Comfort food is always a good idea and it doesn't get any better than this Keto Chicken Pot Pie. The whole family is going to love this low carb twist on a classic. Leftovers - if you have any - will keep perfectly for lunch all week. You definitely don't want to miss this one. Just 5 net carbs a serving!
When I started keto, I knew creating a Low Carb Chicken Pot Pie had to be at the top of my must-list for recipes to develop. What I didn't know is that I would fall hopelessly in love with the results.
In fact, I'd go so far as to say that you may want to go ahead and make the family a "normal" pot pie (assuming they eat carbs) - just so you can have all of this for yourself.
That is exactly what I do.
Make Ahead Bliss
The first time I made this, the mixture was divided between four small crocks and one small glass baking dish. On day one, I cooked the crocks. I saved the larger container in the fridge and baked it two days later.
It was amazing! Even though I was eating Chicken Pot Pie more than once a day for a few days, it never got old.
The "fathead" crust really delivers as a low carb chicken pot pie crust. You won't miss the "real" thing at all. In fact, I'd say it is even better than most gluten-free crusts.
Step by Step
Let's Talk About Xanthan Gum
Xanthan gum is a soluble fiber, and it thickens like nobody's business. A pinch goes a long way. It's what turns your broth and cream into a spoon-coating gravy we're after.
Skip it and you'll still have great flavor but the sauce won't be thick.
Make sure you sprinkle it over because it can clump if you are not careful.
Melting the Cheese for the Crust
The fathead crust starts with melted mozzarella and cream cheese. I do mine on the stovetop. It takes just a few minutes.
If you would prefer, you can use the microwave. Start by microwaving it for a minute. Stir, and continue in 30-second bursts until it is fully melted. Stir in between.
Just don't wander off. Cheese goes from melty to rubbery fast.
Variations for This Recipe
- Cooked turkey can be used in place of the chicken.
- Add in 1 teaspoon minced garlic with the other vegetables.
- Add ½ cup finely chopped celery.
- If you follow a low carb diet (versus strict keto) add in ½ cup diced carrots
Low Carb Keto Chicken Pot Pie
Ingredients
- ½ cup butter
- 1 cup mushrooms chopped
- ⅓ cup chopped onion
- 1 teaspoon sea salt
- ¼ teaspoon ground pepper
- 1 ¾ cups chicken broth
- ⅔ cup heavy cream
- 1 teaspoon xanthan gum
- 3 cups chopped or shredded cooked chicken
- ½ cup frozen baby peas rinsed, omit for keto
Crust:
- 5 ounces mozzarella cheese
- 2 ounces cream cheese
- ¾ cup almond flour
- 1 egg beaten
- 1 tablespoon fresh thyme chopped or 1 teaspoon dried
- Salt and Pepper to taste
Instructions
- Preheat oven to 350 degrees
- Melt the butter in a saucepan over medium heat. Stir in mushrooms, onion, salt, and pepper. Cook for 5 minutes.
- Stir in bone broth and heavy cream. Heat to boiling, stirring constantly, for one minute.
- Reduce to low and whisk in xanthan gum. Cook for about 5 minutes. Taste and add additional salt and pepper if needed.
- Stir in chicken and peas if using.
- Place the mixture in an 8 x 8 baking pan, or divide into eight individual crocks.
Make the Crust
- Heat a pot to medium heat and add mozzarella and cream cheese. Cook, stirring often, until the cheese melts.
- Add almond flour and stir to combine.
- Remove from heat, and stir in egg and thyme. Season to taste with salt and pepper.
- Roll the crust out between 2 sheets of parchment paper.
- If you are using crocks divide into pieces large enough to cover each crock. (The size will depend on how big your dishes are.)
- Top either the 8 x 8 pan or the crocks with the dough.
- Cut the top of the dough with a knife to vent.
- Bake for 25 to 30 minutes, until the crust is golden brown.
Erin says
Sooo good! Haven't had pot pie in a decade. I made a few changes - I added 2 stalks chopped celery and 1 peeled and minced carrot to the butter with the mushrooms and onions. I also added the thyme into the pot pie mixture with the chicken. When I use xanthan gum, I mix it with an equal amount of olive oil and then add it to the bubbling pot. It doesn't clump up that way. I seasoned the dough with garlic salt and red pepper flakes. This is a keeper!!!
Nancy says
Flavor is spectacular! BUT - no way is prep time 20 minutes. I admit, I am a slow prepper, but this took me an hour before putting it in the oven - I do not see any possibility of prep time being 20 minutes. But - it turned out great!!
Misty says
Moravian chicken pie was created close to where I grew up. It's similar to chicken pot pie, but not exactly. I have been looking for a recipe for years and there are very few online and none of them so far have been right. I omitted the peas and mushrooms and added extra chicken. Also, I halved the amount of xanthan gum because the "gravy part of Moravian style is a little thinner. This was perfect, hubby and I were gonna have it for dinner and lunch tomorrow but we finished the entire thing. Sorry for the long post, I was just so excited. Love love love this. Thank you so much!
Robyn says
Heavenly! It turned out perfect. Thank you for all your hard work in developing this recipe! I omitted the mushrooms, kept the peas and added celery and carrots.
Is your nutrition info including the peas? Thanks again!
Wendy Polisi says
So glad that you enjoyed it! The nutrition info does include the peas.
Michelle says
This is the best keto pot pie I’ve made. Thank you soooooo much! The crust is really good.
Wendy Polisi says
I am so glad that you enjoyed it - it is a favorite of mine too.
Sherry says
Is there something else you could use to replace the Mushrooms? This recipe sounds amazing & my family loves Chicken Pot Pie but we’re not so big on Mushrooms. Thank you very much for sharing.
Hannah Flack says
I have stuffed chicken breast before, with feta cheese and arugula or something like this. And my Family was indeed impressed The Caprese combo sounds pretty amazing!
Dom says
Could the crust also be baked on the bottom of the pie?
Wendy Polisi says
I haven't tried it that way! If you want to give it a try, you would probably want to pre-bake the bottom crust for a bit so that it isn't mushy.