Keto Chicken Pot Pie

Belly-warming comfort food for cold days: Keto chicken pot pie is large on flavour and surprisingly easy to make! These individual pies have a creamy chicken filling and a crispy crust made with fathead dough.

Have I got a treat for you today guys? These chicken and bacon pot pies pot pies are the BEST! I’ve been wanting to make a good pie for a while. Now that the weather has officially turned cold, a comforting pie seemed the perfect recipe to feed us well and nourish our souls.

I decided to divide this recipe into single serve pots, because you can scale the recipe up and down to your personal needs. It is also a lot less messy when serving and they’re easy to keep in the fridge and still look pretty the next day. However, you could totally make one large low carb chicken pot pie if you’ve been dreaming of that!

How to turn a pot pie into a low carb dish 

Traditional pot pies often contain potatoes and peas, which I omit in this recipe because of their high carb count. Also, instead of thickening the sauce with flour, I’m simply using cream. The base of the dish is a classic mirepoix and herbs for ultimate flavour.

The other big difference about this recipe is the type of crust. Regular pies will use various pastries, from flaky to buttery, but always made from grain flours. We want to avoid these in a low carb diet. The alternative? Fathead dough!

In case you have not heard of it, this is a (I think rather genius) dough made from mozzarella and almond flour. It has many uses and can be turned into anything from pizza to pretzels and even cinnamon rolls. It bakes up lovely and crisp and tastes just like a REAL pot pie crust! As fathead dough quite filling, I have decided to top the pies with the crust only as opposed to lining the bottoms as well.

How to make Keto chicken pot pie – step by step:

1.) Heat 1 tbsp of butter or ghee in a large non-stick frying pan over medium heat. Add the chicken and bacon and cook for 4 – 5 minutes or until golden and cooked through. Remove from the pan, set aside and keep warm.

2.) Place the remaining 1 tbsp of butter in the same pan. Add the carrot, celery, leeks, garlic and thyme or parsley and sauté for about 4 minutes until soft.

3.) Add the cream cheese, cream, stock, salt and pepper and bring to the boil. Reduce to a simmer and cook for 1 – 2 minutes.

4.) Add the cooked bacon and chicken back into the pan with the cream and mix. Remove from the heat and place to one side whilst you make the fathead dough.

5.) Place the mozzarella and cream cheese in a heatproof bowl. Microwave on high for 1 minute, stir with a spatula and heat for a further 30 seconds.

Tip: If you don’t have a microwave, you can also melt the mozzarella in a non-stick saucepan over a low heat.

6.) Stir again and quickly mix in the almond flour. Feel free to get your hands in here!

7.) Place the dough between 2 sheets of greaseproof paper (or 1 sheet and a silicone mat) and roll about 1/2 cm thick. Use the top of the pot pie dish to cut out a circle with a sharp knife. Reuse the scraps and re-roll to make more tops.

TOP TIP: If at any point before rolling the dough gets too cold you can simply pop back in the microwave and heat for 20 – 30 seconds and it will become soft again to work with.

8.) Spoon the chicken mix into your pots. Place the circles of dough on top (make sure it’s sealed to the edges) and create two small air pockets by piercing the top of the dough with a sharp knife.

Whisk the egg with fork. Brush the pies with egg and bake for about 20 minutes or until golden. The baking time will depend on how thick or thin you have rolled out your crust. If it’s a little thicker it may need another 5 minutes!

Voila, Keto chicken pot pie, ready to make you happy 🙂

Recipe Variations

I used smokey bacon for extra flavour but you could use unsmoked if you prefer.

We loves how rich and creamy these Keto pot pies were. If you prefer them to be a little on the lighter side, simply replace 1/4 cup / 60ml of the cream with more chicken stock and cook the filling for an additional 5 minutes to reduce the liquid. The sauce will end up a little more runny, but the taste will still be the same.

If you don’t have or don’t like leeks, simply sub with onions. These will take longer to soften, so make sure you fry them first for about 5 minutes until soft (don’t burn them!) and then add the other vegetables.

Brushing the egg on top of the pies makes them shiny and look good. It is not, however, essential to the recipe.

