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.
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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.
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.
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.
How to Make Homemade Keto Chicken Pot Pie Crust
- Combine almond flour, baking powder, Italian Seasoning, and salt in a large mixing bowl.
- Add in melted butter and eggs. Stir with a silicone non-stick spoon.
- Fold in the shredded cheese and stir.
Chicken Pot Pie Filling
- Add olive oil to the cast iron skillet along with the chicken cubes and onions.
- Cook for 3-4 minutes until the chicken is cooked through and no longer pink.
- Add in the vegetables and saute until soft.
- Add in the broth, heavy cream, and seasoning. Stir.
- Thicken the pot pie filling sauce following the instructions below.
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.
How to Thicken Pot Pie 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.
What To Serve With Chicken Pot Pie
What goes with chicken pot pie? I like to serve this with Keto Low Carb Cauliflower Mash, Keto Low Carb Pasta Salad, Keto Low Carb Broccoli Salad, or Air Fryer Green Beans,
How Many Carbs in Chicken Pot Pie
The Classic Pillsbury Chicken Pot Pie has about 40 net carbs, this recipe has 6 net carbs per serving.
How Long Will the Pot Pie Last in the Fridge
It will last in the fridge for 3-5 days.
Chicken Pot Pie Freezer Tips
Can you make chicken pot pie 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.
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
Click here for a complete listing of Keto Low-Carb Recipes.
Easy, Keto Low-Carb Chicken Pot Pie
Ingredients
- 2 cups blanched almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon Italian Seasoning
- 2 eggs, beaten
- 1/3 cup melted butter measured solid
- 1/3 cup shredded cheddar cheese
Filling
- 1 teaspoon olive oil
- 1/4 cup chopped onion
- 1 pound skinless chicken breast, cut into cubes
- salt and pepper to taste
- McCormick's Grill Mates Chicken Seasoning to taste
- 1/4 cup chopped celery
- 1 cup fresh, chopped green beans
- 1 cup chopped cauliflower florets I used the frozen steamable cauliflower and steamed it first.
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1 teaspoon Italian Seasoning
- 1 teaspoon thyme
- 1/4 teaspoon xanthan gum
Instructions
- Preheat oven to 400 degrees.
Chicken Pot Pie Crust
- Combine almond flour, baking powder, Italian Seasoning, and salt in a large mixing bowl.
- Add in melted butter and eggs. Stir with a silicone non-stick spoon.
- Fold in the shredded cheese.
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.
- 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. 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.
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