The best low-carb comfort food, Keto Chicken Pot Pie. A flaky buttery pie crust and creamy filling loaded with shredded chicken and veggies makes this American dinner classic so tasty.
Why this Pot Pie with Homemade Keto Crust Recipe is the Best: You get to enjoy a traditional double crust pot pie without all the carbs which beats any crustless version any day!
This is a healthy version for those that are on a low-carb or diabetic diet. The total carbs is only 9 per serving or 5 net carb per slice.
All that with zero sacrifice on taste. The filling is 100% comforting and the crust if flaky crisp for the perfect combo of creamy & crunchy.
This was inspired by my popular recipe, Pot Pie Soup. I had just made it again as a favorite leftover ham recipe from Easter but dreamed of a real version with crust. So here we are. Ok, now we cook!
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Ingredients for Keto Pot Pie
Here is everything you need to make pot pie with low carb ingredients. I recommend low carb vegetables so we are skipping the carrots. I love this celery, mushroom, pea combo for traditional flavor.
This recipe has a homemade pie crust made with almond flour & cheese. It's a double crust so you get a yummy bottom & top holding together the cream cheese shredded chicken & vegetable filling.
There is no carbquick or keto biscuits - just a flaky crisp savory crust. No more crustless keto recipes, this is just like a classic pot pie recipe.
Here are important notes for the crust ingredients:
- Almond Flour - super fine ground blanched almond flour works best (not coarse almond meal)
- Salted Butter - for flaky tender texture
- Egg - binding agent to hold the crust together
- Shredded Cheese - I like both a mild cheddar & Monterey jack so the flavor doesn't overpower any filling.
- Garlic Powder - optional for more flavor.
Here are important notes for the filling ingredients:
- Salted Butter - for sauteing the veggies
- Diced Veggies - mushrooms and celery are both classic and also low-carb
- Minced Onion - all the flavor and less carb that fresh
- Chicken Broth - for the base of the filling
- Heavy Cream - full-fat; don't use skim or other milks
- Cream Cheese - to thicken the filling without flour
- Spices - black pepper, poultry seasoning, & celery salt
- Shredded Chicken - cooked rotisserie-style boneless skinless chicken breast white meat (or dark thigh meat)
- Frozen Peas - a classic ingredient and adds color (omit if you really want super low carbs)
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Keto Pot Pie from Scratch
This section may seem long but it does come together faster than it seems. I wanted to share a bunch of photos because seeing each step will likely help with success.
Here are the easy steps for making chicken pot pie with a low-carb almond flour crust:
- Make the Keto Crusts
- Cook the Pot Pie Filling
- Assemble & Bake
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Make the Keto Crusts
This is a double crust recipe so the ingredients will make both the top and bottoms crusts needed for this pot pie. Below is a summary of how to make the crusts.
- Combine the dough ingredients.
- Roll into two balls.
- Use rolling pin to roll out each round pie crusts between nonstick sprayed sheets of parchment.
- Chill in fridge for 15 minutes while preheating oven to 375°F.
- Peel crust from parchment and place in nonstick sprayed pie pan, press together any cracks or holes.
- Bake bottom crust for 7 minutes in oven.
For additional info please see my Savory Keto Pie Crust for recipe for more details. The recipe card below also includes step-by-step ingredients.
2 - Cook the Pot Pie Filling
While the bottom crust bakes and cools, make the creamy filling in a large skillet.
Melt the butter in a large skillet over medium heat. Add the diced celery and mushrooms. Cook for 10 minutes until the celery and mushrooms are soft and all liquid cooks off.
Add the minced onion, broth, cream cheese, and cream - whisk and cook over medium heat until smooth.
Add spices & stir to combine. Turn the heat to low and let it thicken up a bit. The mixture should coat the back of a wooden spoon.
Add in the cooked shredded chicken and frozen peas. Stir and heat on low until the peas defrost. Turn the heat off and set aside.
3 - Assemble and Bake
Once the filling is ready and the bottom crust has cooled, it is time to add the top crust and bake. You can also chill the dough, make the filling, bake the bottom crust, and final assembly which is how it is written in the recipe card. This gives you two choices.
Add the pot pie filling to the partially baked bottom crust. Spread it out and fill in to the edges as seen here.
Place the top crust over the filling and crimp the edges to seal with the bottom crust.
Place the pot pie in the middle of the preheated oven. Bake for 20 minutes.
Cover loosely with foil and bake another 10 minutes. The pot pie is done when the filling is hot plus the almond flour crust is golden and crispy on the edges as seen below.
Remove carefully from the oven and let it cool for 5-10 minutes.
Serving & Storing
Once cool, cut into slices and enjoy while hot & fresh. The crust will be sturdy enough to hold the filling loaded with chicken, peas, mushrooms, and celery - see how amazing that looks!
Store any leftovers in the fridge for up to 3 days. They can also be frozen for up to a month and later defrosted and reheated in the oven or microwave.
You can also freeze the whole pie unbaked. Defrost in the fridge for 2 days and then bake as directly.
What to Serve with Keto Chicken Pot Pie : You will crave this anytime the weather is cool & you want something warm & cozy. It is a complete meal on it's own so no sides needed.
