Creamy keto chicken pot pie with a golden fathead crust that holds together when you cut into it, at 6g net carbs and 30.6g protein per slice. I whisk the chicken broth in slowly after the coconut flour coats the vegetables, which is what thickens the filling, then I roll the crust thin between parchment and flute the edges before it bakes.
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).
This is the recipe where I clean out the fridge. Any cooked chicken works.
Leftover chicken or turkey
This is a perfect dish after Thanksgiving or any night you have leftover roasted chicken or turkey sitting in the fridge. Shred it up and you’re halfway done.
Rotisserie chicken
My go-to shortcut. I grab a rotisserie chicken from the deli, shred it, and toss in both light and dark meat. Some stores sell pre-shredded chicken now too. If you want another easy dinner that uses the same shortcut, the chicken casserole is a good one.
Raw chicken
I prefer chicken thighs for this since they stay tender in the filling, but breast works if you don’t overcook it. Cube it small and saute in the skillet before adding the vegetables to save a dish. Cook it through to 165 degrees before the vegetables go in.
The low carb crust that holds together
Most low carb crusts for savory dishes crumble the second you cut into them. I’ve tested enough of them to know. Fathead dough is the one that actually works.
It comes out crispy on top with a chewy, bread-like texture in the middle. The mozzarella gives it enough stretch to hold a slice together, and the cheese flavor stays mild enough that it doesn’t compete with the filling. I’ve seen people avoid fathead dough because they think it tastes like pizza. It doesn’t, not here. The almond flour and baking powder give it a more neutral, bread-like flavor when it bakes at 375.
Two things make or break this crust. First, melt the mozzarella on the stovetop or in the microwave at 60 second intervals, stirring in between, because the cheese goes from melty to rubbery fast if you blast it in the microwave. Second, chill the dough for about 10 minutes before you roll it between two sheets of parchment, then press the edges past the rim of the dish so they grip while it bakes. If you want an extra-crisp base under a wet filling, par-bake the bottom for 5 to 7 minutes before the filling goes in.
The dough also holds together instead of breaking apart like cauliflower-based crusts tend to. That matters when you’re cutting into a pie with a wet filling.
Vegetables you can swap in
I use mushrooms, celery, carrots, and green beans, but you can swap any of them for something you prefer. Just keep whatever you use low carb.
Carrots are the highest-carb vegetable in this filling. I use 1/2 cup, which adds about 2.5g net carbs to the entire recipe. Not a lot. But if you want to cut that number down, swap the carrots for extra celery or diced zucchini.
Other vegetables that work well in the filling: leeks, bell pepper, broccoli, yellow squash, or cauliflower. I’ve tried all of these at some point and they all hold up. Broccoli florets are my favorite swap because they soak up the cream cheese sauce.
How to freeze this recipe
I make a double batch every few weeks and freeze the second one. Assemble in a freezer-safe casserole dish, cover tightly, and freeze for up to 3 months.
To cook from frozen, bake at 375 degrees for 35-45 minutes or until the crust is golden brown. No need to thaw first. For other keto dinners that freeze well, steak fajita pie and taco pie both reheat cleanly.
How to store leftovers
Store leftover slices in the fridge for 3-4 days in an airtight container or covered with foil in the pie dish. Reheat individual slices in a 350 degree oven for 10 minutes. Skip the microwave if you want the crust to stay crispy.
I also prep the fathead dough ahead of time when I know I’m making this during the week. It keeps in the fridge for up to 3 days or the freezer for 4-6 months. Thaw frozen dough in the fridge overnight before rolling.
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.
Melt butter in a large skillet over medium heat. Add onions and sauté until softened.
For this step
Butter
Onions
2
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).
For this step
Minced garlic
Mushrooms
Celery
Carrots
Green beans
3
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.
For this step
Coconut flour
Arrowroot powder
Chicken broth
4
Add chicken
Add the shredded chicken to the skillet. Remove from heat.
For this step
Chicken
5
Make it creamy
Stir in the cream cheese and parsley. Set aside while making the keto pie crust.
For this step
Cream cheese
Parsley
6
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.)
For this step
Mozzarella cheese
Almond flour
Egg
Baking powder
Salt
7
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.
8
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.
9
Freezer instructions
Assemble the chicken pot pie into a freezer safe dish. Cover well and store in the freezer for up to 3 months. To cook from frozen, bake at 375 degrees for 45 minutes.
Nutrition
Per serving: 1 slice
Calories
433
Fat
27.2g
Protein
30.6g
Total carbs
9.3g
Net carbs
6g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
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.
Is there a nut-free crust option?
Yes, coconut flour is the swap. Use about 1/2 cup coconut flour in place of the 1 1/2 cups almond flour and add 2 tablespoons of cream cheese to keep the dough pliable. Coconut flour soaks up several times more liquid than almond flour, so an equal swap turns the dough dry and crumbly. Expect a denser crust and roll it a touch thinner than usual. I tested a coconut flour crust while developing this recipe and the almond flour fathead won on texture, so I treat this as the backup, not my first pick.
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.
Why is my fathead crust still pale on top?
Fathead browns slowly, especially with steam coming off the filling underneath, so a pale top at the end of the bake range is normal. I brush a little butter over the crust at the 30 minute mark and it usually gets there, or I give it 2-3 minutes under the broiler at the end. Watch it closely under the broiler.
The smell off the mushrooms when I browned them dry first, before the butter, WOW!! The sauce came out so much thicker too, none of that watery layer under the crust. Annie, you never miss!
I’ve stored fathead dough overnight and it holds fine. Give it about 10 minutes on the counter before rolling, cold dough cracks when you press it right out of the fridge. It’ll roll out clean, Travis.
Confession: I started freezing the filling in flat bags on batch three and it holds. Cream cheese base doesn’t separate, still silky when you reheat it.
Switched to arrowroot instead of coconut flour for thickening and it fixed everything, no more aftertaste, cleaner texture. Ran it a few times to make sure it held up. Making this twice a month now.
The coconut flour has a slight sweetness that’s barely noticeable in something like a mug cake but comes through more in a savory filling. I use arrowroot at the same amount when I want the sauce to be more neutral, and it holds just as well.
The cream cheese is what makes the filling work. No graininess like xanthan gets. Actually got a clean slice out of it, which I can’t say for other keto pot pie recipes.
Made this four times. Third batch I used rotisserie chicken, way faster. The filling came out richer somehow, whole thing done in under 30 minutes. That golden fathead crust still gets me.
Rotisserie bird does something to the filling. All that roasted fat melts right into the cream cheese sauce. I keep one around when I know this is on the menu.
My daughter is the kind of kid who picks around mushrooms in literally everything. She ate this without comment, which in our house means it passed. The filling had this thick, creamy consistency that I think disguised them somehow. First keto pot pie I’ve tried and I wasn’t sure the fathead crust would hold together when I cut into it, but it did.
The cream cheese sauce makes the mushrooms basically disappear into the filling. And that crust, I know it looks delicate but it cuts clean every time.
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.
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.
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!
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.
