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Keto Chicken Pot Pie Turnovers

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

27 ratings

Crispy on the outside, creamy inside — these keto chicken pot pie turnovers bake until the golden edges almost crackle when you bite in. 9.6g net carbs and 37.9g protein per serving.
  • 9.6gnet carbs
  • 37.9gprotein
  • 38minutes
  • 9servings
plate of keto chicken pot pie turnovers
close up of flaky chicken pot pie keto crust
kid friendly keto chicken pot pie turnovers
creamy keto chicken pot pie turnovers for lunch
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I've been making these chicken pot pie turnovers for about two years now, and the cream cheese in the filling was kind of a happy accident. I was trying to thicken the sauce without adding more coconut flour and grabbed cream cheese on a whim. It melted into the broth and created this rich, silky filling that I can't make any other way now.

The format is what sets these apart. Most keto recipes for this dish give you a casserole or a single pie, but turnovers are portable. I pack them for lunches, my kids grab them cold from the fridge, and they reheat without turning soggy. If you've made my chicken pot pie casserole, think of these as the grab-and-go version.

The fathead dough is what makes or breaks this recipe. The recipe card uses an electric mixer, and that works, but I have come to prefer a food processor. When you beat melted mozzarella with a mixer, the cheese clumps around the beaters and you end up hand-kneading anyway. A food processor pulses everything together in about 30 seconds and the dough comes out smooth. Roll it between two sheets of parchment to a quarter-inch thickness, and you get a crust that actually holds up under a loaded filling.

For the filling, I use about 3 cups of shredded chicken (rotisserie works perfectly if you're short on time). Saute your onion and mushrooms in butter, stir in coconut flour to absorb the moisture, then add broth and let it thicken. The cream cheese goes in at the very end on low heat so it melts evenly without separating. Fresh parsley, salt, and pepper to finish.

I bake mine at 375 degrees for 17 to 18 minutes, not the full 20 that some recipes call for. You want the crust golden but not over-browned, because the dough goes from perfect to tough fast. Pull them when the edges are just starting to darken and let them cool on the pan for a few minutes. The crust firms up as it sits.

The batch makes about 18 turnovers, which is perfect for meal prep. I usually eat two or three with a side salad and that's a full low carb dinner. Leftover turnovers keep in the fridge for 3 days, and they freeze better than most low carb baked goods (more on that in the FAQs below). These remind me of the handheld comfort food I grew up eating, just without the carb crash. If you like portable meals, try my keto pizza pockets or chicken taquitos for different fillings, or my chicken divan for another creamy chicken dinner.

These turnovers have all the flavors of my creamy chicken pot pie, and they are a good way to use up leftover turkey after Thanksgiving.

Make the Dough Ahead

You can make the fathead dough ahead of time. It keeps in the refrigerator for a few days or in the freezer for 4 to 6 months. That takes most of the prep off the day you bake.

How to fold and seal the turnovers

The trickiest part is getting the turnovers sealed without the filling leaking out. I roll the dough to a quarter-inch thickness between parchment, cut it into rectangles, and add just a spoonful of filling to each one (not a heaping spoonful, or it'll burst). Fold the dough over and press the edges with a fork to crimp them shut. Brush with egg wash before baking for that golden color. I've found that chilling the filled turnovers in the fridge for 10 minutes before baking helps the dough hold its shape better.

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The recipe

Keto Chicken Pot Pie Turnovers

Print Pin
Prep 20 min Cook 18 min Total 38 min Serves 9

Ingredients

Servings 9

pot pie mixture Ingredients

dough Ingredients

Step by Step Instructions

  1. Preheat oven

    Preheat oven to 375 degrees.

    Oven preheated to 375 degrees

  2. Shred chicken

    Shred cooked chicken or cut into cubes. Set aside.

    shredded chicken a white bowl

  3. Melt butter

    In a large skillet, melt butter over medium-high heat.

    butter melting in a sauce pan

  4. Sauté onions

    Add onion and cook until softened, about 5 minutes.

    onions sautéing with butter in a sauce pan

  5. Cook mushrooms

    Add garlic, thyme and chopped mushrooms. Season with a sprinkle of salt and pepper.

