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Easy, Keto Low-Carb Chicken Pot Pie

Easy, Keto Low-Carb Chicken Pot Pie is the best, quick homemade recipe that includes how to make crust and dough from scratch. The pot pie filling is made of almond flour using the stovetop and is loaded with cauliflower, celery, and other vegetables. Substitute for turkey if you wish.

keto low carb chicken pot pie in a cast iron skillet

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I grew up eating things like Classic Bisquick and Pillsbury chicken pot pie along with Homemade Chicken and Dumplings. They are great for the soul, but terrible when you are trying to watch your carbs.

This recipe is made using a homemade almond flour crust without any canned biscuits. You will enjoy every single crumble of the crust. You can make this dish crustless if you wish.

almond flour, eggs, melted butter, shredded cheese, and baking powder for keto low carb chicken pot pie recipe

You can also make this recipe using a fathead dough. For fathead dough tips check out my Keto Low Carb Cinnamon Rolls, Keto Low Carb Pepperoni Pizza, and Keto Low Carb Chicken Alfredo Pizza recipes.

chicken broth, heavy whipping cream, chopped onions, garlic, and seasoning for keto low carb chicken pot pie recipe

Why is it called Pot Pie?

Pot pies are said to have come from Greece. The Greeks were known to take meat and other ingredients and mix them in open pastry shells. The Romans later added a top pastry shell to seal the pie.

sliced green beans, celery, and cauliflower for keto low carb chicken pot pie recipe

How to Make Homemade Keto Chicken Pot Pie Crust

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. Combine almond flour, baking powder, Italian Seasoning, and salt in a large mixing bowl.
  2. Add in melted butter and eggs. Stir with a silicone non-stick spoon.
  3. Fold in the shredded cheese and stir.
collage photo of sliced chicken cubes, keto chicken pot pie crust, and chicken with vegetables in a cast iron skillet

Chicken Pot Pie Filling

  1. Add olive oil to the cast iron skillet along with the chicken cubes and onions.
  2. Cook for 3-4 minutes until the chicken is cooked through and no longer pink.
  3. Add in the vegetables and saute until soft.
  4. Add in the broth, heavy cream, and seasoning. Stir.
  5. Thicken the pot pie filling sauce following the instructions below.
collage photo of chopped onions and cubed chicken breast in a cast iron skillet

Additional Ideas for Vegetables

A traditional pot pie is made with mixed vegetables like carrots, peas, and sometimes I’ve seen potatoes too. These vegetables are higher in sugar (than most) and potatoes have starch. I chose to omit these veggies and substituted using green beans and cauliflower instead. Feel free to use whatever you wish, such as:

  • Broccoli
  • Zucchini
  • Spinach
  • Kale
  • Eggplant
  • Green Peppers
keto low carb chicken pot filling cooking in a cast iron skillet

How to Thicken The Filling

In traditional recipes, the filling of the pot pie is thickened using flour or cornstarch. Both of which, have carbs.

I like to use xanthan gum. It doesn’t require much. Take 1/4 teaspoon of xanthan gum and add it a small bowl, along with 2 tablespoons of the sauce mixture from the skillet. Stir until you remove the clumps and the sauce thickens.

Add the mixture back to the skillet and stir. The sauce will thicken.

Xanthan Gum helps hold ingredients together (commonly used in baking) and is great to use as a thickening agent. You only need about a half a teaspoon for most recipes. Be sure to look for gluten-free xanthan gum as it will not contain wheat.

Xanthan Gum is made by fermentation, it does not itself ferment. Many things are made by fermentation. In the case of Xanthan Gum, sugars are digested by bacteria, and they excrete Xanthan Gum.

uncooked keto low carb chicken pot pie in a cast iron skillet
keto low carb chicken pot pie in a cast iron skillet

Pairings and What to Serve with the Dish

Keto Low Carb Cauliflower Mash
Keto Low Carb Pasta Salad
Keto Low Carb Broccoli Salad
Air Fryer Green Beans
Green Goddess Salad
Zucchini Au Gratin

How Many Carbs

The Classic Pillsbury Chicken Pot Pie has about 40 net carbs, this recipe has 6 net carbs per serving.

keto low carb chicken pot pie in a cast iron skillet

How Long Will it Last in the Fridge

It will last in the fridge for 3-5 days.

keto low carb chicken pot pie in a cast iron skillet

Freezer Tips

You can definitely make this ahead of time. You can make the complete pot pie, cool it, and then freeze it. To reheat the pot pie, do not thaw. Bake from frozen and add an additional 20-30 minutes of cook time until the crust browns.