If you do want to add to it, pair it with a Simple Spinach Salad or with a cup of Keto Cream of Mushroom Soup.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - follow the steps in order and don't worry if the crust cracks, just press it together. The rustic look of this pie makes it even more wonderful.
- Make sure to bake the bottom crust a bit first, fill, and then bake with the top crust & add foil near the end for the perfectly cooked crust.
- Change up the filling, use leftover turkey, steak, seafood, or ham instead of the rotisserie chicken.
- Make sure you use super-fine blanched almond flour, not almond meal. Costco's Kirkland or Blue Diamond are my go-to choices.
- To use any leftover almond flour, try my recipes for Keto Fathead Dinner Rolls or Keto Chicken Nuggets.
FAQ
Yes, both the crust and the filling are 100% gluten-free. It is also grain-free.
The cream cheese is what makes the filling thick & rich. No thickeners like cornstarch, arrowroot, or flour is needed.
LOVE THIS RECIPE & WANT TO SEE MORE?
Keto Chicken Pot Pie
Equipment
- pie pan 8 or 9"
- Rolling Pin
- Parchment Paper
- nonstick spray
Ingredients
Keto Crust
- 2.25 cups almond flour
- 6 tablespooons salted butter softened room temperature
- 1 egg
- ½ cup shredded cheddar jack cheese
- 1 teaspoon garlic powder
Pot Pie Filling
- 2 tablespoons salted butter
- ½ cup celery diced
- ½ cup mushrooms diced
- 1 tablespoon dried minced onion
- 1 cup chicken broth
- 4 ounces cream cheese full fat block, softened room temperature
- ¼ cup heavy cream
- ¼ teaspoon poultry seasoning
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- 2 cups rotisserie chicken shredded white meat (dark or both)
- ¼ cup frozen peas
Instructions
- Spray your pie pan with nonstick cooking spray.
Crust Assembly
- In a medium mixing bowl mix together the almond flour, butter, & egg. Stir by hand with wooden spoon until combined. Stir in the cheese & garlic powder.2.25 cups almond flour, 6 tablespooons salted butter, 1 egg, ½ cup shredded cheddar jack cheese, 1 teaspoon garlic powder
- Divide dough into two pieces. I recommend on slightly bigger than the other - this piece will be for the bottom crust & the smaller piece will be for the top crust. Think 60/40 split.
- Place each dough ball between two pieces of parchment paper that has been sprayed with nonstick spray. Using a rolling pin, roll each dough ball into a circle carefully. Make one crust large enough to fit in the pie pan and go up the sides. The other should be smaller and just slightly bigger that pie pan circumference at the top. Chill both crust doughs in the refrigerator while making the filling.
Make Pot Pie Filling
- Preheat the oven to 375°F.
- Melt the butter in a large skillet over medium heat. Add the diced celery and mushrooms. Cook for 10 minutes until the celery has softened & the mushrooms are cooked plus their juices have cooked off. This ensures the filling isn't thin & watered down.2 tablespoons salted butter, ½ cup celery, ½ cup mushrooms
- Add the minced onion, broth, cream cheese, and cream - whisk and cook over medium heat until smooth.1 tablespoon dried minced onion, 1 cup chicken broth, 4 ounces cream cheese, ¼ cup heavy cream
- Season with the spices & stir to combine. Turn the heat to low and let it thicken up a bit. The mixture should coat the back of a wooden spoon.¼ teaspoon poultry seasoning, ¼ teaspoon celery salt, ¼ teaspoon black pepper
- Add in the chicken and frozen peas. Stir and heat on low until the peas defrost, about 2 minutes. Turn the heat off and set aside.2 cups rotisserie chicken, ¼ cup frozen peas
Assemble & Bake
- Remove the larger crust piece from the refrigerator. Remove the top parchment of the larger piece and flip it over into the pie pan. Peel the parchment carefully off releasing into the pie pan.Press it into place on the bottom and sides of the dish. It may come apart, simply press it back together closing any cracks or holes while pressing into place.
- Bake the bottom crust for 7 minutes in the oven. This helps it set up a bit and not become soggy once the filling is added and baked.
- Remove the crust from the oven and let it cool for a few minutes. Next, add the pot pie filling in an even layer to the crust.
- Peel the parchment off the second crust piece & place it gently on the top of the filling with the edges meeting the other crust. Press together to seal the edges.
- Place the pot pie in the oven on the middle rack. Bake for 20 minutes. The edges will be golden at this point but the center of the crust will not be quite ready.
- Add foil loosely over the pie and bake another 10 minutes. Once the crust is set and golden on the edges it is ready. Carefully remove from the oven.
- Let the pot pie rest for 5-10 minutes before cutting. Enjoy.
Notes
- Store leftovers for up to 3 days in the fridge.
- Freeze baked or unbaked assembled pies for up to 30 days. Defrost before reheating or baking.
- Reheat in the oven or microwave until hot.
- Instead of rotisserie pulled chicken, use cooked leftover diced chicken, turkey meat, leftover steak bites, or other fully-cooked protein.
- Omit the peas for even less carbs.
- Replace the mushrooms with other low-carb veggies like diced zucchini or yellow squash.
Nutrition
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