The BEST Keto Chicken Pot Pie You'll Ever Make

Picture this: a golden, flaky crust giving way to the most incredible creamy chicken filling, loaded with tender vegetables and aromatic herbs. Now imagine enjoying every single bite without derailing your keto lifestyle.

That’s exactly what this keto chicken pot pie delivers! I still remember the first time I made this recipe on a chilly evening when I was craving comfort food but committed to staying low-carb.

The result? Pure magic in a baking dish. This dish transforms classic pot pie into a guilt-free indulgence that your whole family will devour, and the best part is it comes together in about an hour.

What is Keto Chicken Pot Pie?

Ever wondered how something so indulgent could possibly fit into a keto diet? Well, keto chicken pot pie is the genius answer to that craving-filled question! It’s the classic comfort food we all grew up loving, but reimagined with almond flour or coconut flour crust instead of traditional wheat-based pastry.

The filling remains gloriously creamy and satisfying, packed with juicy chicken, fresh vegetables, and a luscious sauce that’ll make you forget you’re eating healthy. As they say, the way to anyone’s heart is through their stomach, and this recipe proves you don’t need carbs to get there. Ready to fall in love with comfort food all over again?

Why You’ll Love This Keto Chicken Pot Pie

Comfort Food That Fits Your Lifestyle

This keto chicken pot pie delivers all the warmth and satisfaction of traditional pot pie without compromising your health goals. Each forkful brings tender, succulent chicken pieces swimming in a velvety cream sauce that coats your palate with rich, savory flavors. The golden crust adds that essential textural contrast, crispy on top while remaining tender where it meets the filling.

Budget-Friendly Home Cooking

Making this dish at home saves you serious money compared to ordering low-carb meals from restaurants or buying pre-made keto dinners. You’re using simple, wholesome ingredients like chicken thighs or breasts, heavy cream, and basic vegetables. These are pantry staples that won’t break the bank, yet they create restaurant-quality results. Plus, this recipe yields generous portions, feeding your family for a fraction of what you’d spend dining out.

Customizable and Flavorful

The beauty of this recipe lies in its flexibility. Load it up with mushrooms for an earthy depth, add extra garlic for punch, or throw in some crispy bacon pieces for a smoky twist. The herbs and spices can be adjusted to your preference, whether you love thyme, rosemary, or a dash of paprika. If you enjoyed my keto chicken casserole, you’ll absolutely adore this pot pie version. Both share that same creamy, satisfying quality, but this one adds that irresistible pie crust element. Don’t wait another day—grab your ingredients and experience the joy of homemade keto comfort food tonight!

How to Make Keto Chicken Pot Pie

Quick Overview

This keto chicken pot pie combines simplicity with incredible taste, making it perfect for both weeknight dinners and special occasions. The recipe features a buttery almond flour crust that’s surprisingly easy to work with, and a filling so creamy and flavorful it rivals any traditional version.

Time Breakdown:

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 6-8 portions

The dish delivers that signature pot pie comfort with a golden, flaky top crust and rich, herb-infused filling that’ll have everyone asking for seconds.

Key Ingredients for Keto Chicken Pot Pie

For the Crust:

2 cups almond flour (finely ground)
1/4 cup coconut flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup cold butter, cubed
1 large egg
2 tablespoons cold water

For the Filling:

2 pounds boneless, skinless chicken thighs (or breasts)
3 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
1 cup celery, chopped
1 cup cauliflower florets, chopped small
1 cup green beans, cut into 1-inch pieces
1 1/2 cups heavy cream
1 cup chicken broth (low-sodium)
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 teaspoon sea salt
1/4 teaspoon garlic powder
2 tablespoons cream cheese
1 egg yolk (for brushing the crust)

Step-by-Step Instructions

Preparing the Chicken

Start by cutting your chicken into bite-sized cubes, about 1-inch pieces. Heat a large skillet over medium-high heat and add one tablespoon of butter. Once it’s melted and sizzling, add the chicken pieces in a single layer. Season with a pinch of salt and pepper. Cook for 5-6 minutes, turning occasionally, until the chicken is golden on all sides and cooked through. The internal temperature should reach 165°F. Remove the chicken from the skillet and set it aside on a plate.

