This low carb chicken pot pie recipe has all the warm, comforting flavors of a classic version, while still being keto-friendly and gluten free. Rich and creamy pot pie filling, loaded with chicken, carrots, peas, celery, onions, and garlic, topped with a golden brown, flaky crust. It is low carb comfort food at its finest!
Ingredient Notes
Ingredients in Keto Pot Pie
Step by Step Instructions
How to make the best low carb chicken pot pie recipe
STEP 1: Heat the butter in a large skillet over medium heat.
STEP 2: Once the butter has melted, add the onion, celery, carrots, garlic, thyme, and a little salt and pepper to the pan. Next, sauté the vegetables until they are crisp-tender.
STEP 3: Add the chicken to the pan and sauté until is is cooked through.
STEP 4: Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat.
STEP 5: Reduce the heat to low and let simmer for 5 to 7 minutes.
STEP 6: Mix in the cheese until it is melted into the sauce and simmer until the sauce has reduced and thickened.
STEP 7: Stir in the peas.
STEP 8: Divide the pot pie filling evenly between 4 mini pie pans. (This is the set that I have)
How to Make Keto Pot Pie Crust
STEP 9: Preheat oven to 375°F. In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
STEP 10: Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix the dough all ingredients are well combined. If the dough becomes stringy or the cheese is not quite melted enough, you can put it back in the microwave for another 30 seconds.
STEP 11: Divide the dough into four equal pieces. Spread the dough pieces out into large flat, even circles on parchment paper or a silpat. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
STEP 12: Top each mini pie pan with one with a piece of dough, folding it down around the edges. Cut slits in the center of the dough in the shape of an X, so that it can vent as it bakes. Bake for 20 to 25 minutes or until golden brown on top.
Recipe tips and variations
Frequently Asked Questions
For a nut free version of fathead dough, you can substitute my Nut Free Keto Pizza Crust Recipe and partially bake it before applying it to the tops of the pot pies.
The beauty of making a pot pie is that there are really no rules when it comes to the protein and vegetable choices. You can add in any low carb vegetables you prefer. Some of my favorites are mushrooms, bell peppers, asparagus, broccoli, and cauliflower.
½ cup of peas has just 6 net carbs. ½ cup of chopped carrots has less that 5 net carbs. That's 11 carbs spread across 4 servings. I don't know about you, but it was never my love of vegetables that contributed to my weight struggles.
More keto pot pie recipes:
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Low Carb Chicken Pot Pie
- Total Time: 45 minutes
- Yield: 4 Pot Pies 1x
- Diet: Gluten Free
Description
The best Low Carb Chicken Pot Pie Recipe around! This low carb chicken pot pie recipe has all the warm, comforting flavors of a classic version, while still being keto-friendly and gluten free. Rich and creamy pot pie filling, loaded with chicken, carrots, peas, celery, onions, and garlic, topped with a golden brown, flaky crust. It is low carb comfort food at its finest!
Ingredients
For the pot pie filling
- 3 tablespoons butter
- ½ cup diced onion
- ½ cup sliced celery
- ½ cup chopped carrots
- 3 cloves garlic, minced
- ½ teaspoon fresh thyme leaves
- salt and pepper, to taste
- 12 ounces chicken, cubed small (I get my organic, free-range chicken here)
- ¾ cup heavy cream
- ½ cup chicken stock
- 2 tablespoons Dijon mustard
- ¾ cup shredded sharp cheddar cheese
- ½ cup frozen peas
For the dough
- 1 ½ cups mozzarella cheese, shredded
- 3 tablespoons cream cheese
- ¾ cup blanched almond flour (I use this brand)
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
For the pot pie filling
- Heat the butter in a large skillet over medium heat. Once the butter is melted, add the onion, celery, carrots, garlic, thyme, and a little salt and pepper to the pan. Sauté until the vegetables are tender.
- Add the chicken to the pan and sauté until is is cooked through.
- Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5 to 7 minutes.
- Mix in the cheese until melted and simmer until the sauce has reduced and thickened.
- Stir in the peas.
For the dough
- Preheat oven to 375°F
- In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
- Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined. If if gets stringy or is not quite melted enough, put it back in for another 30 seconds.
