All the comfort food you crave, without the heavy carbs! This keto chicken pot pie is ready in less than 30 minutes, too!  

When you need a comfort food, what do you turn to? For myself, I love chicken pot pie. It’s got all the flavors that I crave-the salty, the creamy, the chickeny. Well, maybe “chickeny” isn’t a flavor, but you get the drift, right?

Growing up, my mother would buy those individual pot pies from Swansons. You know, the ones in the little metal tin that you cooked in the oven, or put on a plate and stuck in the microwave? I can still remember standing by the counter, or oven, and watching it cook until the timer “dinged” and it was ready.

Creamy gravy, warm chicken and veggies and a flaky pastry crust. Oh yum! That was pure comfort food right here! But, all those carbs! Oy vey!

Now that I am older, but still wanting that comfort food for myself and my family, I still make chicken pot pie. This version is much better, in my opinion.

A low carb, keto friendly chicken pot pie in 30 minutes? It’s true!

What goes in chicken pot pie crust?

Traditionally, the crust is made with flour, butter, and spices. It can be like a pastry crust or more like a biscuit dough, depending on your preference. However, as we all know, that is too high in carbs for keto. 

This has the same golden flaky crust as the high carb version. Made with almond flour, melted butter, eggs, and a bit of mozzarella cheese, the crust adds so much rich, buttery flavor to the pot pie.

The best part of the crust is how quickly it comes together in a bowl. When you spread it on, it’ll be more like a thick pancake batter than a biscuit dough, but as you can see, it bakes up great. 

What vegetables are commonly in chicken pot pie?

Chicken pot pie is commonly seen with a mixed vegetable blend-carrots, peas, green beans and corn. There can also be loads of onions, garlic, and celery in a traditional pot pie. 

Since many of them are high in carbs, we are sticking with a bit of onion, green beans, and celery. Of course, a bit of garlic, too. Garlic goes without saying in all savory dishes for me, despite the high carbs it can have. 

What goes in the chicken pot pie gravy for this keto version?

Traditionally, gravy is made from forming a roux with butter, flour, and broth. The butter and broth are okay on the keto diet, but the flour is not. So, we took some broth, heavy cream and added a bit of xanthan gum to create the same creaminess. 

Heavy cream will thicken on it’s own as it heats, and the broth adds a depth of flavor. The xanthan gum helps to thicken the broth, bind them both together, without a gummy feel or taste. 

Other Chicken Recipes To Try

Chicken Bacon Ranch Casserole (keto, low carb)

Get the Recipe

Chicken Cordon Bleu (keto, low carb)

Get the Recipe

Chicken Chips-Low Carb, Keto Friendly, Paleo

Get the Recipe

How do I reheat chicken pot pie leftovers?

You can reheat them in a couple different ways, without a microwave. 

• Reheating in the oven-Placing on an oven safe dish, and putting in the oven for 10 minutes at 400 degrees
• Reheating in the Instant pot-Simply place the trivet on the bottom, put the pot pie in a safe dish and heat for 5 minutes, with the vent closed. Release pressure quickly.
• Reheating in a toaster oven-Place on an oven safe dish and heat for 10-12 minutes on high.

Can this chicken pot pie be frozen?

Yes, you can make the filling ahead of time, freeze, then thaw and bake. Do not put the xanthan gum in until you are ready to bake, as it can make the filling grainy after being frozen.

For best results, make the crust at the time of thawing and baking. The raw eggs in the crust will not freeze as well. Leftovers can be frozen after a complete bake, then reheated from frozen without any loss of food quality. 

Ingredients:

• 8 Tablespoons almond flour
• 4 Tablespoons shredded mozzarella cheese
• 1 1/2 sticks butter
• 4 eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 ribs celery, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 12 ounces green beans
• 2 cups diced or shredded chicken
• 3/4 cup heavy whipping cream
• 1 cup chicken broth
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 tsp Xanthan Gum

Instructions:

1. reheat oven to 400 degrees F.
2. Using a small sauce pan, melt 1 stick of butter over medium heat.
3. In a medium sized mixing bowl, add almond flour, mozzarella cheese, melted butter, eggs, baking powder, salt and pepper. Set aside
4. In a large cast iron skillet, add remaining butter and melt over medium high heat. Add celery, onion, and garlic and sautee in butter for 5 minutes. 
5. Add in diced chicken, green beans, heavy cream, broth, rosemary and thyme. Stir well to combine and bring to a boil.
6. Turn heat to a simmer and sprinkle xanthan gum over the top. Stir in quickly, cover skillet, and allow to simmer for an additional 3-4 minutes covered, allowing sauce to thicken.
7. Spread the dough mixture on top carefully. Place skillet in oven and bake for 20 minutes, until golden brown and bubbly. 
8. Allow to cool for 5 minutes before serving. 

What is your favorite comfort food? Will you try this keto chicken pot pie? 

Keto Chicken Pot Pie

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Ingredients

• 8 Tablespoons almond flour
• 4 Tablespoons shredded mozzarella cheese
• 1 1/2 sticks butter
• 4 eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 ribs celery, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 12 ounces green beans
• 2 cups diced or shredded chicken
• 3/4 cup heavy whipping cream
• 1 cup chicken broth
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 tsp Xanthan Gum

Instructions

1. Preheat oven to 400 degrees F.
2. Using a small sauce pan, melt 1 stick of butter over medium heat.
3. In a medium sized mixing bowl, add almond flour, mozzarella cheese, melted butter, eggs, baking powder, salt and pepper. Set aside
4. In a large cast iron skillet, add remaining butter and melt over medium high heat. Add celery, onion, and garlic and sautee in butter for 5 minutes.
5. Add in diced chicken, green beans, heavy cream, broth, rosemary and thyme. Stir well to combine and bring to a boil.Turn heat to a simmer and sprinkle xanthan gum over the top.
6. Stir in quickly to combine.
7. Spread the dough mixture on top carefully.
8. Place skillet in oven and bake for 20 minutes, until golden brown and bubbly.
9. Allow to cool for 5 minutes before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nature's Eats Blanched Almond Flour, 32 Ounce
• 
  Trader Joe's Baking Powder Aluminum Free & Double Acting 8.1 Oz (Pack of 2)
• 
  pepper
• 
  Starwest Botanicals Organic Malabar Black Pepper Whole, 1 Pound
• 
  Kettle and Fire, Chicken Bone Broth, 16.2 Ounce
• 
  Simply Organic Rosemary Leaf Whole Certified Organic, 1.23-Ounce Container
• 
  NOW real Food Xanthan Gum Powder, 6-Ounce
• 
  Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned 10.25-Inch Cast Iron Skillet with Red Silicone Hot Handle Holder.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 394 Total Fat: 34g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 191mg Sodium: 737mg Carbohydrates: 8g Fiber: 3g Sugar: 3g Protein: 16g

While I do my best to make sure these numbers are accurate, please be your own best advocate and double check!

• Author
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Zach

Zach is the author behind Easy Keto Dishes, a site that shares easy-to-make keto-friendly recipes and dishes.

Some of Zach's favorite keto resources include:

Perfect Keto: For those who are looking for easy supplements that support a Keto diet, Perfect Keto offers a variety of products that make it easy to stay in ketosis including keto bars, whey protein, and keto nootropics.

KetoLogic: For those who have a sweet tooth, KetoLogic sells keto-friendly chocolate candies with only 1g of net carbs & zero added sugars.

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