Keto Chicken Pot Pie

Keto Chicken Pot Pie is our low-carb version of a blast from the past . . . it would be hard to find anyone who has not enjoyed a flaky-crusted chicken pot pie. Joanie and I both grew up on these. The delicious creamy gravy, rotisserie chicken breast, and veggies, baked in an aluminum foil tin – oh, the memories. But, the originals always had potatoes. We have eliminated the potatoes. We have also substituted for the wheat-flour based crust. But the taste of this “comfort food” is truly still classic and wonderful!

Eliminating the potatoes (you can add cauliflower as a substitute) is not the only issue to change the original recipe to Keto. As I noted above, the crust is traditionally a flaky-buttery mix with all purpose white flour, as the base ingredient. Joanie substitutes almond flour for this crust, with crumbly-butter pieces, a bit of cheddar cheese, and some Xanthan Gum for structure and elasticity.


There are a lot of ingredients in the filling. But, the recipe does come together fast. Joanie kept her choice of vegetables traditional. She tried to mirror the classic chicken pot pie recipes from the days of Betty Crocker. A mix of celery, carrot, onion, and the last minute addition of peas is traditional. Sometimes tradition is the best when dealing with an iconic recipe. You could also add green beans (most original recipes do have green beans), or as I mentioned, cauliflower as a potato substitute. To keep the carbs even lower, broccoli or zucchini would also be good substitutes for the carrots and peas.

Two keys spices to make this taste like the original are celery seed and poultry seasoning. They will both enhance the flavor of the Keto Chicken Pot Pie, so much. It makes the creamy pot pie even more savory. Joanie also adds thyme to elevate the savoriness of the recipe. But, this is still a good old American classic, so we make sure it contains simple spices. Joanie always adds poultry seasoning to her Thanksgiving Keto Cauliflower Sausage Stuffing. Any chicken gravy will also be better with poultry seasoning.

Preparation Tips

We do suggest using a good food processor for the recipe. Use that pulse button. You want to mix the butter and the almond flour together while maintaining a crumbly dough. You should see bits of cold butter and cheese in the crumbled dough. Joanie then removes the dough and forms it together by hand. You just want to form the dough together, without over-kneading. Keep the dough fairly cold, so it will handle better, especially after rolling the dough between the parchment paper. You want the dough to be about 1/4 inch thick to place over each pie tin. We used four Mini-Pie Tins (5 inch diameter).

We actually found the perfect tool for creating an even dough for the crust, and one that yields that essential round-shape. Since we were using 5 inch pie tins for this recipe, we decided to try our tortilla press instead of a traditional roller. I think we are on to something. We use our tortilla press a lot to form perfect almond flour tortillas, but it now serves a dual purpose. You can see from the instruction pictures above . . . it really works well.

A key tip –> allow the filling to cool down before assembling the dish. It will be thicker and allow for ease in smoothing the top when placed into the pie pan. Use a small rubber spatula or the back of a spoon to smooth the filling. As with any pie, a few vent slits on the top will allow steam to escape. A little egg wash will brown the crust nicely. Just, make sure it does not burn. You may wish to cover the top with foil part way through the baking process, or use Mini-Silicone Pie Shields around the edges.

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The timing for cooking the vegetables is also important. Make sure the cut veggies are of similar size, and typically smaller cubes (1/4 inch) are a good idea for a pot pie. However, they will cook quickly and will be baked, as well. So, do not overdo sautéing the vegetables. The spices can be added after the veggies have softened and given off some of their liquid. That will ensure the flavor of the spices will permeate the filling. Adjust the Xanthan Gum for the desired thickening.

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Low Carb Chicken Pot Pie – Creamy Filling with Chicken and Veggies – Surrounded by a Flaky Crust

Keto Chicken Pot Pie is truly an American Classic. You may also want to try another American Classic that we just love -> Keto Chopped Steak with Mushroom Gravy. Together, these two recipes bring back a lot of memories of our youth. Both are delicious! So, if you are looking for a creamy filled flaky-crusted masterpiece that is low in carbs, try our Keto Chicken Pot Pie. It is definitely Tasty Low Carb!

