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This keto chicken pot pie is a super low carb version of the comforting classic. A creamy, savory filling topped with a delicious keto pie crust, all baked together for a filling, homey dish you’ll love. Only 6g net carbs per serving.

🥧 What Makes This Recipe So Good

This keto chicken pot pie recipe takes a classic chicken pot pie and cuts way, way back on the carbs. Don’t worry! It’s just as delicious as the traditional version. We even use a keto pie crust to keep it as close as possible.
The rich, creamy chicken and veggie filling is topped with a savory, buttery crust for a warm dish that just feels like home. It’s absolutely perfect for those cool-weather months.
With only 6g net carbs per serving, you don’t have to worry about this recipe wrecking your goals. If you’re tracking macros, though, be sure to calculate your numbers based off the specific ingredients you use. Specific brands can make a big difference when it comes to nutrition info!

Key Ingredients

Chicken – I like to use chopped roasted chicken in my pot pie for a little extra flavor. Feel free to pick up a rotisserie chicken and chop or shred it, or cook and shred your own chicken breasts and/or thighs. You could also use turkey instead, which makes this a great option for those Thanksgiving leftovers!

Xanthan Gum – If this isn’t already in your keto pantry, now’s the time to add it! You can get away without using xanthan gum in your keto chicken pot pie, but I highly recommend it in both the crust and the filling. It’ll give you a richer, creamier filling and it locks moisture into the crust and gives it a little elasticity.

Veggies – There’s roughly 3 cups total of various low carb vegetables in this pot pie. Depending on your version of keto, you may or may not incorporate vegetables into your meals on a regular basis. You can leave out any (or all) of them if you need to, but they add a lot of flavor and texture (and nutrients!) to the dish.

Chef’s Tips

If you’re not using xanthan gum, reduce the amount of heavy cream in the filling to just ¼ cup total. The xanthan gum is a thickener; if you’re not using it, your filling will be too thin unless you offset it with less liquid.
Feel free to use more poultry seasoning or even add oregano, thyme, or parsley, to give the keto chicken pot pie even more flavor.
Part of what makes this chicken pot pie so keto-friendly is that we only use a top crust, instead of a top and a bottom crust. We do the same thing with our chicken pot pie casserole, though not for that reason. If you want to add a bottom crust, you totally can. I’d double the crust recipe, divide the dough in half, and flatten each half into a disc. Chill the dough, then line the pie plate with one crust disc. Freeze the dough in the pie plate for 10 minutes, then bake it for 8 minutes or so in a 325° Fahrenheit preheated oven. It should be lightly golden but not fully cooked. After the bottom crust is prebaked, add the filling and proceed with the recipe as written. Note that the additional crust will increase the number of carbs per serving!
If you want to go crustless, head over to our Instant Pot chicken pot pie soup for inspiration. That recipe isn’t written to be keto, but you could easily adjust it to fit your dietary needs!