Easy Keto Chicken Pot Pie: A Low-Carb Comfort Food Masterpiece!

by Pam Berg

Chicken pot pie is one of those comfort foods we all remember from childhood. Just because you are all grown up and eating keto does not mean you have to sacrifice taste and nostalgia.

Try our keto chicken pot pie recipe for your next dinner. We guarantee it will have your entire family asking for seconds!

How Do You Make a Keto Pie Crust?

It is easy to make a pie crust with a significantly lower carb count. All you need to do is use almond flour as your base ingredient.

This crust is delicious, will turn out flaky and bakes into a delicious pie. Whether you eat gluten-free or are following a keto diet, this dinner recipe is a must-try.

What About a Crustless Chicken Pot Pie?

The filling below can be made, dumped into a greased pie dish, and baked. Sprinkle some mozzarella cheese on top for a cheesy, creamy pot pie treat.

You can serve with keto biscuits if you want a bit of “crust,” or you can eat it as is.

What is the Sauce Made of in Chicken Pot Pie?

There are many different ways to make chicken pot pie filling sauce. Our keto recipe version uses cream cheese and heavy whipping cream to round out the flavor.

Low-Carb Chicken Pot Pie Recipe

This easy low-carb recipe will produce a delicious pie similar to the comfort foods of your childhood. With a gluten-free crust, it is also an excellent recipe for anyone with a wheat allergy! You just need about an hour from start to finish this yummy recipe.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total time: 60 minutes.

Crust ingredients

2 cups almond flour
6 tablespoons unsalted butter, softened
1 egg
1/4 teaspoon fine pink Himalayan salt, or regular salt
1/2 cup shredded cheddar cheese

Filling ingredients

2 tablespoons unsalted butter
1/2 cup diced celery
1/2 cup diced onion
1 clove garlic minced (optional)
1 1/2 cups chicken broth or chicken stock
4 ounces cream cheese, softened
1/4 cup heavy cream
1 teaspoon garlic powder

1/4 teaspoon poultry seasoning
optional 1/4 teaspoon celery seed (adds depth of flavor)

1/2 teaspoon xanthan gum
2 cups shredded rotisserie chicken (You can make your own cooked chicken. I boil chicken breasts or chicken thighs, season to taste, and use that.)
2/3 cup frozen mixed veggies (Fan favorites include frozen peas, green beans and carrots)
Add salt and black pepper to taste

Instructions

Preheat oven to 375 degrees.
Spray a 9-inch pie plate with cooking spray.
Making the crust: In a large bowl, mix together the almond flour, melted butter, egg, and salt by hand. When it is mixed thoroughly, stir in the shredded cheese.
Cut 4 large pieces of parchment paper. Set two out on your counter and spray with non-stick spray. Divide your dough in half and place half on each piece of parchment paper. Cover each dough ball with another sprayed piece of paper, spray side touching the dough.
Roll into a circle the size of a pie plate. When both dough balls are rolled out, place them in the refrigerator for at least 10 minutes.
Remove one sheet of dough and flip it into a pie plate. Bake the bottom layer 6-8 minutes, then move from oven. (While the bottom of the pie cooks, you can begin your low carb chicken pot pie filling!)
Pot Pie Filling: Melt 2 tablespoons of butter over medium heat and add the celery and onion. Sautee over medium heat for 5 minutes or until veggies have softened. Add the chicken broth, cream cheese, and heavy whipping cream . Cook over medium heat, whisking until smooth. You are now ready to add the garlic powder, poultry seasoning, celery seed, and salt and pepper to taste.
Once combined, reduce to a very low heat and sprinkle Xanthan gum while whisking. If your sauce is too runny, add more of the Xanthan gum.
Stir in shredded chicken and veggies.
Top with the remaining pie crust. Crimp together.
Bake for 25-30 minutes. The crust will be golden brown. You may wish to cover the edges with foil halfway through baking.
Let the pie cool for 5 minutes before serving.

Nutritional Information

If you cut the pie into 8 pieces, each serving will yield about 450 calories and 9 carbohydrates.

What is the Blind Bake Method?

The blind bake method is a baking technique where a pie or tart crust is partially or fully baked before adding the filling. This is often done when the filling of the pie does not require a lot of baking time, or when the filling is meant to set rather than bake. The process helps ensure that the crust is fully cooked, flaky, and does not become soggy when the filling is added.

Prepare the Dough: Roll out the pie or tart dough and fit it into the pie dish or tart pan. Make sure to trim any excess dough hanging over the edges.
Prick the Bottom: Use a fork to gently prick the bottom of the crust. This helps prevent the crust from puffing up as it bakes.
Add Weights: To prevent the crust from rising during baking, it's common to place pie weights, dried beans, or rice on top of a sheet of parchment paper over the crust. The weights help the crust maintain its shape.
Bake: Place the crust in a preheated oven and bake for a specified time. The baking time can vary depending on the recipe and the type of crust. Sometimes, the edges are covered with foil or a crust shield to prevent over-browning.
Cool: Once the blind bake is complete, allow the crust to cool before adding the filling.