Making the Creamy Filling

In the same skillet, add the remaining 2 tablespoons of butter over medium heat. Toss in your diced onion and cook for 3-4 minutes until it becomes translucent and fragrant. Add the minced garlic and stir for another 30 seconds until aromatic. Now add the celery, cauliflower, and green beans. Sauté the vegetables for 5-6 minutes, stirring occasionally, until they begin to soften but still have a slight crunch.

Pour in the heavy cream and chicken broth, stirring everything together. Add the thyme, parsley, black pepper, salt, and garlic powder. Bring the mixture to a gentle simmer. Drop in the cream cheese and stir until it melts completely into the sauce, creating an incredibly smooth and creamy texture. Let this simmer for 3-4 minutes until it thickens slightly. Add the cooked chicken back into the skillet and stir everything together. Taste and adjust seasoning if needed.

Preparing the Keto Crust

While your filling simmers, preheat your oven to 375°F. In a large mixing bowl, combine the almond flour, coconut flour, xanthan gum, and salt. Whisk these dry ingredients together thoroughly. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs. Beat the egg in a small bowl, then add it to the flour mixture along with the cold water. Mix everything together until a dough forms. It should be slightly sticky but manageable.

If the dough feels too dry, add another tablespoon of cold water. If it’s too sticky, dust with a bit more almond flour. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 10 minutes while you finish preparing the filling.

Assembling the Pot Pie

Transfer your creamy chicken filling into a 9×13 inch baking dish or a deep 10-inch pie dish, spreading it evenly. Remove the chilled dough from the refrigerator and place it between two sheets of parchment paper. Roll it out to about 1/4-inch thickness, large enough to cover your baking dish with a little overhang.

Carefully peel off the top layer of parchment paper and flip the dough over your filled baking dish. Remove the second piece of parchment. Gently press the edges of the dough against the rim of the dish. If the dough tears, simply press it back together with your fingers—almond flour dough is very forgiving. Trim any excess dough around the edges or tuck it under for a cleaner look.

Baking to Golden Perfection

In a small bowl, whisk the egg yolk with a teaspoon of water. Brush this egg wash over the entire surface of the crust using a pastry brush. This gives your pot pie that beautiful golden color. Use a sharp knife to cut 3-4 small slits in the center of the crust to allow steam to escape during baking.

Place the dish in your preheated oven on the middle rack. Bake for 35-40 minutes, until the crust turns a lovely golden brown and the filling is bubbling around the edges. If the crust starts browning too quickly, tent it loosely with aluminum foil for the remaining baking time.

Remove from the oven and let the pot pie rest for 10 minutes before serving. This resting time allows the filling to thicken up perfectly and makes serving much easier.

What to Serve Keto Chicken Pot Pie With

This hearty pot pie is practically a complete meal on its own, but pairing it with the right sides can elevate your dinner experience. A crisp green salad with a tangy vinaigrette provides a refreshing contrast to the rich, creamy filling. Consider a simple arugula salad with lemon juice, olive oil, and shaved parmesan.

Roasted Brussels sprouts with bacon bits add a delicious smoky element and extra vegetables to your plate. The caramelized edges of the sprouts complement the savory pot pie beautifully. Alternatively, garlic butter sautéed spinach or kale offers a quick, nutritious side that takes just minutes to prepare.

For a heartier meal, serve alongside cauliflower mash whipped with butter and cream cheese. It mimics traditional mashed potatoes perfectly while keeping everything low-carb. A glass of unsweetened iced tea with lemon or sparkling water with fresh herbs makes the perfect beverage pairing.

