Keto Chicken Pot Pie
Published October 10, 2021 • Updated March 11, 2026
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Creamy keto chicken pot pie with a fathead crust that bakes up golden and holds together when you cut into it. 6g net carbs, 30g protein per serving.
I make this chicken pot pie at least once a month during the colder season, and it holds up in summer too. The filling is thick and savory with tender chicken, mushrooms, celery, and just enough carrots to feel like the real thing. The fathead crust bakes up golden on top with a chewy, bread-like layer underneath that soaks up all the broth from the filling.
Traditional versions get their structure from flour-based dough and a flour-thickened sauce. Both are carb bombs. For this one, I use fathead dough for the crust and coconut flour to thicken the filling. Each slice comes in at 6g net carbs with 30g protein, which is better macros than most “healthy” frozen dinners I’ve found.
I tested this with almond flour crust, coconut flour crust, and a cauliflower-based top. Fathead wins every time because it holds together when you cut into it instead of crumbling apart. The mozzarella gives it enough stretch to form a proper crust, and the almond flour adds a slightly nutty flavor that pairs with the savory filling. I almost cut the cream cheese from my testing version because it seemed like a weird move for a savory pie. Glad I didn’t. It’s what makes the sauce rich and creamy without a traditional roux.
For the chicken, I usually shred up a rotisserie chicken or use leftover roasted chicken. Dark meat and white meat both work here. If you have turkey from Thanksgiving, that works just as well and gives the filling a slightly richer flavor.
The filling comes together in one skillet. Saute the vegetables, sprinkle in coconut flour to thicken, add broth, then stir in cream cheese off heat. One thing I learned after a few batches: let the filling cool for about 5 minutes before you lay the dough on top. If the filling is still bubbling, the underside of the crust steams instead of baking and comes out gummy.
This tastes even better the next day. The filling sets up in the fridge and the flavors come together. I reheat slices in a 350 degree oven for about 10 minutes so the crust stays crispy (microwaving makes it rubbery).
For a casserole version with less fuss, try the casserole version. Other cozy low carb dinners I keep in rotation: shepherd’s pie, beef stew, and chicken divan.
How to make keto chicken pot pie
Make the filling first. Saute onion, garlic, mushrooms, celery, carrots, and green beans in butter. Sprinkle in coconut flour, add chicken broth, and simmer until thick. Stir in shredded chicken and cream cheese off heat. Let the filling cool for about 5 minutes so the surface stops bubbling.
Roll out the fathead dough. Melt mozzarella, mix with almond flour, egg, baking powder, and salt. Roll between parchment sheets until 1/8 to 1/4 inch thick.
Pour filling into a pie dish, lay the dough on top, brush with egg wash, and bake at 375 degrees for about 25 minutes until the crust is golden brown. Let it cool for 10 minutes before slicing so the filling sets up.
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Keto Chicken Pot Pie Filling Ingredients
2 tablespoons butter -
1/2 cup diced onion
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3 cloves garlic, minced
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1 teaspoon dried thyme
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8 oz sliced mushrooms
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1 cup celery, diced
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1/2 cup sliced carrots
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1/2 cup chopped green beans
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1/2 tablespoon coconut flour
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1 cup chicken broth
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3 cups cooked shredded chicken
-
4 oz cream cheese, cubed
-
2 tablespoons chopped fresh parsley
Keto Pie Crust Ingredients
-
3 cups shredded mozzarella cheese
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1 1/2 cups almond flour
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1 egg
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1 teaspoon baking powder
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1/2 teaspoon salt
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Egg wash (1 beaten egg + 1 tablespoon water)
Step by Step Instructions
Step by Step Instructions
Sauté onion
Melt butter in a large skillet over medium heat. Add onions and sauté until softened.
- Butter
- Onions
Cook the veggies
To the skillet, add minced garlic, thyme, mushrooms, celery, carrots and green beans. Sprinkle with salt and pepper. Cook until vegetables are tender (about 5 minutes).
- Minced garlic
- Mushrooms
- Celery
- Carrots
- Green beans
Make a sauce
Sprinkle in coconut flour or arrowroot powder. Stir until combined. Slowly whisk in chicken broth. Bring to a boil and let simmer for 5 minutes or until mixture has reduced and thickened.
- Coconut flour
- Arrowroot powder
- Chicken broth
Add chicken
Add the shredded chicken to the skillet. Remove from heat.
