Cold weather has a way of making everyone crave chicken pot pie, and this keto chicken pot pie recipe delivers all that cozy flavor without the carb crash that comes after.
It swaps the flour heavy crust and gravy for a golden fathead topping and a rich, cream based filling that tastes just as indulgent as the original.
You still get tender shredded chicken, a savory herb flecked filling, and a crust that shatters a little when you cut into it.
I use the same low carb thickening trick from my Low Carb Chicken Pot Pie Recipe, just built around a fathead crust instead of a biscuit top this time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Moderate |
Why You’ll Love This Keto Chicken Pot Pie Recipe
This isn’t one of those sad, watered down “diet” versions of a classic.
The filling is genuinely rich, and the crust holds together well enough to slice clean.
It also happens to be a great way to use up leftover chicken, so it earns its spot in a regular dinner rotation rather than sitting as a once a year treat.
- Only about 6 grams of net carbs per serving
- A crispy, golden fathead crust with no flour or breadcrumbs
- Filling thickened with cream and xanthan gum instead of a roux
- Comes together in under an hour, start to finish
- Freezer friendly for easy weeknight reheats
If your family still wants the traditional biscuit topped version alongside this one, my Chicken Pot Pie Filling Recipe is a good base to compare against.
Ingredients
Everything here is easy to find at a regular grocery store, aside from a couple of low carb baking staples you’ll want to keep on hand for keto cooking in general.
For the Creamy Chicken Filling:
- 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
- 3 tablespoons unsalted butter
- 1/2 cup diced yellow onion
- 2 celery stalks, diced
- 1/2 cup diced carrots
- 2 garlic cloves, minced
- 1 cup cauliflower florets, finely chopped
- 1/2 cup frozen peas
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 5 ounces cream cheese, softened and divided
- 1/2 teaspoon xanthan gum
- 1 teaspoon poultry seasoning
- Salt and black pepper, to taste
For the Fathead Pie Crust:
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup superfine almond flour
- 1 large egg
- 1/2 teaspoon baking powder
- 1 large egg, beaten, for egg wash
You might also enjoy: Puff Pastry Chicken Pot Pie Recipe
Kitchen Equipment Needed
None of this requires anything fancy. A good oven safe skillet does most of the heavy lifting, and everything else you probably already own.
- Large oven safe skillet or Dutch oven
- 9 inch pie dish (if not baking directly in the skillet)
- Mixing bowls
- Rolling pin
- Parchment paper
- Instant read meat thermometer
Read Also: Mini Chicken Pot Pies Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this recipe, based on what has actually made a difference in the kitchen.
1. Bob’s Red Mill Superfine Almond Flour
A finely milled almond flour is what keeps the fathead crust from turning gritty or crumbly.
The superfine texture blends smoothly with the melted mozzarella so the dough rolls out evenly instead of tearing.
2. Emile Henry Ceramic Pie Dish
A heavy ceramic pie dish distributes heat evenly, which matters a lot for getting a crust that browns without scorching on the edges.
It also goes straight from oven to table, which is handy on a weeknight.
3. NOW Foods Xanthan Gum
A small pinch of xanthan gum is what gives the filling that classic pot pie thickness without a single tablespoon of flour.
A little goes a long way, so one bag lasts through dozens of recipes.
4. ThermoPro Instant Read Meat Thermometer
Checking that the chicken hits a safe internal temperature takes the guesswork out of this recipe entirely.
It is also useful for just about every other dinner you will make this week.
For another take on a low carb crust, take a look at my Crock Pot Chicken Pot Pie Recipe, which skips the crust step entirely if you’re short on time.
Step-by-Step Instructions: How to Make Keto Chicken Pot Pie
1. Cook and Shred the Chicken
- Season the chicken breasts with a pinch of salt and pepper on both sides.
- Poach them in a pot of lightly salted water, or bake at 375°F (190°C) for about 25 minutes, until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes, then shred it into bite sized pieces using two forks.
- Set the shredded chicken aside while you prepare the vegetables.
2. Sauté the Vegetables
- Preheat your oven to 375°F (190°C) so it is fully heated by the time the pie goes in.
- Melt the butter in your 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.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the chopped cauliflower florets and cook for 3 to 4 minutes, until they begin to soften slightly.
3. Build the Creamy Filling
- Pour in the chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
- Sprinkle the xanthan gum evenly over the liquid while whisking constantly, so it doesn’t clump.
- Reduce the heat to low and stir in the heavy cream and 4 ounces of the cream cheese, whisking until the cream cheese fully melts into the sauce.
- Stir in the poultry seasoning, and season with salt and pepper to taste.
- Let the mixture simmer for 4 to 5 minutes, until it thickens enough to coat the back of a spoon.
4. Assemble the Filling Base
- Fold the shredded chicken and frozen peas into the thickened sauce.
- Stir everything together until the chicken and vegetables are evenly coated.
- Remove the skillet from the heat and let the filling cool for about 5 minutes while you make the crust.
