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This Keto Chicken Pot Pie is low-carb dinner that has a crispy flaky crust with a creamy filling. Just like your classic chicken pie but without all the carbs!
I was craving some comfort food like this Chicken Pot Pie but knew my Keto husband would only eat a low carb version. So I came up with this Keto-friendly Chicken Pot Pie!
Keto pie crust is different in that we aren’t using traditional flour so there’s no need to knead the dough. The dough is on the softer side so chilling the dough makes a big difference in being able to work with it.
We flatten it in between two greased sheets of parchment paper (yes, parchment paper on its is still not non-sticky enough). Once it’s chilled you can place it in your pie plate.
As you can see, it’s not perfect. This is the bottom crust so it’s not going to be seen. In order to not have a soggy crust prebaking is essential. Just 6-8 minutes in the oven gives it a head start in baking.
Sautee some celery and onion in butter. This is the base to any good chicken pot pie in my opinion.
Whisk in some chicken broth, cream cheese, cream, and seasonings. A normal chicken pot pie would start with a roux made with flour but the Keto version uses xanthum gum as the thickener for the chicken pot pie filling.
Looks like we’re just missing the top crust!
Yes! There are 6 net carbs per serving. You could definitely decrease the carbs a bit by using different veggies but I wasn’t willing to sacrifice that for the classic pot pie taste.
Yes. Just bake as directed. Cool and wrap with plastic wrap to freeze.
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100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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This was really good! The crust is delish!
Total winner. Thanks so much!
I’ve made this 4 times now. I’ve doubled the crust the last 3 times and added italian and garlic seasonings to the crust. I know it adds carbs overall with more crust but it makes me happy. Still, what do they say, dirty keto? I don’t care. It’s so stinkin good!!!! I’ll continue making this.Thank you for the recipe!
Ha yes dirty keto! But so good
Delicious! Had chicken already in the frig that I needed to cook so I put into insta pot so I could shred. Based on other reviews, put the top crust into freezer while preparing the filling which made it easy place on top. My husband said it was a “keeper”. Thank you for sharing this recipe.
Very good. Tasted almost like “regular” pot pie. Crust was a bit crumbly, but that’s too be expected.
I made this tonight. I was busy cleaning, laundry etc. My husband said don’t worry, I put it up. He and my son said it was really good. I looked in the fridge and there was one portion left. He said that’s for my lunch tomorrow. I said, no mine now! Gone. Thanks loved it.
We fight over the leftovers too!
Truly scrumptious! A new favorite dinner…and breakfast, if there are leftovers. 🙂
I’ve tried and enjoyed other pot pie recipes, but this one is hands down the favorite. Have made it a few times now, The filling is rich and the crust is a real crust. Love.
I make only 1/2 the dough, skipping the bottom crust. Parchment is a must – waxed paper will be a mess. Roll very thin and leave on cookie sheet in fridge while you make the rest. The dough will not be forgiving or pretty, but it will sit atop the filling just fine if you move quickly. I do not bother crimping, but I do brush the top with a little egg wash using the other 1/2 egg (1/2 egg in halved dough recipe).
I JUST LEARNED that you can buy rotisserie chicken already shredded! Woot! Makes this so easy to throw together!
I sauté whatever veggies I have on hand instead of using frozen: usually broccoli, carrots and onion.
Thank you! that means a lot!
This recipe is so good! I baked the bottom crust a bit longer, and covered the edges at the end to broil the middle for about 30-40 seconds. Great one!
This was sooo delicious! I find it very hard to find recipes for me (non-keto), keto husband, and toddler. We ALL loved it! I’m actually making this same recipe for a neighbor using store bought pillsbury dough. I’d like to be able to give it to her uncooked so it’ll be fresher at dinner time. Do you think that would work? Or would the crust get soggy and gross?
Oh my goodness – this recipe turned out super wonderful, so flavorful! I added about a tablespoon of cooked bacon bits. I hummed when I ate this!! Excellent re-creation of a favorite comfort food!
I’ve made this recipe twice and it is delicious! However, I cannot get the chilled pie shell off the parchment paper. The top layer of paper comes off OK, but the bottom piece will not. I end up having to scrape the dough off the paper with a spatula and press it into the plate and place the rest of the dough in pieces on top of the pie. Would like to know what I’m doing wrong.
Shoot it is tricky. What kind of parchment are you using?
Ok I goofed up! I made with 1/4 c coconut flour and 13/4 c almond flour, then forgot the egg! I had to add water to get it to become a ball! Then after refrigerating it still stuck to parchment paper! Got it into pan and delicious filling added then the tip crust was a bear! It’s a great recipe and turned out good. Can’t wait to try again following the recipe and I think you’re a new favorite of mine! Follow the recipe!
This recipe was delicious- I substituted cream of chicken soup for the cream cheese/broth, and didn’t add thickener. The crust is a little bit of a pain to get in the pan and on top (crumbles easily and is hard to roll despite putting it it in the fridge) but as long as you don’t care about the aesthetics it works. And is freaking delicious! For veggies, I used a small amount of peas, mushrooms, and green beans. Didn’t last long in our house!
