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Keto Chicken Pot Pie

Shared by Kasey 96 Comments

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keto chicken pot pie

Yesterday was a dreary day around here. It was rainy and all I wanted for dinner was some kind of comfort food. I had attempted a Keto Chicken Pot Pie a couple of weeks ago, but the crust just didn’t turn out like I had hoped. I had spread it out like you would a normal chicken pot pie, but coconut flour is extremely absorbent so it dried out the filling. As a blogger sometimes we create recipes multiple times to get it just right. So, last night was Keto Chicken Pot Pie take two. Instead of spreading out the crust I carefully dolloped it on top by spoonfuls so that it wouldn’t absorb too much of the filling.  I only included a half of a cup of mixed veggies due to the carb content, but you could substitute with green beans or asparagus to further reduce the carb content. Nevertheless, we think it turned out yummy! If you don’t want to cook chicken in the slow cooker, you could use a rotisserie chicken from the grocery store. Also, if you have a cast iron skillet you will only have one pan to wash, which is winning for this busy momma.  My entire family thought it was delish! My two year old loved her chicken and biscuits and kept asking for more green balls (peas).

 

I have updated the recipe to include adding Xanthan Gum to thicken the filling mixture now that I have had a chance to test it. A little bit truly goes a long way.


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Keto Chicken Pot Pie

Serves: 8 servings

Ingredients
For the Chicken Pot Pie Filling:
  • 2 tablespoons of butter
  • ½ cup mixed veggies (could also substitute green beans or broccoli)
  • ¼ small onion, diced
  • ¼ tsp pink salt
  • ¼ tsp pepper
  • 2 garlic cloves, minced
  • ¾ cup heavy whipping cream
  • 1 cup chicken broth
  • 1 tsp poultry seasoning
  • ¼ tsp rosemary
  • pinch thyme
  • 2½ cups cooked chicken, diced
  • ¼ tsp Xanthan Gum
For the crust:
  • 4½ tablespoons of butter, melted and cooled
  • ⅓ cup coconut flour
  • 2 tablespoons full fat sour cream
  • 4 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1⅓ cup sharp shredded cheddar cheese or mozzarella, shredded
Instructions
  1. Cook 1 to 1½ lbs chicken in the slow cooker for 3 hours on high or 6 hours on low.
  2. Preheat oven to 400 degrees.
  3. Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter in an oven safe skillet for approx 5 min or until onions are translucent.
  4. Add heavy whipping cream, chicken broth, poultry seasoning, thyme, and rosemary.
  5. Sprinkle Xanthan Gum on top and simmer for 5 minutes so that the sauce thickens. Make sure to simmer covered as the liquid will evaporate otherwise. You need a lot of liquid for this recipe, otherwise, it will be dry.
  6. Add diced chicken.
  7. Make the breading by combining melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream in a bowl then whisk together.
  8. Add coconut flour and baking powder to the mixture and stir until combined.
  9. Stir in cheese.
  10. Drop batter by dollops on top of the chicken pot pie. Do not spread it out, as the coconut flour will absorb too much of the liquid.
  11. Bake in a 400 degree oven 15-20 min.
  12. Set oven to broil and move chicken pot pie to top shelf. Broil for 1-2 minutes until bread topping is nicely browned.
3.5.3226

Nutritional information according to MyFitnessPal App based on 8 equal sized servings: Calories 297, Fat 17.6, Protein 11.6, Carbs 4.3 – Fiber 1.7 = 2.6 carbs

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Comments

  1. Josephine Hernandez says

    June 19, 2017 at 1:53 pm

    Can I substitute the coconut flour for almond flour?

    Reply
    • Kasey says

      June 22, 2017 at 8:10 pm

      You could but I don’t know how much as it is not a 1:1 substitution. My daughter is allergic to almonds so I’ve never used it.

      Reply
      • Cristina says

        July 6, 2017 at 6:39 pm

        I was wondering the same thing as I am not a coconut flour fan. A google search said it’s about a 1:4 ratio, so 1 cup of almond flour for every 1/4 cup coconut. Did you try using almond flour? I’m dying for “bread”.

        Reply
        • Kasey says

          July 9, 2017 at 8:16 pm

          Thanks so much for the info!

          Reply
        • Tara says

          February 2, 2018 at 10:08 pm

          I have used almond flour to make bagels, it’s very good.

          Reply
    • Laura says

      November 6, 2017 at 8:12 pm

      I did and it was great!! Im not too into the sweetness of the coconut flour with dinner. Lol. I used more almond flour, about 1/4 cup more. It was great!

      Reply
      • Kasey says

        January 9, 2018 at 4:44 pm

        Glad you loved it and almond flour worked.

        Reply
  2. Laura says

    July 13, 2017 at 1:30 pm

    Has anyone tried this with almond flour? How did it come out?

