This keto chicken pot pie is pure comfort food! The crust is unbelievably flaky, and the filling is to die for. It's also freezer-friendly, so do yourself a favor and make two - one for now and one for later!
This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
There is a strong probability, that if you show up at my grandma's house on any given day you will find a warm chicken pot pie ready to eat, and likely a frozen one ready for you to take home with you. I'm not sure how she does it, but it's always there and it's always delicious.
My grandma's recipe is deceivingly simple and results in a very traditional pot pie. It's got a buttery and flaky crust along with the most satisfying filling of chicken, peas, carrots, potatoes, and lima beans. Once you get started, you can't stop - it's THAT good!
My mom also makes a pretty mean chicken pot pie, although completely different from my grandmother's. My mom is a former pastry chef and spent many years working in upscale kitchens. Her pot pie is a reflection of that. It's much more complex but equally comforting. She uses cheddar cheese in (the homemade) crust, and makes the filling from scratch, with carrots, parsnips, and peas.
I drew inspiration from both of my amazing role models for this recipe. I think that you'll find this pot pie has all the flavors of a traditional pot pie, with a few yummy twists. It's the perfect low carb comfort food.
What makes this pot pie keto-friendly?
The hardest part of creating this recipe was deciding which veggies to include. I thought about all the usual low carb options - cauliflower, zucchini, broccoli and so on. But none of these really would make this the comforting dish I was aiming for. So I finally settled on turnips, peas, carrots, and mushrooms - and the result was honestly better than I even imagined!
If you ask me, turnips are way underutilized in ketogenic diets! To me, they are almost a perfect mix between a parsnip and a potato. So, with about 4.5 net carbs per 100g, they make an excellent replacement for traditional pot pie ingredients. In fact - NO ONE in my family even noticed that the turnips were not potatoes!
You may also be surprised to see that I added peas and carrots to the recipe since they are typically thought of as off-limits for keto dieters. Since the recipe only uses ⅔ of a cup of frozen peas and carrots blend, the carb impact per serving is minimal.
Now, about the crust ...
I know that's what you really came here for, right? I mean sure anyone can make a pot pie filling taste good, but it's the crust that really makes it special.
Lucky for you this crust does not disappoint! It has an amazing buttery flavor and turns out tender, yet crisp every time. To make the crust I just tweaked my recipe for keto butter crackers, so be sure to check out that post for additional tips and suggestions.
Here are a few things to keep in mind when making this keto pie crust:
- Gluten is the stuff that gives a traditional pie crust its elasticity. This crust has none, so you can expect it to be more fragile. Have no fear - when cracks occur (and they will) just smooth them back together.
- Many things can affect the moisture level of the dough. The dough should maintain its shape in the bowl but will be looser than a traditional pie crust. If the dough is too wet, add the additional almond flour. If the dough is too dry, add additional butter.
- It is necessary to par-bake the bottom crust before adding the filling. Otherwise, the almond flour in the dough will absorb all of the liquid and become soggy. Parbaking just means that you are baking it some, but not all the way. This helps to 'seal' the crust. The bottom image below shows what the par-baked crust should look like.
Helpful tips for the perfect keto chicken pot pie:
- I wanted this to be as close to the real thing as possible, which is why I decided to use a top and bottom crust. You can reduce the carbs by cutting the crust in half and only pulling on a top layer.
- My kids hate mushrooms, so I chop the baby Bellas really finely and the kids never even know they are there. If you have a mushroom loving family, you can cut them into larger pieces as well.
- Lately, I have been using Philadelphia Neufantchel cheese in place of cream cheese since it has fewer calories. Traditional cream cheese would also work well too though!
Freezing instructions for this Keto Chicken Pot Pie:
Y'all, we haven't even gotten to the best part of this chicken pot pie yet.
It is completely freezer friendly!!! I think it actually might even taste better from the freezer - but that could also just be due to the lack of work involved 🤷♀️
To freeze the pie, follow all of the steps right up until the final bake. Then allow the pie to cool completely, and tightly wrap with plastic wrap and foil. I also like to label the outside with the net carbs per serving, the date, and the reheating instructions.
