Keto Chicken Pot Pie
This Keto Chicken Pot Pie is low-carb dinner that has a crispy flaky crust with a creamy filling. Just like your classic chicken pie but without all the carbs!
KETO CHICKEN POT PIE
I was craving some comfort food like this Chicken Pot Pie but knew my Keto husband would only eat a low carb version. So I came up with this Keto-friendly Chicken Pot Pie!
WHAT IS IN KETO CHICKEN POT PIE?
- Chicken – I like the texture of rotisserie chicken in pot pie but any cooked and shredded chicken can be used.
- Veggies – Celery, onion, carrots, and peas are in this pot pie. Peas and carrots aren’t super low carb but since there are not a lot of them in this recipe it works. You could definitely use different veggies that are lower carb like cauliflower, spinach, or broccoli.
- Cream cheese – Gives this a great creaminess without being overpowering.
- Heavy cream – You can add more or less cream to control your consistency.
- Chicken Broth – I like to use Better Than Boullion Chicken Base. It has a deep, rich flavor.
- Xanthum Gum – This is used as our thickener instead of a roux made out of flour.
- Herbs – I like to keep the herbs pretty minimal. Poultry seasoning and celery seed (if you have it), season it without giving you that overwhelming herb flavor. You could definitely add parsley, thyme, and oregano if you desire.
KETO PIE CRUST
Keto pie crust is different in that we aren’t using traditional flour so there’s no need to knead the dough. The dough is on the softer side so chilling the dough makes a big difference in being able to work with it.
We flatten it in between two greased sheets of parchment paper (yes, parchment paper on its is still not non-sticky enough). Once it’s chilled you can place it in your pie plate.
As you can see, it’s not perfect. This is the bottom crust so it’s not going to be seen. In order to not have a soggy crust prebaking is essential. Just 6-8 minutes in the oven gives it a head start in baking.
Sautee some celery and onion in butter. This is the base to any good chicken pot pie in my opinion.
Whisk in some chicken broth, cream cheese, cream, and seasonings. A normal chicken pot pie would start with a roux made with flour but the Keto version uses xanthum gum as the thickener.
Looks like we’re just missing the top crust!
IS THIS KETO?
Yes! There are 6 net carbs per serving. You could definitely decrease the carbs a bit by using different veggies but I wasn’t willing to sacrifice that for the classic pot pie taste.
CAN THIS BE FROZEN?
Yes. Just bake as directed. Cool and wrap with plastic wrap to freeze.
OTHER KETO RECIPES:
- Keto Egg Roll In a Bowl
- Keto Biscuits
- Pizza Stuffed Mushrooms
- Warm Bacon Cheese Dip
- Stuffed Mushrooms
- Cloud Bread
- Keto Bake Brie
- Bacon Asparagus Frittata Recipe
- Keto Broccoli Salad
- Cinnamon Keto Pork Rinds
- Lasagna in a Bowl
- Egg Drop Soup
Keto Chicken Pot Pie
- 2 cups almond flour
- 6 tablespoons unsalted butter, softened
- 1 egg
- 1/4 teaspoon fine pink Himilayan salt, or regular salt
- 1/2 cup shredded cheddar cheese
- 2 Tablespoons unsalted butter
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 1/2 cups chicken broth, I like to use Better Than Bouillon Chicken Base
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning
- optional 1/4 teaspoon celery seed (adds depth of flavor)
- fine pink Himilayan salt or regular salt to taste, about 1 teaspoon
- ground pepper to taste, about 1/4 teaspoon
- 1/2 teaspoon xanthum gum
- 2 cups shredded rotisserie chicken
- 2/3 cup frozen peas and carrots
- Preheat oven to 375 degrees and spray a 9-inch pie plate with cooking spray.
- For the crust: In a large bowl, mix together the almond flour, 6 tablespoons of softened butter, egg, and salt by hand or with a mixer. Stir in the shredded cheese.
- Divide dough in half and spray four pieces of parchment paper with cooking spray. Place one ball of dough in between two pieces of parchment paper (with the sprayed side on the inside) and roll into a circle the size of a pie plate. Repeat with the other ball of dough with the remaining two pieces of parchment paper. Place sheets of dough in the fridge for about 5-10 minutes.