    Reply
  3. Amber Coxfield says

    July 14, 2017 at 8:58 am

    Thank goodness recipes without almond flour. I am allergic to nuts.

    Reply
    • Kasey says

      July 14, 2017 at 9:22 pm

      My daughter is allergic to almonds so I only use coconut flour in recipes that she will be eating. 🙂

      Reply
  4. Sally says

    July 22, 2017 at 5:08 pm

    Is coconut flour easy to find?

    Reply
    • Kasey says

      July 25, 2017 at 3:41 pm

      Yes, I bought mine at Walmart but Amazon carries it as well if you can’t find it locally.

      Reply
  5. Chris says

    July 26, 2017 at 10:27 am

    How many servings is the recipe divided into?

    Reply
    • Kasey says

      March 4, 2018 at 9:45 pm

      It is divided into 8 equal servings.

      Reply
  6. Carla says

    August 6, 2017 at 9:24 pm

    Why is the serving size?

    Reply
    • Kasey says

      March 4, 2018 at 9:46 pm

      I did not measure. I just divided it into 8 equal servings.

      Reply
  7. kim says

    August 7, 2017 at 5:58 pm

    Made this tonight- it is quite good. I found the sauce a bit watery so I took off the biscuit and poured off the sauce and added two egg yolks to thicken the sauce. I worked perfectly. Overall a very good dish thanks.

    Reply
    • Kasey says

      August 7, 2017 at 7:36 pm

      Great idea! Glad you enjoyed it.

      Reply
  8. Emma Lea says

    August 18, 2017 at 2:46 pm

    I love your recipes. I am a big fan of coconut flour and believe it takes a talented mind to create these recipes. Coconut is harder to work with but imo it’s a better option because it has a higher fiber content bringing down the carb count and it is seldom a source of inflammation. You go girl! I try all your recipes. Thanks to you I am inspired to be super creative while maintaining my keto WOE.

    Reply
    • Kasey says

      August 21, 2017 at 4:09 pm

      Thanks so much! I appreciate your words of kindness and support! My daughter is a allergic to almonds so coconut flour is the only flour I have used since starting this WOE. So glad you are enjoying my recipes.

      Reply
    • Rainey says

      March 18, 2018 at 9:48 am

      Coconut flour is also cheaper!

      Reply
  9. Terri says

    August 19, 2017 at 9:43 pm

    This was great. Loved the coconut flour. Might Try a little xanthan gum to thicken the chicken broth. I’ve been so hungry for chicken pot pie thanks for the recipe.

    Reply
    • Kasey says

      August 21, 2017 at 4:07 pm

      Great idea! I’ve been meaning to purchase some so I could try it too.

      Reply
      • Melissa says

        October 22, 2017 at 9:23 am

        Start with an 1/8-1/4 t for the whole recipe. Sprinkle super lightly on the surface and whisk in. If you get too much or just dump it won’t distribute properly and you’ll have slimy sauce.

        Reply
        • Carly peterson says

          January 7, 2018 at 4:33 pm

          Thanks for sharing this. I’m trying tonight with xanthum gum

          Reply
          • Kasey says

            January 9, 2018 at 4:25 pm

            Awesome! I hope you loved it.

  10. Kate says

    September 3, 2017 at 10:17 pm

    I lost my post, but it may show up?? Fabulous dinner Kasey. Thank you.
    I was going to add a picture, but I don’t see how. Oh well. It looked much like yours😁😋
    I want to try the biscuits on a cookie sheet, so they stay dry on the bottom.

    Reply
    • Kasey says

      September 4, 2017 at 1:34 pm

      I’m so glad you enjoyed it! Thank you so much for taking the time to comment.

      Reply
  11. Bayley says

    September 12, 2017 at 9:45 am

    Has anyone tried prepping and freezing this??

    Reply
    • Kasey says

      September 20, 2017 at 3:27 pm

      I’m not sure how well it would freeze. I haven’t tried.

      Reply
    • Anita says

      January 2, 2018 at 3:05 pm

      Did you have success freezing this dish Bayley? I wanted to freeze individual portions and wonder would it work best to freeze before the last step of baking the biscuits. Hmmm…..I’ll try both options and report back which I prefer. I cooked this dish a few weeks ago and it was loved by my whole family.

      Reply
      • Kasey says

        January 2, 2018 at 3:44 pm

        Hi! I’m so glad your entire family loved it. I’ve never tried freezing it so I’m not sure. I look forward to hearing your feedback.

        Reply
  12. Chasity says

    September 12, 2017 at 7:38 pm

    How much is a serving for this? I’m trying to put it in myfitnesspal as well.

    Reply
    • Kasey says

      September 20, 2017 at 3:26 pm

      I didn’t measure, I just divided it into equal sized servings.

