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A slice of keto chicken pot pie on a plate
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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.
Course Main Course
Cuisine American
Keyword low carb, low glycemic, no added sugar
Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 1 hour
Total Time 2 hours 15 minutes
Servings 8
Calories 459kcal

Equipment

  • Food processor
  • Plastic wrap
  • Refrigerator
  • Oven
  • Large skillet
  • Pie plate
  • Aluminum foil (if needed)

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

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.
    Keto pie crust dough in food processor bowl
  • 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.
    Keto pie dough on plastic wrap

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.
    Mixed vegetables for keto chicken pot pie filling in large skillet
  • 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.
    Keto chicken pot pie filling in large saucepan

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.
    Overhead view of keto chicken pot pie topped with keto crust, unbaked
  • Remove pot pie from oven and let cool slightly. Serve warm. Refrigerate any leftovers in an airtight container up to 5 days.
    Baked keto chicken pot pie shown from above

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.
 
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed. 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 8. Result will be the weight of one serving.

Nutrition

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