To add, i put half of the “dough” directly in a glass pie plate, covered it with plastic wrap and pressed it into the pan with my fingers over the wrap, shaping as i went. Then peel off plastic and reuse for bottom while doing the top crust Then for the top crust, i also used the plastic wrap, one on the bottom (the same wrap as above) and one on top. Then, again, i used my fingers to press it into a flat circle. I removed the top plastic, then inverted to cover the filled pie, and peeled off the bottom wrap. It worked perfectly for me and wasn’t crumbly at all. It looked like a “real” pie crust. For what it’s worth for those like me who are “crust-shy”.
I made this a few weeks ago and was thrilled with the outcome. Delicious, keto friendly and gluten free. I have lactose intolerance as well as celiac so i added lactose free substitutions. It took me longer to prepare, but that is all on me. This makes a substantial pie, so i froze the leftovers for later. Of course they are all eaten now. Its actually better after frozen. Flavors are the same and it holds together better. Thank you for sharing this online.
Hi! Can I ask what dairy and gluten free substitutions you made? I have a gluten allergy and I’m allergic to casein (milk protein). Thanks in advance!
I LOVE chicken pot pie and I have to say this crust was actually really good not just acceptable. It was delicious and so close to the real thing. Truly amazing. I am very hard to please in the Keto pastry department and I was shocked. thank you!
Curious what you would advise if trying to make this in a muffin tin, some smaller individual pot pies that can be frozen and then reheated later?
Great idea. Yes, you can do that
Absolutely DELICIOUS 😋! I used kohlrabi (tasted just like a potato), baby carrots, fresh garlic and Vidalia Onion. The crust was amazing. I only had taco blend shredded cheese and it tasted great! Your recipes are so practical but oh soooo good! Thank you. I am your new number 1 fan!
Just so you know when printing this recipe, the instructions do not print along with the Ingredients list.
Shoot it looks like a bug in the recipe card. I switched to a different recipe card. Should be working now.
I never post reviews, but wow!!!!! If I didn’t make this myself I would’ve NEVER guessed this was keto! It has a perfect flaky crust. I usually don’t care for almond flour, but this was so freaking good.
This is a relatively simple but delicious recipe, and I’ve made it several times. I roast a chicken, and then make broth with the bones and use the leftover chicken and some of the broth to make this pie.
You can probably add a little more of everything and fill the pie a little more. Oh, and the crust is great. To add more flavour, try old Cheddar.
It’s all right reheated, but amazing fresh out of the oven!
Thanks for teaching me the cream cheese and cream adaptation (as well as the proportions)! I subbed out with what I had in the fridge: BTB Roasted Chicken (1/2 tbsp), 2/3 cup frozen chicken jello reserved from another meal (so no xanthum gum), light cream, celery, jarred mushrooms, very small amounts of carrot and corn. Vegetables are very easy to swap and scale back on. I eat OMAD where I’m having 3+ servings at one sitting so I keep a closer eye on the carbs – at
6 net carbs max per serving leaving 2 carbs per day to chalk up to spices and sweeteners that are only rounded down to zero. I also needed more wiggle room since I do a coconut flour crust. We know BTB is not “clean” but it is unmatched for concentrated flavor. Just wanted to point out a prep option: if you only do a generous top crust (in shallower/wider pie pan) then you can prepare the pie entirely the night before and place the crust on when about to go into the oven to bake for a shorter time. p.s. I like my chicken diced since I grew up on cheap Banquet! I identify with your site name.
Glad you made it work!
Peas and carrots are not keto so how can you call this keto? I don’t wanna hear how ‘small amounts are ok’ they are not, they are high in sugar and no mater how small the amount cause blood sugar spikes and we know how dangerous that is, they also cause inflammation. Please don’t call things keto until you actually know that they are.
The chicken base you recommend is no where near anything healthy, SUGAR, CORN SYRUP SOLIDS, HYDROLYZED SOY PROTEIN, FOOD STARCH, DISODIUM INOSINATE AND DISODIUM GUANYLATE, TURMERIC. ALLERGENS: MILK, SOYBEANS. Except the disodium these ingredients are not Keto.
Wendi, I do know what Keto is. If you look at the overall carbs for this recipe it is within the Keto guidelines. Feel free not to use the chicken base but I think it’s good. My husband wears a blood glucose monitor and this does not spike his blood sugar with 3/4 cup of carrots and peas. Per serving it is around a tablespoon which is very minimal.
Don’t you love Keto Police who know everything and believe text screaming at people is the answer ? 😏
Totally agree! The fiber slows down the metabolism of the small amounts of sugar in the carrot/pea combo and if you want to go with the organic variety of BTB or your own organic bone broth, you can make it “Clean”LOL. Appreciate your recipes which can be changed to fit ones needs. Keep up the good work and don’t let the Keto Police that feel the need to “Serve and Protect” discourage you.🥰
This was really good. I refrigerated the pie crust for 4 hours , I made on my lunch break and then it was ready to prepare the actual pie after work. If you just leave the crusts in the fridge til right when you need them they peel right off the greased parchment paper. The top crust I just laid on top and didn’t attempt to crimp together with the bottom.
