I am a huge pot pie lover, if you’re like me, you’ll agree that being able to make a low carb pot pie is a game changer, right? That’s why today I’m sharing my Keto Chicken Pot Pie.
Keto Chicken Pot Pie
A Few Things To Consider
Let’s start with fresh ingredients. I love grabbing fresh vegetables for my pot pie, not frozen.
Because I’m on Keto maintenance, I’ve added peas & carrots which a higher in carbs, but you remove one or both and lower your carb count by doing that.
The chicken soup, you can used canned soup to save time or make your own for a better chance on not have hidden carbs added to the recipe.
You can add just strips on the top or use a cookie cutter for less carbs on top or make real thin dough squares and place them on the top.
Let’s Get Started!Jump to Recipe
This easy and delicious low carb recipe will make you want to do it over and over again. It is comfort food without the guilt.
- 1 Carrot
- 1 small Onion
- 1 Tsp Peas
- 1 stalk Celery
- 2 sticks Butter You won't use the two sticks, but you'll use more than one.
- 1 tbsp Garlic Powder
- Salt to Taste
- Pepper To Taste
- 1 tbsp EVOO
- 1 pound Chicken breast I like buying the chicken strips to make it easier to cook and cut.
- 1 can Cream of Chicken Soup You can also make the soup for less carbs
- 2 cups Almond Flour
Warm up the soup with peas in it, if you're adding them and reserve
Pre-heat the oven to 350F
Mix Almond flour, 5 tbsp of melted butter and a pinch of salt, forming a ball, making sure it's not dry.
Spray the baking dish and add the pie crust and pinch around with a fork and bake until golden brown
Melt 7 tbsp of butter and add onion, celery, carrots and cook until soft. Remove half of the butter left and pour mixture in the soup.
Season chicken with garlic powder, salt and pepper and sauté with EVOO and cut it in 1inch pieces and add them to the soup mix.
Add the mix to the baking dish and cover it with the remaining of the crust or make some small cute dough cuttings and top the mixture with them.
Bake it until filling bubbles or top is golden, approximately 20 mins.
I recommend you chop veggies ahead of time:
I also recommend that you make the chicken soup ahead of time and add peas to it:
Same goes to the crust to be pre-baked to golden brown
Season and sautee, pre-seasoned chicken in EVOO:
Then, you’re ready to assemble your pot pie!
Because hubby does not normally eat Keto Dishes, I don’t use a pie dish, I use a small ceramic baking dish, which has the perfect size for me.
I don’t like freezing the pot pie, so this is a great way not to waste food.
It’s time to assemble your pot pie!
I’ve added pumpkins to this version, which I’ve made with left over crust. But you can also double the crust and make the top layer, but that will increase your calories and carb count.
What do you think of my Keto Comfort Food Creation? Can you believe how easy it is?
Thought you also might want to check out my Keto Shepherd’s Pie Recipe HERE.
Not ready to make it? Save it for later:
Can’t wait to hear what you think of my Keto Chicken Pot Pie!
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