This easy Keto Chicken Pot Pie is made in a single cast-iron skillet or baking dish for a no-fuss low-carb meal.
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.
How to make Pot Pie in a cast-iron skillet
- 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 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.
- 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.
- 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
- In a separate 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.
- 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.
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!
Looking for other one-pan keto recipes? Check these out 👇
Keto Chicken Pot Pie
Ingredients
For the filling:
- 4 tablespoons unsalted butter
- 1/2 yellow onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 cup frozen mixed vegetables
- 1/2 teaspoon each thyme, oregano, rosemary, black pepper, parsley
- 1.5 teaspoons sea salt
- 1 cup chicken broth
- 4 ounces cream cheese softened
- 1/4 cup heavy cream
- 1/2 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
- 1/2 cup almond flour
- 2 egg whites
- 3/4 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.
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!