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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Chicken Pot Pie Is The Low Carb Comfort Food You’ve Been Missing
After testing this keto chicken pot pie 6 times, I finally got it right. The filling here is a little inspired by my chicken pot pie soup, but this time I wanted the whole thing, with a crust and all. Here’s why it’s everything you missed about classic chicken pot pie:
- Creamy, thick chicken filling – This filling is firmly my favorite part of this recipe. My kids and I always sneak bites right out of the pot! Instead of flour or other starchy thickeners, I used a surprising secret ingredient to thicken it naturally.
- An actual double crust – Keto double crusts can be challenging, but I got it to work with the same approach as my double-crust keto apple pie, this time turned savory. It bakes up sturdy and buttery, with enough structure to fully surround the filling.
- Comfort food that still feels doable – This keto pot pie comes together in under an hour, about the same time frozen pot pies take.
- Works for a keto lifestyle – This recipe has just 9 grams net carbs per serving (reasonable for dinner!), nearly 28 grams of protein, and ingredients you can feel good about. And yes, it’s gluten-free, too.
My low carb chicken pot pie is cozy, filling, and proof you don’t have to choose between comfort food and keto. Make it with me!
“Made this [keto chicken pot pie] for dinner tonight. It was amazing!! My husband loved it. Even my kids had some. They said it was yummy. The filling and the buttery crust taste so good together. Will definitely make this again.”
-Holly
Ingredients & Substitutions
Here I explain the best ingredients for my keto chicken pot pie recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almond Flour Pie Crust:
- The base – I started by doubling the savory version of my almond flour pie crust recipe. You’ll need Wholesome Yum Blanched Almond Flour (it’s finer than other brands, giving you a better crust texture!), butter, an egg, and sea salt.
- The secret ingredient – To make the crust sturdier for a double-crust pie, I also added unflavored gelatin mixed with water.
If you want to experiment, you can use my coconut flour pie crust as a base instead, double it, and add the gelatin the same way I do here.
Keto Chicken Pot Pie Filling:
- Cooked Chicken – I usually have Instant Pot shredded chicken ready in my freezer, but you can also make it fresh, use store-bought rotisserie chicken, or roast a whole chicken yourself. I do recommend shredded or pulled chicken here over diced as it absorbs the sauce better. Sometimes I add a pinch of poultry seasoning for flavor.
- Vegetables – I went with frozen peas and carrots for that classic pot pie feel. If you want to lower the carbs even more, bell peppers and green beans are a good swap. You could also use cauliflower, broccoli, or celery. The flavor is slightly different, but still really good.
- Aromatics – I use garlic and onion to build that savory base. If you’re short on time, a teaspoon of jarred garlic works as a shortcut.
- Unsalted Butter – To sauté the aromatics. You can also use ghee, or butter-flavored coconut oil for a dairy-free option.
- Chicken Bone Broth – I like bone broth here for extra richness and depth, but chicken broth works, too.
- Heavy Cream – Gives the filling its creamy, comforting texture. For a dairy-free option, full-fat coconut cream works well.
- Unflavored Gelatin Powder – The secret ingredient goes in the filling, too, this time as a natural thickener! Alternatively, you can thicken your keto chicken pot pie filling with cream cheese or xanthan gum. To use cream cheese, just heat a few ounces until easy to stir, then stir into the filling once reduced. To use xanthan gum, whisk 1/4 to 1/2 teaspoon with a little liquid from the pan, then stir back in.
- Sea Salt & Black Pepper
How To Make Keto Chicken Pot Pie
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the pie dough. In a large bowl, mix the almond flour and salt. Use a hand mixer to mix in the melted butter and egg, until crumbly.
- 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.
- Parbake the bottom crust. Divide dough in half, with one half a little bigger. Press the larger portion into a pie pan (I use and recommend this size), and bake just until lightly golden. Set it aside to cool. You’ll need the rest of the dough for the top!
- Roll out the top crust. Roll the remaining dough between parchment paper into a circle slightly larger than the pan, so it’s ready to go later.
- Start the filling base. Melt the butter in a large saucepan. Cook the garlic and onion until soft and fragrant.
- Bloom the gelatin. Meanwhile, pour some bone broth into a small bowl. Slowly sprinkle the gelatin powder over it, then whisk until combined and set aside. It will get super thick in a few minutes, as shown below.
- Make the filling. Add the vegetables, cream, and more broth to the pan. Let everything simmer until the sauce thickens and the 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. It’ll thicken as it cools!
- Assemble the pie. Spoon the cooled filling into the crust. Carefully flip the top crust over (parchment side up) on top of keto 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. (I did 4 vents below, but you can even do 6 or 8.)
- Bake your keto chicken pot pie. It’s ready when the top is golden and semi-firm.
- Cool slightly and enjoy! The filling will set better if you cut into the pie when it’s warm, not piping hot.
My Recipe Tips
- Why do you need a hand mixer? The main reason is the gelatin. I mix regular crusts by hand all the time, but the gelatin doesn’t mix in well by hand, so I highly recommend a mixer for this keto chicken pot pie recipe. I have this hand mixer and love the built-in storage.
- Rolling the top crust between parchment paper helps a lot. Not only does it keep the dough from sticking, it makes it possible to flip onto the pie without breaking it. This dough isn’t quite sturdy enough to transfer without the paper.
