Keto Chicken Pot Pie

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It’s beginning to feel a lot like warm pie season! Keto Chicken Pot Pie is a delicious comfort food recipe, made with a creamy savory filling and topped with a buttery gluten free pie crust.

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

Latest Keto Dishes

Low Carb Chicken Pot Pie Recipe

a whole baked pie in a white pie plate

Keto Chicken Pot Pie is the ultimate comfort food, perfect for those cold days ahead! This low carb chicken 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.

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!

Keto 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 low carb chicken pot pie is to turn it into an appetizer and make keto chicken pot pie turnovers!

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

Use Up Leftover Chicken or Turkey

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! You can customize this dish as much as you want by using your favorite vegetables all in one pie. This is a meal which the whole family can enjoy together, so you don’t have to prepare and cook a whole different meal for yourself! It is also a great way to incorporate nutrients through the vegetables, as well as the chicken into your diet and that of your kids!

If you don’t have leftover 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. Or you can easily make your own shredded chicken quickly in the instant pot.


Keto Chicken 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 you pot pie in a casserole dish and freeze! This Keto Chicken Pot Pie recipe will satisfy all your cravings and leave you wanting more!

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


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

Keto 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.

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