- Take one sheet of dough and remove top layer of parchment. Flip over onto pie plate and peel off other layer. This doesn't have to be perfect and you can press the dough to make sure it covers the plate. Bake the bottom layer for 6-8 minutes. Remove from oven.
- While the crust is baking prepare the filling. For the filling, melt 2 tablespoons of butter over medium heat and add the celery and onion. Sautee over medium heat for 5 minutes or until veggies have softened. Add the chicken broth, cream cheese, and heavy cream and heat over medium heat, whisking until smooth. While mixture is combining add the garlic powder, poultry seasoning, celery seed, and salt and pepper to taste.
- Once mixture is combined reduce heat to low and sprinkle xanthum gum over the mixture and whisking in quickly. Keep stirring until mixture thickens. You can add more to thicken or more cream to thin out to your desired thickness.
- Stir in shredded chicken and frozen peas and carrots.
- Pour mixture into the bottom pie crust and top with remaining pie crust pressing the top and bottom crust together. This won't be perfect. You can crimp the edges if desired.
- Bake for 25-30 minutes or until crust is brown. You may need to cover the edges with a pie shield or foil half way through if they get too brown.
- Let pie cool for 5 minutes before serving.
Oh my goodness – this recipe turned out super wonderful, so flavorful! I added about a tablespoon of cooked bacon bits. I hummed when I ate this!! Excellent re-creation of a favorite comfort food!
I’ve made this recipe twice and it is delicious! However, I cannot get the chilled pie shell off the parchment paper. The top layer of paper comes off OK, but the bottom piece will not. I end up having to scrape the dough off the paper with a spatula and press it into the plate and place the rest of the dough in pieces on top of the pie. Would like to know what I’m doing wrong.
Shoot it is tricky. What kind of parchment are you using?
Ok I goofed up! I made with 1/4 c coconut flour and 13/4 c almond flour, then forgot the egg! I had to add water to get it to become a ball! Then after refrigerating it still stuck to parchment paper! Got it into pan and delicious filling added then the tip crust was a bear! It’s a great recipe and turned out good. Can’t wait to try again following the recipe and I think you’re a new favorite of mine! Follow the recipe!
Hope you do!
This recipe was delicious- I substituted cream of chicken soup for the cream cheese/broth, and didn’t add thickener. The crust is a little bit of a pain to get in the pan and on top (crumbles easily and is hard to roll despite putting it it in the fridge) but as long as you don’t care about the aesthetics it works. And is freaking delicious! For veggies, I used a small amount of peas, mushrooms, and green beans. Didn’t last long in our house!
To add, i put half of the “dough” directly in a glass pie plate, covered it with plastic wrap and pressed it into the pan with my fingers over the wrap, shaping as i went. Then peel off plastic and reuse for bottom while doing the top crust
Then for the top crust, i also used the plastic wrap, one on the bottom (the same wrap as above) and one on top. Then, again, i used my fingers to press it into a flat circle.
I removed the top plastic, then inverted to cover the filled pie, and peeled off the bottom wrap.
It worked perfectly for me and wasn’t crumbly at all.
It looked like a “real” pie crust.
For what it’s worth for those like me who are “crust-shy”.
I made this a few weeks ago and was thrilled with the outcome. Delicious, keto friendly and gluten free. I have lactose intolerance as well as celiac so i added lactose free substitutions.
It took me longer to prepare, but that is all on me.
This makes a substantial pie, so i froze the leftovers for later. Of course they are all eaten now. Its actually better after frozen. Flavors are the same and it holds together better.
Thank you for sharing this online.
Hi! Can I ask what dairy and gluten free substitutions you made? I have a gluten allergy and I’m allergic to casein (milk protein). Thanks in advance!
I LOVE chicken pot pie and I have to say this crust was actually really good not just acceptable. It was delicious and so close to the real thing. Truly amazing. I am very hard to please in the Keto pastry department and I was shocked. thank you!
Curious what you would advise if trying to make this in a muffin tin, some smaller individual pot pies that can be frozen and then reheated later?
Great idea. Yes, you can do that
Absolutely DELICIOUS 😋! I used kohlrabi (tasted just like a potato), baby carrots, fresh garlic and Vidalia Onion. The crust was amazing. I only had taco blend shredded cheese and it tasted great! Your recipes are so practical but oh soooo good! Thank you. I am your new number 1 fan!
