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After 6 rounds of testing, I think I have to say, this is the best keto chicken pot pie recipe! It has layers of almond flour pie crust surrounding a creamy, easy low carb chicken pot pie filling. In other words, full-on comfort food. It’s definitely one of those dishes that will have people saying, “Are you sure this is keto low carb pot pie?!”
This recipe has a similar approach to other low carb double crust pie recipes like keto apple pie — but made as savory comfort food insert of a dessert.
Comfort food is comforting, there’s no denying it! But it can also feel heavy (literally), which is why I love recreating favorite meals in a healthier way – so that you can have your favorite comfort food meals… and keep your keto lifestyle. It doesn’t have to be one or the other, and it’s one of the reasons I started Wholesome Yum in the first place!
Comfort foods may taste amazing, but they can come with not-so-nice side effects (hello, heartburn and indigestion). And while keto can help with this, sometimes it’s not enough. That’s why it’s so nice to keep Acidil Meltaway Tablets on-hand, so you can have comfort food without the discomfort — keto or not! They are made by Boiron, one of my favorite sources for natural remedies.
This remedy has it all: plant-based active ingredients, meltaway texture that requires no food or water, non-drowsy formula, and no fake colors, sweeteners, or preservatives. Best of all, you can take it anytime you’re feeling symptoms — perfect for when comfort food cravings hit hard!
Learn more about Acidil here, including stores near you that carry it.
How To Make Keto Chicken Pot Pie
Don’t be intimidated by the steps to make this chicken pot pie keto recipe, it’s easier than it looks, and the delicious comfort food is so worth it!
Keto pie crust:
We’re following instructions 1-3 from this almond flour pie crust recipe, but modifying the amounts as listed on the recipe card below (to have enough for a top crust).
- Beat in wet ingredients. Beat in butter and egg using a hand mixer.
- Add gelatin powder. This helps the crust be more flexible to support a top crust. Sprinkle gelatin powder and water, then beat again until uniform.
- Press. Divide dough in half, with one half a little bigger. Press bigger dough into pie pan, going up the sides of the pan. Crimp edges if desired.
- Bake. Bake the bottom crust until slightly golden, then let it cool.
- Roll out top crust. Place remaining crust in between two pieces of parchment paper and roll out to a circle that’s slightly larger than the pie pan.
Low carb pot pie filling:
- Saute. In a large saucepan over medium heat, melt butter and saute garlic and onions, until soft and starting to brown.
- Bloom gelatin. Meanwhile, pour 1/2 cup bone broth into a small bowl. Slowly sprinkle gelatin powder over it, then whisk until combined and set aside. It will get super thick in a few minutes, as shown below.
- Make filling. Add peas, carrots, heavy cream, and more bone broth to pan. Bring to a simmer, reduce heat, and cook until sauce thickens and volume is reduced by half.
- Add gelatin and chicken. Reduce heat to low, add gelatin to pan and stir until gelatin dissolves. Season with salt and pepper, then stir in shredded chicken. Let filling cool until warm but not hot.
TIP: It will thicken more as it cools down to warm.
- Fill crust. Gently transfer the cooled filling to the crust.
TIP: Make sure both filling and crust have cooled and are no longer hot or warm. If they are, let them cool until they are lukewarm. This will prevent the crust from absorbing the filling sauce or getting too soggy.
- Add top crust. Carefully flip the top crust over (parchment side up) on top of pot pie. Peel off the parchment paper and cut off excess crust around the edges, making sure it completely covers the bottom of crust. Carefully cut slits in top pie crust, wiggling the knife a bit to create air vents.
- Bake. It’s done when the top crust is golden and semi-firm.
TIP: If the edges start to brown too fast, cove rthem with foil or a pie shield.
- Cool slightly and enjoy! The pot pie filling will set better if you cut into the pie when it’s warm, not piping hot. (You can let a natural Acidil tablet dissolve on your tongue if you need it for heartburn, while you wait for the pie to cool.)
Keto Pot Pie FAQs
Is chicken pot pie keto?
Most chicken pot pies are not keto friendly, as the filling is thickened with a roux (flour) and the pie crusts are also made with white flour.
In this keto chicken pot pie recipe, we’re using an almond flour crust and a low carb chicken pot pie filling, for all the comfort food flavor without the extra carbs.
How many carbs in keto chicken pot pie?
Each serving of this pot pie has just 9 grams net carbs – pretty great for a comfort food keto meal in itself. Conventional chicken pot pie can clock in at 45 grams of net carbs or more, so this recipe is a much better low carb option.
TIP: If you want to lower carbs further, replace the peas and carrots with green and orange bell peppers. The flavors will be a bit less authentic, but the carbs will be lower.
Can you make it dairy-free?
Yes, you can use a dairy-free butter alternative in place of the butter, and coconut cream in place of the heavy cream for a dairy-free version.
Can you make a nut-free low carb chicken pot pie crust?
Possibly, but I haven’t tried it yet. You could try using my coconut flour pie crust recipe as a base – double it, and add the gelatin just as you would with the almond version.
Low Carb Chicken Pot Pie Storage Instructions
Can you make it ahead?