- If you’re using a separate pie dish rather than baking in the skillet, transfer the filling into the dish now.
5. Make the Fathead Crust
- In a microwave safe bowl, combine the shredded mozzarella and the remaining 1 ounce of cream cheese.
- 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, and stir quickly with a spatula until a dough forms.
- If the dough is too warm to handle, let it cool for a minute or two, since almond flour dough tears easily when it’s hot.
6. Roll Out the Crust
- Place the dough between two sheets of parchment paper.
- Roll it out with a rolling pin until it is slightly larger than the top of your skillet or pie dish, about 1/8 inch thick.
- Peel off the top layer of parchment paper carefully.
- Use the bottom sheet of parchment to help flip and lay the dough over the filling.
7. Assemble and Bake
- Trim any excess dough hanging over the edge, and press the edges gently to seal against the rim of the dish.
- Cut 3 or 4 small slits in the top of the crust to let steam escape while baking.
- Brush the top evenly with the beaten egg wash for a deep golden color.
- Bake for 20 to 25 minutes, until the crust is golden brown and the filling is bubbling around the edges.
8. Rest and Serve
- Remove the pie from the oven and let it rest for 10 minutes before serving.
- This resting time allows the filling to set, so it won’t run when you cut into it.
- Slice into 6 portions and serve warm.
This same fathead crust technique works beautifully on my Skillet Chicken Pot Pie Recipe, if you want to try it in a different format.
Tips for The Best Keto Chicken Pot Pie
A few small details make a big difference here, especially around getting the crust to hold together properly.
- Chop the cauliflower small so it cooks through in the same time as the other vegetables.
- Don’t skip letting the filling cool slightly before adding the crust, or the dough will slide instead of sit in place.
- Whisk the xanthan gum in slowly to avoid clumps that turn gluey.
- If the dough gets too sticky to handle, wet your hands slightly or chill it for 5 minutes.
- Use rotisserie chicken to shave about 20 minutes off the total prep time.
For a version my gluten free readers ask for often, check out my Gluten Free Chicken Pot Pie Recipe.
Serving Suggestions
This pot pie is rich enough to stand on its own, but a light side rounds out the meal nicely.
- A simple green salad with vinaigrette
- Roasted green beans or asparagus
- A cup of low carb tomato soup on the side
- Steamed broccoli with a squeeze of lemon
Another favorite in our house: Healthy Chicken Pot Pie
Variations of Keto Chicken Pot Pie
Once you’re comfortable with the base recipe, it’s easy to swap in whatever you have on hand or adjust it to fit different diets.
- Swap the chicken for shredded rotisserie turkey during the holidays
- Use diced ham or crumbled bacon for a smokier filling
- Replace the peas with chopped green beans for a lower carb count
- Make individual pot pies in ramekins for portion controlled servings
- Top with a coconut flour biscuit topping instead of the fathead crust for a nut free option
If you’re craving something even quicker, my Bisquick Chicken Pot Pie Recipe is a fun non-keto option worth trying too.
Storage and Reheating
Leftovers hold up well here, and reheating in the oven is the best way to keep that crust from turning soft.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat individual portions in the oven at 350°F (175°C) for 10 to 15 minutes, until warmed through.
- An air fryer also works well for recrisping the crust in about 6 to 8 minutes.
- Freeze unbaked or baked portions for up to 2 months, wrapped tightly in foil.
- Thaw frozen pot pie in the fridge overnight before reheating.
My Chicken Pot Pie With Biscuits follows a similar storage approach if you’re comparing the two.
Nutritional Facts
| Nutrition Per Serving (1 of 6) | |
|---|---|
| Calories | 418 |
| Total Fat | 32g |
| Saturated Fat | 16g |
| Cholesterol | 145mg |
| Sodium | 520mg |
| Total Carbohydrates | 9g |
| Dietary Fiber | 3g |
| Net Carbs | 6g |
| Sugars | 2g |
| Protein | 27g |
Values are estimates based on the ingredients listed and will vary depending on exact brands and portion sizes.
For a soup style comparison, see my Chicken Pot Pie with Cream Of Chicken Soup.
Health Benefits of Key Ingredients
Beyond fitting a low carb lifestyle, several ingredients here bring their own nutritional upside.
- Chicken breast is a lean source of protein that supports muscle maintenance.
- Cauliflower provides fiber and vitamin C while keeping the carb count low.
- Celery and carrots add small amounts of potassium and beta carotene.
- Almond flour contributes healthy fats and vitamin E compared to wheat flour.
- Heavy cream supplies fat soluble vitamins A and D in moderate amounts.
Read Also: Chicken Pot Pie Casserole
FAQs About Keto Chicken Pot Pie
1. Can I make keto chicken pot pie ahead of time?
Yes, you can prepare the filling up to 2 days in advance and store it in the fridge.
Just make the crust fresh right before baking, since fathead dough doesn’t hold up as well after sitting overnight.
