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 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
Thomas says
Amazing. So comforting on a cold rainy or snowy day.
.Kasey says
It certainly is great comfort food!
Kirsty says
Can I substitute almond flour in place of coconut flour? Unfortunately I am allergic to all things coconut and struggling to find substitutes in a healthy coconut world…
.Kasey says
You can. I always use coconut flour because my oldest daughter has a nut allergy. You will need to use 4x as much almond four.
Adrea says
This really is fantastic. I used rotisserie chicken but otherwise followed the recipe exactly and it was delicious. Even my non-keto husband and 2 kids enjoyed it. It reminded me of chicken and dumplings meets chicken pot pie. Definitely a keeper!
.Kasey says
Fantastic! Glad ya’ll enjoyed it.
Amy says
I love all of your recipes. I can’t think of one that I have made and didn’t like. I wasn’t terribly excited to make this one because I am not a huge chicken pot pie lover, but I needed something different. This was SO good! I just wanted to keep eating. We have a family of 5 and 3 are boys, 2 being teenagers so for anyone else who might need a larger quantity… I doubled the chicken/veggie/sauce and I used my larger Lodge cast iron skillet, I believe a 12″. I only did 1-1/2 times the topping recipe because although I was filling the skillet volume-wise I didn’t think I needed double the topping as far as the circumference of the pan. It turned out to have too much topping and the ratio was off. It was still good but the topping was twice as thick as the chicken layer. Next time I make it I will stick to the original measurements for the topping and still double the chicken portion. I would actually love to triple the chicken layer but it was almost bubbling over my pan as it was. It’s a keeper.
.Kasey says
That’s awesome!! I’m really glad ya’ll liked it.
Bev says
This is a definite KEEPER!! We are keto and low carb eaters and have not found many “comfort food “ recipes that are as good as they claim.. UNTIL NOW👍👍👍
.Kasey says
I’m really glad you liked it! Love comfort food!!!
Erynn says
why do you use xanthan gum? can I substitute something else?
.Kasey says
It is a thickening agent. You can omit it but the pot pie could be a bit runny.
Terry says
This sounds wonderful! But I am a little confused about the cheese for the topping. In the ingredients list it says mild cheddar & mozzarella, but in the video it says sharp cheddar & no mention of mozzarella.
Kasey says
Hi Terry, always follow the written recipe the video is merely a tool to have an idea of how to make the recipe. The written recipe will always detail the full ingredient list and instructions. Blessings!
Sharla Carey says
I’m so excited to try this for dinner! A bit confused on the cheese additions for the crust, I didn’t see where “cheddar” was ever mentioned, just “mild GRATED cheese”, I assumed parmesan since that usually comes grated, whereas cheddar or mozzarella is shredded. Seeing as it’s a whole cup, i definitely dont want to add the wrong cheese. Please assist ..TY!😄
Kasey says
Hi! I have updated the recipe to reflect that it is cheddar. To me, grated and shredded are interchangeable. For those who eat keto, most grate their own cheese. I hope this helps! Thanks!
Terry Kinney says
Great! Thanks for letting me know. I made this last night & it’s very good! Gonna try your recipe for Chicken Pot Pie soup sometime too.
.Kasey says
Great! Glad you enjoyed it.
Mari says
I am going to try this but I am going to use Salmon and Broccoli as I am not a chicken lover smile. Thank you I have been missing pot pies I love them but since being on keto was unable to have them anymore so thank you for this recipe. I can’t wait to try it
.Kasey says
You’re very welcome, Mari. Trust it turns out great.
Judy says
Pretty tasty. And easy to make. Would be simple enough to modify to one’s own tastes.
.Kasey says
Great! Glad you liked it.
Sharla Carey says
Thank you for responding so promptly, I read your updated ingredient list just in time and our dinner turned out wonderful! Like the many others have said.. “this ones a keeper!”.
Sharla Carey says
Thank you for responding so promptly, I read your updated ingredient list just in time and our dinner turned out wonderful! Like the many others have said.. “this ones a keeper!”.
Breanna says
Thank you for the delicious recipe, everyone loved it!
.Kasey says
Awesome! I’m so glad y’all loved it.
Kathy says
Can this be frozen and if yes how to make it after taking out from freezer.
Kasey says
I’m not sure. I haven’t tried to freeze it before baking it.
Elizabeth says
Thank you! You’ve made the keto lifestyle so easy for me and my family!! This is one of my very favorites that also reminds me of chicken and dumplings!
.Kasey says
You’re so welcome! I’m glad my recipes have made the keto lifestyle easier for your family.
Anna says
For the brits reading this what is the broil setting?
Keen says
I made 2 pans of this for a family birthday. Birthday girl asked for Keto. I had my doubts, but it was a big hit for all, including the non keto folks. I forgot to put the mixed vegetables in, but it was excellent anyway. 10 inch pan works fine. Thanks for the recipe!
.Kasey says
You’re so welcome! I’m really glad it was hit for all!
Adriana says
This was excellent! I used Leftover diced turkey, celery, peas and carrots because that’s what I had. Used fresh thyme, Sage and Rosemary for the herbs.
It had just the right crust to filling ratio!
.Kasey says
Awesome! Glad you liked it.
Adriana says
The only comment I would like to add is that the portion sizes might be a touch skimpy. I made “4” portions and it made 3 servings.
Gina Lamia says
I used chicken thighs instead of chicken breast. Super yummy.
.Kasey says
Fantastic!
Michelle Kincade says
I made this last night and it was beyond good! Thank you so much for all of the recipes. I am so happy I found your site. I am also mildly allergic to almonds so I really appreciate the coconut flour recipes.
.Kasey says
You’re so welcome, Michelle. I’m glad you found my site, also, and hope you enjoy my recipes!
Kim Callen says
My whole family had been missing comfort food and this was amazing! I love chicken and dumplings as well. Do you think the topping would work for that application?
.Kasey says
Glad your family enjoyed this comfort food!! I haven’t used the topping for chicken and dumplings but it’s worth a try.
DIANE N MORGAN says
Sooo good! Made this recipe as a meal prep for supper and work lunch. Had to give co-workers recipe!
.Kasey says
That’s awesome! Thanks for sharing my recipe.
Stacy Abel says
Wow this is an amazing recipe! Definitely a keeper!
Thank you so much for creating, and sharing it!
Yum!
.Kasey says
Thank you so much, Stacy! I’m really glad you enjoyed it.