AWw you’re welcome!
Just so you know when printing this recipe, the instructions do not print along with the Ingredients list.
Shoot it looks like a bug in the recipe card. I switched to a different recipe card. Should be working now.
I never post reviews, but wow!!!!! If I didn’t make this myself I would’ve NEVER guessed this was keto! It has a perfect flaky crust. I usually don’t care for almond flour, but this was so freaking good.
This is a relatively simple but delicious recipe, and I’ve made it several times. I roast a chicken, and then make broth with the bones and use the leftover chicken and some of the broth to make this pie.
You can probably add a little more of everything and fill the pie a little more. Oh, and the crust is great. To add more flavour, try old Cheddar.
It’s all right reheated, but amazing fresh out of the oven!
Glad you liked it!
Thanks for teaching me the cream cheese and cream adaptation (as well as the proportions)! I subbed out with what I had in the fridge: BTB Roasted Chicken (1/2 tbsp), 2/3 cup frozen chicken jello reserved from another meal (so no xanthum gum), light cream, celery, jarred mushrooms, very small amounts of carrot and corn. Vegetables are very easy to swap and scale back on. I eat OMAD where I’m having 3+ servings at one sitting so I keep a closer eye on the carbs – at
6 net carbs max per serving leaving 2 carbs per day to chalk up to spices and sweeteners that are only rounded down to zero. I also needed more wiggle room since I do a coconut flour crust. We know BTB is not “clean” but it is unmatched for concentrated flavor. Just wanted to point out a prep option: if you only do a generous top crust (in shallower/wider pie pan) then you can prepare the pie entirely the night before and place the crust on when about to go into the oven to bake for a shorter time. p.s. I like my chicken diced since I grew up on cheap Banquet! I identify with your site name.
Glad you made it work!
Peas and carrots are not keto so how can you call this keto? I don’t wanna hear how ‘small amounts are ok’ they are not, they are high in sugar and no mater how small the amount cause blood sugar spikes and we know how dangerous that is, they also cause inflammation. Please don’t call things keto until you actually know that they are.
The chicken base you recommend is no where near anything healthy, SUGAR, CORN SYRUP SOLIDS, HYDROLYZED SOY PROTEIN, FOOD STARCH, DISODIUM INOSINATE AND DISODIUM GUANYLATE, TURMERIC. ALLERGENS: MILK, SOYBEANS. Except the disodium these ingredients are not Keto.
I do know what Keto is. If you look at the overall carbs for this recipe it is within the Keto guidelines. Feel free not to use the chicken base but I think it’s good. My husband wears a blood glucose monitor and this does not spike his blood sugar with 3/4 cup of carrots and peas. Per serving it is around a tablespoon which is very minimal.
Don’t you love Keto Police who know everything and believe text screaming at people is the answer ? 😏
Totally agree! The fiber slows down the metabolism of the small amounts of sugar in the carrot/pea combo and if you want to go with the organic variety of BTB or your own organic bone broth, you can make it “Clean”LOL.
Appreciate your recipes which can be changed to fit ones needs. Keep up the good work and don’t let the Keto Police that feel the need to “Serve and Protect” discourage you.🥰
This was really good. I refrigerated the pie crust for 4 hours , I made on my lunch break and then it was ready to prepare the actual pie after work. If you just leave the crusts in the fridge til right when you need them they peel right off the greased parchment paper. The top crust I just laid on top and didn’t attempt to crimp together with the bottom.
This is the second time I made this Keto chicken pot pie and it is delicious! The first time I had trouble putting the crust on the top of the pie but now I can do it. It’s not as perfect as yours but it takes amazing.
So glad you loved it!
Just made this today. While it didn’t look pretty, the flavor was phenomenal! I usually use store bought rolled crust and swear by it. I was very skeptical that this wouldn’t taste anything like the typical chicken pot pie I am used to. This recipe delivered! Thank you so much. I will add that my 15 year old said: “it might have the same flavor as the other pot pie, but the texture is different.” He said it was “crumby”. I was going for flavor so I didn’t care!
Thanks! We love it too!