2. What can I use instead of xanthan gum?
Glucomannan powder works as a close substitute, using about half the amount called for.
You can also skip the thickener entirely and simmer the filling a few minutes longer to reduce naturally.
3. Can I freeze keto chicken pot pie?
Yes, both baked and unbaked versions freeze well for up to 2 months.
Wrap tightly in foil or freezer safe wrap to prevent the crust from drying out.
4. Why did my fathead crust turn out tough?
This usually happens when the dough is overworked or rolled while still too warm.
Let the cheese mixture cool slightly before kneading, and handle the dough as little as possible.
5. Can I use rotisserie chicken for this recipe?
Absolutely, rotisserie chicken works great and saves a good chunk of prep time.
Just shred it while it’s still slightly warm, since it pulls apart more easily that way.
For more chicken dinner inspiration, browse my Turkey Pot Pie With Biscuits too.
Keto Chicken Pot Pie
Ingredients
- 1 pound boneless, skinless chicken breasts 450g, cooked and shredded
- 3 tablespoons unsalted butter
- 1/2 cup yellow onion diced
- 2 stalks celery diced
- 1/2 cup carrots diced
- 2 cloves garlic minced
- 1 cup cauliflower florets finely chopped
- 1/2 cup frozen peas
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 5 ounces cream cheese softened and divided
- 1/2 teaspoon xanthan gum
- 1 teaspoon poultry seasoning
- salt and black pepper to taste
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup superfine almond flour
- 1 large egg
- 1/2 teaspoon baking powder
- 1 large egg beaten, for egg wash
Equipment
- Large oven-safe skillet or Dutch oven
- 9-inch pie dish if not baking directly in the skillet
- Mixing bowls
- Rolling Pin
- Parchment paper
- Instant-read meat thermometer
Method
- Season chicken with salt and pepper. Poach in lightly salted water or bake at 375°F (190°C) for about 25 minutes, until internal temperature reaches 165°F (74°C). Rest for 5 minutes, then shred with two forks.
- Preheat oven to 375°F (190°C). Melt butter in an oven safe skillet over medium heat. Cook onion, celery, and carrots for 5 to 6 minutes until onion is translucent. Add garlic and cook 30 seconds until fragrant. Add cauliflower and cook 3 to 4 minutes until softened.
- Pour in chicken broth and bring to a simmer, scraping up browned bits. Sprinkle xanthan gum while whisking constantly. Reduce heat to low and stir in heavy cream and 4 ounces cream cheese, whisking until smooth. Add poultry seasoning, salt, and pepper. Simmer 4 to 5 minutes until thickened.
- Fold shredded chicken and frozen peas into the thickened sauce. Remove from heat and let cool for 5 minutes. If using a separate pie dish, transfer filling now.
- In a microwave safe bowl, combine mozzarella and remaining 1 ounce cream cheese. Microwave in 30 second bursts, stirring between, until melted and smooth. Add almond flour, egg, and baking powder, and stir quickly with a spatula until dough forms. Let cool 1 to 2 minutes if too warm.
- Place dough between two sheets of parchment paper. Roll out until slightly larger than the top of your skillet or pie dish, about 1/8 inch thick. Peel off top parchment and use bottom sheet to flip and lay dough over the filling.
- Trim excess dough and press edges to seal. Cut 3 or 4 small slits in the top. Brush evenly with beaten egg wash. Bake for 20 to 25 minutes until golden brown and filling is bubbling.
- Rest the pie for 10 minutes before serving. This allows the filling to set so it won’t run when cut. Slice into 6 portions and serve warm.
Nutrition
Notes
- Chop the cauliflower small so it cooks through in the same time as the other vegetables.
- Don’t skip letting the filling cool slightly before adding the crust, or the dough will slide instead of sit in place.
- Whisk the xanthan gum in slowly to avoid clumps that turn gluey.
- If the dough gets too sticky to handle, wet your hands slightly or chill it for 5 minutes.
- Use rotisserie chicken to shave about 20 minutes off the total prep time.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat individual portions in the oven at 350°F (175°C) for 10 to 15 minutes.
- An air fryer also works well for recrisping the crust in about 6 to 8 minutes.
- Freeze unbaked or baked portions for up to 2 months, wrapped tightly in foil.
- Swap the chicken for shredded rotisserie turkey during the holidays, or use diced ham or crumbled bacon for a smokier filling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This keto chicken pot pie proves you don’t have to give up cozy comfort food just because you’re watching your carbs.
The fathead crust genuinely delivers on flakiness, and the filling tastes just as rich as any traditional version I’ve made.
Give it a try this week, and let me know in the comments how your crust turned out.
If you make this recipe, I’d love it if you shared a photo. It always makes my day to see your kitchens in action.
Recommended:
- Keto Pecan Pie Recipe
- Keto Apple Pie Recipe
- Almond Flour Pie Crust Recipe
- Cheesy Cauliflower Casserole
- Garlic Parmesan Mashed Cauliflower
