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a personal sized chicken pot pie with a fork taking a bite out of it

Low Carb Chicken Pot Pie

  • Author: Kyndra Holley
  • Total Time: 45 minutes
  • Yield: 4 Pot Pies 1x
  • Diet: Gluten Free


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!


Units Scale

For the pot pie filling

  • 3 tablespoons butter
  • 1/2 cup diced onion
  • 1/2 cup sliced celery
  • 1/2 cup chopped carrots
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh thyme leaves
  • salt and pepper, to taste
  • 12 ounces chicken, cubed small (I get my organic, free-range chicken here)
  • 3/4 cup heavy cream
  • 1/2 cup chicken stock
  • 2 tablespoons Dijon mustard
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup frozen peas

For the dough

  • 1 1/2 cups mozzarella cheese, shredded
  • 3 tablespoons cream cheese
  • 3/4 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
  • 1/2 teaspoon black pepper


For the pot pie filling

  1. 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.
  2. Add the chicken to the pan and sauté until is is cooked through.
  3. 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.
  4. Mix in the cheese until melted and simmer until the sauce has reduced and thickened.
  5. Stir in the peas.

For the dough

  1. Preheat oven to 375°F
  2. In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
  3. 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.
  4. 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.
  5. Divide the pot pie filling between four mini pie pans or large oven safe ramekins.
  6. 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.
  7. Bake for 20 to 25 minutes or until golden brown on top.


  • 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


  • Serving Size: 1 Pot Pie
  • Calories: 661
  • Fat: 57g
  • Carbohydrates: 13g
  • Fiber: 4g
  • Protein: 43g

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