    Add garlic

  6. Keep them cooking

    Continue to cook until the mushrooms are tender, about 5 minutes.

    cook mushrooms until they are soft

  7. Add broth

    Mix in coconut flour. Whisk in broth and continue to cook until mixture is thickened, about 3-5 minutes.

    mix in coconut flour

  8. Simmer

    Add chicken, turn heat to low.

    add chicken

  9. Make it creamy

    Stir in cream cheese and cook until cream cheese is melted. Turn off heat.

    stir in cream cheese

  10. Season

    Stir in parsley and season with salt and pepper to taste. Set aside to cool.

    add parsley

  11. Melt cheese for dough

    Meanwhile, prepare the fathead crust. Heat mozzarella cheese in glass bowl at 60 second intervals until cheese is melted.

    melted cheese in a bowl

  12. Mix eggs and cheese

    Beat eggs into the melted cheese using an electric mixer.

    Eggs mixed with melted cheese

  13. Whisk dry ingredients

    In a separate bowl, mix almond flour, baking powder and xanthan gum.

    Chicken pot pie turnover dry ingredients in a bowl

  14. Finish the dough

    Slowly add almond flour mixture to the cheese and beat until combined.

    Pot pie turnover dough after almond flour added

  15. Knead time

    Knead dough on a lightly almond floured surface to further combine.

    pot pie turnover dough being kneaded with a hand

  16. Parchment sandwich

    Working with half the dough, place dough between two pieces of parchment paper.

    Keto chicken pot pie turnover dough in a ball on parchment paper

  17. Roll da dough

    Roll out dough into a rectangle shape to a ¼-inch thickness.

    Keto pot pie turnover dough rolled flat

  18. Cut into squares

    Using the tip of a knife or pizza cutter, cut the edges off the dough to form a rectangle. Cut the dough into 9 small rectangles.

    dough cut into 9 equal squares - 3x3 grid of dough

  19. Add filling

    Scoop a spoonful of chicken pie filling onto each rectangle and fold over. Repeat with remaining dough.

    Chicken filling placed on pot pie turnover square

  20. Fold and brush

    Brush the tops of the dough with egg wash (beaten egg + 1 tablespoon water).

    a brush spreading egg wash on chicken pot pie turnover

  21. Bake

    Bake in a 375 degree oven for 17 to 18 minutes or until crust is golden brown.

    Keto chicken pot pie turnovers fully baked on baking tray

Nutrition

Per serving: 1 turnover

Calories
589
Fat
45.7g
Protein
37.9g
Total carbs
14.8g
Net carbs
9.6g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

Can I freeze these turnovers?

I freeze them all the time. Assemble the turnovers, brush with egg wash, then lay them on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer to a freezer bag and they'll keep for up to 3 months. When I'm ready to bake, I go straight from freezer to oven at 375 degrees and add about 5 extra minutes to the bake time. The crust comes out just as crispy as fresh.

Why does my fathead dough clump in the mixer?

I had this exact problem when I first started making fathead dough with a stand mixer. The mozzarella cools too fast and wraps around the beaters instead of incorporating. My fix: use a food processor instead. Pulse the melted cheese with eggs first, then add the almond flour mixture. The whole thing comes together in 30 seconds with no clumping. If you don't have a food processor, microwave the cheese in shorter 30-second bursts and work quickly with your hands.

Can I add peas and carrots to the filling?

You can, but I usually don't. A quarter cup of green peas adds about 4g net carbs and a small diced carrot adds around 3g. That bumps each turnover up by 1-2g depending on how many you make. If the classic look matters to you, I'd go with just a small handful of peas stirred in at the end. I think the mushroom and onion filling is plenty flavorful on its own, and I'd rather keep the count lower.

