Published: by Wendy Polisi Modified: · 893 words. · About 5 minutes to read this article.
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Comfort food is always a good idea and it doesn't get any better than this Keto Chicken Pot Pie. The whole family is going to love this low carb twist on a classic. Leftovers - if you have any - will keep perfectly for lunch all week. You definitely don't want to miss this one. Just 5 net carbs a serving!
My mom can cook most anything, but if I had to say what her specialty was it would be comfort food. Until I went low carb, I could always count on her making our family Chicken Pot Pie when we visited.
Like most Grandma's, she wants to please, and she would always make three different ones. A "normal" one, one heavy on the meat and light on the veggies for one of my boys, and a gluten-free one for me.
To me, it is the ultimate comfort food - right up there with Mac and Cheese.
When I started keto, I knew creating a Low Carb Chicken Pot Pie had to be at the top of my must-list for recipes to develop. What I didn't know is that I would fall hopelessly in love with the results.
In fact, I'd go so far as to say that you may want to go ahead and make the family a "normal" pot pie (assuming they eat carbs) - just so you can have all of this for yourself.
That is exactly what I did. My husband was out of town when I made this, and I decided to make the kids a different recipe.
That way I could test how the leftovers where and if I could make it ahead. (When you have two teenage boys, there aren't typically a lot of leftovers.)
The mixture was divided between four small crocks and one small glass baking dish. On day one, I cooked the crocks. I saved the larger container in the fridge and baked it two days later.
It was amazing! Even though I was eating Chicken Pot Pie more than once a day for a few days, it never got old.
The "fathead" crust really delivers here - you won't miss the "real" thing at all. In fact, I'd say it is even better than most gluten-free crusts.
I think you are going to love this one just as much as I do.
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Frequently Asked Questions
What is xanthan gum and why do I need it?
Xanthan gum is a soluble fiber that works as a food thickener. Without it the cream sauce would have a thin consistency. You may omit it if a thinner sauce does not bother you.
Can I heat the cheese for the crust in the microwave?
Yes! We don't use the microwave, but if you do you can heat the cheese that way. To do so, microwave for 1 minute. Stir and continue microwaving in 30 second increments, stirring in between, until the cheese is melted.
Variations for This Recipe
- Cooked turkey can be used in place of the chicken.
- Add in 1 teaspoon minced garlic with the other vegetables.
- Add ½ cup finely chopped celery.
- If you follow a low carb diet (versus strict keto) add in ½ cup diced carrots
Tools Needed
- Saucepans
- 8 x 8 Baking Dish or 8 Small Ramekins
- Parchment Paper
- Rolling Pin
If You Like This Recipe You May Also Like:
- Low Carb Instant Pot Chicken
- Keto Chicken Alfredo
- Grilled Lamb Kebabs
- Keto Alfredo Chicken Bake
- Keto Chicken Parmesan Casserole
Low Carb Chicken Pot Pie
Print Recipe
5 from 17 votes
Low Carb Keto Chicken Pot Pie
I am completely obsessed with this Low Carb Chicken Pot Pie and think that you will be too! Perfect comfort food that never goes out of season. If you do not fall in love, I promise I’ll come get rid of your leftovers for you.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Keyword: comfort food
Servings: 8
Calories: 376kcal
Author: Wendy Polisi
As an Amazon Associate I earn from qualified sales.
Ingredients
- ½ cup butter
- 1 cup mushrooms chopped
- ⅓ cup chopped onion
- 1 teaspoon sea salt
- ¼ teaspoon ground pepper
- 1 ¾ cups chicken broth
- ⅔ cup heavy cream
- 1 teaspoon xanthan gum
- 3 cups chopped or shredded cooked chicken
- ½ cup frozen baby peas rinsed, omit for keto
Crust:
- 5 ounces mozzarella cheese
- 2 ounces cream cheese
- ¾ cup almond flour
- 1 egg beaten
- 1 tablespoon fresh thyme chopped or 1 teaspoon dried
- Salt and Pepper to taste
Instructions
Preheat oven to 350 degrees
Melt the butter in a saucepan over medium heat. Stir in mushrooms, onion, salt, and pepper. Cook for 5 minutes.
Stir in bone broth and heavy cream. Heat to boiling, stirring constantly, for one minute.
Reduce to low and whisk in xanthan gum. Cook for about 5 minutes. Taste and add additional salt and pepper if needed.
Stir in chicken and peas if using.
Place the mixture in an 8 x 8 baking pan, or divide into eight individual crocks.
Make the Crust
Heat a pot to medium heat and add mozzarella and cream cheese. Cook, stirring often, until the cheese melts.
Add almond flour and stir to combine.
Remove from heat, and stir in egg and thyme. Season to taste with salt and pepper.
Roll the crust out between 2 sheets of parchment paper.
If you are using crocks divide into pieces large enough to cover each crock. (The size will depend on how big your dishes are.)
Top either the 8 x 8 pan or the crocks with the dough.
Cut the top of the dough with a knife to vent.
Bake for 25 to 30 minutes, until the crust is golden brown.
Nutrition
Calories: 376kcal | Carbohydrates: 7g | Protein: 13g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 115mg | Sodium: 756mg | Potassium: 201mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 10mg | Calcium: 151mg | Iron: 1mg
