Description:
This creamy and savory keto chicken pot pie is the ultimate low-carb comfort food — rich, hearty, and perfect for cozy family dinners!
Table of Contents
💛 Introduction
If you’re craving something warm, creamy, and comforting but want to stay on track with your keto lifestyle, this Keto Chicken Pot Pie is about to become your new favorite dinner. 🥰
It’s everything you love about traditional chicken pot pie — tender chunks of chicken, creamy sauce, and that buttery golden crust — without all the carbs and guilt. Whether you’re following a low-carb, gluten-free, or sugar-free diet, this recipe hits every mark: delicious, hearty, and incredibly satisfying.
What makes this version special is how light yet filling it is. Instead of using regular pie crust or flour, we’ll create a flaky almond flour crust that bakes up beautifully golden and crisp. The filling is packed with juicy chicken, fresh vegetables, and a rich, creamy sauce made from scratch.
This is the kind of meal that brings everyone to the table — keto or not. One bite and you’ll be hooked on how cozy, creamy, and flavorful this keto comfort classic can be.
🍳 Recipe Equipment
You don’t need anything fancy for this recipe — just your basic kitchen tools!
- Large skillet or pan – to cook the chicken and veggies.
- Mixing bowls – for preparing the crust and filling.
- Whisk – to blend the sauce smoothly.
- Pie dish or oven-safe baking dish – for assembling and baking your pot pie.
- Spatula or wooden spoon – for stirring.
- Rolling pin (optional) – if you want to roll out the crust evenly.
💡 Tip: If you have mini ramekins, you can make individual mini keto chicken pot pies for a fun presentation!
🕒 Recipe Stats
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty: Easy
- Diet Type: Keto, Low-Carb, Gluten-Free
🥘 Ingredients
For the Filling:
- 1 ½ cups cooked chicken breast, shredded or cubed
- 2 tablespoons butter
- ½ cup chopped celery
- ½ cup chopped onion
- ½ cup diced carrots (optional for keto — small amount is fine)
- 1 cup broccoli florets or cauliflower rice
- ¾ cup heavy cream
- ½ cup chicken broth
- 2 oz cream cheese
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon thyme or Italian seasoning
For the Crust:
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- ¼ cup shredded mozzarella (optional for extra texture)
🧀 Ingredient Notes
Chicken:
Rotisserie chicken or leftover cooked chicken works perfectly! It saves time and adds flavor.
Almond Flour:
This is the secret to a crispy, golden low-carb crust. It mimics traditional pie dough without the carbs.
Heavy Cream & Cream Cheese:
These create the rich, creamy texture that makes the filling so comforting and thick — no flour needed!
Vegetables:
Use low-carb options like broccoli, cauliflower, or spinach. A few diced carrots or peas for color are fine in moderation.
🍗 Step-by-Step Instructions
Step 1: Prepare the Filling
In a large skillet, melt butter over medium heat. Add onion, celery, and carrots, and sauté until they start to soften (about 4–5 minutes).
Next, stir in the broccoli (or cauliflower rice) and cook another 2 minutes. Add the chicken, garlic powder, thyme, and season with salt and pepper.
Pour in the chicken broth and heavy cream, then stir in cream cheese until melted and smooth. Let the mixture simmer for 5 minutes until thickened and creamy. Remove from heat and set aside.
Step 2: Make the Keto Crust
In a mixing bowl, combine almond flour, baking powder, and salt. Add egg, melted butter, and mozzarella (if using). Mix until a soft dough forms.
If it feels sticky, chill it in the fridge for 10 minutes. You can either press it directly onto your pie dish or roll it out between parchment paper.
Step 3: Assemble the Pie
Pour the creamy chicken filling into your greased pie dish or small ramekins. Gently place or press the almond flour dough on top, covering evenly.
Use a fork to make small air vents on top (this helps steam escape and keeps the crust crispy).
Step 4: Bake It to Golden Perfection
Preheat your oven to 375°F (190°C).
Bake for 20–25 minutes, or until the crust is beautifully golden brown and slightly crisp on the edges.
Let it rest for about 5 minutes before serving — the filling will thicken slightly as it cools.
💡 Pro Tips & Variations
- Add Cheese: Mix a handful of shredded cheddar into the filling for extra creaminess.
- Veggie Boost: Add spinach, mushrooms, or zucchini for more nutrition.
- Crust-Free Option: Skip the crust and bake just the filling topped with cheese for a faster version.
- Storage Tip: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven for best texture.
🍴 Serving Suggestion
Serve your Keto Chicken Pot Pie warm, straight from the oven! It pairs wonderfully with:
- A crisp green salad with ranch or Caesar dressing.
- Roasted brussels sprouts or zucchini fries on the side.
- Or simply enjoy it solo as a hearty one-pan keto dinner.
🥗 Perfect for meal prep — one serving keeps you full and energized for hours!
🧊 Storage Information
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze the unbaked pot pie for up to 1 month. Thaw overnight and bake as usual.
- Reheat: Warm in the oven at 350°F for 10–15 minutes. Avoid microwaving to keep the crust crisp.
🧮 Nutrition Facts (Per Serving)
- Calories: ~420
- Fat: 32g
- Protein: 28g
- Carbs: 6g net
- Fiber: 2g
These values are approximate and can vary based on ingredient brands and serving size.
❤️ Closing Thoughts
This Keto Chicken Pot Pie is proof that you don’t have to give up comfort food to stay on track with your healthy, low-carb lifestyle. It’s creamy, flavorful, and satisfying — everything you want in a classic pot pie, without the guilt!
Whether you’re cooking for family, meal prepping for the week, or just want a cozy night-in dinner, this recipe never disappoints.
✨ Give it a try and let me know what you think!
Leave a comment, share your version on social media, or tag us — I’d love to see how your keto pot pie turns out. 🥧💬