low carb keto chicken pot pie

Low Carb Chicken Pot Pie

Classic comfort food, this Low Carb Keto Chicken Pot Pie is a delicious casserole your entire family will love. Chunks of chicken with veggies, herbs, and a creamy cauliflower sauce topped with a flaky almond flour pie crust is the kind of hearty dinner that you won’t want to miss. No one will ever believe this is low carb!

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Best Chicken Pot Pie Recipe – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

half eaten slice of keto chicken pot pie casserole

Sometimes, you just don’t mess with classics. Chicken Pot Pie is one of those comfort food dishes that has stood the test of time. And for good reason–it’s awesome.

If you follow my blog, you know I have this penchant for taking classics and adding a little modern twist. For example, why have just lime bars when you can have Coconut Lime Bars? Or, carrot cake is fun and all, but it’s even better when it becomes Orange Cardamom Walnut Carrot Cake. Deviled Eggs are delicious, but wouldn’t they be so much better as Buffalo Bacon Deviled Eggs? See, I like to try to improve things.

However, there are times when I just stick to what works. This low carb, keto Chicken Pot Pie draws a hard line on sticking to the classic flavors. Of course, I had to make a few low carb modifications. Potatoes are out, and radishes are in. Trust me, I know what you’re thinking, but you’ll never guess that radish isn’t a potato once it’s cooked and slathered in a delicious savory sauce.

Also, to keep you from going hog-wild on the dairy, I’ve opted to use pureed cauliflower as the base for the sauce. A little heavy cream will provide that rich, creamy element, but you’ll be shocked at how much this tastes like a traditional pot pie sauce. Top this with a flaky, keto-friendly pie crust and you’ll be in comfort food heaven.

Low carb Chicken recipes are always a safe bet in our house. If this Chicken Pot Pie is a bit too much for you today, consider Lemon Parmesan Chicken & Cauliflower Rice Skillet or Creamy Tuscan Chicken. Both of these are on the table in about 30 minutes. However, if you have the time, this pot pie will cure whatever ails ya.

baked keto chicken pot pie with flaky crust

How to Make Keto Chicken Pot Pie

Ingredients

Crust

Filling

  • Boneless, skinless chicken thighs
  • Olive oil
  • Yellow onion
  • Celery
  • Radishes
  • Carrots
  • Cauliflower
  • Garlic
  • Chicken stock
  • Heavy cream
  • Herbs de Provence, or your favorite blend
  • Salt
  • Pepper
keto low carb chicken pot pie filling before it is added to pie dish

Directions

Start by making the pie crust. Combine all dry ingredients in a food processor. Pulse to combine. Add egg and butter. Pulse again until dough mixture forms. Wrap dough in cling wrap and refrigerate for 1 hour.

While the dough chills, make the pot pie filling. Heat ½ tbsp of olive oil in a large saute pan over medium heat. Add chicken pieces to the pan and cook through, about 10 minutes. Remove chicken with a slotted spoon, transfer to a bowl, and set aside. Return the pan to heat, add remaining oil. Add onions, celery, radishes, carrots, and garlic to the pan and saute for 5 minutes. Add herbs de Provence, and salt/pepper to taste. Remove from heat. Return chicken to the pan, stirring to combine. Set aside.

Steam cauliflower florets for 10-15 minutes, until soft. Transfer to the jug of a blender, add chicken stock and heavy cream, and blend until smooth. Taste and adjust seasoning. Add cauliflower to the chicken/vegetable mixture and toss to coat.

Preheat oven to 325 degrees. Lightly grease a 9 inch deep dish pie pan. Pour chicken mixture into the dish. Remove pie crust from the refrigerator. Roll out dough between two pieces of parchment paper until ⅛ inch thick. Remove top layer of parchment and flip crust on top of pie dish. Peel parchment off slowly and trim excess dough from edges. Cut slit into the center to release steam. Place finished pie on a baking sheet and bake in the oven for 25-30 minutes until pastry turns golden brown.

Allow pie to cool before serving. Slice and serve. Store any leftovers in the fridge for up to 3 days in an airtight container.

cut chicken pot pie

Keto Pot Pie Casserole Tips & Tricks

Use leftover rotisserie chicken to save time. Sure, I prefer dark meat chicken, and using the juices/fat from cooking the chicken yourself will impart more flavor, but you can use leftover rotisserie chicken to save time. Shred it and toss it in with the cooked vegetables right before adding the cauliflower sauce mixture. It will reheat in the oven during bake time.

In order to achieve a flaky, rollable pie crust, the dough has to chill. See below for more information about why this is necessary to achieve a flaky pie crust with almond flour, but don’t skip this step.

