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a low carb chicken pot pie in a white ramekin topped with a fathead dough crust

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.
Course Main Course
Cuisine British, Keto
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 741kcal


  • 4 oven-proof pots/ramekins (mine were 4 inch diameter and 3 inch deep)


  • 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)
  • 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


  • 1 ½ cups shredded mozzarella 170g
  • 2 tbsp full fat cream cheese 30g
  • cup almond flour 67g


  • 1 medium egg to brush the top


  • 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.



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


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