This low carb chicken pot pie recipe gives you every bit of that creamy, savory, cozy filling you remember from the classic version, tucked under a golden almond flour crust that won’t wreck your carb count.
It’s the kind of dinner that makes a weeknight feel a little more special.
No flour based roux here, no sugary store bought crust. Just tender chicken, a rich cream sauce, and a crust that bakes up crisp and cheesy on top.
If you’ve been missing pot pie since cutting back on carbs, this one is about to become your new go to.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Moderate |
This recipe pulls from the same comforting roots as a Chicken Pot Pie With Cream Of Chicken Soup, just rebuilt from the ground up to keep the carbs down without losing any of the flavor.
Why You’ll Love This Low Carb Chicken Pot Pie Recipe
This isn’t a sad, watered down version of pot pie. The filling is thick, creamy, and packed with real chicken and vegetables.
The crust is the real showstopper here. It bakes up golden and slightly cheesy, with none of the soggy bottom problems that regular pie crust can have over a wet filling.
You’ll also love how forgiving this recipe is. It reheats beautifully, freezes well, and works just as nicely with rotisserie chicken as it does with chicken you cook yourself.
- Rich, creamy filling with no flour or cornstarch needed
- Golden almond flour crust that stays crisp, not soggy
- Ready in about an hour, most of it hands off
- Great way to use up leftover or rotisserie chicken
- Freezer friendly for busy weeknights
- Naturally gluten free
For another cozy dinner built the same way, try my Keto Apple Pie Recipe once you’re ready for dessert.
Ingredients
You’ll need a handful of pantry staples plus a few specialty items that make the low carb crust work.
Here’s everything you’ll need for the filling and the topping.
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 1 cup sliced cremini mushrooms
- 2 garlic cloves, minced
- 3 cups cooked, shredded chicken (rotisserie works great)
- 1 cup chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1/2 teaspoon xanthan gum
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- 1 cup diced green beans
- 1/2 cup diced carrots
- Salt and black pepper, to taste
- 1 3/4 cups shredded mozzarella cheese
- 1 1/2 cups almond flour
- 2 tablespoons cream cheese (for the crust)
- 1 large egg
- 1/4 teaspoon baking powder
You might also enjoy: Turkey Shepherds Pie Recipe if you like this same cozy, layered comfort food style.
Kitchen Equipment Needed
Nothing fancy is required, but a few good tools make this recipe come together faster and bake more evenly.
- Large cast iron skillet or oven safe saute pan
- Mixing bowls
- Whisk
- Cutting board and sharp knife
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- 9 inch deep dish pie pan, if not baking directly in the skillet
This pairs nicely with the equipment list for my Cottage Pie Recipe, another one pan comfort dinner that comes together in one skillet.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this recipe.
They’re not required, but they make the process noticeably smoother.
1. Blanched Almond Flour
Fine, blanched almond flour makes the biggest difference in how the crust bakes up.
Coarser almond meal leaves the crust gritty and prevents it from browning evenly.
2. Xanthan Gum
A small pinch of xanthan gum thickens the filling the way flour would in a traditional pot pie, without adding carbs.
A little goes a long way, and one bag lasts a very long time.
3. Enameled Cast Iron Skillet
I make this entire recipe start to finish in one skillet, from sauteing the vegetables to baking the crust on top.
An enameled cast iron skillet holds heat evenly, which means a filling that simmers gently and a crust that browns without scorching on the bottom.
4. Deep Dish Pie Pan
If you’d rather bake this in a traditional pie shape instead of a skillet, a deep dish pan gives the filling enough room so it doesn’t bubble over in the oven.
Another favorite: Chicken And Wild Rice Casserole Recipe
Step-by-Step Instructions: How to Make Low Carb Chicken Pot Pie
1. Preheat the Oven and Prep Your Ingredients
- Preheat your oven to 375 degrees Fahrenheit.
- Dice the onion, celery, and carrots into small, even pieces so they cook at the same rate.
- Slice the mushrooms and mince the garlic.
- Shred the cooked chicken if you haven’t already, and set it aside in a bowl.
- Measure out the broth, cream, and cream cheese so they’re ready to go once the vegetables are softened.
2. Saute the Vegetables
- Melt the butter in a large oven safe skillet over medium heat.
- Add the diced onion, celery, and carrots, and cook for 5 to 6 minutes, stirring occasionally, until the onion turns translucent.
- Add the mushrooms and cook for another 3 minutes, until they release their liquid and start to brown.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
3. Build the Creamy Filling
- Pour in the chicken broth and bring it to a gentle simmer.
- Add the cream cheese in small pieces, stirring until it melts fully into the broth.
- Pour in the heavy cream and stir to combine.
- Sprinkle the xanthan gum evenly over the surface while whisking constantly, so it doesn’t clump. The sauce will thicken within a minute or two.
- Stir in the thyme, poultry seasoning, salt, and black pepper.
4. Add the Chicken and Green Beans
- Fold the shredded chicken into the skillet.
- Add the diced green beans and stir everything together until well coated in the sauce.
- Let the filling simmer for 3 to 4 minutes so the green beans start to soften and the flavors come together.
