Keto Chicken Pot Pie
Posted: 10/01/21
Updated: 12/13/21
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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 comfort food and tweaks it in all the right ways to make it low carb and keto-friendly while keeping it just as delicious as ever. Even non-keto-eaters will love this one!
- 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. Keep in mind that if you’re a strict keto-follower, you’ll want to calculate the macros for this chicken pot pie using the info for the specific ingredients you use to make this recipe. Your keto pantry staples may vary slightly from mine.
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. 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!
Be Sure to Try These Keto Recipes, Too!
- Keto Broccoli Cheese Soup
- Keto Gravy
- Marry Me Chicken
- Keto Beef Stew (Low Carb, Gluten Free)
- Keto Meatballs and Tomato Sauce
- Cheesy Keto Green Beans
Keto Chicken Pot Pie
This keto chicken 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.
Ingredients
For the Keto Pot Pie Crust
- ½ cup coconut flour
- 1 cup almond flour
- ¾ teaspoon xanthan gum see Notes
- ¼ teaspoon salt
- 1 stick butter cold, cut into cubes
- 3 ounces cream cheese cold
- 1 large egg beaten
- 2 ½ teaspoons apple cider vinegar
For the Keto Pot Pie Filling
- 2 tablespoons butter
- 2 stalks celery sliced
- ½ cup mushrooms diced, optional
- ½ of one medium onion chopped
- ½ cup cauliflower florets fresh or frozen
- 2 cloves garlic minced
- ¼ cup peas & carrots
- 1 ½ teaspoons salt
- pepper to taste
- 3 ounces cream cheese
- 10 tablespoons heavy cream ½ cup + 2 tablespoons, see Notes about xanthan gum
- 1 cup chicken broth or chicken stock preferably homemade
- ¼ teaspoon xanthan gum see Notes
- 2 cups chopped roasted chicken
- 1 teaspoon poultry seasoning
Equipment
- Food processor
- Plastic wrap
- Refrigerator
- Oven
- Large skillet
- Pie plate
- Aluminum foil (if needed)
Instructions
For the Keto Pot Pie Crust
- Add coconut flour, almond flour, xanthan gum, and salt to food processor. Pulse just until evenly combined.
- Add cubed cold butter and cold cream cheese to food processor. Pulse again until crumbly, just a few seconds.
- Add egg and apple cider vinegar to food processor. Pulse again until dough starts to come together. It should resemble moist crumbs, not smooth dough.
- Spread plastic wrap out on flat surface. Remove bowl from food processor. Pull dough together and transfer to plastic wrap. Form dough into a ball, then press to flatten into disc large enough to cover pie plate. Cover flattened dough in plastic wrap and refrigerate 1 hour.
For the Keto Pot Pie Filling
- Preheat oven to 375° Fahrenheit. In large skillet over medium-high heat, melt 2 tablespoons butter.
- Add celery, mushrooms, onion, cauliflower, garlic, peas & carrots, salt, and pepper to skillet. Sauté approximately 5 minutes or until onions are translucent.
- Add cream cheese, heavy cream, chicken broth, chopped chicken, and poultry seasoning to skillet. Stir constantly until cream cheese is melted. Reduce heat to simmer and sprinkle xanthan gum on top. Simmer 5 minutes or until filling thickens.
For the Keto Chicken Pot Pie
- Pour filling into pie plate. Cover filling with chilled pie crust. Place pot pie in preheated oven and bake 25-30 minutes or until cooked through with golden brown crust. Note: watch pot pie carefully after first 10 minutes of baking. If crust browns too quickly, cover with aluminum foil.
- Remove pot pie from oven and let cool slightly. Serve warm. Refrigerate any leftovers in an airtight container up to 5 days.
Notes
- Xanthan Gum: If you don’t have xanthan gum, you can omit it from the crust, although I highly recommend using it. For the filling, you can omit the xanthan gum again, but reduce the heavy cream to only ¼ cup total if you’re not using xanthan gum. I highly recommend using the xanthan gum for a richer, creamier filling, though.
- Chicken: Feel free to use chopped or shredded rotisserie chicken, or cook and shred your own chicken.
Nutrition Information
Serving: 1serving, Calories: 459kcal, Carbohydrates: 11g, Protein: 13g, Fat: 41g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 131mg, Sodium: 901mg, Potassium: 288mg, Fiber: 5g, Sugar: 2g, Vitamin A: 1257IU, Vitamin C: 7mg, Calcium: 87mg, Iron: 2mg, Net Carbs: 6g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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