Keto Chicken Pot Pie

by KetoFocus.com
5 Stars (3 Reviews) 4 Comments

It’s beginning to feel a lot like warm pie season! Low carb chicken pot pie is a delicious comfort food recipe, made with a creamy savory filling and topped with a buttery gluten free pie crust.

Chicken pot pie is the ultimate keto comfort food, perfect for those cold days ahead and find it hard to decide between this keto recipe and my chicken soup recipe.

This keto pot pie is full of protein, fat and goodness! Traditional pot pies are made with dough and potatoes in them, as well as thickened with flour, which all make the pie very high in carbs. Unlike a regular pie, for this recipe, the filling will go on a pie plate and is then covered with a top layer of low carb almond flour based dough to make it look like a pie.

a whole baked pie in a white pie plate

Additionally, our pie crust is made with almond flour which makes it gluten free! Despite the differences, this low carb chicken pot pie still has all the flavors that your traditional creamy chicken pie would have! This recipe shows you that you do not need to cut out any foods from your diet, even comfort foods!

Chicken pot pie can be served on its own or with any low carb side of your choice. Some low carb side dishes which can be used to compliment this dish are green beans, a crispy green salad, roasted mixed vegetables, or even garlic mushrooms!

A fun twist to this chicken pot pie is to turn it into an appetizer and make keto chicken pot pie turnovers!

Keto Chicken Pot Pie Recipe Video

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Keto Chicken Pot Pie Filling Ingredients

  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 8 oz sliced mushrooms
  • 1 cup celery, diced
  • 1/2 cup sliced carrots
  • 1/2 cup chopped green beans
  • 1/2 tablespoon coconut flour
  • 1 cup chicken broth
  • 3 cups cooked shredded chicken
  • 4 oz cream cheese, cubed
  • 2 tablespoons chopped fresh parsley

Keto Pie Crust Ingredients

  • 3 cups shredded mozzarella cheese
  • 1 1/2 cups almond flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Egg wash (1 beaten egg + 1 tablespoon water)

Keto Chicken Pot Pie Directions

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a slice of chicken pot pie next to forks and the casserole dish

What kind of chicken goes in pot pie?

Really this chicken recipe is your opportunity to get creative and here are some ideas.

Chicken leftovers

This is the perfect dish to make right after Thanksgiving as it is a great way to use up leftover chicken or turkey, which there is always a lot left of!

Rotisserie chicken

If you don’t have leftover cooked chicken or turkey, you can get a rotisserie chicken from the deli and shred it up into bite sized chunks of light and dark meat chicken. I have also started to see delis pre-shred chicken for convenience.

Raw chicken

Lastly, the obvious, you can cook raw chicken for this dish. I prefer chicken thighs to make my chicken mixture, however  I am sure chicken breast would work if prepared right. Check out my instant pot recipe to make your own shredded chicken quickly .

Keto pot pie crust

Pie crust typically has a lot of carbs, making it not keto friendly.

However, in this recipe, we use fathead dough that is almond flour based as our pie crust.

Fathead dough is made of mozzarella cheese but our recipe only has a very mild cheese flavor which pairs nicely with this savory pot pie. This type of dough is also high in fat, precisely 70% fat per serving, meaning it will keep you full for a long time!

The pie crust will come out crispy, yet it still has a chewy, bread-like texture in the middle. It is perfecto for soaking up any extra chicken broth from the pot pie filling. Another reason why we love fathead dough is because it doesn’t break apart like cauliflower crust does.

a slice of pot pie on a plate garnished with thyme

Substitutions

Don’t like any of the vegetables we use in this recipe?

Simple! You can easily substitute any of them.

All you need to make sure of is that the vegetables you use are low in carbs in order to keep the recipe keto friendly.

Some people may not want to use carrots because they are higher in sugar but in this recipe we only use 1/2 cup which adds up to 2.5 g net carbs for the entire pie! Not a lot.

Some other vegetables that can be added and taste great in this recipe are leek, bell pepper, zucchini, yellow squash, broccoli or cauliflower.

Easy keto freezer meal

Chicken pot pie can be frozen to eat for another time!

You can store it in a freezer safe casserole dish. It can be frozen for up to 3 months, so you can even make a larger batch at one go in order to have enough for more than 1 pie! When you feel like making chicken pot pie, all you need to do is take it out of the freezer and to reheat, simply bake at 375 degrees for 35-45 minutes or until the crust turns into a nice golden brown color.

Storage

Keto pot pie is also the perfect weeknight dinner as it so easy to make and can be prepared ahead of time!

The dough can also be prepped and stored in the refrigerator for a few days or even frozen for 4-6 months, ready for when you need it.

Any leftover pie can be taken to work for lunch the next day. If you still have leftovers and would like to keep them for another time, the pie can also be frozen and then reheated when you would like to have it! Just assemble your pot pie in a casserole dish and freeze!

This low carb recipe will satisfy all your cravings and leave you wanting more!

Nutritional information & Macros

Nutrition Information

Keto Chicken Pot Pie

Servings: 8

Amount Per Serving
Calories 433
Fat 27.2g
Protein 30.6g
Total Carbs 9.3g
Net Carbs 6g

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4 Comments

  1. 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.

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