFiber: 4gSugar: 4gProtein: 25g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Keto Chicken Pot Pie delivers all the comforting flavors of the classic dish without the carbs, making it the perfect option for anyone following a keto or low-carb lifestyle. With its flaky almond flour crust and creamy chicken filling, it’s sure to become a new family favorite.
Try this recipe the next time you’re craving something cozy and indulgent—and don’t forget to play around with the variations to make it your own!
Other delicious chicken recipes to try:
