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Easy Keto Chicken Pot Pie 🍗

Published: · Updated: by · 9 Comments

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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.

Keto Chicken Pot Pie in a cast iron skillet with a spoon taking a serving out
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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!

  • Prep Time: 25 minutes
  • Cooking Time: 55 minutes
  • Total Time: 1 hour 20 minutes
  • Difficulty Level: Easy
  • Recipe Makes 6 Servings
Keto Chicken Pot Pie in a cast iron skillet with a spoon taking a serving out and a plate to the side with a serving on it

🍗 Ingredients for this keto chicken pot pie recipe

Here is the list of ingredients that you will need for this recipe:

  • 4 tablespoons unsalted butter
  • ½ yellow onion diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 cup frozen mixed vegetables
  • ½ teaspoon each of thyme, oregano, rosemary, black pepper, parsley
  • 1½ teaspoons sea salt
  • 1 cup chicken broth
  • 4 ounces of 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

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:

  • Butter: If you prefer a dairy-free option, substitute the unsalted butter with coconut oil or ghee.
  • Celery: Replace it with sliced green bell peppers or zucchini for a similar crunch.
  • Heavy cream: Substitute the heavy cream with full-fat coconut milk for a dairy-free option.
  • Shredded mozzarella: Swap the shredded mozzarella with an equal amount of shredded cheddar cheese or a mix of cheddar and Monterey Jack cheese.
  • Almond flour: You can replace almond flour with sunflower seed flour, sesame flour, or a ground flaxseed meal.

Additional ingredients

Here are some optional ingredients that you can add to this lovely pie:

  • Sliced mushrooms: The mushrooms bring earthy flavors and add a texture to your pot pie filling.
  • Bell peppers: These add vibrant colors and a hint of sweetness.
  • Parmesan cheese: Sprinkle it on top of the crust before baking for an extra layer of cheesy goodness.
  • Bacon: Crumble some cooked bacon over the creamy filling for a burst of smoky flavor before adding the crust.
  • Jalapeños: If you like it spicy, slice up some jalapeños to give your pot pie a fiery kick.
Keto Chicken Pot Pie in a cast iron skillet

Cooking tools required

To make this keto chicken pot pie recipe, you will need the following tools:

Tools substitute options

  • Cast iron skillet: If you don't have a cast-iron skillet, use any oven-safe vessel for baking your pot pie. A glass pie dish, ceramic casserole dish, or cast-iron casserole will all work great.

How to make Keto Chicken Pot Pie: step-by-step guide

Cooking methods

  • Sautéing
  • Simmering
  • Baking

Preparation steps

  1. Gather and measure the ingredients.
  2. Cook the chicken breast, then shred or cut it into chunks.
  3. Dice the onion and celery and mince the garlic.
  4. Soften the cream cheese by letting it come to room temperature.
  5. Shred the mozzarella cheese and set it aside for later use.

Cooking instructions

  1. Preheat oven to 375°F (190°C).
  2. In a 10.25" cast-iron skillet, melt butter over medium heat.
  3. Add celery and onions, along with a pinch of salt, and cook until the onion is translucent, for about 5 minutes.
  4. Next, add minced garlic, along with spices, and cook until garlic is fragrant (about 30 seconds).
  5. Add the frozen mixed vegetables and cook until softened (about 1-2 minutes).
  6. 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.
  7. 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

  1. In a large microwave-safe bowl, melt your mozzarella cheese for about 30 seconds until the cheese is just melted.
  2. Stir in the remaining dough ingredients into the mozzarella.
  3. 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.
  4. 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.
  5. 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.

a close up of pot pie on a grey plate

What to serve with low carb chicken pot pie?

How to make it healthier

  • Instead of cream cheese and heavy cream, use Greek yogurt or a low-fat milk alternative. This will help reduce the overall fat content of the dish.
  • Opt for a low-sodium chicken broth, or make your homemade broth to reduce sodium.

Time-saving tips

  • Use pre-shredded cheese: Use pre-shredded mozzarella instead of shredding it yourself.
  • Double the recipe: Double the recipe and freeze individual portions. This way, when you're in a time crunch, all you have to do is reheat the frozen pot pie.

What can I prepare ahead of time?

  • Prep the vegetables: Chop the celery, onions, and garlic in advance. Store them in separate airtight containers or resealable bags in the refrigerator.
  • Cook and shred the chicken: Cook and shred it ahead of time. You can boil, roast, or use an electronic pressure cooker to cook the chicken until it's fully cooked and tender. Shred the chicken and store it in an airtight container in the refrigerator.
  • Make the crust dough: Prepare the dough for the crust in advance and wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator until you're ready to use it.
  • Measure out the ingredients: Measure out all the necessary ingredients and arrange them in separate bowls or containers.

Storage and reheating instructions

Storage tips

  • Store leftover pie in an airtight container or tightly wrapped with plastic wrap in the refrigerator. Consume it within 3-4 days for optimal freshness.
  • To freeze, cool the pot pie completely, wrap it tightly, and place it in a freezer-safe container or bag for up to 2-3 months.
  • Note that freezing may affect the texture of the crust.

Reheating best practices

  • Microwave: Reheat individual servings on medium power in 1-2 minute intervals, stirring in between, until heated through.
  • Oven: Preheat to 350°F (175°C). Remove any wrapping, place the pot pie on a baking sheet, and heat for 20-25 minutes.

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

No, you can't swap coconut flour for almond flour in the crust. They are not a 1:1 substitute, so it's important to be mindful of this difference.

Yes, you can freeze the pot pie for up to 2-3 months, but keep in mind the crust texture may be affected.

Yes, you can make the crust dough in advance and refrigerate it until ready to use.

Talking about the carbs in this chicken pot pie, this recipe has 10 grams of carbs per serving.

Looking for other one-pan keto recipes? Check these out 👇

📖 Recipe

Keto Chicken Pot Pie in a cast iron skillet with a spoon taking a serving out

Keto Chicken Pot Pie

Keto Chicken Pot Pie recipe is easy to make, gluten free, and perfect for any type of low carb diet.
4.82 from 11 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: American
Keyword: low carb pot pie
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 402kcal

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
US Customary - Metric

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.

Nutrition

Nutrition Facts
Keto Chicken Pot Pie
Amount Per Serving
Calories 402 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 113mg38%
Sodium 921mg40%
Potassium 512mg15%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 2g2%
Protein 28g56%
Vitamin A 2386IU48%
Vitamin C 6mg7%
Calcium 210mg21%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Suzanne says

    5 stars
    This looks yummy. You can substitute grass fed beef gelatin for the xanthan gum. It's much healthier and will work just as well.

    Reply

  2. 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!

    Reply

    • Cast Iron Keto says

      Sorry about that! The recipe has been updated with the bake temp and time.

      Reply

  3. Marie says

    What frozen vegetables do I add?

    Reply

    • Cast Iron Keto says

      Hi Marie, sorry about that, the omission has been added back to the recipe card. Thanks for pointing it out!

      Reply

  4. Ckmucci says

    Exactly which frozen mixed vegetables should we use for keto?

    Reply

    • Cast Iron Keto says

      The standard frozen mixed veg of green beans, peas, and carrots.

      Reply

  5. Joyce Latham says

    what is the serving size per carbs?

    Reply

    • 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!

      Reply

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