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!
Keto Chicken Pot Pie Backstory
My mom can cook most anything, but if I had to say what her specialty was it would be comfort food. Until I went low carb, I could always count on her making our family Chicken Pot Pie when we visited.
Like most Grandma’s, she wants to please, and she would always make three different ones. A “normal” one, one heavy on the meat and light on the veggies for one of my boys, and a gluten-free one for me.
To me, it is the ultimate comfort food – right up there with Mac and Cheese.
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 did. My husband was out of town when I made this, and I decided to make the kids a different recipe.
That way I could test how the leftovers where and if I could make it ahead. (When you have two teenage boys, there aren’t typically a lot of leftovers.)
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 when he was home.
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 here – you won’t miss the “real” thing at all. In fact, I’d say it is even better than most gluten-free crusts.
I think you are going to love this one just as much as I do.
Frequently Asked Questions
Xanthan gum is a soluble fiber that works as a food thickener. Without it the cream cause would have a thin consistency. You may omit it if a thinner sauce does not bother you.
Yes! We don’t use the microwave, but if you do you can heat the cheese that way. To do so, microwave for 1 minute. Stir and continue microwaving in 30 second increments, stirring in between, until the cheese is melted.
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 1/2 cup finely chopped celery.
- If you follow a low carb diet (versus strict keto) add in 1/2 cup diced carrots
- 8 x 8 Baking Dish
- Parchment Paper
- Rolling Pin
If You Like This Recipe You May Also Like:
Low Carb Chicken Pot Pie
Keto Chicken Pot Pie
- 1/2 cup butter
- 1 cup mushrooms chopped
- 1/3 cup chopped onion
- 1 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 3/4 cups chicken broth
- 2/3 cup heavy cream
- 1 teaspoon xanthan gum
- 3 cups chopped or shredded cooked chicken
- 1 cup frozen baby peas rinsed
- 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.
- Place the mixture in an 8 x 8 baking pan, or divide into four 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.