Keto Chicken Pot Pie

By Wendy Polisi

Dish Info

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!


– 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

– 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 xantham 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.

– 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.