      Reply
      • Robin says

        January 6, 2018 at 1:01 am

        How many equal size servings?

        Reply
  13. Michelle says

    September 26, 2017 at 7:34 pm

    Loved this recipe. I like Terri’s idea about xantham. Will definitely try the next time I make this dish.

    Reply
  14. Jessica says

    October 12, 2017 at 9:50 pm

    This was so good! We’ve been missing biscuits and this hit the spot.

    Reply
  15. Angie McDaniel says

    October 15, 2017 at 2:02 pm

    This was really really good! 🙂 Any suggestions on storing leftovers?

    Reply
    • Kasey says

      October 15, 2017 at 5:25 pm

      I just put mine in the fridge in a rubbermaid dish if we have any left over.

      Reply
  16. Brent says

    October 28, 2017 at 12:17 pm

    What did you do for serving sizes for your nutritional info?

    Reply
    • Kasey says

      October 29, 2017 at 8:13 pm

      I just divided it into equal sized servings, but I didn’t measure.

      Reply
  17. MARCELA Martini says

    November 1, 2017 at 11:46 pm

    I made it today and it was awesome. I’m trying to convince my husband to eat low carb and his fav dish is chicken pot pie, and this here hit a home run! Thank you!

    Reply
    • Kasey says

      November 2, 2017 at 7:03 pm

      So glad you enjoyed it!

      Reply
  18. Victoria says

    November 14, 2017 at 7:33 pm

    Are the biscuits usually moist? I wasn’t sure if they were because of the sour cream and liquid so I popped it back in the oven a little longer. I’m pregnant so I didn’t want to take any chances. LOL 😁

    Reply
    • Kasey says

      November 17, 2017 at 10:02 am

      They must not have been done yet as I don’t think they are usually moist. Congrats on your pregnancy.

      Reply
  19. Debbie says

    November 25, 2017 at 2:46 pm

    Hi There,
    Do you think a basic gluten free 1-1 flour blend would work instead of the coconut flour? I have that on hand.
    Thank you!

    Reply
    • Kasey says

      December 22, 2017 at 12:34 pm

      I’ve never used it so I can’t say for sure. It’s worth a try.

      Reply
  20. Nicole says

    November 29, 2017 at 7:52 am

    Which mixed vegetables did you use to get the nutrient information? His looks delicious but concerned about adding hidden carbs in the “mixed vegetables” that often contain carrots, peas and potatoes!

    Reply
    • Kasey says

      December 8, 2017 at 4:10 pm

      I used a standard mixed veggie mixture that contained carrots and peas. I only used 1/2 cup in the entire recipe just to give it color and to make me feel like it was real chicken pot pie. It wasn’t enough to add a significant amount of carbs, but you could add whatever veggies you wanted.

      Reply
  21. Anne says

    December 2, 2017 at 9:54 am

    I am fairly new to the keto lifestyle. Still have not figured out what works as a thickener for gravies. Do you think Chia seeds or Gelatin could work?

    Reply
    • Kasey says

      December 8, 2017 at 4:07 pm

      I’ve only used Xanthan Gum to thicken and it works well.

      Reply
  22. Karen Mayhew says

    December 4, 2017 at 9:37 am

    I made this for dinner last night, and it was absolutely wonderful! Thank you!

    Reply
    • Kasey says

      December 8, 2017 at 4:06 pm

      Awesome!! I’m so glad you enjoyed it.

      Reply
  23. Ashly says

    December 12, 2017 at 9:23 pm

    Made this tonight for my family. It was so delicious and satisfying. my husband said, “please put this on the weekly rotation!” Thanks so much for doing the hard work and sharing with all of us!!!

    Reply
  24. Krysta says

    December 14, 2017 at 4:59 pm

    Did you cube the chicken before it after cooking it? Sorry if this is a daft question…

    Reply
    • Kasey says

      December 22, 2017 at 12:04 pm

      You could do either.

      Reply
  25. Cassy says

    December 16, 2017 at 7:39 pm

    How do you cook the chicken in the crockpot?

    Reply
    • Kasey says

      December 22, 2017 at 12:03 pm

      Cover with chicken broth and cook on high for 3 hours or low for 6 hours.

      Reply
      • Lisa says

        March 8, 2018 at 9:23 pm

        Is Chicken/beef broth keto friendly?

        Reply
        • Kasey says

          March 15, 2018 at 10:31 am

          yes

          Reply
  26. Lisa says

    December 20, 2017 at 3:16 pm

    I made this last night (followed to the letter) for the family and it was a winner. It will be added to the rotation! Thank you for this recipe.

    Reply
    • Kasey says

      December 22, 2017 at 11:57 am

      Awesome! I’m so glad you all enjoyed it.