- Chicken
Make it creamy
Stir in the cream cheese and parsley. Set aside while making the keto pie crust.
- Cream cheese
- Parsley
Make the pie crust dough
Melt shredded mozzarella cheese in the microwave at 60 second intervals, stirring in between, until melted. (Option to melt cheese in a non-stick skillet over the stovetop.) Add melted cheese to a large food processor, along with almond flour, egg, baking powder and salt. Pulse until combined and a dough ball forms. (Option to mix by hand or using an electric mixer.)
- Mozzarella cheese
- Almond flour
- Egg
- Baking powder
- Salt
Roll out pie crust
Place dough ball in between two sheets of parchment paper. Using a rolling pin, roll dough until it is 1/8 to 1/4 inch thick.
Assemble and bake
Add chicken pot pie filling to a pie plate or casserole dish. Top with the pie crust. Flute the edges to make a pretty border. Add a few slits to the top of the pie crust to allow air to escape. Brush the top of the pie crust with the egg wash. Bake at 375 degrees for 20-30 minutes or until pie crust is golden brown and cooked through evenly.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use turkey instead of chicken?
I've made this with leftover Thanksgiving turkey and it works just as well. Turkey has a slightly richer flavor that pairs with the cream cheese sauce. I shred it the same way (a mix of white and dark meat). The macros stay close to the same since turkey and chicken have similar protein and fat content per serving.
What can I use instead of cream cheese for a dairy-free option?
I've tested coconut cream as a swap and it gets close. Use about 3 tablespoons of the thick solid part from a chilled can in place of the 4 oz cream cheese. The filling will be slightly thinner, so I let it simmer an extra 2-3 minutes to reduce. Dairy-free cream cheese brands like Kite Hill also work, but I always check the carb count since some run higher than regular.
Can I use a different thickener instead of coconut flour?
I've used arrowroot powder at the same amount and it thickens fine. Xanthan gum also works but I only use 1/4 teaspoon since a little goes a long way. Skip cornstarch (too many carbs) and regular flour. The filling needs some thickener or it comes out soupy when you cut into it.
Why is my fathead dough too sticky to roll?
It's too warm. I let mine cool for 2-3 minutes after mixing, then roll between two sheets of parchment paper. If it's still sticking, I put it in the fridge for 10 minutes. Wet hands help when shaping. The dough firms up fast once it cools slightly.
Can I make the filling ahead of time?
I do this all the time. The filling keeps in the fridge for up to 2 days before baking. Make it, let it cool completely, store in an airtight container. When you're ready, pour the cold filling into the pie dish and top with fresh fathead dough. I add 5 extra minutes to the bake time since the filling starts cold.
Why does my fathead crust come out gummy on the bottom?
The filling was too hot when you topped it. I had this problem my first batch too. The cream cheese sauce keeps bubbling after you pull the skillet off heat, and if the crust goes on while the surface is still moving, the underside steams instead of baking. Now I let the filling sit for 5 minutes until the surface goes still before I lay the dough on. Fixed it completely.
Is there a nut-free crust option?
I haven't tested a nut-free version of this specific keto crust myself, but the swap that should work is replacing the almond flour with an equal amount of coconut flour plus 2 extra tablespoons of cream cheese to keep the dough pliable. Coconut flour absorbs more liquid, so the texture will be slightly denser. I'd roll it a touch thinner than my usual to compensate.
Can I use peas instead of green beans?
Traditional recipes use peas, but they're higher in carbs (about 7g net per half cup vs 3g for green beans). I stick with green beans to keep the count lower, but if you want peas for that classic flavor, I'd use 1/4 cup instead of a full half cup. The filling won't look that different and the carb impact stays small at that amount.
My son picks mushrooms out of every soup I've ever made. He polished this off and asked for it again next week. The creamy filling just makes the veggies disappear somehow.
Made this Sunday and it hit every mark I was hoping for. The filling is genuinely creamy (the cream cheese really pulls it together) and the thyme makes the whole thing smell incredible while it bakes. Only thing: the carrots were still a tiny bit firm at the suggested time, so I'll let the veggies cook an extra few minutes before adding the chicken next time. But the fathead crust came out golden and held up completely, and 6g net carbs for a slice this size made this feel like a real dinner again.
Carrots need a head start in this one. I dice mine pretty small, closer to 1/4 inch, and give them a solid 5 minutes before the chicken goes in. Your fix is exactly right.
