Keto Chicken Pot Pie

Name: Keto Chicken Pot Pie
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoons butter; 1/2 cup diced onion; 3 cloves garlic, minced; 1 teaspoon dried thyme; 8 oz sliced mushrooms; 1 cup celery, diced; 1/2 cup sliced carrots; 1/2 cup chopped green beans; 1/2 tablespoon coconut flour; 1 cup chicken broth; 3 cups cooked shredded chicken; 4 oz cream cheese, cubed; 2 tablespoons chopped fresh parsley; 3 cups shredded mozzarella cheese; 1 1/2 cups almond flour; 1 egg; 1 teaspoon baking powder; 1/2 teaspoon salt; Egg wash (1 beaten egg + 1 tablespoon water)

by KetoFocus.com

5 Stars (4 Reviews) 6 Comments

Casserole Fat Head Pie

It’s beginning to feel a lot like warm pie season! Low carb chicken pot pie is a delicious comfort food recipe, made with a creamy savory filling and topped with a buttery gluten free pie crust.

a savory slice of pie on a dinner plate next to forks with another slice on a plate in the background

looking down on a slice of pot pie on a plate with the finished pie above it

a close up of a slice of chicken pot pie on a plate with carrot and mushroom spilling out

60 Mins

Nutrition Facts

Servings

433

Calories

27.2g

Fat

30.6g

Protein

Net Carb

9.3g

Total Carbs

Chicken pot pie is the ultimate keto comfort food, perfect for those cold days ahead and find it hard to decide between this keto recipe and my chicken soup recipe.

This keto pot pie is full of protein, fat and goodness! Traditional pot pies are made with dough and potatoes in them, as well as thickened with flour, which all make the pie very high in carbs. Unlike a regular pie, for this recipe, the filling will go on a pie plate and is then covered with a top layer of low carb almond flour based dough to make it look like a pie.

a whole baked pie in a white pie plate

Additionally, our pie crust is made with almond flour which makes it gluten free! Despite the differences, this low carb chicken pot pie still has all the flavors that your traditional creamy chicken pie would have! This recipe shows you that you do not need to cut out any foods from your diet, even comfort foods!

Chicken pot pie can be served on its own or with any low carb side of your choice. Some low carb side dishes which can be used to compliment this dish are green beans, a crispy green salad, roasted mixed vegetables, or even garlic mushrooms!

A fun twist to this chicken pot pie is to turn it into an appetizer and make keto chicken pot pie turnovers!

Table of Contents [ click to toggle ]

Recipe Details
Similar recipes others love
What kind of chicken goes in pot pie?
Keto pot pie crust
Substitutions
Easy keto freezer meal
Storage
Nutrition information: facts & macronutrients

Keto Chicken Pot Pie Recipe Video

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Keto Chicken Pot Pie Filling Ingredients

2 tablespoons butter
1/2 cup diced onion
3 cloves garlic, minced
1 teaspoon dried thyme
8 oz sliced mushrooms
1 cup celery, diced
1/2 cup sliced carrots
1/2 cup chopped green beans
1/2 tablespoon coconut flour
1 cup chicken broth
3 cups cooked shredded chicken
4 oz cream cheese, cubed
2 tablespoons chopped fresh parsley

Keto Pie Crust Ingredients

3 cups shredded mozzarella cheese
1 1/2 cups almond flour
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
Egg wash (1 beaten egg + 1 tablespoon water)

Keto Chicken Pot Pie Directions

STEP

1
Sauté onion

Melt butter in a large skillet over medium heat. Add onions and sauté until softened.
Ingredients

Butter

Onions
STEP

2
Cook the veggies

To the skillet, add minced garlic, thyme, mushrooms, celery, carrots and green beans. Sprinkle with salt and pepper. Cook until vegetables are tender (about 5 minutes).
Ingredients

Minced garlic

Mushrooms

Celery

Carrots

Green beans
STEP

3
Make a sauce

Sprinkle in coconut flour or arrowroot powder. Stir until combined. Slowly whisk in chicken broth. Bring to a boil and let simmer for 5 minutes or until mixture has reduced and thickened.
Ingredients

Coconut flour

Arrowroot powder

Chicken broth
STEP

4
Add chicken

Add the shredded chicken to the skillet. Remove from heat.
Ingredients

Chicken
STEP

5
Make it creamy

Stir in the cream cheese and parsley. Set aside while making the keto pie crust.
Ingredients