Yes. While it tastes best right out of the oven, you can make it ahead, or prep the components (crust and filling separately), then assemble and bake right before serving.
How to store keto diet chicken pot pie:
Store leftover pot pie in the refrigerator for 3-5 days.
Can you freeze chicken pot pie?
Yes, you can freeze the baked pot pie for 2-3 months. Let it thaw overnight in the refrigerator before reheating.
How to reheat low carb chicken pot pie:
For the best results, reheat in a 350 degree F oven. You can microwave it as well, but the crust will be a little soggy.
More Keto Chicken Comfort Food Recipes
If you like this keto pot pie recipe, you might also like some of these other keto comfort food chicken recipes:
- Keto Chicken Parmesan – This simple meal has cheesy layers and crispy breading.
- Healthy Chicken Alfredo – The ultimate comfort food meal, that won’t weigh you down. Made with simple ingredients!
- Keto Chicken Tenders – Crispy on the outside, juicy on the inside. It’s hard to believe these have just 1 net carb for THREE strips.
- Jalapeno Popper Chicken – Just 5 ingredients to make this super-fun hasselback chicken with layers of bacon, cheddar, cream cheese, and jalapenos.
Tools To Make Low Carb Pot Pie
Tap the links below to see the items used to make this recipe.
- Hand Mixer – This one is super powerful, and I love the included storage.
- Pie Dish – This basic pie pan is the perfect size for this keto friendly pot pie recipe.
- Marble Rolling Pin – The cool marble helps the crust from sticking when you roll it out.
- Enameled Cast Iron Saucepan – You can’t beat the heat retention on this. The filling comes together a lot faster than using others.
- Acidil Meltaway Tablets – The best natural remedy if you get heartburn from comfort foods like this.
Low Carb Keto Chicken Pot Pie Recipe
Low Carb Keto Chicken Pot Pie Recipe
Keto chicken pot pie is the best kind of comfort food! This low carb chicken pot pie recipe has a creamy chicken filling in between buttery crust layers.
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Keto pie crust:
Low carb chicken pot pie filling:
Tap on the times in the instructions below to start a kitchen timer while you cook.
Keto pie crust:
Preheat the oven to 350 degrees F (177 degrees C).
To make the pie crust dough, follow steps 1-3 from this almond flour pie crust recipe, BUT you will use the amounts of almond flour, sea salt, butter, and egg above. (This is an extra amount for the top crust.) It’s easiest to use a hand mixer to combine. The dough will be crumbly.
Sprinkle (don’t dump) in the gelatin powder and water, and use a hand mixer to combine, until uniform.
Divide the dough in about half, with one half just a little bigger. Press the slightly larger half of the dough into a 9-inch pie pan, including the bottom and going up the sides. Crimp the edges if you like. Set the 2nd half of the dough aside.
Bake the crust in the oven for 10-12 minutes, until just lightly golden. When done, set aside to cool for at least 10 minutes before adding the filling.
Meanwhile, place the remaining half of the dough between two pieces of parchment paper. Use a rolling pin over the parchment paper to roll out to a circle slightly larger than the top of the pie pan, for the top crust.
Low carb chicken pot pie filling:
Meanwhile, make the filling. In a large cast iron saucepan over medium heat, melt the butter. Add the minced garlic and saute for about 1 minute, until fragrant.
Add the diced onion and cook for about 5 minutes, until soft and starting to brown.
Meanwhile, pour 1/2 cup bone broth into a small bowl. Slowly sprinkle the gelatin powder over it, then whisk together. Set aside to bloom.
Add the frozen peas, carrots, heavy cream, and remaining 1/4 cup broth to the pan. Increase heat to bring to a simmer, then reduce and simmer for 7-10 minutes, until volume is reduced by half and carrots are soft.
Reduce heat to low. Add the bloomed gelatin to the pan (it will be very thick). Stir well, until the gelatin dissolves. Sprinkle with salt and pepper to taste.
Remove from heat. Stir in the shredded chicken (be sure that it’s not watery before adding).
Let the filling cool for about 10-15 minutes, until warm but no longer hot. It should be a little thicker than when it was piping hot.
Preheat the oven again to 350 degrees F (177 degrees C), if it has cooled. Make sure the filling and bottom crust are both cooled to no hotter than lukewarm before assembling.
Gently transfer the cooled filling to the cooled bottom crust.
Lift the top piece of parchment paper off the rolled out top crust. Using the bottom piece of parchment paper, carefully and rapidly flip the top crust over onto the pie, then gently peel off the parchment paper. Cut any excess top crust off the edges, making sure it still completely covers the bottom crust. Use your fingers to press the edges down to seal. If desired, crimp the edges of the crust. Cut 4 slits in the top of the pie, wiggling the knife a little to open up the slits a little.
Bake for 20-25 minutes, until the top crust is golden and semi-firm. Check on it toward the end and cover the edges with foil if they start to brown before the top is done.
Remove the pie from the oven. Cool until gently warm before cutting or removing from the pan. (The filling inside will thicken as it cools.)
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Serving size: 1 slice, or 1/8 entire recipe
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