Easy Keto Chicken Pot Pie 🍗

Looking for a comforting, keto-friendly twist on a classic? This Keto Chicken Pot Pie combines a creamy, savory chicken filling with a golden, low-carb crust. Ready in just over an hour, it’s the perfect meal for satisfying cravings without breaking your keto goals.

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!

For more inspiration check out our Chicken recipe.

🍗 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

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.

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

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 minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 20 minutes 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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