Top Tips for Perfecting Keto Chicken Pot Pie

Achieving the Best Crust Texture

Working with keto dough requires a gentle touch. Always chill your dough before rolling—this prevents it from becoming too sticky and makes it much easier to handle. If you find the dough difficult to roll, place it between two sheets of parchment paper. This trick eliminates the need for extra flour and prevents sticking. Don’t overwork the dough, as this can make the crust tough rather than flaky. Keep your butter cold throughout the process for the flakiest results.

Preventing a Soggy Bottom

Nobody wants a soggy pot pie crust! To avoid this common issue, make sure your filling isn’t too watery before adding the crust. Let the filling simmer until it’s noticeably thickened—it should coat the back of a spoon. You can also pre-bake your bottom crust for 10 minutes if using one, though a top-crust-only version works perfectly and is less fussy. Another secret: add a tablespoon of psyllium husk powder to your filling if it seems thin. This natural thickener works wonders without affecting flavor.

Flavor Enhancement Tips

Dark meat chicken (thighs) provides more flavor and stays moister than chicken breast, making it my top choice for this recipe. However, if you prefer white meat, just be careful not to overcook it. Fresh herbs taste incredible here—if you have access to fresh thyme or parsley, use double the amount of dried herbs called for in the recipe.

Add a splash of white wine vinegar or lemon juice to brighten the flavors of the creamy sauce. Just a teaspoon makes a remarkable difference. For extra depth, stir in a teaspoon of Dijon mustard to the filling. Some people love adding a handful of shredded cheddar cheese to the filling for an extra layer of richness—totally optional but absolutely delicious!

Making Ahead and Freezing

This pot pie is fantastic for meal prep! You can assemble the entire dish up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate until ready to bake. Add an extra 5-10 minutes to the baking time if starting from cold.

To freeze, prepare the pot pie completely but don’t bake it. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When ready to eat, thaw it overnight in the refrigerator, then bake as directed. You can also freeze the crust and filling separately, which gives you more flexibility.

Storing and Reheating Tips

Leftover keto chicken pot pie stores beautifully, making it perfect for meal prep or enjoying throughout the week. Allow the pot pie to cool completely to room temperature before storing—this prevents condensation from making the crust soggy.

Transfer individual portions or the entire remaining pot pie to an airtight container. Store in the refrigerator for up to 4 days. The flavors actually develop and deepen overnight, so day-two pot pie often tastes even better than day one!

For reheating individual portions, the microwave works in a pinch. Place a serving on a microwave-safe plate and heat for 2-3 minutes at 70% power, checking halfway through. However, the oven method preserves the crust texture better. Preheat your oven to 350°F, cover the portion loosely with foil, and heat for 15-20 minutes until warmed through. Remove the foil for the last 5 minutes to re-crisp the crust.

To freeze, cut the cooled pot pie into individual portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe container or bag. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating using the oven method described above. Frozen pot pie portions can go straight from freezer to oven at 350°F—just add an extra 10-15 minutes to the reheating time and keep it covered for the first 20 minutes.

Tips for Avoiding Common Baking Mistakes

Crust Cracking and Breaking

Almond flour crusts can be delicate. If your crust cracks while rolling or transferring, don’t panic! Simply press the pieces back together with your fingers—the dough is forgiving and will seal perfectly during baking. Adding the egg and xanthan gum to your dough provides structure and elasticity, preventing most cracking issues. If your dough seems too crumbly, it needs more moisture. Add water one teaspoon at a time until it holds together when squeezed.

Filling Overflow Issues

Nothing’s worse than pot pie filling bubbling over and creating a mess in your oven. Always leave at least 1/2 inch of space between your filling and the rim of the baking dish. Place a baking sheet on the rack below your pot pie to catch any drips. Those steam vents in your crust aren’t just decorative—they’re essential for releasing pressure and preventing overflow. Cut at least four slits to ensure proper ventilation.

Temperature Troubles

Oven temperatures can vary significantly between different models. Invest in an oven thermometer to ensure accuracy. If your crust is browning too quickly while the filling remains cold, your oven might be running hot. Lower the temperature by 25°F and extend the baking time. Conversely, if your pot pie takes much longer than 40 minutes, your oven might need a temperature boost.