- Divide the dough into four equal pieces. Spread the dough pieces out into large flat, even circles on parchment paper or a silpat. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
- Divide the pot pie filling between four mini pie pans or large oven safe ramekins.
- Top each one with a piece of dough, folding it down around the edges. Cut slits in the center of the dough in the shape of an X, so that it can vent as it bakes.
- Bake for 20 to 25 minutes or until golden brown on top.
Notes
- net carbs per serving: 9g
- Storage: Store the leftover low carb chicken pot pie in the refrigerator for up to 4 days.
- Reheating: I recommend reheating in the oven or in an air fryer to help get the crust nice and crispy again.
- Change up the protein: You can also make a delicious low carb pot pie using turkey, beef, or even pork.
- Change up the veggies: To make this low carb pot pie even lower in carbs, try swapping out the veggies. Instead of peas and carrots, try broccoli and bell peppers, or maybe even mushrooms and cauliflower. Better yet, go nuts and use a combination of any of your favorite low carb vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Pot Pie
- Calories: 661
- Fat: 57g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 43g
Kathy says
This recipe was amazing! Thank you!
Kristin says
Made this tonighy exact to the recipe but in 9x13 oval glass dish.. Positvely outstanding! My very critical chicken pot pie loving daughter loved it too. Thanks for sharing!!!
Jamie says
This was soooo yummy!!! Mine didn't look like the picture ha, but it still tasted good. Hubby loved it also!
Dorothy says
Just finished this. Thank you it was great. The only thing I changed was I used fennel instead of celery, poultry seasoning instead of Italian seasoning, and cooked the top separate from the bottom. I am hoping the bottom will freeze/reheat well even with the cream and cheese. This hit the spot on a very cold day!
Kyndra Holley says
Those substitutions sound delicious! So happy you enjoyed it.
Marci says
Can the chicken pot pies be frozen after they are cooked?
Diane says
Yes. Defrost them pop in the oven or toaster oven for 20 minutes or so. Stick a fork in the middle to test for hotness! Eat and enjoy!! You can lay a piece of foil ove the top, not tight, to prevent the topping from becoming charred before the insides are cooked to 160’ degrees.
Linda Ashby says
This is like a dream come true! I am so excited to try this one. Thank you dear Kyndra!
kelly says
Looks so good... thank you!! Any thoughts on whether this would freeze and reheat ok? 🙂
Carrie Peck says
Just made these today and they are phenomenal!!!! Absolutely love the taste of the dijon mustard in the sauce! I'm hoping they will freeze well. I wrapped 2 up well before actually baking.
Kim Grainger says
I am going to try this recipe this week. I am going to omit carrots and peas and add broccoli and cauliflower. ....less carbs!
Michele says
I planned on the same. I think I'll dice radishes and sprouts!
April says
Could this be made into one standard sized pie? I'm guessing the ingredient amounts for the dough may need to be adjusted and/or the baking time?
Kelly Platt says
I doubled this, only used 2/3 the carrots and onions (for lower carbs),and held back a bit on the butter, salt, peooer and Italian seasoning. I added a bit more garlic and onion powder to make up for those shortened ingredients. I baked it all in a 9x 14 casserole dish for 40 min. The dough was spooned on like dumplings. We loved it! Rich and filling! 🙂
Adie says
Has anyone frozen these and reheated them? I would REALLY like to know whether these are freezer friendly. Thanks
Therese says
So, so, SO excited to try this. Have all the ingredients on hand. Dinner tonight is in the bag! (Or should I say in the pot!)
Jennifer Knutson says
I am so glad you released this recipe to your followers!! When I saw the first photos you posted I was dying - looks so good and can't wait to make this week!
Allison says
I make batches and freeze them for a quick weeknight dinner.... so good!!!
Lynn says
Hey Allison - how do you freeze the pies? Fully baked? Cooked filling with uncooked dough? Curious minds would love to know 🙂
Yvette says
You can freeze the pot pies. I usually wrap in tin foil and stick them in the freezer. Thaw out at room temperature and bake as usual.
Mei says
Does anyone know how long this will take??