If you want comfort foods, look no further than this Keto Low Carb Chicken Pot Pie Recipe! This will totally wow your family, and will satisfy your cravings. So much flavor and so easy to make!
Keto Low Carb Chicken Pot Pie Recipe
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 as 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 so that it would feel like chicken pot pie; however, you could substitute with green beans or asparagus to further reduce the carb content. Nevertheless, we think it turned out yummy!
Tips for Making Low Carb Chicken Pot Pie
If you have time to cook chicken in the slow cooker, you could use a rotisserie chicken from the grocery store. I personally love finishing off this Keto Chicken Pot Pie in a cast iron skillet. I don’t know if it’s just because I’m a southern girl but I think cast iron makes it so much more flavorful. My entire family thought it was delish! My two year old loved her chicken and biscuits and kept asking for more green balls (peas).
If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several excellent books you may want to check out here.
How to Make the Low Carb Chicken Pot Pie
I’ve included several pictures below as a step by step tutorial that might be helpful. Be sure to scroll below the pics for the printable version of the recipe.
I love using my slow cooker or Instant Pot for making the chicken in advance. You can always grab a rotisserie chicken if you prefer. Both are great options for this recipe.
Since I use such a small amount of mixed vegetables in this recipe, the carb count is minimal when spread out over portions. You could always sub in other lower carb vegetables if you prefer.
The rich sauce is what brings the most flavor, and this is super easy to make when loaded with butter and spices.
Forming the crust worked best when I just dropped it onto the top of the other ingredients rather than rolling it out like a more traditional pie crust.
The shredded cheese in this crust adds great flavor, but also allows for that perfect browning you want on the top of your crust.
More Keto Recipes
If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook where I post all my new recipes, you can join here and follow me on Pinterest here. For more of our great recipes, check out my Keto Recipe Index. Below are my favorite chicken recipes you’ll love!
- Slow Cooker Cheesy Chicken with Bacon
- Cheesy Ranch Chicken & Broccoli
- Keto BBQ Chicken Casserole
- Low Carb Chicken Philly Cheesesteak
- Cheesy Mexican Chicken Skillet
- Keto Baked Chicken Fajitas
- Low Carb Chicken Casserole
How to Make Keto Chicken Pot Pie:
Keto Chicken Pot Pie
Ingredients
For the Chicken Pot Pie Filling:
- 2 tablespoons of butter
- 1/2 cup mixed veggies could also substitute green beans or broccoli
- 1/4 small onion diced
- 1/4 tsp pink salt
- 1/4 tsp pepper
- 2 garlic cloves minced
- 3/4 cup heavy whipping cream
- 1 cup chicken broth
- 1 tsp poultry seasoning
- 1/4 tsp rosemary
- pinch thyme
- 2 1/2 cups cooked chicken diced
- 1/4 tsp Xanthan Gum
For the crust:
- 4 1/2 tablespoons of butter melted and cooled
- 1/3 cup coconut flour
- 2 tablespoons full fat sour cream
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup mild cheddar cheese, grated
- 1/3 cup Mozzarella Cheese, grated
- 1 1/2 tsp parsley (to sprinkle on top)
Instructions
- Cook 1 to 1 1/2 lbs chicken in the slow cooker for 3 hours on high or 6 hours on low.
- Preheat oven to 400 degrees.
- 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.
- Add heavy whipping cream, chicken broth, poultry seasoning, thyme, and rosemary.
- 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.
- Add diced chicken.
- 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.
- Add coconut flour and baking powder to the mixture and stir until combined.
- Stir in cheese.
- 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.
- Bake in a 400-degree oven for 15-20 min.
- Set oven to broil and move chicken pot pie to top shelf. Broil for 1-2 minutes until bread topping is nicely browned. Sprinkle dried parsley on top.