What size pie plate do you use? I used one that was 9 inches and I ended up breaking the crust apart when I tried to flip the bottom crust in the pan, but I was nervous since it was my first attempt and I forgot to chill the dough. I was able to use my fingers and push the dough over the bottom and up the sides, but there was no rim….didn’t really matter, but I think an 8 inch plate would work better. I did chill the top crust and it went on much easier. A delicious pie at any rate!
THanks! Yes, I use a 9 inch pie pan because there is so much filling.
Absolutely delicious. I’ve been eating keto 1 1/2 years. I was at Sam’s today and saw a ready made chicken pot pie. I really wanted to buy it. Instead, I decided to come home and google a keto chicken pot pie recipe. I’m always looking for great keto recipes and this one is definitely a keeper and a make again and again. My husband, who is very supportive of my eating plan loved it too!!! Always a plus!!! In addition, this is my first review—- way out of my box.
I love this one too!
Deeeeelicious!!! Made this last night and Oh My Goodness! My husband and I were amazed how good it was.
Minor changes as I didn’t want to go to the store.
-Cut up mushrooms and yellow peppers to same size as celery and onions and sautéed together.
-Added a pinch of oregano, didn’t have any celery seed
-Used cornstarch (left overs from pre Keto inspired diet) instead of xanthan gum
Now I am off to make another one for the freezer with my left over supplies. 😋
Thank you soooooo much Christy for this recipe!!
You’re welcome! I’m so glad you liked it!
This recipe is dry! I added a full cup and a half of broth to this, ans still came up dry. The crust is difficult to say the least. The bottom crust was better just smashed and rolled into the bottom of my casserole dish, pre-baked as instructed; then for the top, instead of getting all stuck to the parchment paper again, I covered in regular whole wheat flour to roll out between the parchment layers. Otherwise, yummy!
PS—I used tempered egg white instead of xanthium gum to thicken.
This is a Keto chicken pot pie so whole wheat flour would definitely not help. The crust is manageable if you chill it as instructed. Sorry it didn’t work for you. It’s definitely not dry. Have made it many times.
I’ve used this crust recipe twice now & absolutely love it! I wasn’t making chicken filling since I had leftover pork roast, but the filling can be anything! Fantastic & will definitely make it again, for whatever leftover I happen to have! Thank you for such a great recipe!
Thank you Sandy!
Making this tonight!!! I’m not picky myself, but cooking for my non-keto boyfriend and his kids makes every new meal a little iffy… Is the inside thick and creamy like a normal pot pie? trying to decide if they’ll spot the difference or if I should buy them their own individuals LOL
Yes! It’s thick. My kids love it!
Could you freeze this? If so, before baking or after?
Honestly you could do either way. Totally up to you!
It looks great but I am wondering if I should bake the crust before I freeze? I am making singles for myself to eat during the month. Any tricks I should use?
Thanks in advance for your help.
You can freeze before or after baking. It’s up to you.
Delicious! Turned out perfectly. Crust holden brown and flaky. I added portobello mushrooms, red yellow and orange pepper instead of peas and carrots. Hubby loved it too. Thank you for making keto life the best life
Aww you’re welcome!
Very nice. Husband and grandson approved. A couple sprigs of thyme would be a good addition.
My husband took 2 bites and was like “Is this really keto?”. He thought I was sneaking the tasty stuff in! That’s a win in our book. I am printing this one so it can go in our rotation. Thanks for an awesome dish!
Yay! what a compliment!
If you made this and placed in the freezer, how would you recommend thawing and defeating some it didn’t turn out soggy.
I would thaw in the fridge overnight than bake at 350 until warm.
Yummy mine didnt look like yours … yours was beautiful ….my husband and grandson thought it was awsome thank you so did I…. love it
Glad you liked it.
Can this be made a day In advance?
I am baking this as I write — and the filling is just delicious, the seasonings are right on point. I substituted about 8 chopped button mushrooms for the peas and carrots and I think we’re going to love it! Thank you for this recipe, it was just what we needed for a fall comfort dinner!
So happy to hear that!
Could cornstarch be used instead of xanthan gum?
Yes but it’s higher in carbs.
Thank you so very much for this recipe! I can’t wait to try it.
Hope you love it!
What would be the carb count if I used a top crust only?
You could subtract 3 carbs from the total carb count per serving if you did half the crust.