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    Home » Recipes

    Easy Keto Chicken Pot Pie

    Sep 7, 2021 · 9 Comments

    Jump to Recipe Print Recipe

    This easy Keto Chicken Pot Pie is made in a single cast-iron skillet or baking dish for a no-fuss low-carb meal.

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

    Pot pie is such a classic comfort food, we're excited to add our no-fuss Keto Chicken Pot Pie to our archive of recipes. Our gluten-free and keto-friendly version will easily become a go-to when you're craving something comforting.

    Ingredients in this Keto Chicken Pot Pie

    For the pot pie filling:

    • unsalted butter - we use unsalted so that we can control the amount of salt in the final dish. If you use salted butter, just be sure to reduce any added salt just a bit. You can always add more if necessary but it's harder to make a salty dish less salty.
    • celery
    • yellow onion
    • fresh garlic - always, always, always use fresh garlic. Pre-minced garlic will not give you the fresh garlic flavor that this recipe needs
    • frozen mixed vegetables
    • herbs + spices - a poultry seasoning blend
    • chicken broth
    • cream cheese
    • heavy cream
    • xanthan gum (optional) - used for making the filling a bit creamier, feel free to skip it if you'd like. If you're okay with a few additional carbs, you can add in a bit of cornstarch or tapioca starch in its place to thicken the filling.
    • shredded chicken breast - this can be a rotisserie chicken for even more flavor and time savings! If you need to cook the chicken in a flash, we love using the Instant Pot method.

    For the crust (makes enough for a top crust only:

    The ingredients for the crust are basically a type of Fat Head style dough so you know it's going to be good.

    • shredded mozzarella - part-skim / low moisture
    • almond flour - use a superfine style almond flour, we like Bob's Red Mill*
    • egg whites - fresh, not cartonned
    • xanthan gum (optional) - used for adding a bit of extra stretchiness to the dough making it lighter, you can skip if you prefer.

    *A note on substitutions, no, you can't swap coconut flour for almond flour in the crust. It's not a 1:1 substitute so be mindful of that. If you have a nut allergy, use your favorite nut-free amd keto low carb pie crust recipe in place of ours.

    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

    How to make Pot Pie in a cast-iron skillet

    1. 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, about 5 minutes.
    2. Next, add in minced garlic, along with dry seasonings, and cook until garlic is fragrant, about 30 seconds. Then, add in the frozen mixed vegetables and cook until softened, about 1-2 minutes.
    3. Add in 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. Simmer, and then add in xanthan gum slowly, stirring constantly to thicken.
    4. 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. 

    For the crust

    1. In a separate 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. 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.
    3. 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.
    4. 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 digging in.  

    What to serve with pot pie on a keto diet

    A simple side salad is a great side to this Keto Chicken Pot Pie. Maybe a handful of leafy greens, a tablespoon or so of nuts or seeds, some chopped onion, and olives with a ranch dressing? Yes, that sounds perfect.

    A simple veggie like green beans, broccoli, or mashed cauliflower works great too.

    Keto Chicken Pot Pie in a cast iron skillet

    Baking dish vs. cast-iron

    Yes, you can use any oven-safe vessel for baking your pot pie. A glass pie dish, ceramic casserole dish, cast-iron skillet, or cast-iron casserole will all work great.

    Nutritional Information

    You can find the full nutrition info breakdown including the carb count (total carbs and net carbs) for this low carb chicken pot pie recipe at the bottom of the recipe card (listed per serving). The serving size/yield at the top of the recipe card. You should always double-check your ingredients since different ingredients may have different values.

    To get a specific serving size you’ll want to weigh the final dish. Next, divide the total weight by the number of servings. We can’t provide this information as your cooking style will vary from ours and your ingredients may be different brands than ours which can skew values.

    TOOLS USED TO MAKE THIS low carb RECIPE

    • Cast Iron Skillet [budget option, heirloom splurge option]
    • Cutting Board
    • Whisk
    • Chef’s Knife

    Love this keto chicken pot pie recipe? Leave a review and ⭐️ rating below!

    a close up of pot pie on a grey plate

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

    • Keto Chicken Piccata
    • Cheesy Marinara Chicken
    • BBQ Chicken Casserole
    • Beef Stroganoff
    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.
    4.80 from 10 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

    Instructions

    • Preheat oven to 375° F.
    • 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, about 5 minutes.
    • Next, add in minced garlic, along with spicesd, and cook until garlic is fragrant, about 30 seconds.
    • Add in the frozen mixed vegetables and cook until softened, about 1-2 minutes.
    • Add in 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.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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    Reader Interactions

    Comments

    1. Suzanne says

      September 07, 2021 at 7:54 pm

      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

      September 07, 2021 at 9:54 pm

      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

        September 07, 2021 at 10:12 pm

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

        Reply
    3. Marie says

      September 07, 2021 at 10:17 pm

      What frozen vegetables do I add?

      Reply
      • Cast Iron Keto says

        September 07, 2021 at 10:32 pm

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

        Reply
    4. Ckmucci says

      September 09, 2021 at 9:45 am

      Exactly which frozen mixed vegetables should we use for keto?

      Reply
      • Cast Iron Keto says

        September 09, 2021 at 8:12 pm

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

        Reply
    5. Joyce Latham says

      October 19, 2021 at 10:33 am

      what is the serving size per carbs?

      Reply
      • Cast Iron Keto says

        October 20, 2021 at 6:26 pm

        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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