- Taste and adjust the seasoning if needed, then remove the skillet from the heat.
5. Make the Almond Flour Crust
- In a microwave safe bowl, combine the shredded mozzarella and the 2 tablespoons of cream cheese for the crust.
- Microwave in 30 second bursts, stirring between each, until the cheese is fully melted and smooth.
- Add the almond flour, egg, and baking powder to the melted cheese mixture.
- Stir with a spatula until a dough starts to form, then use your hands to knead it briefly until smooth. If the dough is too sticky, let it cool for a minute or two before kneading.
6. Roll Out and Top the Pot Pie
- Place the dough between two sheets of parchment paper and roll it out into a circle slightly larger than the top of your skillet or pie pan.
- Peel off the top sheet of parchment, then carefully flip the dough over the filling in the skillet.
- Peel away the remaining parchment paper and gently press the edges of the dough against the sides of the pan to seal.
- Use a sharp knife to cut a few small slits in the top of the crust to let steam escape while baking.
7. Bake Until Golden
- Transfer the skillet to the preheated oven.
- Bake for 20 to 25 minutes, until the crust is deep golden brown and the filling is bubbling around the edges.
- If the crust starts browning too quickly, loosely tent it with foil for the last 5 minutes of baking.
- Remove from the oven and let the pot pie rest for 10 minutes before serving, so the filling has time to set.
Read Also: Chicken Pot Pie With Biscuits
Tips for The Best Low Carb Chicken Pot Pie
A few small details make a big difference in how this recipe turns out, especially with the almond flour crust.
- Chill the dough for 10 minutes if it feels too soft to roll, especially in a warm kitchen
- Add the xanthan gum slowly and whisk constantly to avoid clumps
- Use rotisserie chicken to cut prep time in half
- Let the filling cool slightly before adding the crust, so it doesn’t melt the cheese too fast
- Don’t skip the resting time after baking, it keeps the filling from running when sliced
- Swap green beans for chopped broccoli or cauliflower if you want a lower carb vegetable option
These same swaps work well in my Gluten Free Shepherds Pie Recipe, another dinner that’s easy to adjust to what’s in your fridge.
Serving Suggestionsc
This pot pie is hearty enough to be a full meal on its own, but a few sides round it out nicely.
A simple green salad with a light vinaigrette balances out the richness of the cream sauce.
If you want something warm alongside it, a light vegetable soup works well too.
- Simple mixed greens with vinaigrette
- Roasted broccoli or green beans
- A cup of Chicken Egg Drop Soup
- Steamed asparagus with lemon
- A light cucumber and tomato salad
Variations of Low Carb Chicken Pot Pie
Once you’ve made this recipe once, it’s easy to switch things up based on what you have on hand or what you’re craving.
- Swap the almond flour crust for a cauliflower mash topping for an even lower carb version
- Use turkey instead of chicken for a great way to use up Thanksgiving leftovers
- Add a handful of shredded cheddar to the filling for extra richness
- Stir in a splash of white wine with the broth for deeper flavor
- Make individual pot pies in ramekins instead of one large skillet
- Add diced bacon for a smoky twist
For a similar twist on the classic, check out Bisquick Chicken Pot Pie Recipe.
Storage and Reheating
This pot pie holds up well in the fridge and even freezes nicely, making it a great option for meal prep.
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat individual portions in the microwave in 60 second bursts until warmed through
- To reheat in the oven, cover with foil and bake at 350 degrees for about 15 minutes
- Freeze baked and cooled pot pie for up to 2 months, wrapped tightly
- Thaw overnight in the fridge before reheating for the best texture
I learned a lot of these same storage tricks while working through my Creamy Chicken And Veggies recipe, which reheats in almost the same way.
Nutritional Facts
Nutrition will vary slightly depending on the exact ingredients and brands used, but here’s a general estimate per serving, based on 6 servings total.
- Calories: approximately 480
- Protein: approximately 30 grams
- Fat: approximately 37 grams
- Total Carbohydrates: approximately 8 grams
- Fiber: approximately 3 grams
- Net Carbs: approximately 5 grams
For another lower carb main dish with a similar nutrition profile, take a look at my Chicken And Rice Casserole Recipe, which you can easily adapt with cauliflower rice.
Health Benefits of Key Ingredients
Beyond keeping carbs in check, several ingredients in this recipe bring real nutritional value to the table.
Chicken is a lean source of protein that helps keep you full longer, while the vegetables add fiber, vitamins, and minerals without adding significant carbs.
- Chicken provides high quality protein with minimal saturated fat
- Green beans add fiber and vitamin C
- Carrots contribute beta carotene and vitamin A
- Mushrooms offer B vitamins and antioxidants
- Almond flour is a good source of vitamin E and healthy fats
- Garlic has natural antibacterial and anti-inflammatory properties
For more ways to work these same ingredients into dinner, my Chicken And White Bean Stew leans on a lot of the same nutrient dense vegetables.
FAQs About Low Carb Chicken Pot Pie
1. Can I use a different low carb crust instead of almond flour?
Yes, a cauliflower mash topping or a coconut flour based crust both work well as substitutes.
