The ultimate comfort food, this homemade keto chicken pot pie features an easy-to-roll flaky double crust and the creamiest chicken pot pie filling.
This low-carb chicken pot pie recipe has all the flavor we crave, minus the carbs we avoid while doing a ketogenic diet. It’s a classic comfort food recipe that’s gotten the proper keto makeover it deserves.
Learn how to make a gluten-free pot pie that the entire family will clamor for. Plus, this recipe works great with precooked chicken or turkey.
This year, put to good use the turkey leftovers with a delicious pot pie, which also happens to be keto-friendly!
Keto Chicken Pot Pie
Enjoy a satisfying, healthy pot pie that is 100% homemade and perfect for when you have leftover chicken or turkey you want to use up.
This is a meal that will entice the family to sit down leisurely and enjoy dinner together.
Imagine a double-crust chicken pot pie that can stop your cravings for comfort food and simultaneously create family memories.
It features a buttery, flaky pie crust that encloses a rich mixture of shredded chicken or turkey, veggies, fresh and dry herbs, and a creamy, dreamy sauce. A recipe that will have the family begging for more.
How To Make Keto Chicken Pot Pie
I’ve made things a little simpler for you by using rotisserie chicken that has been shredded. The option to use leftover chicken saves you time.
Of course, you can also cook two chicken breasts or five chicken thighs to take the place of the rotisserie chicken.
I cleverly replaced the potatoes that are a staple in most pot pies with turnips. Trust me, the use of turnips works beautifully to fool your tastebuds.
It’s a keto chicken pot pie recipe that any fan of chicken pot pie will love, even if they are not on a keto diet.
The pie also features carrots, celery, and a couple of tablespoons of peas. The peas are totally optional, but if you can plan your macros for them, it’s totally worth it in my book.
You’ll need to prepare the keto-friendly crust first. By the way, the pie crust is a buttery, flaky, easy-to-roll, and flat-out delicious one.
The pie crust uses a combination of almond flour, coconut flour, mozzarella cheese, butter, and eggs for the best fathead dough.
For best results, it will need to be made ahead since it will need to chill for at least 30 minutes, so plan accordingly.
Ingredients Needed
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Note that the entire printable recipe card is at the bottom of the post.
The following are the ingredients used for the keto pot pie, but you can certainly customize your pie by changing up the vegetables.
I went for a more classic flavor profile, but you can have fun by adding your own twist.
As far as the sauce goes, it’s a combination of heavy cream and broth that is thickened by allowing it to reduce, with the addition of a tiny amount of psyllium husk powder.
- Keto pie crust
- Shredded rotisserie chicken or leftover turkey meat
- Turnip, diced
- Carrots, diced
- Frozen peas (optional)
- Celery, diced
- Onions, chopped
- Garlic, minced
- Chicken broth or chicken stock
- Heavy cream
- Unsalted butter
- Spices: salt, black pepper, paprika, onion powder, garlic powder, celery seed
- Fresh and dry herbs: dried rosemary, dried thyme, fresh parsley
- Psyllium husk powder, to thicken the sauce. Or 1/4 teaspoon of xanthan gum
Materials Needed
- 4-quart saucepan
- 9-inch pie pan or even a cast-iron skillet
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How To Achieve The Perfect Golden Crust Every Time
Trying to mimic traditional pie crust had its challenges, but it was rewarding.
We now have a low-carb chicken pot pie recipe that is stellar, thanks to that crust.
If you are wondering how to get the perfect golden crust on your pie, you have two options.
You can make an egg wash for the top of the pie that will make the crust golden and shiny, or use heavy whipping cream for a more rustic crust without the shine.
In both cases, the crust browns beautifully, so it’s worth the extra step.
You can also top it with some cheddar cheese before baking it for another flavor profile.
Turkey Or Chicken Keto Pot Pie Filling
If you find yourself with some leftover turkey that you have no idea what to do after Thanksgiving Day, do yourself and your family a favor and make a turkey keto pot pie that will have them asking for every Black Friday.
Trust me, a keto turkey pot pie is the perfect post-holiday meal!
The good news is that you can freeze your unbaked chicken pot pie, but I don’t advise baking and freezing a cooked pie because it can result in a soggy crust.
If you want to save time, I would assemble the pie ahead of time. Once the pie filling is completely cooled, wrap it with cling wrap and aluminum foil before freezing.
Once you are ready to bake the frozen pie, do not thaw it.
Just brush the top with egg wash or cream and bake at 375 with a cookie sheet under to catch any drippings. Bake until lightly brown and bubbly for about 45 minutes.
Note that the temperature and cooking time will be different than when baking the pot pie when freshly made. All the instructions are on the recipe card.
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I sure hope you will give this keto pot pie recipe a try.
With only 6.2 net carbs per serving, it’s a recipe you’ll want to add to your keto meal planner.
Especially on cold days when you need an excuse to turn the oven on.
When you make it, please tag us on Instagram and Facebook with your pictures.