How do I reheat these without losing the crispy crust?

I reheat mine in the oven at 350 degrees for about 8-10 minutes. Don't use the microwave unless you want a soggy crust. The oven brings back that crackly edge. I've also reheated them in an air fryer at 350 for 5 minutes, which works even better because the hot air crisps up all sides.

How many net carbs are in each turnover?

My batch makes about 18 turnovers. I count roughly 3-4g net carbs per turnover depending on the exact size and the brand of almond flour I use. I track mine with Bob's Red Mill super fine almond flour and consistently get about 3.5g net carbs each.

What can I substitute for mushrooms?

I've tried diced zucchini and it works, but my favorite swap is diced celery. It gives you that classic savory bite without adding much in carbs, and it holds up in the filling without getting watery like zucchini sometimes does. Bell peppers work too if you want a little color.

Is there a dairy-free option for the cream cheese?

I haven't tested a dairy-free version of the filling myself, so I can't vouch for the texture. The cream cheese does a lot of heavy lifting here (it thickens and enriches the sauce). If I were going to try it, I'd use a nut-based cream cheese alternative and add a little extra coconut flour to compensate for any thinness. The crust is harder to make dairy-free since it relies on mozzarella.

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Reviews

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4.6 from 27 ratings, 15 written

Made this recipe?

Replying to Tamara

Your rating

Joanna A.

I made these for lunch today and they turned out so good!! Thank you for a recipe that actually holds together.

Reply

Kavita C.

I was cooking the onions and thyme down when the smell took me straight back to the pot pies my dad made after school. Mine needed more salt than written, but that’s twice in two weeks now.

Reply

Jasmine K.

not sure how I’m supposed to leave the house without these now

Reply

Annie Lampella

The freezer is the answer to that. I keep a batch frozen and pull them the night before, 350 for 8-10 minutes and they’re back to that same crackly edge.

Reply

Amber

Been using these for Sunday meal prep for a few weeks. The overnight filling thing is what made it work. I make the cream cheese filling the night before, let it cool all the way, and by morning it’s firm enough to actually stay put when I fold the mozzarella around it. Bake fresh Monday morning, then 350 for 8 minutes to reheat later in the week and the crust is still crisp, not soft. Seal both edges with a fork before baking and haven’t had one split since I started chilling the filling first. Four stars because the first batch, I made the filling while it was still warm and lost three of nine to leaking. Frustrating. But once that clicks it’s very reliable. Almost 38g of protein per serving is why this keeps showing up.

Reply

Annie Lampella

Amber, warm filling leaks every time. I found that out the hard way on my first batch too. 350 for 8 is what I do to reheat, and that protein number is why these keep showing up in my freezer.

Reply

Sasha Y.

Filling was really good. Will bake a little longer next time.

Reply

Annie Lampella

Sasha, good call on the extra time. Watch the edges – once they go deep golden and start looking almost dry, that’s when I pull mine. That’s when you get the crackle.

Reply

Tasha F.

You need at least two dozen if you’re bringing these anywhere. I made them for a birthday dinner last month and a non-keto person stopped me halfway through to ask what was in the filling.

Reply

Annie Lampella

Tasha, getting stopped mid-bite is the best review there is. I’ve had people try to guess the filling for ten minutes and never land on cream cheese.

Reply

Tasha F.

Ha, ten minutes is generous. Mine were convinced it had to be something fancy.

Reply

Sarah

Cook the mushrooms way down before adding the broth (I mean really way down, until there’s almost no liquid left) or the filling gets watery and the dough won’t seal. Tried adding a pinch of smoked paprika to mine on the second batch and it gave the filling this background depth that made them taste less straightforward, in a good way.

Reply

Annie Lampella

That smoked paprika is going in my next batch. Wet filling breaks the seal every time, I usually let the mushrooms go an extra 3-4 minutes past what looks right.

