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
McDonna says
Used leftover smoked Thanksgiving turkey to make this tonight. We don't care for dark meat, so it went into this pot pie. AWESOME! I adjusted some of the seasonings to suit our palate, but everything else remained as written in the recipe. Since I don't have the smaller baking ramekins, I used my deep dish 9 1/2" glass pie plate. To put the dough on top for the crust, I patted it out on my flexible cutting board, then transferred the dough to the pie plate. It was picture perfect right out of the oven, and absolutely delicious. Thank you, Kyndra, for another great recipe!
Dawn m Rambach says
Hi,
Can I leave out the white cheddar in the filling? I have medium cheddar
Peace Love and Low Carb says
You can use any type of cheddar.
tina says
Made this last night. It was delicious!!!
Peace Love and Low Carb says
Thanks so much. So happy you enjoyed it.
shancros says
This was extremely YUMMY! Instead of making 4 Potpies,I just made 2 large ones (my individual pie pan were too large. Even at 22 g of carbs each,I'll still be ok. The only thing I think I would tweak slightly is I would only add 1 TBSP of Dijon mustard instead of 2. I love all of your recipes and come here often. Thanks for sharing these recipes with us.
Shanna says
Delish! Thanks so much for giving my family a low-carb version of one of their favorite meals!
Any idea if this would work in the crock pot?
Peace Love and Low Carb says
I haven't tried it, but I don't see why not. You would probably still have to do the topping in the oven though.
Kara says
Delicious! My crust looked pretty similar to hers, with more dark speckles though since my almond flour wasn't as fine. The Dijon totally did it, and I added fresh rosemary to the onion/veggie sauté before I tossed the chicken in. Also, my chicken was already cooked so really, I just reheated it. I used half & half instead of heavy cream, and I legit was out of chicken stock, so I :::giggles::: used broth from a can of organic chicken soup. Yes. I really did. But buddy, let me tell ya- it worked regardless! This one is a no brainer. Make it!
Carol says
I love chicken pot pie but I hadn't had it in almost 15 years since I've been gluten free. This was delicious! So good to have an old favorite again. I'll definitely be making it regularly. Thanks for a great recipe!
Kyndra Holley says
So happy you enjoyed it. Chicken pot pie is comfort food at its finest.
K says
This recipe is delicious but check out the seving size per nutrition, the calories and carbs are actually very high!!!
I brought this to their attention once, but it remains misleading.
Peace Love and Low Carb says
Not sure what is misleading... The recipe makes 4 individual pot pies. The nutritional analysis is per pot pie. While 11 net carbs may be higher than many people typically eat for one meal, it is still substantially lower that a traditional pot pie. Also, even at 11 carbs, it is very easy to work into your day if you keep your carbs low for your other meals.
K says
The directions states 32 servings not 4.. That means each pot pie would be shared by 7 people.
Cheryl says
I am on a low carb diet from my doctor and he uses total carbs per day, not net carbs so 43 grams of carbs in one pie is outrageous and I would not classify this as low carb at all. Very misleading to claim this as a low carb food.
Peace Love and Low Carb says
Well it is a good thing this recipe does not have 43 grams of carbs and is not misleading. 43g is the protein.
Linda says
The total grams of protein listed appear to be 57 g.
It appears that the total number of grams of carbs is 43 with 15 grams of fiber for a total of 28 net carbs.
Where do you get your numbers? As an almost 50-year Type 1, insulin-dependent diabetic, it makes a BIG difference!
Peace Love and Low Carb says
You are reading it incorrectly. If you start from left to right, you will see the totals
Maribel says
The recipe is not a non carb recipe and so I agree, 11 carbs per pot pie is a low carb meal and compared to the reg pot pie is very low in carbs.
Dana says
This was delicious. I replaced the non Banting ingredients in the filling with mushrooms and left the onion and garlic out of the topping. The left over "pastry" was stored in the freezer, wrapped in cling wrap and I used it to top a pumpkin and feta pie last night. Worked perfectly!
Thanks for a great recipe.
Kristy says
OMG This is PHENOMENAL!!!!!!!!!!!!!! Seriously so amazing. I should have made a double batch!! WOWZA!
Kyndra Holley says
Thanks so much. I am so happy you enjoyed it.