Keto Chicken Pot Pie

Recipe by Joanie and Chris
5.0 from 8 votes
Course: Meat, Snack MealsCuisine: AmericanDifficulty: Medium


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Cooking time




Net Carbs


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Our Low Carb Chicken Pot Pie is truly an American classic. The perfect creamy filling loaded with chicken and veggies surrounded by a delicious flaky crust. This is real “comfort food” with so much flavor and so low carb!

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  • Pot Pie Crust
  • 1 3/4 cup 224 g Almond flour

  • 2 tsp 2 tsp Baking powder

  • 2 tsp 2 tsp Xanthan gum

  • 3 tbsp 3 tbsp Butter (cubed)

  • 1 1 Egg (beaten)

  • 1/3 cup 76 g Cheddar cheese (shredded)

  • Pot Pie Filling
  • 3 tbsp 3 tbsp Butter

  • 1/3 cup 43 g Celery (diced)

  • 1/3 cup 43 g Carrots (diced)

  • 1/2 cup 80 g Onion (diced)

  • 1 tsp 1 tsp Garlic powder

  • 1 1/2 tsp 1 1/2 tsp Poultry seasoning

  • 1/2 tsp 1/2 tsp Celery seed

  • 1 1/2 tsp 1 1/2 tsp Thyme (dried)

  • 1 tsp 1 tsp Sea salt

  • 1/2 tsp 1/2 tsp Pepper

  • 2 cups 473 ml Chicken stock

  • 1/2 cup 118 ml Heavy cream

  • 1 3/4 cups 224 g Chicken breast (cooked and shredded)

  • 1/2 tsp 1/2 tsp Xanthan gum

  • 1/3 cup 43 g Peas (frozen)


  • Pot Pie Crust
  • Pour the dry ingredients into a food processor and drop in the butter cubes. pulse a few times to partially mix into crumbles. Then add the beaten egg and cheese and pulse again. The dough should be crumbly, with visible butter in the mix.
  • Form the dough into a ball, using your hands. Then cut into four equal parts and re-form each into a small ball.
  • Place one dough ball between two pieces of parchment paper and use a roller (or tortilla press) to make a circle slightly larger than your pie dish. Repeat the process with the remaining dough balls. Place the flattened dough in the refrigerator for 15 minutes. Keep separated with parchment paper.
  • Pie Filling
  • Melt the butter in a non-stick skillet over medium heat. Add the diced celery, carrots, and onions and cook for 2 minutes, until partially softened.
  • Next, add the seasonings and stir to combine, cook an additional 1 minute.
  • Pour in the chicken stock and cream and stir to combine. Add the Xanthan gum and stir continuously for 3 minutes, so it will begin to thicken. Next, add the chicken breast meat and stir to combine. Allow to simmer for 2 minutes until the filling continues to thicken. Add the frozen peas during the final minute. Remove from the heat and allow to cool for 5 minutes.
  • Assembly and Baking
  • Preheat your oven to 375 degrees. Lightly butter four mini-pie pans (or deep oven safe ramekins).
  • Pour the cooled filling venally into the pie pans. Use a spatula to make sure the filling is smoothed in each pan. Cover with one pie dough crust. Make a few vents in the top of the pie crust.
  • Brush the top of each pie with a beaten egg and water mixture and bake for 30-35 minutes. For the final ten minutes, you may wish to cover the edges with a silicone mini-pie pan edges (or foil). Allow the pie to sit for 10 minutes before serving.


Chef’s Notes

  • You can substitute broccoli, cauliflower, and green beans for the vegetables. Some recipes used diced turnips to mimic the traditional potatoes found in pot pies. If your filling is too thick, add a little chicken stock.

Nutrition Facts

  • Calories: 729.2kcal
  • Carbohydrates: 12.0g
  • Protein: 28.1g
  • Fat: 63.0g
  • Saturated Fat: 25.0g
  • Cholesterol: 190.6mg
  • Sodium: 1177.6mg
  • Potassium: 631.6mg
  • Fiber: 4.4g
  • Sugar: 4.0g
  • Calcium: 318.6mg

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