This is the second time I made this Keto chicken pot pie and it is delicious! The first time I had trouble putting the crust on the top of the pie but now I can do it. It’s not as perfect as yours but it takes amazing.
So glad you loved it!
Just made this today. While it didn’t look pretty, the flavor was phenomenal! I usually use store bought rolled crust and swear by it. I was very skeptical that this wouldn’t taste anything like the typical chicken pot pie I am used to. This recipe delivered! Thank you so much. I will add that my 15 year old said: “it might have the same flavor as the other pot pie, but the texture is different.” He said it was “crumby”. I was going for flavor so I didn’t care!
Thanks! We love it too!
What size pie plate do you use? I used one that was 9 inches and I ended up breaking the crust apart when I tried to flip the bottom crust in the pan, but I was nervous since it was my first attempt and I forgot to chill the dough. I was able to use my fingers and push the dough over the bottom and up the sides, but there was no rim….didn’t really matter, but I think an 8 inch plate would work better. I did chill the top crust and it went on much easier. A delicious pie at any rate!
THanks! Yes, I use a 9 inch pie pan because there is so much filling.
Absolutely delicious. I’ve been eating keto 1 1/2 years. I was at Sam’s today and saw a ready made chicken pot pie. I really wanted to buy it. Instead, I decided to come home and google a keto chicken pot pie recipe. I’m always looking for great keto recipes and this one is definitely a keeper and a make again and again. My husband, who is very supportive of my eating plan loved it too!!! Always a plus!!! In addition, this is my first review—- way out of my box.
I love this one too!
Deeeeelicious!!! Made this last night and Oh My Goodness! My husband and I were amazed how good it was. Minor changes as I didn’t want to go to the store. -Cut up mushrooms and yellow peppers to same size as celery and onions and sautéed together. -Added a pinch of oregano, didn’t have any celery seed -Used cornstarch (left overs from pre Keto inspired diet) instead of xanthan gum Now I am off to make another one for the freezer with my left over supplies. 😋 Thank you soooooo much Christy for this recipe!!
You’re welcome! I’m so glad you liked it!
This recipe is dry! I added a full cup and a half of broth to this, ans still came up dry. The crust is difficult to say the least. The bottom crust was better just smashed and rolled into the bottom of my casserole dish, pre-baked as instructed; then for the top, instead of getting all stuck to the parchment paper again, I covered in regular whole wheat flour to roll out between the parchment layers. Otherwise, yummy!
PS—I used tempered egg white instead of xanthium gum to thicken.
This is a Keto chicken pot pie so whole wheat flour would definitely not help. The crust is manageable if you chill it as instructed. Sorry it didn’t work for you. It’s definitely not dry. Have made it many times.
I’ve used this crust recipe twice now & absolutely love it! I wasn’t making chicken filling since I had leftover pork roast, but the filling can be anything! Fantastic & will definitely make it again, for whatever leftover I happen to have! Thank you for such a great recipe!
Making this tonight!!! I’m not picky myself, but cooking for my non-keto boyfriend and his kids makes every new meal a little iffy… Is the inside thick and creamy like a normal pot pie? trying to decide if they’ll spot the difference or if I should buy them their own individuals LOL
Yes! It’s thick. My kids love it!
Could you freeze this? If so, before baking or after? Thank you!
Honestly you could do either way. Totally up to you!
It looks great but I am wondering if I should bake the crust before I freeze? I am making singles for myself to eat during the month. Any tricks I should use?
Thanks in advance for your help.
You can freeze before or after baking. It’s up to you.
Delicious! Turned out perfectly. Crust holden brown and flaky. I added portobello mushrooms, red yellow and orange pepper instead of peas and carrots. Hubby loved it too. Thank you for making keto life the best life
Very nice. Husband and grandson approved. A couple sprigs of thyme would be a good addition.
My husband took 2 bites and was like “Is this really keto?”. He thought I was sneaking the tasty stuff in! That’s a win in our book. I am printing this one so it can go in our rotation. Thanks for an awesome dish!
If you made this and placed in the freezer, how would you recommend thawing and defeating some it didn’t turn out soggy.
I would thaw in the fridge overnight than bake at 350 until warm.
Yummy mine didnt look like yours … yours was beautiful ….my husband and grandson thought it was awsome thank you so did I…. love it
Can this be made a day In advance?
I am baking this as I write — and the filling is just delicious, the seasonings are right on point. I substituted about 8 chopped button mushrooms for the peas and carrots and I think we’re going to love it! Thank you for this recipe, it was just what we needed for a fall comfort dinner!
So happy to hear that!
Could cornstarch be used instead of xanthan gum?
Yes but it’s higher in carbs.
Thank you so very much for this recipe! I can’t wait to try it.
What would be the carb count if I used a top crust only?
You could subtract 3 carbs from the total carb count per serving if you did half the crust.
I'm Christy Denney, and I eat everything. I'm a mom of five, wife, and cookbook author from Florida now living in Utah. I can't be left alone with a warm cinnamon roll or chocolate chip cookie.
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