Reply

Tamara

Swapped in leftover rotisserie chicken and threw a handful of fresh spinach into the filling right at the end. The spinach wilted down to almost nothing but added this earthy note that worked really well against the thyme. Batch two happening this weekend.

Reply

Annie Lampella

Spinach at the end is smart. It practically disappears but that earthy note against the thyme is a real thing. Might steal this for my next batch.

Reply

Maria

Used rotisserie chicken instead of cooking it myself and the filling came together so fast. The coconut flour still thickened everything up fine, which I wasn’t sure about going in. One thing I figured out: press a fork along the seam right when you fold them over, before they go in the oven. Mine were splitting open at the edges until I started doing that and now they hold together clean. Might try a little extra cream cheese in the filling next batch.

Reply

Annie Lampella

Fork them right after folding, yes. That’s what fixed the splitting for me too. More cream cheese is worth trying, the sauce handles it.

Reply

Roberto O.

The crust crackle is real, and the mozzarella base holds better than I expected for something this stuffed. Filling came out underseasoned though. I pushed the salt and added a little more thyme on round two and it clicked into a completely different thing.

Reply

Annie Lampella

Thyme at 1.5 teaspoons is where I land too. The filling has to be seasoned aggressively or the dough swallows it.

Reply

Jordan

Making these for a potluck next weekend and want to double the batch , does the mozzarella dough get harder to work with at that size or does it scale pretty cleanly?

Reply

Annie Lampella

I’d make two separate batches rather than doubling in one bowl. Mozzarella cools fast and a bigger mass gets stiff and clumpy before you can work it. Food processor helps too if you have one.

Reply

Katie

First time using mozzarella as a crust and it actually held together. Would go lighter on the parsley next time.

Reply

Annie Lampella

Mozzarella always looks like it won’t hold until it does. Parsley at full strength is a lot, I usually back off to about a tablespoon when I want it subtle.

Reply

Fatima

I’m not a mushroom person so I swapped in chopped frozen spinach (squeezed really dry) and the filling came out thicker than I expected, almost creamier. The coconut flour and cream cheese held everything together just fine. Mine took closer to 22 minutes and those edges got properly golden, the kind that crackle a little when you bite in. Going in the weeknight rotation.

Reply

Annie Lampella

Spinach swap is so smart, I never would have thought to try it but the moisture control makes total sense with how the coconut flour absorbs. 22 minutes sounds right if your oven runs a little cool.

Reply

Crystal

Every keto pot pie I’ve tried: crust collapses, eat it with a fork. Wasn’t sure the mozzarella dough would be different. Edges sealed, crisped up golden, filling stayed put. Finally.

Reply

Annie Lampella

That crackle is what I wait for. Mine usually hits it at 18 minutes, not the full 20.

Reply

Matt

I figured the dough would just fall apart, but these held together and got that golden crackle Annie talks about. My seams kept splitting on the first batch, but even the ugly ones were freaking good. Already planning a second batch.

Reply

Annie Lampella

The ugly ones eat just as good, every time. For the seams, press harder than you think you need to and run a fork along the edge before they go in. That crimp holds.

Reply

April

Let the mozzarella dough cool for two minutes before folding it around the filling and it won’t tear on you.

Reply

Annie Lampella

Good call. Two minutes, sometimes 3 if my kitchen is warm that day.

Reply

Corinne F.

I’ve tried so many pot pie recipes trying to find one with a crust that actually works and this is IT. The fathead dough comes out crispy (not soggy like other low-carb versions I’ve made) and the cream cheese makes the filling so rich I can’t tell it’s keto.

Reply

Annie Lampella

The soggy crust thing is real with fathead. Cream cheese in the filling was kind of a happy accident but now I can’t make it any other way.

Reply

Norah

How do you keep the cheese from clumping on your mixer? I ended up hand mixing mine. Flavors are good but need some tweaks for my family’s tastes and the dough came out nice and fluffy.

Reply

Annie Lampella Recipe author

Using a food processer works the best for blending the dough. Glad you liked the recipe.

Reply

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