Keto chicken pot pie is large on flavor and surprisingly easy to make. These single-serve pies have a creamy chicken filling and a crispy low carb crust. Instructions for one large pie are included!
I’ve been wanting to make a good pot pie for a while. Now that the weather has turned cold, a comforting low carb chicken pot pie seemed the perfect dinner recipe to nourish our tummies and our souls.
I divided this recipe into single serve pots, because it is a lot less messy when serving. Individual pots are easy to keep in the fridge and still look pretty the next day.
However, you can make one large pie with this recipe if you've been dreaming of that.
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Why This Recipe Works
Authentic Flavor & Texture: This keto pot pie has a creamy, tasty chicken and bacon filling. It is topped with a crispy, flaky topping. It is a satisfying, filling dinner, perfect for cold days.
Easy. This recipe is surprisingly easy and quick to put together. It is ready in just 40 minutes! I am walking you through every step - you will have perfect results even as a beginner cook.
Low in carbs. This keto chicken pot pie contains only 7.9g net carbs per generous portion. This is because I am using a gluten-free, low carb crust instead of a regular drop biscuit or pie crust. My kids love it - and I am certain that you will too!
Ingredients
Here are the ingredients you'll need:
- Chicken. Both chicken breast and chicken thighs work. Thigh meat is cheaper than breast and has more flavor.
- Bacon. For better flavor. I used streaky smoked bacon, but lardons or back bacon are both fine as well.
- Butter. This can be replaced with olive oil.
- Vegetables. Carrot, celery, leeks.
- Herbs and spices. Garlic, salt, pepper, thyme. Fresh garlic tastes better than garlic powder.
- For the sauce: Chicken broth, heavy cream and cream cheese.
- For the crust: Shredded mozzarella, cream cheese and almond flour, plus an egg for brushing the top.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
STEP 1
Heat butter or oil in a large skillet and fry the chicken and bacon until they are browned and cooked through. Remove from the pan and set aside.
STEP 2
Sauté the chopped vegetables with garlic and thyme over medium heat until tender.
STEP 3
Add the cream cheese, cream, chicken broth, salt and pepper. Bring the sauce to the boil, then simmer.
STEP 4
Return the cooked bacon and chicken back into the pan and remove from the heat.
STEP 5
For the crust, microwave the mozzarella and cream cheese in a bowl until melted. Or, melt in a non-stick pan over a low heat.
STEP 6
Add the almond flour and stir or knead until you have a smooth dough.
STEP 7
Place the dough between 2 sheets of parchment paper and roll out. Use the top of the pot pie dish to cut out a circle. Re-roll the scraps to make more tops.
STEP 8
Spoon the pot pie filling into the pots. Top with the crust and seal the edges. Pierce the tops twice with a knife so the air can escape.
STEP 9
Whisk the egg and brush the keto pot pie tops. Then, bake the pies in the oven until the crust is crispy and golden.
Expert Tips
#1 Instead of frying chicken pieces, you can add any cooked and shredded chicken such as rotisserie chicken to the sauce.
#2 If the pie dough gets too cold and hard to work with, reheat it in the microwave or on the stovetop. This makes it nice and soft.
FAQs
No. Most contain potatoes, which are high in carbs. Also, the sauce is often thickened with flour. Above all, regular pies have a pastry crust made with wheat flour. To make a keto chicken pot pie, the crust needs to be low carb, such as the fathead crust I am using in this recipe.
For a topping that does not need to be rolled out, use the recipe for my almond flour biscuits. Dollop the biscuit topping on top of pie with a tablespoon and add optional grated cheddar cheese. Bake for 25-30 minutes or until the crust is golden brown and baked through.
Yes. Simply use a large pie dish instead and increase the baking time to 25 - 30 minutes.
Recipe Variations
Less calories: Replace ¼ cup / 60ml of the cream with more chicken broth and cook the filling for an additional 5 minutes to reduce the liquid. Add xanthan gum to thicken.
Change the vegetables: Use onions instead of leeks. Onions take a little longer to cook, so fry them first for about 5 minutes, then add the remaining vegetables. You can also add a handful of peas or low-carb veggies such as mushrooms, cauliflower, zucchini, green beans, broccoli or spinach.
Change the protein: The recipe also works with turkey or with salmon. For salmon pot pie, omit the bacon and use vegetable or fish stock. I'd also use dill instead of thyme.
Coconut flour crust: Replace the almond flour in the topping with coconut flour. Use 3 tablespoons of coconut flour. Another nut-free option is ⅓ cup sesame seed flour and ⅓ cup sunflower seed flour.
Serving Suggestion
Keto chicken pot pie is a standalone meal. If you want to add a side, consider these options:
- Crisp green salad
- keto coleslaw
- Green beans
- Riced broccoli (pulse in a food processor until broccoli is "riced", then cover and microwave 4 minutes)
Storage
Refrigerator: Cover and store in the fridge for up to 3 days.
Freezer: Freeze for up to 3 months.
To reheat: Thaw overnight if previously frozen. Then reheat the pies in the oven for 10 minutes or until the crust is crisp and the filling is bubbling.
More Keto Casserole Recipes
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Recipe
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.
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 tablespoon butter or olive oil
- 1 small carrot diced (50g)
- 2 medium stalks of celery diced (80g)
- ⅓ cup leek chopped (30g), or use onions
- 2 garlic cloves
- 1.5 tablespoon dried thyme or parsley
- ½ cup cream cheese 110g
- 1 cup heavy cream 240ml
- ¼ cup chicken broth 60ml
- ½ teaspoon sea salt or to taste
- ¼ teaspoon black pepper or to taste
DOUGH
- 1 ½ cups shredded mozzarella 170g
- 2 tablespoon 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 (electric) or 320F / 160C fan.
Filling
- Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Add the chicken and bacon and cook for 4 – 5 minutes or until browned and cooked through. Remove from the pan, set aside and keep warm.
- Place the remaining 1 tablespoon 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, broth, 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 dough.
Crust
- 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.
Assembly
- 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 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 until golden.
Dee Ridley
What RR kind of cream? Heavy cream??
Katrin Nürnberger
In the UK we say double cream, in the US that's heavy cream:)
Jan
I have a nut allergy. Could I use coconut or sesame flour in place of almond?
Katrin Nürnberger
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
This was darn good. We used d Smokey bacon and half a can of peas.
Katrin Nürnberger
Sounds yum! I love a bit of smokey bacon, it's great for flavour.
Susan
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
Yes, absolutely!
Eileen Fry
What size dish do you recommend if it is made as one large pie?
Katrin Nürnberger
I'd use a smallish one.
Liz Machin
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
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
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
That sounds delicious!
Camilla Herold
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
would i use different veggies instead of the ones listed?
Katrin
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
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
You just made my day! Thank you for your kind words 🙂
Jackie Brown
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
Sounds like a plan! I'd love to see that video, please keep me posted! 🙂
Melanie Roberts
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
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
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
Be sure to let me know what you think of them!