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
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 1/3 cup sharp shredded cheddar cheese or mozzarella shredded
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 a little dried parsley on top if desired.
Nutrition
Nicole says
November 13, 2018 at 12:28 pmCan I make this ahead and just wait to do the crust when we are ready to eat it?
Von says
November 17, 2018 at 4:42 pmWhat is sprinkled on top?
Kasey says
February 24, 2019 at 2:20 pmParsley and parika – it makes a much better picture.
Linda Breve says
December 3, 2018 at 6:49 pmOh my goodness, this is perfect! So delicious and filling. Only substitution I made was greek yogurt instead of sour cream.
Kasey says
December 19, 2018 at 1:22 amAwesome! So glad you loved it.
Heather says
December 11, 2018 at 2:06 pmDo you cook the chicken by itself In the instapot or did you put liquid in it?
Kasey says
December 19, 2018 at 1:11 amI cook my chicken in the crockpot usually with a little chicken broth.
Brittany says
December 13, 2018 at 1:25 pmThank you so much for this recipe. Made it for myself and my husband yesterday and it was phenomenal! Definitely doesnt taste low carb! My hubby actually prefers this crust to a regular crust. For those concerned about using coconut flour, I promise you really dont taste it at all. Definitely a keeper!!
Kasey says
December 19, 2018 at 1:05 amWow! So glad you loved it! Thanks so much for taking the time to let me know.
Patty says
June 4, 2019 at 6:59 pmQuestion can you substitute almond flour for the coconut flour?
Kasey says
June 7, 2019 at 8:17 pmYes. I do not use almond flour since one of my kids are allergic. Keep in mind the ratio is 1/4 cup coconut to 1 cup almond flour. It is not an exact science but this is typically a good conversion.
Jen says
December 27, 2018 at 5:53 amThanks for such a great recipe! I was able to throw it together with some of the leftovers after making a turkey for Christmas. It looked and tasted amazing.
Kasey says
December 27, 2018 at 7:58 pmPerfect! So glad you loved it!
Lucile says
December 28, 2018 at 10:12 amNice post. I was checking constantly this blog and I am
impressed! Very helpful information particularly the
last part 🙂 I care for such information a lot.
I was looking for this particular info for a very
long time. Thank you and good luck.
Kasey says
February 23, 2019 at 2:47 pmGlad to help!
Jessica says
January 29, 2019 at 9:11 amHave you tried to make this as a make ahead freezer meal? If so, any idea on how to do the reheat part?
Kasey says
February 18, 2019 at 10:22 pmNo, I have not.
Keri F says
January 29, 2019 at 1:39 pmDelicious and did not disappoint!
Kasey says
February 18, 2019 at 10:22 pmYay! Glad you enjoyed it!
Alysha says
February 2, 2019 at 7:44 pmI just made this for dinner. I used a rotisserie chicken because I was short on time. It was delicious and I loved the coconut flour. This was my first time using coconut flour so thank you for giving me something new to try.
Kasey says
February 18, 2019 at 10:13 pmYay! So glad you loved it!
Christy says
February 7, 2019 at 12:34 pmThis was delicious! My entire family liked it and I have some super picky eaters. Thanks so much for sharing!!
Kasey says
February 11, 2019 at 9:54 pmAwesome! So glad you all loved it.
Misty says
February 10, 2019 at 10:34 amI made your keto southern biscuits and I’m not sure if I didn’t let my butter cool enough but it tasted very eggy after it was done. I noticed the crust here is the same ingredients. Do you think that might have been why? The center did not seem to want to get done but the outside was great.
Kasey says
February 24, 2019 at 2:20 pmI’m not sure exactly what happened. Mine are always done in the center. They are a different texture than regular biscuits since they don’t contain white fluffy flour or gluten.
Chad says
February 11, 2019 at 7:56 pmMade it looks delicious. How do I show a picture ?
Kasey says
February 24, 2019 at 2:19 pmHmmmmm….it might not let you post an image in comments.
Karen says
February 12, 2019 at 8:40 pmAbsolutely fantastic! Closest to “real food” we’ve had in a while- my husband.
We loved this meal! Thank you so much for sharing!
Kasey says
February 18, 2019 at 9:59 pmYay! So glad you enjoyed it!
Wendilea says
February 20, 2019 at 7:30 pmDo you cover pot when baking?
Kasey says
February 24, 2019 at 2:20 pmI did not, but if you find it browning too quickly you can cover with foil since each oven bakes differently.
Sally says
February 25, 2019 at 10:07 pmMines in the oven. I’m using arrowroot powder for thickening. Fingers crossed?
Kasey says
March 2, 2019 at 4:43 pmLet me know how it turned out!
Chelsea says
March 1, 2019 at 8:08 amI made it, but used flaxseed meal instead of coconut flour, and they tasted fantastic! Will make this again.
Kasey says
March 2, 2019 at 4:28 pmAwesome. Glad you liked it!
Kirsten says
March 11, 2019 at 7:31 pmWe loved this! my kids (6 and 3) even helped to make it. Thank you so much! I will definitely make this again!
Kasey says
March 21, 2019 at 7:26 pmGlad y’all enjoyed!!
Deborah McCord says
April 6, 2019 at 3:46 pmmixed veggies including corn is not keto
Kasey says
April 6, 2019 at 4:45 pmYes, that it why I noted in the post that you can sub out the mixed veggies for other veggies such as green beans, broccoli etc. It’s only a 1/2 cup of mixed veggies so over 8 servings it would literally equal one tablespoon. I’m personally okay with that, but for those that aren’t the suggestion to add other veggies would be a good choice.
Krystal says
May 22, 2019 at 8:56 pmI made this last night and it was delicious. But I have a question. My crust mixture was pretty loose, nothing like the picture. & the same thing happened when I made your cheesy garlic biscuits. I followed the recipe exactly to I’m not sure what happened? Can old baking powder do this?
Kasey says
May 25, 2019 at 10:45 pmI’m not sure Krystal. Mine has never done that.
Kaye says
June 10, 2019 at 2:51 pmAbsolute brilliance when you’re craving cheese biscuits which I do! Thank you!!
Kasey says
June 10, 2019 at 9:32 pmAwe, thanks, Kaye! Glad you loved them!
Mary Jane G Schroeder says
June 11, 2019 at 8:08 pmThis is DELICIOUS!!! I thought it wasn’t enough for 8 so took two helpings, (still within macros). I’m thinking 4 isn’t right either, I think this should be 6 servings. Flavors are wonderful though. Oh, I didn’t have poultry seasoning, I had old bay and used that. Very good!! I will make this again and again…….