Cream cheese

Parsley
STEP

6
Make the pie crust dough

Melt shredded mozzarella cheese in the microwave at 60 second intervals, stirring in between, until melted. (Option to melt cheese in a non-stick skillet over the stovetop.) Add melted cheese to a large food processor, along with almond flour, egg, baking powder and salt. Pulse until combined and a dough ball forms. (Option to mix by hand or using an electric mixer.)
Ingredients

Mozzarella cheese

Almond flour

Egg

Baking powder

Salt
STEP

7

Roll out pie crust

Place dough ball in between two sheets of parchment paper. Using a rolling pin, roll dough until it is 1/8 to 1/4 inch thick.
STEP

8

Assemble chicken pot pie and bake

Add chicken pot pie filling to a pie plate or casserole dish. Top with the keto pie crust. Flute the edges to make a pretty border. Add a few slits to the top of the pie crust to allow air to escape. Brush the top of the pie crust with the egg wash. Bake at 375 degrees for 20-30 minutes or until pie crust is golden brown and cooked through evenly.
STEP

9

Freezer instructions

Assemble keto chicken pot pie into a freezer safe dish. Cover well and store in the freezer for up to 3 months. To cook from frozen, bake at 375 degrees for 45 minutes.

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a slice of chicken pot pie next to forks and the casserole dish

What kind of chicken goes in pot pie?

Really this chicken recipe is your opportunity to get creative and here are some ideas.

Chicken leftovers

This is the perfect dish to make right after Thanksgiving as it is a great way to use up leftover chicken or turkey, which there is always a lot left of!

Rotisserie chicken

If you don’t have leftover cooked chicken or turkey, you can get a rotisserie chicken from the deli and shred it up into bite sized chunks of light and dark meat chicken. I have also started to see delis pre-shred chicken for convenience.

Raw chicken

Lastly, the obvious, you can cook raw chicken for this dish. I prefer chicken thighs to make my chicken mixture, however I am sure chicken breast would work if prepared right. Check out my instant pot recipe to make your own shredded chicken quickly .

Keto pot pie crust

Pie crust typically has a lot of carbs, making it not keto friendly.

However, in this recipe, we use fathead dough that is almond flour based as our pie crust.

Fathead dough is made of mozzarella cheese but our recipe only has a very mild cheese flavor which pairs nicely with this savory pot pie. This type of dough is also high in fat, precisely 70% fat per serving, meaning it will keep you full for a long time!

The pie crust will come out crispy, yet it still has a chewy, bread-like texture in the middle. It is perfecto for soaking up any extra chicken broth from the pot pie filling. Another reason why we love fathead dough is because it doesn’t break apart like cauliflower crust does.

a slice of pot pie on a plate garnished with thyme

Substitutions

Don’t like any of the vegetables we use in this recipe?

Simple! You can easily substitute any of them.

All you need to make sure of is that the vegetables you use are low in carbs in order to keep the recipe keto friendly.

Some people may not want to use carrots because they are higher in sugar but in this recipe we only use 1/2 cup which adds up to 2.5 g net carbs for the entire pie! Not a lot.

Some other vegetables that can be added and taste great in this recipe are leek, bell pepper, zucchini, yellow squash, broccoli or cauliflower.

Easy keto freezer meal

Chicken pot pie can be frozen to eat for another time!

You can store it in a freezer safe casserole dish. It can be frozen for up to 3 months, so you can even make a larger batch at one go in order to have enough for more than 1 pie! When you feel like making chicken pot pie, all you need to do is take it out of the freezer and to reheat, simply bake at 375 degrees for 35-45 minutes or until the crust turns into a nice golden brown color.

Storage

Keto pot pie is also the perfect weeknight dinner as it so easy to make and can be prepared ahead of time!

The dough can also be prepped and stored in the refrigerator for a few days or even frozen for 4-6 months, ready for when you need it.

Any leftover pie can be taken to work for lunch the next day. If you still have leftovers and would like to keep them for another time, the pie can also be frozen and then reheated when you would like to have it! Just assemble your pot pie in a casserole dish and freeze!

This low carb recipe will satisfy all your cravings and leave you wanting more!

Nutritional information & Macros

Amount Per Serving
Calories	433
Fat	27.2g
Protein	30.6g
Total Carbs	9.3g
Net Carbs	6g

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