Keto Chicken Pot Pie – This low carb chicken pot pie is the ultimate comfort food because it has the amazing flaky crust and the filling is so creamy and delicious perfect for a great weeknight meal.
Important Tips Before You Make This Keto Chicken Pot Pie
- I am using turnips, but you can use radishes or cauliflower or broccoli instead. Believe me! After making this recipe you will forget that you have added turnip, it tastes just like potatoes.
- When you are making the dough, if it’s too loose, add 1tbsp almond flour at a time and if its too dry, add softened butter until it reaches a good consistency.
- Xanthan gum – It is used to thicken the sauce and make it more on a creamier side but if you don’t have it in hand, use 2 egg yolks instead.
Can I Make This Easy Low Carb Chicken Pot Pie Ahead Of Time?
Follow all the steps up to the baking part, but don’t fully bake it and when you are ready to serve put it back to the oven and fully bake it.
Can I Freeze This Easy Keto Chicken Pot Pie?
Absolutely! Follow all the steps up to the final bake, allow the pie to cool completely down and tightly wrap with foil and plastic wrap.
When ready to reheat, thaw the pies completely and bake at 350 degrees F, or until the filling is heated through and the crust is browned.
- 9″ Pie Plate
- Hand Mixer
- Non-Stick Cooking Spray
- Rolling Pin
- Parchment Paper – You can also use Silpat instead
- Pie Shield
For the crust
- 2 cups almond flour
- 6 tbsp softened butter (not melted)
- 2 egg whites
- ¼ tsp salt
- ½ cup shredded cheddar cheese
For the filling
- ½ tbsp butter
- 1 cup baby mushrooms, chopped
- 1 ½ cups turnips, peeled and diced into ½" pieces
- 1 ½ cups chicken broth
- ¼ cup heavy cream
- 2 oz cream cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 2 tsp dried parsley
- 1 tsp ground thyme
- 1 tbsp celery flakes, dried (or 1 rib of diced celery)
- ½ tsp pepper or to taste
- ⅔ cup carrots and frozen peas
- 1/4-1/2 tsp xanthan gum
- 1 ½ lb chicken breast, cooked (or rotisserie chicken)
- 1 tsp salt or to taste
- Preheat oven to 375 degrees F and lightly grease a 9" Pie plate with non-stick cooking spray.
- Take a large bowl and combine almond flour and the softened butter using an electric hand mixer (or use your hands)
- Add the egg whites and salt and mix until forms a smooth dough. (Note - The crust won't be that elastic as a traditional pie crust due to lack of gluten)
- Add the shredded cheese into the dough and mix using a sturdy spoon or spatula.
- Lightly grease a parchment paper with non-stick spray and turn ½ of the dough out onto the parchment. Top with the second piece of greased parchment.
- Roll the dough to form a circle. Place it in the refrigerator (still in between the parchment) for 5-10 minutes. Repeat with the other half of the dough.
- Take out from the fridge and carefully remove one sheet of the parchment and place the exposed side of the dough into the pie plate. Now peel the second piece of parchment.
- Use your hands to fill in any cracks and make sure that the bottom of the pie plate is fully covered with dough.
- Bake in the preheated oven for 5-7 minutes and take out from the oven before the crust browned and set aside.
- Heat a large skillet over medium heat, add ½ tbsp of butter, once melted, add the mushrooms and turnips, stir, cover and cook for a few minutes until the turnips have softened
- Add the chicken broth, heavy cream, cream cheese, and the seasonings except for the salt. Increase the heat and bring the mixture to a low boil and then lower the heat and simmer until slightly thickened. Stir frequently in between.
- Remove from the heat and stir in xanthan gum. If your sauce is too thick, add additional heavy cream.
- Stir in the cooked chicken, peas and carrots. Add the salt to taste.
- Pour this mixture on top of the previously baked crust.
- Cover the filled pie with the other half of the rolled dough and seal the crust together. Cover the dough edges with thin strips of aluminum foil to prevent them from burning.
- Bake for 25-30 minutes or until the filling is bubbly and the crust is golden browned.
- Remove from the oven and allow the pie to cool a few minutes and serve.
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Amount Per Serving Calories 313Total Fat 18gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 113mgSodium 758mgCarbohydrates 7gFiber 2gSugar 3gProtein 31g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Still Hungry! Try these other low carb keto chicken recipes:
- Keto Chicken Parmesan
- Low Carb Jamaican Jerk Chicken
- Keto Chicken Broccoli Divan
- Low Carb Baked Popcorn Chicken
So, Guys, I hope you enjoy this keto diet chicken pot pie which I make on a weekly basis. All the chicken lovers who are looking for the low carb chicken pot pie crust will enjoy this recipe. And if you like this recipe then Don’t forget to share it with your friends on Pinterest, Facebook, and other social media platforms. And do follow us on Tumblr, Pinterest, Facebook, twitter, and Instagram.