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Craving the comforting flavors of a classic chicken pot pie but want to keep it keto-friendly? This Herbed Keto Chicken Pot Pie is the perfect solution! Packed with tender chicken, veggies, and a creamy sauce, all topped with a flaky crust that won’t kick you out of ketosis. It’s a cozy dish that’s great for dinner and sure to please the whole family!
A Personal Note on This Recipe
This recipe holds a special place in my kitchen! The aroma of thyme and rosemary wafting through the house while the crust bakes is heavenly. Making the crust was simpler than I expected, and the filling is rich, creamy, and packed with flavor. It’s a fantastic way to indulge in comfort food while staying true to my keto goals. Each time I prepare this, I’m amazed at how well the low-carb crust complements the savory chicken filling. Perfect for meal prep or a cozy dinner, this pot pie has quickly become a favorite in my home.
Why You’ll Love This Recipe
- Low-Carb Goodness: A flaky almond flour crust keeps it keto-friendly.
- Packed with Flavor: Herbs like thyme and rosemary elevate the filling to gourmet status.
- Hearty and Satisfying: High in protein and healthy fats to keep you full.
- Easy to Customize: Swap in your favorite keto-friendly vegetables or spices.
Ingredients & Substitutions
For the Crust:
- Almond Flour – Provides a nutty, low-carb base. Make sure to measure after sifting for a finer texture. Substitute with sunflower seed flour if needed.
- Coconut Flour – Adds structure and balances the almond flour. If unavailable, replace with additional almond flour, but reduce the amount slightly.
- Butter – Cold, cubed butter ensures a flaky crust. Substitute with ghee or coconut oil for a dairy-free version.
- Egg – Acts as a binder. A flaxseed egg can work as a substitute for egg allergies.
- Salt – Enhances flavor.
- Baking Powder – Helps to create a slightly lighter crust.
For the Filling:
- Chicken – Use shredded or diced cooked chicken breast for a leaner filling. Rotisserie chicken works well for convenience.
- Heavy Cream – Creates a creamy consistency. Substitute with coconut cream for a dairy-free option.
- Chicken Broth – Adds depth to the filling. Use bone broth for added nutrients.
- Onion & Garlic – Aromatic base for the filling. Substitute with shallots for a sweeter flavor.
- Celery – Adds a subtle crunch.
- Carrots – Optional for keto; omit or replace with diced zucchini to lower carb content.
- Olive Oil – For sautéing the vegetables. Substitute with avocado oil if preferred.
- Dried Thyme & Rosemary – Infuse the filling with earthy flavors. Fresh herbs can be used in a 3:1 ratio.
- Salt & Pepper – Adjust to taste.
Step-by-Step Procedure
- Preheat the Oven
Start by preheating your oven to 350°F (175°C). - Prepare the Chicken Filling
In a large skillet, heat olive oil over medium heat. Add the cauliflower and green beans, sautéing for about 5 minutes until slightly tender. - Make the Sauce
Stir in the chicken broth, heavy cream, thyme, rosemary, salt, and pepper. Let it simmer for about 5-7 minutes until it thickens slightly. - Add Chicken and Cheese
Add the diced chicken and shredded cheddar cheese to the skillet. Mix well and remove from heat. - Make the Crust
In a mixing bowl, combine the almond flour, mozzarella cheese, cream cheese, egg, garlic powder, and salt. Mix until a dough forms. - Roll Out the Crust
Place the dough between two sheets of parchment paper and roll it out to fit your pie dish. Alternatively, you can press the dough directly into the dish with your fingers. - Assemble the Pot Pie
Pour the chicken filling into the pie dish. Place the rolled-out crust on top, sealing the edges well. Cut a few slits in the top crust to allow steam to escape. - Bake the Pot Pie
Bake in the preheated oven for about 25-30 minutes, or until the crust is golden brown. - Cool and Serve
Let the pot pie cool for a few minutes before serving. This will help the filling set a bit.
Pro Tips for Perfect Results
- Veggie Variations: Feel free to swap in your favorite low-carb vegetables like zucchini or bell peppers.
- Make Ahead: You can prepare the filling and crust separately and assemble the pie later for a quick meal.
- Crust Alternatives: If you’re short on time, you can also use store-bought low-carb pie crusts.
Storage Details
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) or microwave individual portions.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.
Frequently Asked Questions
1. Can I use other meats?
Yes! Feel free to use turkey or even a mix of leftover meats for variety.
2. Is this pot pie gluten-free?
Absolutely! This recipe is naturally gluten-free, thanks to the almond flour crust.
3. How can I make it dairy-free?
Use dairy-free cream cheese and cheese alternatives, and substitute the heavy cream with coconut cream or almond milk.
Essential Equipment You’ll Need for This Recipe
- Pastry Cutter – For mixing the cold butter into the crust.
- Mixing Bowl – To prepare the dough and filling.
- Rolling Pin – To roll out the dough evenly.
- Skillet – For sautéing vegetables and making the filling.
- Baking Dish – For assembling and baking the pot pie.
Nutrition Information (per serving, based on 8 servings)
- Calories: 320
- Fat: 24g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 20g
Herbed Keto Chicken Pot Pie Recipe
Equipment
- Pastry Cutter
- Mixing bowl
- Rolling Pin
- Skillet
- Baking Dish
Ingredients
For the Crust:
- 2 tbsp coconut flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 cups almond flour
- 4 tbsp cold butter cubed
- 1 large egg
For the Filling:
- 2 cups cooked chicken shredded
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 small onion diced
- 2 garlic cloves minced
- 2 celery stalks diced
- 1/2 cup diced carrots (optional, omit for stricter keto)
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
Instructions
Crust:
- In a mixing bowl, combine almond flour, coconut flour, salt, and baking powder.
- Add cubed butter and mix using a pastry cutter or your fingers until the mixture resembles breadcrumbs.
- Add the egg and mix until a dough forms. If needed, add 1 tablespoon of cold water.
- Flatten the dough into a disk, wrap in plastic, and refrigerate while preparing the filling.
Filling:
- Heat olive oil in a skillet over medium heat. Add onion, garlic, celery, and carrots (if using). Sauté for 5 minutes or until softened.
- Stir in shredded chicken, heavy cream, and chicken broth.
- Add thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat.
Assembling the Pot Pie:
- Preheat the oven to 375°F (190°C).
- Pour the filling into a baking dish.
- Roll out the chilled dough between two sheets of parchment paper and carefully place it over the filling.
- Seal the edges with a fork and cut small slits in the crust to allow steam to escape.
- Bake for 25-30 minutes or until the crust is golden brown. Let cool for a few minutes before serving.
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Thank you! I love your recipes and will
Be using them.
Thank you so much for your kind words! 😊 I’m thrilled to hear that you’re enjoying the recipes. Stay tuned for more delicious ideas coming your way!