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
Kelly Fick says
Delicious! I made a big pie baked at 350 for 30 min.
Tamalita says
OMG this looks amazing! I love pot pies and I've avoided making them, how wonderful to have a low carb option!! Thank you.
Christina says
Amazing. My tween asked if we can still have this when I'm not doing keto. Very high praise!
Ashana says
So I split the filing into two oven safe bowls. I roll out the dough and get a circle that fits the top of the filling in the bowls perfectly. Bake and enjoy. I then take the rest of the dough and roll it out very thin, I use a cutting tool to cut the rolled out dough into tiny squares, I heat in the oven until brown, and they make very addicting cracker/chips
Cathie D says
I am very glad I finally got around to making this recipe. I wanted something for Valentine's Day that would be nice and hearty as my husband and I both counting carbs.
Everything works really well I had already cooked the chicken ahead of time but it still works for the recipe just fine. I added a bit of sliced mushrooms and less peas then called for and it was quite yummy .
My only problem was that I used a salted chicken stock homemade of course, and it ended up having a little too much salt . Next time I just need to make sure that either I use an unsalted stock or broth or just leave out the salt altogether. Thank you for your diligence in looking for ways to provide comfort food recipes for those of us who can't eat like gluten or things with high carbs. God bless you and your family.
Carrol says
I have been craving this pot pie ever since I first saw your recipe photo. I love all kinds of pot pie but had given up ever eating them again since I was diagnosed as a type 2 diabetic about 2 years ago. I am restricted to 45 grams of carbs per meal and 15 grams for a snack. After 2 years of following my diabetic food plan to the letter, I was shocked to see that I had been given a bonus and dropped 100 pounds. The carbs for this pot pie easily fit into my carb restrictions. I plan to use the crust recipe for all different kinds of pot pie. Last night I made pot roast with veggies. In the past prior to diabetes, on a following meal, I used to make a large pan of beef pot pie with left over roast,the leftover veggies, gravy made from the juices, and topped with biscuits. I will be waiting with baited breath to make this again....but using your crust recipe for making the toppings. Oh Joy!!! Thanks so much!.
Kris says
Your website and cookbooks are my go-to for keto recipes!! Thank you for all of your hard work! Hopefully I can meet you in person during your book tour (Seattle)! Anyway, I was curious if you or any one had tried freezing this recipe? My sister is having her baby next month and I am trying to get a plan together to stock her freezer with easy, healthy, low carb dinners!
Marilyn says
Had some leftover rotisserie chicken and pot pie was in order. Followed recipe except used Pyrex white casserole dish and patted dough into rectangle and cut like a biscuit and plopped then on top. Nice and brown and delicious. Nice recipe.
Lauri says
I will definitely make this over the weekend. It seems like it would be really, really good. I don't like celery or peas, so I'll sub some green beans and maybe some cauliflower.
Debra says
Made the Chicken Pot Pies tonight. They were fantastic. The sauce was perfect. My husband really liked the crust and wanted to know what the ingredients were. Will certainly be making again.
Thanks for another great recipe!