Ingredient Substitution Pitfalls

While substitutions can be necessary, some swaps work better than others. If substituting coconut flour for all almond flour, use only 1/3 the amount—coconut flour absorbs much more liquid. Always add xanthan gum when using alternative flours; it’s the glue that holds everything together. For the filling, you can swap heavy cream with full-fat coconut milk, but avoid low-fat options as they won’t provide the right texture or richness.

Frequently Asked Questions

Can I make this pot pie dairy-free?

Yes! Replace the butter with coconut oil or ghee in both the crust and filling. Swap heavy cream with full-fat coconut cream from a can, and use dairy-free cream cheese. The flavor will be slightly different but still delicious and creamy.

What’s the best way to tell when the pot pie is done?

Your pot pie is ready when the crust turns golden brown and the filling bubbles vigorously around the edges. Insert a knife into the center—it should come out hot. The internal temperature should reach 165°F throughout.

Can I use rotisserie chicken to save time?

Absolutely! Using pre-cooked rotisserie chicken is a brilliant shortcut. You’ll need about 4 cups of shredded or chopped chicken. Skip the chicken cooking step and add it directly when combining the filling. This cuts your prep time in half.

How do I prevent the crust from getting soggy?

Ensure your filling is thick enough before adding the crust—it should coat a spoon heavily. Don’t skip the steam vents in the crust. Some bakers brush the bottom crust with beaten egg white before adding filling, which creates a moisture barrier. Serving immediately after the 10-minute rest period also helps maintain crust crispness.

Is there a nut-free option for the crust?

Yes! Use a combination of sunflower seed flour and coconut flour (1 1/2 cups sunflower seed flour to 1/2 cup coconut flour). You can also use a pork rind crust by crushing 2 cups of pork rinds and mixing with 4 tablespoons melted butter and an egg. This creates a surprisingly tasty and crispy top crust.

What vegetables work best in keto chicken pot pie?

Classic options include celery, green beans, cauliflower, mushrooms, and zucchini. Avoid high-carb vegetables like carrots, peas, corn, and potatoes. Broccoli, spinach, and bell peppers also work wonderfully. Chop all vegetables roughly the same size for even cooking.

Can I make this in individual ramekins?

Individual pot pies are adorable and perfect for portion control! Divide the filling among 6-8 ramekins, top each with crust, and reduce baking time to 25-30 minutes. This presentation is excellent for dinner parties or meal prep.

Why is my crust too crumbly?

Crumbly crust usually means not enough moisture or fat. Make sure you’re measuring almond flour correctly—spoon it into the measuring cup rather than scoking. Add an extra tablespoon of cold water if needed. The dough should hold together when squeezed but not be wet.

Nutrition Information

Nutrient	Per Serving (1/8 recipe)
Calories	485
Total Fat	38g
Saturated Fat	16g
Protein	28g
Total Carbohydrates	12g
Dietary Fiber	5g
Net Carbs	7g
Cholesterol	165mg
Sodium	520mg
Potassium	485mg

Note: Nutrition information is approximate and will vary based on specific ingredients used.

There’s something magical about breaking through that golden crust and revealing the steaming, creamy filling beneath. This keto chicken pot pie proves you don’t have to sacrifice comfort food to maintain your health goals. Every bite delivers satisfaction without guilt, and the best part? Your family won’t even realize they’re eating a low-carb masterpiece.

The recipe might seem lengthy at first glance, but once you’ve made it a couple of times, it becomes second nature. I make this at least twice a month now, often doubling the recipe to keep one in the freezer for those nights when cooking feels impossible. It’s become my go-to dish for potlucks and family gatherings—nobody ever suspects it’s keto!

So preheat that oven, gather your ingredients, and get ready to create something truly special. Your kitchen will smell absolutely incredible, and the smiles around your dinner table will make every minute of prep time worthwhile. Happy cooking, and enjoy every delicious, guilt-free bite of your homemade keto chicken pot pie!