Keep in mind that coconut flour absorbs more liquid than almond flour, so you’ll need to adjust the amount used.
2. Can I make this recipe dairy free?
The filling can be made dairy free by using full fat coconut milk instead of heavy cream and a dairy free cream cheese alternative.
The crust is trickier since the mozzarella is what holds it together, so a cauliflower topping is the easiest swap for a dairy free version.
3. Why did my filling turn out too thin?
This usually happens when the xanthan gum isn’t whisked in quickly enough, allowing it to clump instead of dissolving evenly.
Try sprinkling it very slowly over the surface next time while whisking constantly, and give it a minute or two to fully thicken before deciding you need more.
4. Can I make this ahead of time?
You can prepare the filling up to 2 days ahead and store it in the fridge separately from the crust dough.
When you’re ready to bake, assemble the pot pie and add about 5 extra minutes to the bake time since the filling will be cold.
5. What can I use instead of green beans?
Broccoli florets, cauliflower, or asparagus all work well as lower carb substitutes for green beans.
Just cut them into similar sized pieces so they cook evenly with the rest of the filling.
Low Carb Chicken Pot Pie
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 2 stalks celery diced
- 1 cup cremini mushrooms sliced
- 2 cloves garlic minced
- 3 cups cooked chicken shredded, rotisserie works great
- 1 cup chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese softened
- 0.5 teaspoon xanthan gum
- 1 teaspoon dried thyme
- 0.5 teaspoon poultry seasoning
- 1 cup green beans diced
- 0.5 cup carrots diced
- salt to taste
- black pepper to taste
- 1.75 cups shredded mozzarella cheese about 7 ounces
- 1.5 cups almond flour blanched
- 2 tablespoons cream cheese for the crust
- 1 large egg
- 0.25 teaspoon baking powder
Equipment
- Large cast iron skillet or oven safe saute pan
- Mixing bowls
- Whisk
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Rolling Pin
- Parchment paper
- Deep dish pie pan 9 inch, if not baking directly in the skillet (optional)
Method
- Preheat your oven to 375°F. Dice the onion, celery, and carrots into small, even pieces. Slice the mushrooms and mince the garlic. Shred the cooked chicken and set it aside. Measure out the broth, cream, and cream cheese.
- Melt the butter in a large oven safe skillet over medium heat. Add the diced onion, celery, and carrots, and cook for 5 to 6 minutes, stirring occasionally, until the onion turns translucent. Add the mushrooms and cook for another 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring it to a gentle simmer. Add the cream cheese in small pieces, stirring until it melts fully. Pour in the heavy cream and stir to combine. Sprinkle the xanthan gum evenly over the surface while whisking constantly to avoid clumps. Stir in the thyme, poultry seasoning, salt, and black pepper.
- Fold the shredded chicken into the skillet. Add the diced green beans and stir everything together. Let the filling simmer for 3 to 4 minutes so the green beans start to soften and the flavors come together. Taste and adjust the seasoning, then remove from heat.
- In a microwave safe bowl, combine the shredded mozzarella and the 2 tablespoons of cream cheese for the crust. Microwave in 30 second bursts, stirring between each, until fully melted and smooth. Add the almond flour, egg, and baking powder to the melted cheese mixture. Stir with a spatula until a dough forms, then knead briefly until smooth.
- Place the dough between two sheets of parchment paper and roll it into a circle slightly larger than the top of your skillet. Peel off the top parchment, carefully flip the dough over the filling, and peel away the remaining paper. Gently press the edges to seal and cut a few slits in the top to let steam escape.
- Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, until the crust is deep golden brown and the filling is bubbling around the edges. If the crust browns too quickly, tent loosely with foil. Remove and let rest for 10 minutes before serving.
Nutrition
Notes
- Chill the dough for 10 minutes if it feels too soft to roll, especially in a warm kitchen.
- Add the xanthan gum slowly and whisk constantly to avoid clumps in the sauce.
- Use rotisserie chicken to cut prep time in half for this recipe.
- Let the filling cool slightly before adding the crust so it doesn’t melt the cheese too fast.
- Don’t skip the resting time after baking, it keeps the filling from running when sliced.
- Swap green beans for chopped broccoli or cauliflower for a lower carb vegetable option.
- You can prepare the filling up to 2 days ahead and store it in the fridge separately from the crust dough.
- Freeze baked and cooled pot pie for up to 2 months, wrapped tightly.
- For individual servings, make mini pot pies in ramekins instead of one large skillet.
- Add a handful of shredded cheddar to the filling for extra richness.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This low carb chicken pot pie proves you don’t have to give up cozy, creamy comfort food just because you’re watching carbs.
It’s rich, satisfying, and honestly tastes just as good, if not better, than the version I grew up eating.
Give it a try this week, and let me know in the comments how yours turns out. If you loved it, share it with a friend who’s been missing pot pie too.
Recommended:
- Creamy Chicken Spinach Pasta
- Brown Gravy Recipe
- Air Fryer Buffalo Cauliflower Bites
- Chicken Egg Drop Soup Recipe
- Keto Pumpkin Pie Recipe