To cook from frozen, allow the pie to thaw almost completely. Then bake at 350 degrees F, or until the crust is browned and the filling is heated through.
Be sure to check out these other great recipes:
- Keto-friendly Chicken Lexington Bake
- Air Fryer Keto Fried Chicken
- Chicken, Broccoli, and "Rice" Casserole
- Kentucky Derby Pie | Keto
Chicken Pot Pie. KETO | Low Carb
- ½ tablespoon Butter
- 1 ½ cups Turnips peeled and diced into ½" pieces (about ½ lb)
- 1 cup Baby Bella Mushrooms chopped
- 1 ½ cups Chicken Broth
- 2 oz Philadelphia Neufchatel Cheese or cream cheese
- ¼ cup Heavy Whipping Cream
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Dried Celery Flakes or 1 rib of celery, finely diced
- 2 tsp Parsley dried
- 1 tsp Thyme ground
- ½ teaspoon Pepper or to taste
- 1 teaspoon Poultry Seasoning
- ¼ - ½ teaspoon Xanthan Gum
- 1 ½ lb Cooked Boneless Skinless Chicken Breast Cubed
- ⅔ cup Frozen Peas and Carrots
- 1 teaspoon Salt or to taste
- Preheat your oven to 375 degrees F and grease a 9" Pie plate with non-stick spray.
- First, prepare the crust: In a large bowl combine the softened butter and almond flour using an electric hand mixer on medium-low speed.
- Add the salt and egg whites and continue mixing until the mixture forms a smooth dough. The dough should hold it's shaped in the bowl but will be a bit looser than a traditional pie crust. *See note
- Using a sturdy spoon or rubber spatula, work the shredded cheese into the dough.
- Spray a piece of parchment paper with non-stick spray or butter and turn ½ of the dough out onto the greased parchment. Top it with a second piece of greased parchment. Roll the dough between the parchment to form a 12" circle. Once the dough is formed, place it in the fridge (still in between the parchment) for at least 5 minutes. Repeat with the other half of the dough.
- Once the dough is chilled, remove one sheet from the fridge and carefully remove one sheet of the parchment and turn the exposed side of the dough into the pie plate. Carefully peel away the second piece of parchment and use your hands to fill in any cracks to ensure that the bottom of the pie plate is covered with dough. Cut any excess dough away from the edges. **See Note
- Use a form to poke holes into the bottom and sides of the dough. Bake in the preheated oven for 5-7 minutes, removing it BEFORE the crust is browned. Then, remove the crust from the oven and set aside, leaving the oven on. ***See Note
- Heat a large skillet with ½ tablespoon of butter over medium heat. Once the butter is melted add the turnips and mushrooms. Stir to combine, then cover the skillet and continue cooking until the turnips have softened, stirring every couple of minutes.
- Remove the lid and add the chicken broth, cream cheese, heavy whipping cream, and all of the seasonings except the salt. Increase heat to medium-high and bring the mixture to a low boil. Then, reduce heat to medium-low and allow the mixture to simmer until the liquid has reduced by half and is slightly thickened. Stir frequently throughout this process.
- Once the liquid has reduced, remove from the heat and add ¼ teaspoon of xanthan gum. Stir in the xanthan gum and allow it to sit for a few minutes. The liquid should be the consistency of gravy. Add an additional ¼ teaspoon if the sauce is still too thin. If your sauce is too thick, add additional heavy cream. Be very careful to add the xanthan gum slowly, as too much will make the sauce slimy.
- Stir in the cooked and cubed chicken, and the peas and carrots. Then add the salt to taste. Stir to combine.
- Pour this mixture into the pie plate on top of the parbaked crust.
- Remove the other half of the rolled dough from the refrigerator and peel away one side of the parchment paper. Carefully turned the rolled dough over onto the filled pie.
- Carefully remove the second piece of parchment paper and pinch the edges of the top and bottom crust together to form a seal. You can use your hands, or gently press the tines of a fork into the dough.
- Cover the edges of the dough with a pie shield or with thin strips of aluminum foil to prevent them from burning.
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool a few minutes before slicing and enjoy!
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.