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 ½ 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 ¼ 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 on the first day and with a side of Low Carb Keto Coleslaw the next day.
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
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Equipment
- 4 oven-proof pots/ramekins (mine were 4 inch diameter and 3 inch deep)
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)
- ⅓ cup leek chopped (30g)
- 2 garlic cloves
- 1.5 tbsp dried thyme or parsley
- ½ cup cream cheese 110g
- 1 cup heavy cream 240ml
- ¼ cup chicken stock 60ml
- ½ tsp sea salt or to taste
- ¼ tsp black pepper or to taste
DOUGH
- 1 ½ cups shredded mozzarella 170g
- 2 tbsp full fat cream cheese 30g
- ⅔ 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 ½ 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.
Video
Notes
Nutrition
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Wendy Newman says
Absolutely delicious. Thanks! Took me much longer than 20 mins to make. I browned the bacon and chicken well which helped flavour. The pastry didn’t seem cooked inside after 25 mins though I as golden on top. Could it have been too thick? I thought I measured it, but perhaps was inaccurate. Anyway it’s a great recipe. Will definitely make again.
Katrin Nürnberger says
Glad you liked the recipe! It's possible that the thickness of the pastry could have resulted it needing to cook longer. You can always put aluminium foil over the top if you feel it needs more time without over-browning.
Cindy says
OMG, this recipe is the Bomb! So delicious!
Wanda says
I made this last night for dinner and we loved it! I just made in a 9 1/2” pie dish and it was so easy and delicious. Didn’t have leeks on hand so used shallots instead. Added mushrooms because my husband loves them. Would recommend this recipe to anyone who likes pot pies
Katrin Nürnberger says
So glad you enjoyed the pot pie!
Tanja says
So Delicious!!!! Comfort food at its finest! Yet again another go to recipe for my family! There were no leftovers!
Toni says
Made this tonight. Was so so good. My husband non low carb loved it. What would you serve it with?
Thanks for your recipes they are all nice☺
Katrin Nürnberger says
I think this tastes great with mashed cauliflower, with cauliflower rice or with a side of steamed zucchini or broccoli.
Z says
Very tasty, good comfort food, very close to the real thing. My husband loved it!
Lana R Hatley says
I'm sorry, but I don't understand what 4 3x4 inch oven-proof pots/ramekins means. Is it 3/4 tall, 3/4 width/across, I have never used a ramekin but would like to do that since I am only cooking for myself.
Katrin Nürnberger says
It's 4 inch diameter and 3 inch deep.
Heather says
Made it tonight with leftover cooked chicken, turkey, and turkey bacon. It was absolutely amazing. My family sends their gratitude!
Lynne says
I'm making these in the next week and they just sound delicious from all the great feedback. I'm wondering if you have any fathead dough leftover, can it be frozen?
Katrin Nürnberger says
Yes, I don't see why not. Or roll it out and make some quick tortilla chips with it, or even dust with cinnamon and sweetener and make crispy cookies.
Heather says
Shaped my leftover dough into pretzels and sprinkled them with kosher salt. Tossed them into oven w pot pie and they were awesome.
Rachel says
How much of the filling did you put in each ramekin or did you just divvy it up evenly?
Katrin Nürnberger says
I just divided it up 🙂
Jessica Crutchfield says
Family loved it so much!
Ann L says
I made this today - delicious and perfect Autumn evening dinner, full of flavour and very satisfying. I decided to increase the stock instead of the cream and it worked perfectly. Thank you - your recipes are so great
Julie Baker says
AMAZING!! The whole “non-keto” family loved it too! Thank you for this amazingly delicious recipe!! It is now a new family favorite!!
Hayley says
Just made this for lunch, deliscious! I omitted the carrot, and added swiss brown mushrooms. My hubby asked for 'comfort food' as he has a head cold, this hit the spot and he was very happy there are left overs (I made it as a family sized pie). I remembered the egg wash after it had been in the oven 10mins, so I didnt worry about it, still a golden brown crust.
Franni says
Made this the other night and it was outstanding! It had a lot of different textures, tasted great, and was definitely as satisfying as the “regular” chicken pot pie. Thank you for all your wonder recipes!
Katrin Nürnberger says
So glad you like the recipe!!
Aileen Franchi says
Disclaimer: I had to make several substitutions as I'm preparing to move overseas and needed to use what was on hand. I didn't have cream cheese but I had goat cheese, sour cream and greek yogurt all with just a small portion left that needed to be used up. I think they added a nice flavour to the dish. I also only had graham flour and strong bread flour so I went with the graham flour. It was hard to tell when it was actually cooked and I ended up overcooking it so the crust topping was flavourful but hard and stiff. I also used up the last of my frozen mixed vegetables which contained peas, corn, green beans and carrots. All in all it wasn't Keto and it wasn't carb free, BUT it had flavour and looked and smelled delicious. I saved this recipe and will try again once I'm settled in my new home and can restock my pantry. I'd like to try it with fresh herbs. I'd also like to continue looking at ways of making it dairy free so I'll have to continue experimenting with the sauce and the crust topping. Thanks for helping me clean out my fridge freezer and pantry!
