Low-Carb Keto-Friendly Chicken Pot Pie 🥧🍗🥦

A comforting classic made keto! This chicken pot pie features a creamy, savory chicken and vegetable filling topped with a buttery low-carb crust—without the traditional flour-heavy pastry.

Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: About 1 hour
Servings: 6

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Ingredients

Creamy Chicken Filling

• 3 cups cooked shredded chicken (rotisserie chicken works great)
• 3 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (optional)
• 1 cup celery, diced
• 1 cup broccoli florets or cauliflower florets
• ½ cup diced carrots (optional; slightly higher carb)
• 1 cup chicken broth
• ¾ cup heavy cream
• 4 ounces cream cheese, softened
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme
• ½ teaspoon rosemary
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• ½ cup shredded cheddar cheese (optional)

Keto Biscuit Topping

• 1½ cups almond flour
• ¼ cup coconut flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ⅓ cup sour cream
• ¼ cup melted butter
• ¾ cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

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Instructions

1. Prepare the Filling

1. Preheat oven to 375°F (190°C).
2. Grease a deep pie dish or 9×9-inch baking dish.
3. Melt butter in a large skillet over medium heat.
4. Add onion, celery, and mushrooms. Cook for 4–5 minutes until softened.
5. Add garlic and cook for 30 seconds.
6. Stir in chicken broth, heavy cream, and cream cheese.
7. Simmer until the sauce becomes creamy and slightly thickened.
8. Add chicken, vegetables, herbs, salt, and pepper.
9. Stir in cheddar cheese if using.

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2. Make the Keto Topping

1. In a bowl, combine:
   • Almond flour
   • Coconut flour
   • Baking powder
   • Salt
2. Add:
   • Eggs
   • Sour cream
   • Melted butter
   • Mozzarella
   • Parmesan
3. Mix until a thick dough forms.

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3. Assemble & Bake

1. Spread the chicken filling evenly in the baking dish.
2. Drop spoonfuls of the keto dough over the top.
3. Smooth gently to cover most of the filling.
4. Bake for 25–30 minutes until the topping is golden and cooked through.
5. Let rest for 10 minutes before serving.

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Keto-Friendly Vegetable Options

Best low-carb choices:
✅ Cauliflower
✅ Broccoli
✅ Mushrooms
✅ Green beans
✅ Zucchini
✅ Spinach

Use sparingly:

• Carrots
• Peas
• Corn

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Variations

Bacon Ranch Chicken Pot Pie

Add:

• ½ cup cooked bacon
• 1 teaspoon ranch seasoning

Buffalo Chicken Pot Pie

Add:

• ¼ cup buffalo sauce
• Blue cheese topping

Turkey Pot Pie

Replace chicken with leftover turkey.

Crustless Version

Skip the topping and bake the creamy filling with extra cheese on top.

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Storage

Refrigerator: Store covered for up to 4 days.

Freezer: Freeze individual portions for up to 3 months.

Reheat: Warm in a 350°F (175°C) oven for 15–20 minutes or microwave gently.

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Approximate Nutrition (Per Serving)

• Calories: 520
• Protein: 35 g
• Carbohydrates: 8 g
• Fiber: 3 g
• Net Carbs: 5 g
• Fat: 39 g

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Tips for the Best Keto Chicken Pot Pie

🥧 Let the filling thicken before adding the topping.
🧀 Freshly shredded cheese melts better and gives a smoother texture.
🍗 Rotisserie chicken makes this recipe quick and flavorful.
🔥 Allow the casserole to rest before serving so the creamy filling sets.

This Low-Carb Keto-Friendly Chicken Pot Pie gives you all the cozy, creamy comfort of the original—with a delicious buttery, cheesy keto crust. 🍗🥧✨