It’s what encourages this girl to keep sharing and perfecting her recipes.
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Keto Chicken Pot Pie (Gluten-Free)
It's the ultimate keto chicken pot pie, it features an easy to roll flaky keto double crust and the creamiest chicken and vegetable pot pie filling. Comfort food made healthy!
Ingredients
- 1 recipe for keto pie crust
- 3 cups shredded rotisserie chicken or leftover turkey. I like to have a mix of both white and dark meat.
- 1 cup peeled and small diced turnip
- 1 stalk of celery small diced, about 1/2 cup
- 3/4 cup small diced carrot( about 1 1/2 carrots)
- 2 tablespoons of frozen peas (optional)
- 1/2 cup unsalted butter
- 1/2 cup chopped onion
- 2 minced garlic cloves
- 1 3/4 cups chicken broth
- 1 cup heavy cream
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon of dried rosemary
- 1/4 teaspoon of paprika
- Dried onion powder 1/2 teaspoon
- Dried garlic powder 1/2 teaspoon
- Celery seed 1/2 teaspoon
- 1 teaspoon of psyllium husk powder, to thicken the sauce
- 1/4 cup of fresh flat leaf parsley finely chopped
- Sprigs of fresh thyme for garnish (optional)
Egg wash
- 1 beaten egg
Instructions
- Prepare the keto pie crust as directed in the pie crust recipe, including allowing the crust to chill for at least 30 minutes before rolling. The pie crust recipe is for a double crust and you will be using both. You can make the crust up to 2 days ahead of time to save time.
- In a 4 quart saucepan, cook the onions and garlic with butter over medium heat, stirring occasionally. You will need to cook until the onions are soft and translucent and the butter has browned slightly.
- To this mixture add the psyllium husk powder, salt, pepper, dried thyme, dried rosemary, paprika, onion powder, garlic powder, celery seed, diced turnips, carrots, celery, and chicken broth. Cook this mixture for 8-10 minutes until the vegetables are tender.
- Proceed to preheat the oven to 425 degrees F.
- Next, add the shredded chicken or turkey to the mixture and stir well.
- To the mixture slowly add the heavy cream and cook until bubbling for about 5 minutes over medium heat, being sure to stir often.
- Remove from heat and add the frozen peas if doing so as well as the fresh parsley.
- Allow the filling to cool for about 20 minutes before filling the pie. Do not pour the filling hot into the crust, otherwise, it will produce a soggy crust.
- Roll out 1/2 the pie dough and carefully place it into a 9-inch pie dish. Make sure to smooth any cracks.
- Spoon the cooled pie filling into the prepared pie crust. Top the pie with the second pie crust that has been rolled. Seal the edges of the pie together with your fingers or fork. Cut 3-5 small slits into the top crust to allow steam to escape with a small sharp knife.
- Using a pastry brush, brush the top and edges of the pie with the beaten egg. Alternatively, you can brush the top of the pie with heavy whipping cream about 2 tablespoons.
- Place the pie on top of a cookie sheet to catch any drippings.
- Bake for 30-35 minutes or until the crust is golden brown.
- Cool the pie for 15 minutes before serving.
- Garnish with fresh thyme or parsley.
- Refrigerate any leftovers in an airtight container for up to 3 days.
Notes
This recipe requires using our keto pie crust recipe. It's important to set time aside to make it since you will have to allow the crust to chill for a minimum of 30 minutes before rolling it out.
The keto pot pie can be made with 3 cups of shredded leftover chicken or turkey. With either white or dark meat or a combination of both.
Of course, you can also just cook two chicken breasts or 5 chicken thighs to take the place of the rotisserie chicken.
Note that for best results we recommend you use only packaged pre-shredded mozzarella cheese. Shredding the cheese yourself could cause oil to seep out during the baking process.
The nutrition facts are for a mixture of both white and dark chicken meat.
Make-ahead instructions: Both the pie crust and filling can be made separately a day ahead. The next day, assemble the pie and bake it as directed.
Freezing unbaked pot pie instructions: If you are wanting to save time, you can assemble the pie ahead of time. To do so be sure the filling is completely cooled before adding it to the prepared pie crust. Next, wrap the pie well with cling wrap and aluminum foil. It will keep well for 1- 2 months frozen. In contrast, a freshly baked keto pot pie will keep well in the refrigerator for a maximum of 3 days. I do not encourage freezing a baked pie because the crust tends to get soggy.
Once you are ready to bake the frozen pie, do not thaw it. Just brush the top with an egg wash or cream and bake at 375 F with a cookie sheet under to catch any drippings and bake until lightly brown and bubbly about 45 minutes. Notice that you will be baking at a lower temperature and for additional time.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 466Total Fat: 40.9gSaturated Fat: 22gCholesterol: 150mgSodium: 430mgCarbohydrates: 6.2gNet Carbohydrates: 4gFiber: 2.2gSugar: 1.5gProtein: 19.1g
