Keto Low Carb Chicken Pot Pie
If you want comfort foods, look no further than this Keto Low Carb Chicken Pot Pie Recipe! This will totally wow your family and satisfy your cravings. This easy keto chicken casserole recipe is full of delicious flavor and easy to make.
Keto 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 with spoonfuls so that it wouldn’t absorb too much of the filling. I only included 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!
Check out my Keto Chicken Pot Pie Soup for a delicious soup version of this popular keto casserole recipe.
HOW TO MAKE CHICKEN POT PIE KETO-FRIENDLY
As you may already know, Chicken Pot Pie is no friend to people who eat keto. It’s full of carbs from the flour and pie crust. To make Chicken Pot Pie keto-friendly, you’ll need to make some substitutions. First, completely omit the flour in the pot pie filling. You’ll just be adding heavy cream, butter, and all your other ingredients to make the filling. Second, instead of using a pie crust, you’ll be making an alternative crust that consists of coconut flour, butter, full-fat sour cream, Mozzarella cheese, mild cheddar cheese, etc. Since you took out the flour and pie crust that a traditional chicken pot pie would have, you now have a keto-friendly, low-carb chicken pot pie that is also gluten-free! Now you can enjoy your favorite comfort food guilt-free!
Main Ingredients:
Make sure to scroll to the bottom of this post for the full list of ingredients with instructions and the printable recipe card.
- Chicken– You’re going to dice up chicken breasts to put in the pot pie filling.
- Coconut Flour– This is your sub for making the pie crust. The coconut flour seriously reduces the carb content without sacrificing flavor!
- Veggies– These are the bulk of the pot pie filling. There’s nothing quite like warm veggies to soothe your soul!
- Xanthan Gum– This acts as a thickening agent to make the ingredients stick together.
- Mozzarella and Mild Cheddar Cheese– These cheeses add a savory flavor to the top of the crust.
- Heavy whipping cream– This adds lots of creaminess and fat to your pot pie filling.
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, many fantastic resources are available. Amazon has several excellent books you may want to check out here.
Steps to Making Low-Carb Chicken Pot Pie:
Step 1: Cook 1 to 1 1/2 lbs chicken in the slow cooker. Preheat the oven to 400 degrees.
Tip: I love using my slow cooker or Instant Pot for making the chicken in advance. How to make chicken in the crockpot shredded chicken is an excellent resource. You can always grab a rotisserie chicken if you prefer. Both are great options for this recipe.
Step 2: Sautee onion, green beans (or mixed veggies), garlic cloves, salt, and pepper in 2 tablespoons of butter in an oven-safe skillet for approx 5 min or until onions are translucent.
Tip: If you decide to use a small amount of mixed vegetables in this recipe, even though it contains peas and carrots the carb count is minimal when spread out over portions. You could always sub in other lower-carb vegetables if you prefer.
Step 3: Add heavy whipping cream, chicken broth, poultry seasoning, thyme, and rosemary to make the creamy base for this delicious low-carb chicken pot pie filling. Then add the shredded chicken.
Tip: The rich sauce is what brings the most flavor to this keto chicken pot pie casserole dish. It is super easy to make and loaded with delicious butter and flavorful spices. 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. You want it to thicken just enough, so it’s not runny but not too much because you don’t want it dry.
Step 4: 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. Then add the coconut flour and baking powder to the mixture and stir until combined. Finally, stir in cheese.
Step 5: Drop batter by dollops on top of the chicken pot pie. Do not spread it out like a pie crust, as the coconut flour will absorb too much of the liquid.
Tip: The shredded cheese in this crust adds great flavor and allows for that perfect browning you want on the top of your crust.
Step 6: Bake in a 400-degree oven for 15-20 min.
Tip: Set oven to broil and move the chicken pot pie to the top shelf. Broil for 1-2 minutes until bread topping is nicely browned. Sprinkle dried parsley on top.
How to Store this Recipe?
This low-carb chicken pot pie recipe can be stored in the fridge for 3-4 days covered tightly or in the freezer for up to 4 months in a freezer-safe container. I would suggest rewarming in the microwave from the fridge. If frozen, allow it to thaw overnight in the fridge, then rewarm the next day.
Variations to the recipe:
- Use turkey breast or thigh instead of chicken
- For added fat, use chicken thighs instead of the chicken breast
- Grab a rotisserie chicken from the grocery store when you are in a hurry.
- Sub bone broth for chicken broth
- Try adding in other low-carb veggies such as cauliflower, mushrooms, bell peppers, zucchini, etc.