You can also assemble the pot pie and freeze it without baking it first. To reheat it, the same notes above will apply.

a slice of chicken pot pie and keto low carb chicken pot pie in a cast iron skillet

More Keto Dinner Recipes

Keto Low Carb Bacon Cheeseburger Casserole
Keto Low Carb Spinach Stuffed Chicken
Keto Low Carb Philly Cheesesteak Casserole

Keto Low Carb Shrimp Alfredo

Pair this with Air Fryer Croutons.

keto low carb chicken pot pie in a cast iron skillet
Print Pin
5 from 7 votes

Easy, Keto Low-Carb Chicken Pot Pie

Easy, Keto Low-Carb Chicken Pot Pie is the best, quick homemade recipe that includes how to make crust and dough from scratch. The pot pie filling is made of almond flour using the stovetop and is loaded with cauliflower, celery, and other vegetables. Substitute for turkey if you wish.
Save this recipe here.
Course dinner, lunch
Cuisine American
Keyword keto chicken pot pie, keto pot pie, low carb chicken pot pie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 401kcal

Ingredients

Filling

Instructions

  • Preheat oven to 400 degrees.

Chicken Pot Pie Crust

Chicken Pot Pie Filling

  • Add olive oil to the cast iron skillet (I used a 10 inch) along with the onions and cook for about 2 minutes until fragrant and translucent.
  • Add the chicken cubes and cook for 3-4 minutes until the chicken is cooked through and no longer pink.
  • Add in the celery, green beans, cauliflower, and garlic. Saute until soft.
  • Add in the broth, heavy cream, Italian Seasoning, and thyme. Stir and adjust the heat to medium-low.
  • Take 1/4 teaspoon of xanthan gum and add it a small bowl, along with 2 tablespoons of the sauce mixture from the skillet. Stir until you remove the clumps and the sauce thickens.
  • Add the mixture back to the skillet and stir. Allow the filling to cook on medium-low for 6-8 minutes until the sauce thickens.
  • Place the crust over the filling and spread.
  • Bake for 15 minutes or until golden brown.
  • Cool before serving.

Video

Notes

  • I use a cast iron skillet because it’s great for baking and will allow you to use just one pot for the entire recipe. It also produces a nice, crisp crust. Use what you like.
  • If you aren’t interested in a low carb crust you can use store bought. Follow the directions on the package for baking.
  • You can substitute chicken for turkey or whatever you wish.
  • To save time you can also purchase a rotisserie chicken and slice it up to use in the recipe. The “Just Chicken” precooked chicken strips from Trader Joe’s will also work well. Slice it into cubes.
  • If you like a lot of liquid for the pot pie filling you can adjust and add more broth or cream. Still use the same amount of xanthan gum to thicken.
  • A traditional pot pie is made with mixed vegetables like carrots, peas, and sometimes I’ve seen potatoes too. These vegetables are higher in sugar (than most) and potatoes have starch. I chose to omit these veggies and substituted using green beans and cauliflower instead. Feel free to use whatever you wish.
  • Xanthan Gum helps hold ingredients together (commonly used in baking) and is great to use as a thickening agent. You only need about a half a teaspoon for most recipes. I have not tested the recipe with any other thickeners that are keto friendly. For a non keto substitute, you can use 1 tablespoon of flour combined with 1 tablespoon of water. Mix the two and add it to the filling.
     
     
     
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 401kcal | Carbohydrates: 6g | Protein: 21g | Fat: 32g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Recipe Rating




Tracy

Monday 31st of May 2021

Make this today and it was wonderful. I didn’t have any green beans and wanted to use up some leftovers that I had in the refrigerator so I used some snow peas and added extra celery since I didn’t have any cauliflower on hand. I also used rotisserie chicken that I had on hand too. It was any easy dish to prepare. Will definitely be a go to meal. ;)

staysnatched

Friday 11th of June 2021

I'm glad to hear it!

Andreé

Sunday 21st of February 2021

If you haven’t tried this your missing out. This will definitely be put into rotation at my house! I used a bag of frozen California mix of veggies and it turned out delicious!

staysnatched

Monday 22nd of February 2021

Yum! That sounds so good.

Shauna

Wednesday 17th of February 2021

I will NEVER buy another frozen pot pie again! I used pre-made crust to make the prep easier, the star of this is the filling it’s so rich and creamy. I used a root vegetable mix I had on hand and added peas. This is going in the winter rotation immediately.

staysnatched

Thursday 18th of February 2021

ha ha that's what I love to hear!

Shinette Amoh

Wednesday 16th of December 2020

I just made the chicken pot pie today! Not only is this perfect for a cold , snowy day, the recipe is ABSOLUTELY DELICIOUS! As soon as I posted the finished product, I got 5 requests for the recipe lol. Brandi, you’ve done it again! Thank you👏🏾👏🏾

staysnatched

Thursday 17th of December 2020

You're welcome! I'm so glad you enjoyed the recipe.

Hillary

Tuesday 13th of October 2020

While my husband is the only person in our family who is keto, I am constantly on the hunt for recipes my whole family can enjoy. Let me tell you - THIS. IS. IT! It was delicious! This pot pie does not taste low carb at all. We didn't even miss the carbs. My kids gobbled down servings of veggies and my keto husband loved it. This will definitely be a regular in our rotation! 10/10 Recommend!

staysnatched

Thursday 15th of October 2020

Thank you so much! I'm glad you enjoyed it.