Change out the vegetables to reduce overall carb count. I wanted to stick as close as possible to a traditional pot pie recipe, so this recipe does include peas and carrots. No potatoes, because that was going too far for my diet, so radishes were used instead to simulate a potato. But, I get, some people who stick to a low carb or keto diet simply do not even go near these vegetables. 

As a point of reference, though, 1 cup of carrots has 12.8 g of carbohydrates. The recipe calls for ⅓ cup, so you are really only talking about 4.3 grams of carbs for the entire recipe. But, hey, I am not one to judge your choices. Can you omit carrots and peas? You bet, just be ready to double up on celery or radishes to ensure you have enough filling. Heck, try something else instead if you want. I’d love to hear about it!

Do I have to use Herbs de Provence? No. Not everyone keeps this in their spice/herb rack. I do, but that’s only because I bought a giant bag of it and fell in love. I use it all the time. The basic recipe includes basil, savory, marjoram, parsley, rosemary, tarragon, and thyme. If you use a blend of any of these dried herbs, you’ll have a lovely, savory (not the herb, but the flavor, though that was a great pun) flavor that will complement a chicken pot pie.

half eaten piece of keto chicken pot pie

How to Make Flaky Keto Pie Crust

One of the most amazing things about this Keto Chicken Pot Pie is the fact that you’ll get a flaky crust just like a regular pot pie. In order to achieve this flaky, pie texture, the dough absolutely has to rest in the refrigerator. 

You want the butter to firm back up, but you also want to ensure that the flours have time to absorb some of the moisture that is inherent in almond flour. If you bake the crust right after assembly, you will not get a firm crispy texture. The crust is still tasty, don’t get me wrong, but it will stick to the parchment during rolling so you’ll end up having to crumble the dough on top of the filling. Not exactly a pie, but it does work in a pinch.

Other Low Carb Keto Chicken Recipes you’ll love

slice of keto low carb chicken pot pie
Yield: 8

Low Carb Chicken Pot Pie Casserole

Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes

Classic comfort food, this Low Carb Keto Chicken Pot Pie is a delicious casserole your entire family will love. Chunks of chicken with veggies, herbs, and a creamy cauliflower sauce topped with a flaky almond flour pie crust is the kind of hearty dinner that you won’t want to miss. No one will ever believe this is low carb!

Ingredients

Crust

  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp xanthan gum
  • 1 large egg
  • 4 tbsp butter, chilled, cut into small pieces

Filling

  • 1-1.25 lbs. boneless, skinless chicken thighs, cut into 1 inch pieces
  • 1 tbsp olive oil, divided
  • 1/3 cup yellow onion, chopped
  • 1/3 cup celery, diced
  • 1/2 cup radishes, diced
  • 1/3 cup carrot, diced
  • 2 cloves garlic, miced
  • 1 tsp Herbs de Provence
  • 12 oz. cauliflower, cut into florets
  • 1/4 cup chicken stock
  • 1 tbsp heavy cream
  • salt & pepper

Instructions

Start by making the pie crust. Combine all dry ingredients in a food processor. Pulse to combine. Add egg and butter. Pulse again until dough mixture forms. Wrap dough in cling wrap and refrigerate for 1 hour.

While the dough chills, make the pot pie filling. Heat ½ tbsp of olive oil in a large saute pan over medium heat. Add chicken pieces to the pan and cook through, about 10 minutes. Remove chicken with a slotted spoon, transfer to a bowl, and set aside. Return the pan to heat, add remaining oil. Add onions, celery, radishes, carrots, and garlic to the pan and saute for 5 minutes. Add herbs de Provence, and salt/pepper to taste. Remove from heat. Return chicken to the pan, stirring to combine. Set aside.

Steam cauliflower florets for 10-15 minutes, until soft. Transfer to the jug of a blender, add chicken stock and heavy cream, and blend until smooth. Taste and adjust seasoning. Add cauliflower to the chicken/vegetable mixture and toss to coat.

Preheat oven to 325 degrees. Lightly grease a 9 inch deep dish pie pan. Pour chicken mixture into the dish. Remove pie crust from the refrigerator. Roll out dough between two pieces of parchment paper until ⅛ inch thick. Remove top layer of parchment and flip crust on top of pie dish. Peel parchment off slowly and trim excess dough from edges. Cut slit into the center to release steam. Place finished pie on a baking sheet and bake in the oven for 25-30 minutes until pastry turns golden brown.

Allow pie to cool before serving. Slice and serve. Store any leftovers in the fridge for up to 3 days in an airtight container.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 242Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 100mgSodium: 263mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 2gProtein: 17g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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