- A marble rolling pin makes the dough less sticky. Any kind will work, but this kind keeps the dough cool, so it’s firmer.
- When blooming the gelatin for the filling, sprinkle it into the water slowly. Dumping it in all at once can cause clumps that won’t dissolve smoothly later.
- Make sure your shredded chicken is well drained before adding it to the filling. Extra liquid can make the saue watery.
- The filling will continue to thicken as it cools. Let it cool down to warm before assembling so it’s not too loose.
- Before assembling the pie, let both the filling and the crust cool until just warm or lukewarm. If you assemble your keto chicken pot pie too soon, the crust will soak up the sauce and turn soggy.
- Cutting vents in the top crust isn’t just for looks. They let steam escape, preventing a soggy crust.
- If the crust edges start browning too quickly, cover them with foil. Then you can continue baking. A pie shield is great for this, too!
- Don’t forget to rest before slicing. The low carb chicken pot pie filling thickens as it cools, which makes cleaner slices and better texture.
- Want to lower carbs even more and make the dish easier? Make the filling alone, transfer to the pie pan, top with mozzarella, and bake as a “casserole”.
Keto Chicken Pot Pie
My keto chicken pot pie has a buttery double crust and creamy chicken filling. It's the perfect low carb, cozy comfort food dinner!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
Keto pie crust:
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Preheat the oven to 350 degrees F (177 degrees C).
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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.
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Sprinkle (don’t dump) in the gelatin powder and water, and use a hand mixer to combine, until uniform.
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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.
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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.
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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.
Keto chicken pot pie filling:
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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.
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Add the diced onion and cook for about 5 minutes, until soft and starting to brown.
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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.
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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.
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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.
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Remove from heat. Stir in the shredded chicken (be sure that it’s not watery before adding).
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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.
Assembly:
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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.
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Gently transfer the cooled filling to the cooled bottom crust.
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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.
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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.
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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.)
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 entire recipe
- Tips: Check out my recipe tips above to help you get the perfect buttery crust, a creamy filling, and how to avoid a few common issues.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
- Meal prep: This keto pot pie is best fresh from the oven, but you can absolutely make it ahead. I often prep the crust and filling separately, then assemble and bake right before serving.
- Reheat: For the best texture, reheat in a 350 degrees F oven — 10-15 minutes for individual portions or 20-25 minutes for the whole pie. You can also microwave it, but the crust softens.
- Freeze: You can freeze the baked pie for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Chicken Pot Pie
17 Comments
Leslie Ellins
1This was delicious! It is going in my recipe book for sure. Thanks again for being right on the money. I love your recipes and took out a year long membership to your Meal Plan App.
Rob
0I’ve been cooking for 10 years. Made this exactly as written. Ate 3 bites and couldn’t take any more, threw the whole thing away. Seriously disappointed and still really hungry.
Maya | Wholesome Yum
0Sorry to hear that, Rob. It sounds like maybe something went wrong, since others have enjoyed this recipe. Can you please describe what made you throw it away? What was it like? I’m sure this would help other readers, and I’d also love to help you troubleshoot what happened.
Jennifer V
0Made this using no crust, just ate like a casserole. Was very good. I had no gelatin so added no broth at all, just less heavy cream and cream cheese and the consistency was perfect. I think the recipe needs celery and some herbs such as poultry seasoning and fresh rosemary and or thyme. Just a stovetop meal for us. Good comfort food for the ketovore. Thank you for the good base recipe.
Wholesome Yum D
0Thanks for the detailed feedback, Jennifer! I’m glad you enjoyed it as a crustless casserole, it sounds like a cozy, ketovore-friendly version. I love your herb suggestions too!
Holly
0Made this for dinner tonight. It was amazing!!!!!!!! My husband loved it. The only thing different I did was add some green beans and used coconut cream. Even my kids had some. They said it was yummy. The filling and the buttery crust taste so good together. Will definitely make this again
Maya | Wholesome Yum
0I’m so glad you and your family liked this recipe, Holly! Thank you for sharing your variation.
Susan
0I just made this tonight… very tasty! I thought it could use a bit more filling.
L Stanley
0Very good! I’m glad I had all of the ingredients to make this at the last minute. Process is a little time consuming but was worth it!
Chelsea
0This recipe is SO DELICIOUS! Easy to make too. Nice to have low carb versions of my favourite foods!!
Lisa
0This was everything I hoped for! It truly tastes like classic chicken pot pie filling! And I didn’t have the time to make it as a pie like the recipe calls for so I did this: I made the recipe for butter biscuits on this site, cut them in half lengthwise, put two halves in the bottom of each bowl, and poured the filling over the top. Next time I plan to double or even triple the batch of filling because my family of four devoured every drop, and everyone wished they could have had a second bowl. And I desperately wished I had some of this amazing comfort flavor for leftovers!
Mrich
0Have you tried working with Agar, Agar or any sort of vegan gelatin alternative?
Wholesome Yum M
0Hi Mrich, I have not used agar agar or vegan gelatin with this recipe, but it should work the same as using traditional gelatin.
Ashley F.
0So glad to find a keto version of your favorite chicken pot pie! Delicious!
Sam
0My hubby just started keto and he was craving a chicken pot pie. So happy I found this recipe, it was a big hit!! So delicious!
Suzy
0The crust sounds amazing! Love how quickly this bakes up!
Nellie Tracy
0Great recipe. I love chicken pot pie! This is a favorite in my house