- Feel free to try different types of cheese in the homemade easy keto biscuits recipe for the crust. You can sub almond flour for coconut flour, but it is not a 1:1 sub. 1/4 cup coconut flour equals 1 cup almond flour.
- You could add a bit of cream cheese to the low-carb chicken pot pie filling for a creamier texture.
- If you follow a more modified low carb lifestyle, Carbquick is a low carb alternative to the biscuit topping. It is much like Bisquick but with fewer carbs.
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!
More Keto Chicken Recipes & Keto Casseroles
- 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
If you are tired of chicken and need more variety, make sure to try my most popular keto recipe ever – Keto Ground Beef 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 the oven to 400 degrees.
- Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons of butter in a cast-iron skillet or oven-safe skillet for approx 5 min or until onions are translucent.
- Add heavy whipping cream, chicken broth, poultry seasoning, thyme, and rosemary.
- Sprinkle Xantham 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.
- 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 the top-shelf. Broil for 1-2 minutes until bread topping is nicely browned. Sprinkle dried parsley on top.
Video
Notes
Variations to the recipe:
- Use turkey breast or thigh instead of chicken
- For added fat use chicken thighs instead of the chicken breast
- Grab a rotisserie chicken from the grocery store when you are in a hurry.
- Sub bone broth for chicken broth
- Try adding in other low carb veggies such as cauliflower, mushrooms, bell peppers, zucchini, etc
- Feel free to try different types of cheese in the homemade easy keto biscuits recipe for the crust
- If you follow a more modified low carb lifestyle Carbquick is a low carb alternative to the biscuit topping. It is much like Bisquick but with fewer carbs.
Nutrition
Will this reheat in the microwave?
Sure
Have you tried freezing this recipe?
I have not.
Hi i would lovr to make yhis but i dont habe a cast iron pan can I use any frying pan that can go in the oven?
Sure!
Ok what would exact almond flower measurements along with egg be?
It would be 1-1/3 cups of almond flour. You always need 4x as much almond flour than coconut flour. Eggs would be the same.
Delicious, everyone in the household enjoyed it.
That’s so awesome!
Where is the breakdown on how many carbs/calories per serving? It says mixed veggies..if u use corn and carrots your carbs will be much higher. Like zucchini and broccoli?. Plus coconut flour is much higher in calories than almond flour. Gotta be real careful!TrishTrish
There is only 1/2 cup of mixed veggies in this recipe, which equals 1 TB per serving. Also, coconut flour and almond flour cannot be compared apples to apples as you only use 1/4 the amount of coconut as almond flour. In other words, if you used almond flour in this recipe you’d need 4x as much. The nutritional info is located at the bottom of the recipe card. As is with the mixed veggies it only has 3.2 net carbs per serving. I am always very careful with the carb counts of my recipes but if you prefer the carbs to be lower per serving, you can swap out the mixed veggies for zucchini or broccoli as suggested in this recipe but it won’t make that much of a difference when divided over the number of servings.
It tasted very good. I think my skillet was a little too large.
I’m glad you enjoyed it. I used a 9″ cast iron skillet.
I would call this more of a shepherd’s pie. The flavor was good! I did get stressed about skillet size after I put it in the oven. What size did the author use? Mine was a 12 inch, and I was belatedly worried that that was too big and would turn into a hard-to-slice, sloppy mess with only a very thin layer of puff on top. But, it was fine actually. If I’d thought about it beforehand I probably would have dirtied the extra dish and used a pie pan to bake it in. Even with a mere 1/3 coconut flour, there is a noticeable coconuty taste. But, it is certainly the lowest carb count of the chicken pot pie recipes that I surveyed. Others use quite a bit of almond flour on top, for more of a crusty crust, which would maybe resemble pot pie more and taste nice but ultimately this is the most keto friendly and I was satisfied at the turnout.
I’m glad you enjoyed the dish. I used a 9″ cast iron skillet.
I have made this several times. It’s one of our favorites. Thank you for the recipe.
I’m glad it’s one of your favorites!
One of the best things I’ve made!! I don’t slow cook chicken for 3hrs, I just tenderize it & slowly sauté over low/medium heat covered in lots of grass fed butter!! Family can’t get enough of it!
That is awesome! I’m so glad your family loves it!
Amazing. So comforting on a cold rainy or snowy day.
It certainly is great comfort food!
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…
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.
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!
Fantastic! Glad ya’ll enjoyed it.
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.
That’s awesome!! I’m really glad ya’ll liked it.
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👍👍👍
I’m really glad you liked it! Love comfort food!!!