Nutrition
Miss Pink says
So far, I’m liking the main part. I did have a question. I have made the chicken and veggie mixture in the cast iron skillet and wanted to eat it another night this week (Sunday’s are my prep days because I’m a full time worker). Could I refrigerate the pot portion and then add the pie portion on top right before sticking in the oven? Do you think I would need to add more cream to have enough moisture? Thanks again and stay healthy.
Kasey says
You could. You may need to add more cream right before baking, but it might be okay too. You’ll just have to eyeball it. You are very welcome.
Jenn says
I never take the time to leave comments. But this chicken pot pie was the ultimate bom. My husband has been on keto for three years and this is the first pot pie recipe that we liked, or should I say loved. The only thing I did different to this recipe was double the amount of veggies. Otherwise, everything else was exactly as written. When I make a recipe for the first time I never double it but I took my chances this time and doubled it and I’m so glad I did. 😋
.Kasey says
How wonderful that you and hubby loved the pot pie! I’m sure it was great with double veggies.
Liane says
Could I freeze this chicken pot pie?
.Kasey says
I haven’t frozen it before so I am not sure how well it would freeze.
Linda Horte says
Going to make this recipe today, however I don’t really care for coconut flour and would like to use Almond flour. As I read it that would mean using how much Almond flour?? Also would I have to make any other changes to the recipe using the almond flower?
.Kasey says
You would use 1-1/3 cups of almond flour, 4x more than coconut flour. I’ve never made the pot pie with almond flour so I’m not sure if you would need to use a different number of eggs.
Heather B says
This recipe was excellent! My husband who doesn’t follow keto loved it! I added broccoli, cauliflower, celery, onion and a little carrots for colour. Would definitely make this again!!
.Kasey says
I’m really y’all loved it!
Linda says
could I use oat fibre instead of coconut flour?
.Kasey says
I’ve only fixed the recipe as is so I’m really not sure.
Lisa says
Yum!
Marissa Johnston says
Looks delicious! Is there a good substitute for heavy cream powder?
Kasey says
I used regular heavy cream in this recipe not powder. I don’t know of a sub.
Dee says
How would you cook chicken in Instant Pot? The Instant Pot and Keto are very new to me.
Kasey says
It would depend on what kind of chicken you are using. If you search Pinterest, you’ll find many different recipes for IP chicken.
Carena French says
What size sauce pan did you use?
Kasey says
I usually use a 10.25 inch skillet.
Teresa says
Could you use cream cheese or something to replace the sour cream? Thanks
Kasey says
Sure! It’s worth a try.
Brandy says
Made this for dinner and it was absolutely delicious! The crust is sooo good, which surprised me as coconit flour tends to be grainy to me. Will keep and make this recipe.over and over. Thank you for sharing!! Could you make that crust dough by itself as biscuits?
Kasey says
Awesome! So glad you loved it! Here is the recipe to my keto biscuits which is what I use for the chicken pot pie. https://kaseytrenum.com/keto-low-carb-biscuits/
Maggie S says
Very good recipe. We did add extra veggies and since we didn’t have xanthan gum I just used the same amount but of the almond flour. I was worried because the dallops looked awful but once cooked came out great. We will save this recipe for sure.
Kasey says
Great! I’m so glad you enjoyed it.
MAGGIE STONE says
Made it again because we love it. Forgot to mention another change we made.
Used a glass casserole dish because we didn’t have a oven safe pan.
This truly is my favorite recipe for now.
Kasey says
Fantastic! That is so good to hear.
MAGGIE STONE says
And we used a Rotisserie chicken, shredded it up.
Jennifer says
Made this tonight and it turned out very good! I made the dough while the chicken cooked and refrigerated it. I used 3/4th a can of cut green beans drained. I transferred the chicken and green beans to a casserole dish while I made the sauce. Poured the sauce over the chicken and mixed it all up. Dropped the dough and baked as directed. It reminded me of a chicken and biscuit casserole more than a pot pie but we still liked it.
Kasey says
Glad you enjoyed it. I think it depends on what kind of chicken pot pie you are used to eating before keto. I’ve always had one with a biscuit topping while I know that a lot of other people use a pastry topping.