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:
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
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
Keywords: low carb pot pie, keto pot pie recipe, low carb chicken pot pie recipe, keto chicken pot pie recipe, low carb pot pie crust, gluten free pot pie crust, fathead pot pie, beef pot pie, how to make a low carb pot pie, keto comfort food, The best Low Carb Chicken Pot Pie Recipe
Annie says
This recipe was delicious. I used a small rectangular glass casserole dish. Worked out well. I also used 1/2 the Dijon and added green beans instead of peas. Family said it was a keeper!
Dee Coconato says
This is by far THE BEST Keto Chicken Pot Pie recipe I have found to replicate the pot pie I made for my family while raising my children. I love the simplicity of the recipe and especially loved the fact that not only could I pronounce the name of all the ingredients, I actually had them on hand! I followed the recipe as it was written, making a pot pie in a regular pie dish. The pie crust was a little thin, but I made it work. I should have read the comments first, so the next time I will follow your suggestion of doubling the crust. Thank you for an amazing recipe!!
★★★★★
Amanda Wise says
Just finished this for dinner...it was FANTASTIC !!! Thank you. I doubled the ingredients and made a large pot pie
★★★★★
Stayc says
Really a good recipe and added to my rotation. I substituted the heavy cream with coconut cream and no one noticed. I used green beans instead of peas.
★★★★★
Tangela McAfee says
Hi Kyndra!
Love this recipe and many others from your cookbooks.
I'm making this recipe tonite and I want crust on bottom and top.
Should I bake the bottom crust first and then add the filling and top with uncooked dough/crust and
cook as normal.
Thanks Again for All the Awesome Recipes!
Tangela
Reese says
How high and how long wouie you cook this In a regular pie pan? I live in a tiny town and no one sells these and I wanna make tomorrow!!!! 🙂
Kyndra Holley says
I haven't tried it with a regular pie pan. It would probably take longer and you'd have to increase the temperature. I would try 425°F, check it at 20 minutes, then again at 25 minutes, then again at 30.
Lori Smith says
So I make a pretty good “regular” chicken pot pie but when my husband started Keto I was trying to make low carb dinners so it would be easier for him. So one night I made this pot pie and...wow!! My 16 year old has talked about THIS pot pie recipe for MONTHS! Not my delish regular pot pie recipe but this one!! So it’s on the menu tonight but not for my husband and his Keto diet...but for my 16 year old! lol so if you are out there questioning this recipe.....if you like cheese and you like pot pies.....don’t question it...just make it!!
★★★★★
Tara says
I can't tell you how many times I have made this recipe. It is a staple for keto and turns out perfectly each time. Even non keto people love it.
★★★★★
Sara says
This was so good and definitely hits the spot when craving comfort food! I added poultry seasoning to the filling and substituted frozen pea and carrot mix for the sliced carrots and frozen peas. I baked mine in a 11 x 7 casserole dish and it worked great. Definitely adding to the "make again" list!
★★★★★
Janna Ramirez says
Thank you for sharing this recipe! OMG I have been craving a chicken pot pie in decades.and finally got to enjoy one tonight.! After reading the reviews I decided to do one large pie in a casserole dish because that was all I had and there was no change time or temp, reduced the dijon to 1 T but next time will reduce to 1 1/2 tsp,, used poultry seasoning instead of italian. Since I was pressed for time instead of rolling out the dough I wet my hands and in 4 pieces flattened out dough to cover the casserole. Will be making again!
★★★★★