Keto Chicken Pot Pie

Keto Chicken Pot Pie

A comforting, creamy low-carb version of the classic chicken pot pie made with tender chicken, vegetables, and a rich savory sauce, all topped with a flaky keto crust. This recipe keeps the carbs low by using almond flour instead of traditional wheat flour, making it perfect for anyone following a keto or low-carb lifestyle.

Recipe Overview

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

• Servings: 6

• Net Carbs: ~5g per serving

Ingredients

For the Filling

• 2 cups cooked chicken breast, shredded or diced

• 2 tbsp butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup cauliflower florets, chopped small

• ½ cup celery, diced

• ½ cup mushrooms, sliced

• 1 cup heavy cream

• ½ cup chicken broth

• 2 oz cream cheese

• 1 tsp dried thyme

• ½ tsp dried rosemary

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ¼ tsp xanthan gum (for thickening)

• ½ cup shredded cheddar cheese

For the Keto Crust

• 1 ½ cups almond flour

• ½ cup mozzarella cheese, shredded

• 2 tbsp cream cheese

• 1 egg

• ½ tsp baking powder

• ¼ tsp salt

Optional Topping

• 1 egg (for egg wash)

• 1 tbsp grated parmesan cheese

Instructions

Step 1: Prepare the Filling

1. Heat butter in a large skillet over medium heat.

2. Add the onion, celery, and mushrooms, and sauté for about 4–5 minutes until softened.

3. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 2: Add Vegetables and Chicken

4. Add the cauliflower florets and cook for about 3–4 minutes.

5. Stir in the cooked chicken and mix well.

Step 3: Make the Creamy Sauce

6. Pour in the chicken broth and heavy cream.

7. Add the cream cheese, thyme, rosemary, salt, and pepper.

8. Stir until the cream cheese melts and the mixture becomes smooth.

9. Sprinkle in the xanthan gum while stirring to thicken the sauce.

10. Mix in the cheddar cheese until melted and creamy.

Remove from heat and transfer the filling to a greased baking dish.

Step 4: Prepare the Keto Crust

1. In a microwave-safe bowl, combine mozzarella cheese and cream cheese.

2. Microwave for 30–40 seconds until melted.

3. Stir until smooth.

4. Add almond flour, egg, baking powder, and salt.

5. Mix until a dough forms.

Place the dough between two sheets of parchment paper and roll it out to fit the top of your baking dish.

Step 5: Assemble the Pot Pie

1. Place the rolled keto dough over the chicken filling.

2. Trim the edges if necessary.

3. Brush the crust with egg wash and sprinkle with parmesan cheese for extra flavor.

Step 6: Bake

1. Preheat oven to 375°F (190°C).

2. Bake the pot pie for 25–30 minutes or until the crust is golden brown.

3. Let it rest for 10 minutes before serving so the filling thickens.

Tips for the Best Keto Chicken Pot Pie

• Use rotisserie chicken for a quicker recipe.

• Chop vegetables small so they cook evenly and mimic traditional pot pie texture.

• If you want more veggies, add zucchini, spinach, or green beans (low-carb options).

• For extra flavor, add ½ tsp poultry seasoning or a dash of paprika.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze for up to 2 months.

• Reheat: Warm in the oven at 350°F for 15 minutes or microwave individual servings.

Nutrition (Approximate per serving)

• Calories: 420

• Fat: 32g

• Protein: 26g

• Total Carbs: 7g

• Net Carbs: 5g