Easy Keto Chicken Pot Pie Recipe
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The cooler months are the perfect time for hearty dishes, and this Keto Chicken Pot Pie is just what you need! This recipe is super easy to make. The best part? It’s low in carbs without sacrificing flavor or texture.
You might even have time to make a quick dessert.
Keto Chicken Pot Pie Recipe:
This is the one of my favorite comfort foods and was in a round about way inspired by my Keto Chicken Fried Steak & Country Gravy Recipe.
And if that sounds good, you are going to flip over this biscuits and gravy number.
Notes about the Ingredients:
This recipe uses Carbquik to make a super easy, comforting Keto Chicken Pot Pie that doesn’t “taste” Keto. But it does contain gluten. Which Doctors say is perfectly fine on Keto and even adds some nutritional benefits as long as you are not Celiac or Gluten sensitive.
However, if you have some sort of problem with using gluten we have an alternative for that too! Look in the substitutions section for an easy fix.
I’m not here to debate the delights or sins of gluten, just giving the facts ma’am. Onward….
Ingredients:
Filling –
- Chicken thighs – cubed
- Butter
- Onion – chopped
- Celery – chopped
- Green beans
- White Wine Vinegar
- Chicken Stock – I really prefer chicken bullion to the canned chicken broth.
- Cauliflower or broccoli, small amount of carrots, bell pepper, etc. (what you have on hand and like in your pie)
- Cream cheese *optional but acts as a thickener. You can use Psyllium husk or xanthan gum powder to cut calories. (But the cream cheese tastes best).
- Paprika
- Sage or thyme
- Black pepper
- Red pepper flakes *optional for a kick
Crust –
- Carbquik
- Eggs
- Heavy cream
- Water
- Thyme *optional dried
- Black Pepper
- Salt
Instructions to make the Keto Chicken Pot Pie:
Filling ( Start here)
- Over medium high heat melt 1 tablespoon of butter in a large skillet or heavy pot. Add the diced chicken.Brown the chicken on all sides, then sprinkle lightly with salt and pepper. Turn heat to low and continue cooking until chicken is cooked throughout. Remove chicken and set aside for later.
- Heat the same skillet or a sauce pan to medium and add 1 tablespoon of butter. Add the veggies and dried sage or thyme to the skillet. Stir frequently until celery is soft and translucent.
- Add the white wine vinegar and stir, scraping up browned bits. When vinegar becomes syrupy, add the broth. Turn heat to high until broth simmers, then turn to low and simmer broth and vegetables until broth is reduced and slightly thickened. Add the chicken back in.
- Stir in cream cheese and paprika. Simmer on low until thickened. DO NOT BOIL ONCE YOU ADD THE CREAM CHEESE.
- Turn off heat and pour the mixture into a pie dish.
- Preheat oven to 350F while you make the crust.
Crust
- Mix all crust ingredients until uniform. Carefully spread the batter out over the Pot Pie filling.
- Bake for 30 minutes or until golden brown.
- Serve hot. Store covered in the fridge for 3-4 days. Reheat in microwave or toaster oven for a crispy crust.
Notes:
This pot pie recipe makes 8 servings.
The nutritional info is for ⅛ of the total yield or about ¾ US cup portion. You can make the 8 servings in individual ramekins for individual pies. ( Nice presentation if you are having company).
Nutrition:
Three net carbs!!!!! Yay!
Calories: 277kcal | Carbohydrates: 9g | Protein: 14g | Fat: 23g | Sodium: 380mg | Fiber: 6g | Net Carbs: 3g | Fat Ratio per Serving: 74.73% | Protein Ratio per Serving: 20.22% | Carb Ratio per Serving: 4.33%
Substitutions for the dough:
Let’s talk about the Carbquik dough:
You can easily make your own GLUTEN FREE crust with this Master Keto Pie Crust Recipe.
It’s an easy almond flour base. Just omit the sweetener and vanilla and add one teaspoon of salt and the thyme. Easy Peasy right?
Love Peas and Carrots?
Peas and carrots are staples in the original old school Chicken Pot Pie Recipe right? If you really love them you can add a bit in without compromising your macros. Just keep track and stay within your own macros for the day.
Remember, food isn’t “Keto” or “Not Keto”. Ketosis is a metabolic process and you can stay in Ketosis as long as your personal macros are followed.
Variations:
- You can shred rotisserie chicken if you have some leftover.
- Use Beef or Lamb instead of chicken if you’re feeling footloose.
- Make a version of this pot pie with fish if you’re brave.
- Add red pepper flakes to spice this baby up.