Made this twice now and learned something: let the filling cool for about 5 minutes before you top it with the fathead crust. First time, the underside came out soft and gummy where it touched the hot cream cheese sauce and I couldn't place why. Gave it a rest the second time and the whole crust baked through solid, golden on both sides. Filling doesn't lose thickness and it holds together all the way to the last slice.
The cream cheese sauce keeps bubbling after you pull it off heat, underside of the crust just steams instead of baking. I give it 5 minutes now too, wait til the surface goes still.
I've made four different keto pot pie recipes in the last year and they all failed me, rubbery crust on one, watery filling on another, and I was at the point of just accepting that this was a food that didn't translate. Then I made this on a snow day last week out of pure stubbornness and the fathead crust came out actually golden and flaky, like I pulled it out of the oven and stood there for a second because I was not expecting that. The filling is what really got me though. The cream cheese going in at the end makes it this thick savory sauce that coats everything, and you can actually taste the mushrooms and the celery, which sounds like a low bar but after the versions I've tried, it kind of is. I'm new enough to keto that I had to google what coconut flour was before I started, so I was a little nervous about the sauce step, but it came together without any drama. This is the one, genuinely. The one that made me stop looking.
Four tries sounds about right for fathead to finally click. The cream cheese at the end, I almost cut it from my testing version. Seemed like a weird move for pot pie. Glad I didn't.
I've been scared of fathead dough for months, kept reading that it was finicky and just... putting it off. Finally made this on a cold Sunday and I genuinely cannot believe I waited. The crust came out golden and actually puffed up along the edges, and when I opened the oven the whole kitchen smelled like butter and thyme and I just stood there for a second. The cream cheese disappears completely into the filling, you'd never know it was there, it just makes everything silky. First time making a keto pie and it's going in my regular rotation.
Months! The dough really does have this undeserved reputation. Once you roll it between two sheets of parchment it just behaves.
Swapped the carrots and doubled the mushrooms to keep carbs down, filling came out richer than I expected. The mushrooms release this whole extra layer of liquid while they cook that deepens the sauce. Right around 4g net carbs per slice. Don't rush the onion sauté. I tried to speed through it once and the base never came together. The fathead crust also softens against the filling by day two, so if you're making it ahead keep them separate. Three batches this winter and the mushroom version is the only one I make now.
The liquid thing is real. Mushrooms at full volume create this whole different base for the sauce. Separate crust is the only way to do it ahead.
My youngest has never touched a mushroom in his life and he cleaned his whole bowl.
Ha, cooked in butter and simmered in broth they basically just become part of the sauce. Don't tell him.
Pot pie was the one thing I thought I'd given up forever when I started keto six months ago. Made this on a snow day last week and when I pulled it from the oven, the fathead crust was this golden color I wasn't expecting. The filling tasted like something I hadn't had in years. I'm still pretty new to this kind of cooking so I was nervous about the crust, but it came together. Not giving it five stars because I underseasoned my filling, but that's on me, and I'll fix it next time.
That golden crust means you nailed it. The cream cheese mutes salt way more than I expected, so I taste the filling right before it goes in the dish and go heavier than feels right.
Thank you for the recipe. It was delicious and my husband loved it. He is not a fan of almond flour, but he devoured this dish.
The cream cheese and mozzarella kind of take over in that crust. Almond flour barely registers when there's that much cheese involved. Good sneaking it past him.
Delicious! Would never know it was Keto inspired. We ate half for dinner and had enough for lunches since it is just two of us. Do not hesitate making this. It may be on our table once a week. I did use a food processor rather than my Kitchenaid mixer for the crust. It was much easier that way - I may give the mixer a rest. Thank you so much!
Food processor is easier for fathead dough, yeah. Less mess and the dough stays cooler. I use it for most batches now.
I enjoyed making this. It tastes as good as it looks. Very easy to make.
Fathead crust gets faster every time you make it. The second one always takes half the time.
Thank you for this recipe! I used your recipe to make a batch (15 total) of mini pies using the Mini pie/quiche maker you recommended for another one of your breakfast recipes. I just substituted the mushrooms for bell peppers since my husband is not a fan. Still fabulous! I cant wait to see how the mini pot pies freeze and heat back up when I need a quick snack.
15 mini pies is a project. Oven reheat at 350 for about 12 minutes will be way better than the microwave for that crust - it crisps back up instead of going soft. Bell peppers are a solid swap, they add a little sweetness the mushrooms don't have.