Looking for a delicious and comforting recipe for a keto diet? Well, look no further! We've got an easy Keto Chicken Pot Pie that will satisfy your cravings for cozy comfort food.

Jump to:
- Preparation and cooking overview
- Chef's note
- 🍗 Ingredients for this keto chicken pot pie recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Chicken Pot Pie: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with low carb chicken pot pie?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage tips
- Reheating best practices
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Sauté celery, onions, and garlic until fragrant. Then, add in the frozen mixed vegetables, cream cheese, and chicken broth to create a flavorful sauce. Finally, combine the sauce with shredded chicken, top it off with a delicious mozzarella-based crust, and bake it until golden brown. In about an hour and a half, you'll have a piping hot keto pot pie ready to be enjoyed!
Chef's note
If almond flour isn't an option for you, don't worry! Substitute it with sunflower seed flour or sesame flour for a delicious and nut-free alternative. And if you prefer to use your favorite keto low-carb pie crust recipe instead of ours, go for it!

🍗 Ingredients for this keto chicken pot pie recipe
Here is the list of ingredients that you will need for this recipe:
For the crust
Ingredient substitutions
If you don't have all the ingredients mentioned in the recipe, don't worry! Here are some fantastic substitutes you can use:
Additional ingredients
Here are some optional ingredients that you can add to this lovely pie:

Cooking tools required
To make this keto chicken pot pie recipe, you will need the following tools:
Tools substitute options
How to make Keto Chicken Pot Pie: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure the ingredients.
- Cook the chicken breast, then shred or cut it into chunks.
- Dice the onion and celery and mince the garlic.
- Soften the cream cheese by letting it come to room temperature.
- Shred the mozzarella cheese and set it aside for later use.
Cooking instructions
- Preheat oven to 375°F (190°C).
- In a 10.25" cast-iron skillet, melt butter over medium heat.
- Add celery and onions, along with a pinch of salt, and cook until the onion is translucent, for about 5 minutes.
- Next, add minced garlic, along with spices, and cook until garlic is fragrant (about 30 seconds).
- Add the frozen mixed vegetables and cook until softened (about 1-2 minutes).
- Add the cream cheese and chicken broth, stirring constantly until a sauce forms. Adjust seasonings to taste as you go. Turn the heat to low, then pour in the heavy cream.
- Bring to a simmer, then add in xanthan gum slowly, stirring constantly to thicken. Allow to simmer for 5-10 minutes so the sauce can thicken. After the sauce thickens, add in your cooked chicken and stir to combine and warm through. Set aside.
For the crust
- In a large microwave-safe bowl, melt your mozzarella cheese for about 30 seconds until the cheese is just melted.
- Stir in the remaining dough ingredients into the mozzarella.
- Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin, roll the dough out to a ¼" thickness.
- Spread the dough over the top of the chicken pot pie mixture and press to the sides to cover. Poke a few holes into the crust to allow steam to escape while the pie cooks.
- Transfer to the oven and cook for 30-35 minutes until the top is golden brown. If the top browns too quickly, you can cover it to prevent further browning. Allow to cool for about 10 minutes before serving.
Chef's pro tip
Overcrowding the skillet with too much chicken filling can result in a soggy crust. To prevent this, leave some space around the edges of the dish to allow the pastry crust to crisp up properly. The space around the edges allows air to circulate, resulting in even browning and a crispy crust.

What to serve with low carb chicken pot pie?
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating best practices
Recipe wrap-up and conclusion
And there you have it, a satisfying and nourishing Keto Chicken Pot Pie that brings together all the flavors you love in a comforting dish. From the flavorful filling to the light and flaky crust, every bite is a treat for your taste buds.
So, what are you waiting for? It's time to gather your ingredients, prep ahead, and get cooking! Embrace the joy of creating a homemade meal that fuels your body and brings a smile to your face. Share this recipe with friends and entire family, and let them experience the magic of keto-friendly comfort food!
Frequently asked questions
Looking for other one-pan keto recipes? Check these out 👇
📖 Recipe

Keto Chicken Pot Pie
Ingredients
For the filling:
- 4 tablespoons unsalted butter
- ½ yellow onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 cup frozen mixed vegetables
- ½ teaspoon each thyme, oregano, rosemary, black pepper, parsley
- 1.5 teaspoons sea salt
- 1 cup chicken broth
- 4 ounces cream cheese softened
- ¼ cup heavy cream
- ½ teaspoon xanthan gum optional
- 1 pound chicken breast shredded or cut into chunks, pre-cooked
For the crust:
- 1 cup plus 2 tablespoons shredded mozzarella part skim / low moisture
- ½ cup almond flour
- 2 egg whites
- ¾ teaspoon xanthan gum optional
Instructions
- Preheat oven to 375°F (190°C).
- In a 10.25" cast-iron skillet, melt butter over medium heat.
- Add celery and onions, along with a pinch of salt, and cook until the onion is translucent, for about 5 minutes.
- Next, add minced garlic, along with spices, and cook until garlic is fragrant (about 30 seconds).
- Add the frozen mixed vegetables and cook until softened (about 1-2 minutes).
- Add the cream cheese and chicken broth, stirring constantly until a sauce forms. Adjust seasonings to taste as you go. Turn the heat to low, then pour in the heavy cream.
- Bring to a simmer, then add in xanthan gum slowly, stirring constantly to thicken. Allow to simmer for 5-10 minutes so the sauce can thicken. After the sauce thickens, add in your cooked chicken and stir to combine and warm through. Set aside.
For the crust
- In a large microwave-safe bowl, melt your mozzarella cheese for about 30 seconds until the cheese is just melted.
- Stir in the remaining dough ingredients into the mozzarella.
- Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin, roll the dough out to a ¼" thickness.
- Spread the dough over the top of the chicken pot pie mixture and press to the sides to cover. Poke a few holes into the crust to allow steam to escape while the pie cooks.
- Transfer to the oven and cook for 30-35 minutes until the top is golden brown. If the top browns too quickly, you can cover it to prevent further browning. Allow to cool for about 10 minutes before serving.
Suzanne says
This looks yummy. You can substitute grass fed beef gelatin for the xanthan gum. It's much healthier and will work just as well.
Kristin says
Hello, is this cooked on the stove the whole time? Or does it go into the oven for 30-35 minutes (if so, at what temp)? If it's cooked on the stove, what should I leave the burner at for the 30-35 minutes?
Thank you in advance!
Cast Iron Keto says
Sorry about that! The recipe has been updated with the bake temp and time.
Marie says
What frozen vegetables do I add?
Cast Iron Keto says
Hi Marie, sorry about that, the omission has been added back to the recipe card. Thanks for pointing it out!
Ckmucci says
Exactly which frozen mixed vegetables should we use for keto?
Cast Iron Keto says
The standard frozen mixed veg of green beans, peas, and carrots.
Joyce Latham says
what is the serving size per carbs?
Cast Iron Keto says
Unfortunately, that’s not how recipes work. Unlike a packaged food product that is made by a single company, recipes can’t provide reliable serving weights or measurements due to the fluctuations in how different people measure and cook. To get a reliable serving size you’ll need to weigh your final dish then divide by the number of servings. You can also simply eyeball 1/6th of the recipe. I hope this helps!