      Reply
  27. Lisa says

    December 21, 2017 at 11:21 pm

    I made this and it was super yummy. I put the recipe into my “lose it” app and it was telling me that each serving is about 447 calories 🤔 seems pretty off from the nutritional value posted with this recipe above. Not really sure what to go off of

    Reply
    • Kasey says

      December 22, 2017 at 11:56 am

      I have no idea why the nutritional info may vary from app to app. I would personally use the info from whatever app you are using to track your macros.

      Reply
  28. Susan says

    December 24, 2017 at 5:01 pm

    What size skillet??? There are many sizes of cast iron skillets and I fear grandma’s intruder clobberer may be too big… Please be specific. So important!

    Reply
    • Kasey says

      December 28, 2017 at 4:22 pm

      I think it’s probably a 10″ skillet.

      Reply
      • Tracy says

        February 26, 2018 at 12:41 pm

        Do you cover the pan while in the oven?

        Reply
        • Kasey says

          February 28, 2018 at 10:36 pm

          I did not.

          Reply
  29. Jaine says

    December 26, 2017 at 3:35 pm

    One T of coconut flour made 90 second bread inedible for me. Such strong flavor which I can’t stand. The only way I like coconut is in Mounds or Almond Joy. I love Better Tan Mounds Fat Bombs! Thank you for the almond flour substitution!

    Reply
    • Kasey says

      December 28, 2017 at 4:20 pm

      Sure!

      Reply
    • Erin says

      February 12, 2018 at 4:56 pm

      Jaine, I didn’t see an almond flour substitution (I’m not a fan of cooking savory meals with coconut flour.) Can you tell me what measurement of almond flour you used?

      Reply
  30. Judy says

    December 31, 2017 at 9:28 pm

    I tried this recipe tonight. It was very runny when I pulled it out of the oven. I let it set for 10 minutes, like I do for most casseroles. This helped it thicken some what. Next time I make this I will try the xanthan gum like Melissa posted in her comments. Never heard of that before, but I think this product will come in handy for other recipes! I also used leftover turkey and broccoli and it was delicious!

    Reply
    • Kasey says

      January 9, 2018 at 4:32 pm

      Yes! Xanthan Gum is fantastic. I’m updating the recipe to include Xanthan Gum now that I’ve had experience using it.

      Reply
      • Tara says

        February 2, 2018 at 10:16 pm

        How much xanthan gum would you use?

        Reply
        • Kasey says

          February 24, 2018 at 2:02 pm

          I’d start with 1/4 tsp. A little goes a long way.

          Reply
  31. Lerah99 says

    January 7, 2018 at 12:34 pm

    How well does this reheat?
    I’m thinking of making it and then taking the leftovers into work for lunch.
    Does this reheat in the microwave ok?

    Reply
    • Kasey says

      January 9, 2018 at 4:25 pm

      Yes! It reheats great! I always eat the leftovers for lunch.

      Reply
  32. Brenda M says

    January 8, 2018 at 8:15 pm

    Just made this and it was delicious! Even my husband liked it! Will definitely make it again!

    Reply
    • Kasey says

      January 9, 2018 at 4:18 pm

      Fantastic! Glad you enjoyed it.

      Reply
  33. Alex says

    January 20, 2018 at 5:15 pm

    Wow this was amazing! I loosely followed the structure of the recipe based on what I had in the house- i didn’t use sour cream or the x ingredient lol and it was fine! I used almond flour, beef broth, turkey, broccoli, tons of spinach and peas. ITS SOOOO GOOOOOD! That crust tastes like real pot pie crust I can’t believe it!! Most keto recipes I like but probably wouldn’t share with dinner guests. This was a game changer! I can’t wait to share!!

    Reply
    • Kasey says

      January 20, 2018 at 10:59 pm

      I’m so glad you loved it! You have made my day! Thank you.

      Reply
    • Alison says

      January 23, 2018 at 8:31 pm

      Hi wondered how much almond flour you used for the recipe.

      Reply
      • Kasey says

        January 31, 2018 at 3:39 pm

        I only use coconut flour in this recipe.

        Reply
  34. Janice says

    January 25, 2018 at 12:18 pm

    What is the nutritional count on this chicken pot pie?

    Reply
    • Kasey says

      January 31, 2018 at 3:39 pm

      The nutritional information is included in the post below the recipe box.

      Reply
  35. Nichole says

    March 20, 2018 at 10:00 pm

    So amazing! Total hit!

    Reply
    • Kasey says

      March 23, 2018 at 3:44 pm

      Yay! GLad you loved it!

      Reply
  36. Dianna Goodwin says

    March 28, 2018 at 8:47 pm

    I made this for my husband’s birthday dinner. He loved it. Thank you for sharing.

    Reply
    • Kasey says

      March 29, 2018 at 10:27 am

      Fantastic! I’m so glad he loved it!

      Reply

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