- Mushrooms make an awesome addition if you have them.
If you are following a very low calorie diet, divide the filling and crust into 8 individual ramekins. This dinner is easy to over eat because it’s fan-freaking-tastic.
Equipment:
You don’t really need anything you probably don’t already have in your kitchen but a super rad pie dish like this one makes it feel like you’re eating dinner straight from a French country kitchen. (I have a rich fantasy life).
Storage & Re-heating:
You can keep this pie covered in the fridge for 3-4 days. Reheat in the microwave or in the toaster oven for a crispier crust.
Top Tips & FAQ’s:
Can I make this Low Carb Chicken Pot Pie ahead of time?
Sure. But, I would suggest just making the filling ahead of time and baking the crust when you are ready to eat it for dinner.
Can I freeze this meal?
Yes. But again, I would suggest freezing the filling only. Thaw it and continue with making the pie crust when you are ready to serve the chicken pot pie.
Is this meal good for prepping for the week?
Yes. I would suggest dividing it up in individual servings if you are on a very low calorie Keto Diet. This meal is easy to overeat.
Reheat it in the toaster oven for best results. Cover the crust with foil if you are worried about it browning too much.
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Easy Low Carb Chicken Pot Pie with Carbquick
Equipment
Ingredients
Filling – Make this first.
- 1 lb Chicken thighs cubed
- 2 tbsp Butter
- 1/4 cup onion chopped
- 1/2 cup Celery chopped
- 1/2 cup green beans
- 1 tbsp White Wine Vinegar
- 1/2 cup Chicken Stock
- 1/2 cup cauliflower *or broccoli, small amount of carrots, bell pepper, etc. See post for notes.
- 4 oz cream cheese *optional but acts as a thickener. 1 tsp Psyllium husk powder can be used instead to cut calories.
- 1/2 tsp Paprika
- 1/4 tsp Sage or thyme
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes *optional for a kick
Instructions
Filling ( Start here)
- Over medium high heat melt 1 tablespoon of butter in a large, heavy, skillet. Add the diced chicken.Brown the chicken on all sides, then sprinkle lightly with salt and pepper. Turn heat to low and continue cooking until chicken is cooked throughout. Remove chicken and set aside for later.
- Heat the same skillet or a sauce pan to medium and add 1 tablespoon of butter. Add the veggies and dried sage or thyme to the skillet. Stir frequently until celery is soft and translucent.
- Add the white wine vinegar and stir, scraping up browned bits. When vinegar becomes syrupy, add the broth. Turn heat to high until broth simmers, then turn to low and simmer broth and vegetables until broth is reduced and slightly thickened. Add the chicken back in.
- Stir in cream cheese and paprika. Simmer on low until thickened. Turn off heat and pour into a pie dish.
- Preheat oven to 350.
Crust
- Mix all crust ingredients until uniform. Spread the batter out over the filling
- Bake for 30 minutes or until golden brown.
- Serve hot. Store in fridge for 3-4 days. Reheat in microwave or toaster oven for a crispy crust. See post for tips.
Notes
Readers Made These Low Carb Recipes Next:
Nutrition
The nutritional information for the Simple Low Carb Chicken Pot Pie Recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
Hi Bernadene!
You could try the cornbread type topping from the Keto Taco Pie. Just leave out the corn extract and maybe add some rosemary and thyme to match the flavor profile of the chicken pot pie.
I have Celiac disease and can’t use carbquick. Is there a pie crust you can recommend for this pot pie?
Overall delicious as written, the topping was just a little too garlicky for me personally. I made it again and cut the garlic powder in half, and it was perfect for my tastes! As a side note, I used the crust recipe as written to make some “garlic bread”, sliced it into sticks and dipped it in some low carb marinara. Best Keto garlic bread ever!!! 🙂 Thank you, I’ll be making both often!
Hi Karenlee! Thanks so much for your comment. I am so happy that your family likes this recipe. Keto on!!!
WOW, I’ve tried a couple different pot pie recipes but this one is by far the best. Easy to follow directions, “on hand” ingredients and above all the results were delicous.
I was able to make two pies. I took a snapchat video of the pies in the oven and my son was jealous. We delivered the second one to him (he’s currently serving in the Canadian military) an hours drive away! He loved it and he normally doesn’t LOVE my low carb cooking.
Great recipe!
This was so good I add more cream cheese and broth. It was absolutely delicious.
This was just shy of perfect. The only complaint was not enough gravy like a typical pot pie. I feed my nonKeto family and they all liked it too. Will make again but just add more broth and cream cheese. And the spice was spot on.