Katrin Nürnberger says
Substituting things in recipes is half the fun of cooking! Thanks for your comment - and wishing you a stress-free move 🙂
Jeannette says
I made this for supper tonight using leftover roast chicken from last night’s supper. It was fantastic! I added mushrooms, and a little leftover gravy (chicken drippings, cream cheese and whipping cream). Fantastic flavour! Even my non-keto son loved it! Thank you for the recipe!
Katrin Nürnberger says
Hi Jeanette, mushrooms are wonderful in creamy sauces... I must add some next time! Thanks for the inspiration!
Shannon says
This was amazing! I made a regular chicken pot pie for my kids and a friend that just had a baby so I was a little sad I didn't get to eat that. I decided to make this one, and I'm so happy I did! It was creamy and had a wonderful flavor! I didn't even add the bacon, and it was still so good! I ended up having two servings so my carb count was a bit higher today, but it was totally worth it! Thank you so much for the recipe!
Katrin Nürnberger says
So glad you liked it Shannon! It's not nice when everyone is enjoying a meal and you can't (or don't want to) partake - I know the feeling. Thanks for your comment.
Dee Ridley says
What RR kind of cream? Heavy cream??
Katrin Nürnberger says
In the UK we say double cream, in the US that's heavy cream:)
Jan says
I have a nut allergy. Could I use coconut or sesame flour in place of almond?
Katrin Nürnberger says
Of course! Use half the amount stated for almond flour if you want to use coconut flour. And the same amount as almond flour if you are using store-bought sesame flour or sunflower seed flour. If you're grinding your sesame seeds by yourself, add a little extra - I find that I can never grind it as finely at home, so it's better to up the amount to get a good crunch.
Bernita says
This was darn good. We used d Smokey bacon and half a can of peas.
Katrin Nürnberger says
Sounds yum! I love a bit of smokey bacon, it's great for flavour.
Susan says
Thank you for this recipe. Can not wait to try it...do you think I could make one large pie with this instead of individuals?
Katrin Nürnberger says
Yes, absolutely!
Eileen Fry says
What size dish do you recommend if it is made as one large pie?
Katrin Nürnberger says
I'd use a smallish one.
Liz Machin says
Made this tonight and it was great, rich, filling and tasty. Do you place the top directly onto the meat/sauce mix or leave a gap?
Also, do you wet the rim with water or egg wash to secure the lid to the rim of the ramekin? Thanks
Katrin Nürnberger says
I left a little gap to give the sauce room to bubble along. The dough I just secured along the edges, but using a little egg wash couldn't hurt! 🙂
Liz Machin says
Many thanks!
I had some leftover dough which I shaped into a round about .5cm thick, baked it for 8mins at 160 fan. It went well with some fried sliced mushrooms with an added pinch of chilli flakes. Very versatile!
Katrin Nürnberger says
That sounds delicious!
Camilla Herold says
You are an angel sent from keto heaven, here to help us all on our way to better health! Thank you for your commitment. I have bought and read many keto cookbooks, but your recipes are the best. Your kitchen testing is so detailed and accurate! You are a critical part of our success. I have lost 30 lbs and my husband has lost 65! But the best part is that we enjoy our food! Thank you!
KELLY says
would i use different veggies instead of the ones listed?
Katrin says
of course you can use different vegetables. I could imagine that zucchini could work well, spinach or even kale. I'd definitely use leek or onions though, they are good for giving taste. I always think that half the fun about cooking is to play around with recipes and adapt them to your personal preferences and whims! 🙂
Eseosa says
Gosh I love you ❤️
I’m so making these soon and your super easy scones!
You are a gift
Thanks for all your lovely recipes
Katrin says
You just made my day! Thank you for your kind words 🙂
Jackie Brown says
This looks lovely! I might Turn these into mini pasties and add a little diced radish to the mixed for a potato consistency and would likely add mixed veg for carrot and peas because I live on the wild side. Looking forward to this! I’ll be sure to give you credit if I film it! Thank you
Katrin says
Sounds like a plan! I'd love to see that video, please keep me posted! 🙂
Melanie Roberts says
Greetings! What size are the individual pots? I want to make sure I have them before I get started. Looks delicious, can't wait to try it.
Thank you!
Katrin says
Hi Melanie, the ramekins were 4 inch diameter diameter x just under 3 height, about 270 ml volume (depending on how full to the top you fill them.
Crystal Martin says
These pot pies look delicious! I've been searching for a tasty low carb chicken pot pie. I think will hit the spot! Thank you!
Katrin says
Be sure to let me know what you think of them!