The recipe would also work with salmon. In this case, omit the bacon and use vegetable or fish stock. I’d also use dill instead of thyme. You wouldn’t need to pre-fry the salmon pieces. I’d simply add them into the filling last and cook for a couple of minutes. Then fill into the pots and let the oven do the rest of the work.

Making this pie in a full-size pie dish? Simply increase the oven time to about 25-30 minutes.

What side dishes go with a chicken pot pie?

This recipe is filling. That’s why we had it with a crisp green salad with a simple vinaigrette. Another good option would be a helping of crunchy green beans. I simply pour boiling water over fine green beans and let them sit for about 3 minutes. Then I throw them into iced water. Or you make a quick riced broccoli (pulse in a food processor until broccoli is “riced”, then cover and microwave 4 minutes).

How do you reheat a pot pie?

I do not recommend to do this in a microwave – the fathead dough won’t crisp up. Instead, just reheat the pies in the oven for about 10 minutes. Place aluminium foil over the tops if the crust turns too brown.

I have not tried freezing this dish. If you want to meal prep, my feeling is that it’s better to prepare and freeze the filling. Add the crust fresh after you defrost, then bake.

Tried this recipe? Give it a star rating below!

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Keto Chicken Pot Pie

These flavourful individual low carb chicken pot pies are on the table in only 40 minutes. We thought the crispy pie crust together with the creamy filling was quite irresistible! Best served with a crunchy green salad.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: British, Keto

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4

Calories: 741kcal

Author: Katrin Nürnberger

As an Amazon Associate I earn from qualifying purchases.

Equipment

• 4 3x4 inch oven-proof pots/ramekins

Ingredients

• 2 chicken breasts or 4 thighs 300g, cubed
• 4 small slices of streaky bacon 60g
• 2 tbsp butter
• 1 small carrot diced (50g)
• 2 medium stalks of celery diced (80g)
• 1/3 cup leek chopped (30g)
• 2 garlic cloves
• 1.5 tbsp dried thyme or parsley
• 1/2 cup cream cheese 110g
• 1 cup heavy cream 240ml
• 1/4 cup chicken stock 60ml
• 1/2 tsp sea salt or to taste
• 1/4 tsp black pepper or to taste

DOUGH

• 1 1/2 cups shredded mozzarella 170g
• 2 tbsp full fat cream cheese 30g
• 2/3 cup almond flour 67g

BEFORE COOKING

• 1 medium egg to brush the top

Instructions

• Preheat the oven to 350F / 180C / 160 fan.
• Heat 1 tbsp of butter or ghee in a large non-stick frying pan over medium heat. Add the chicken and bacon and cook for 4 – 5 minutes or until golden and cooked through. Remove from the pan, set aside and keep warm.
• Place the remaining 1 tbsp of butter in the same pan. Add the carrot, celery, leeks, garlic and thyme and sauté for about 4 minutes until soft.
• Add the cream cheese, cream, stock, salt and pepper and bring to the boil. Reduce to a simmer and cook for 1 - 2 minutes.
• Add the cooked bacon and chicken back into the pan with the cream and mix. Remove from the heat and place to one side whilst you make the fathead dough.
• Place the mozzarella and cream cheese in a heatproof bowl. Microwave on high for 1 minute, stir with a spatula and heat for a further 30 seconds. Stir again and quickly mix in the almond flour. Feel free to get your hands in here!
• Place the dough between 2 sheets of greaseproof paper (or 1 sheet and a silicone mat) and roll about 1/2 cm thick. Use the top of the pot pie dish to cut out a circle with a sharp knife. Reuse the scraps and re-roll to make more tops.
• Spoon the chicken mix into your pots. Place the circles of dough on top (make sure it’s sealed to the edges) and create two small air pockets by piercing the top of the dough with a sharp knife.
• Whisk the egg with fork. Brush the Keto Chicken and Bacon Pot Pies with egg and bake for about 20 minutes or until until golden.

Notes

TOP TIP: If at any point before rolling the dough gets too cold you can simply pop back in the microwave and heat for 20 - 30 seconds and it will become soft again to work with easily.

Net Carbs: 8g per pie

Storage: Fridge for up to 3 days

Nutrition

Calories: 741kcal | Carbohydrates: 10.9g | Protein: 36.2g | Fat: 62.4g | Saturated Fat: 31.3g | Fiber: 2.9g | Sugar: 4g

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