This delicious and flavorful keto chicken pot pie is the ultimate comfort food dish that you can make during colder months. The crust is made with a blend of low carb flours that make this dish gluten-free and keto.
Ingredients and substitutes
Crust – I almost doubled my Easy keto pie crust recipe (which is made with the blend of almond flour and coconut flour) and made it savory instead of sweet. Go ahead and check the link to learn more about the ingredients, as well as tips and tricks that will help you to make a perfect keto chicken pot pie crust.
Chicken – I use rotisserie chicken to make easy keto chicken pie, but you can make your own shredded chicken in a slow cooker, instant pot, or Dutch oven.
Xanthan gum – Typically, you’d use flour to make the chicken pie filling thicker. However, this isn’t a keto-friendly option. Instead of flour, we use xanthan gum which will give us the necessary texture without unnecessary carbs.
Veggies – There’s a variety of vegetables that can be used but I went with carrots, green peas, and a little bit of yellow onion.
Chicken broth – Or you can use chicken stock. Vegetable stock will work as well in this recipe.
Heavy cream – Make sure that your cream has at least 32% fat or it will curdle.
Seasoning – I used salt, black pepper, and dried thyme. Make sure that you actually try your low carb chicken pot pie filling before adding salt to be in control of the flavor.
Butter – I use unsalted butter as it gives the filling a smooth texture and can help to thicken it a little bit more. However, you can always use avocado oil, mild olive oil, or other cooking oils of your choice.
Step by step directions
For the pie crust
Prepare the dough by combining all the dough ingredients in a food processor until it resembles wet sand. Then, split the dough into two parts (one a little bit larger than the other). Form two discs, wrap them in plastic wrap, and chill them in the fridge until they’re cold but still pliable.
Take the largest part of the dough out and roll it between two pieces of parchment paper. Remove the top layer of the paper and carefully flip the rolled-out dough onto a 9-inch/23cm pie form. Fix all the cracks that appear and even out the crust. Freeze for 10 minutes and then bake for 10 minutes or until just golden. Remove from the oven and let it cool down while making the chicken pie filling.
For the pie filling
Melt the butter in a large non-stick skillet over medium-high heat and add the onions. Season them with salt and pepper and sauté until golden.
Add the carrots and dried thyme and sauté for a couple of minutes. Sprinkle xanthan gum, mix, and pour in chicken broth. Cook until thickened (this will take a couple of minutes). Then add the half cup heavy cream and cook until thickened to your taste. If the filling is runny, cook until reduced and thickened or add just a dash of xanthan gum to speed up the process. If the sauce is too thick, you can always add a little bit of water. Don't forget to try your sauce and season it with additional salt and pepper, if needed.
When the sauce is done, stir in the chicken and green peas and remove from the heat.
Take out the second half of the dough and roll it out so it’ll be enough to cover the top of the pie.
Fill the prebaked pie crust with the filling, cover with the rolled-out dough, and press to connect the bottom and the top of the dough. Make several cuts in the dough to make sure that the steam can escape from the pie.
Bake for 20-30 minutes or until the top of the dough is golden brown. Let the pie rest and cool down a little bit before slicing and serving.
Carbs in low carb keto chicken pie recipe
You can slice this pie into 8-10 pieces where each piece will be around g net carbs.
Out of all keto chicken recipes that you can find on my blog, this one doesn't really need any additions. However, you can always complement it with some salad like this Keto broccoli salad, or this Arugula beet salad with feta and walnuts.
It will last in the fridge for 3-5 days.
You can definitely make it a couple of days before you’re planning to bake your pie. Just make sure that you store it wrapped in plastic wrap in the fridge. Alternatively, you can wrap it in plastic wrap and then a piece of foil and freeze it for up to 2 months. Thaw overnight in the fridge before rolling out and baking.
More keto recipes
Keto chicken pot pie
- 1 9-inch/23cm pie or tart pan
For the crust
- 2 cup 200g almond flour
- ¼ cup 25g coconut flour
- 2 teaspoon psyllium husk powder
- ½ teaspoon xanthan gum
- 8 tbsp 110g unsalted butter cold and cubed
- ½ teaspoon salt
- 1 large egg cold
For the filling
- 2 cup 280g shredded chicken I use rotisserie chicken
- 1 small 50h onion chopped
- ¼ teaspoon dried thyme
- 1 ⅔ cup 310ml chicken broth
- ½ cup 115ml heavy cream
- ½ teaspoon xanthan gum
- 2 medium 120g carrots cubed
- ½ cup 75g frozen peas
- Salt and black pepper to taste
- 2 tablespoon unsalted butter
For the crust
- Preheat the oven to 350F/175C.
- In the food processor, add the almond flour, coconut flour, psyllium husk powder, xanthan gum, salt, and butter. Pulse until it resembles set send.
- Then, add the egg and water and pulse until the mixture comes together in a ball. Take the dough out, split it into two parts where one is a little bit larger than the other, form two round disks, wrap each one in plastic wrap, and chill for 20-30 minutes.
- When the time is up and the dough is cold but still pliable, take the larger disk out and roll it between two pieces of parchment paper. Then, remove the top layer of the paper and carefully flip the rolled-out dough onto a 9-inch/23cm pie form. Remove the second layer, fix all the cracks that appear, and even out the crust. Freeze for 10 minutes and then bake for 10 minutes or until golden.
- Remove from the oven and let it cool down while preparing the filling.
- Increase the oven’s temperature to 375F/190C.
For the filling
- Melt the butter in a large non-stick skillet over a medium-high heat.
- Add the onions, season with salt and pepper, and cook until golden. Add the carrots and dried thyme and sauté for a couple of minutes. Sprinkle xanthan gum and mix. Pour in chicken broth and cook until thickened. Add the cream and cook until thickened to your taste. Stir in the chicken and green peas. Remove from the heat.
- Take out the second half of the dough and roll it out so it will be enough to cover the top of the pie.
- Fill the prebaked pie crust with the filling and cover with the rolled-out dough, then press to connect the bottom and the top of the dough. Make several cuts in the dough to make sure that the steam can escape from the pie.
- Bake for 20-30 minutes or until the top of the dough is golden brown.
- Let the pie rest and cool down a little bit before slicing and serving.
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