Chicken Keto Pot Pie with an absolutely delicious cheddar-chive crust is the ultimate comfort food. It’s the perfect meal for those fall days when you want to kick back and indulge in a cozy evening at home.
And that’s exactly what we did. I made this for a Sunday family meal on a chilly winter day, and it was a hit!
This low carb recipe basically has everything you crave in a chicken pot pie – it’s comforting, creamy, and full of flavor.
Keto chicken pot pie is also old fashioned, but contemporary at the same time with a cheddar almond flour pie crust which just adds to the flavor.
Want to Make Easy Chicken Pot Pie?
Just make an open faced chicken pot pie.
So, instead of rolling out two layers of dough, simply press the pie crust into the pan by hand. It saves a lot of time and tastes just as good.
Looking to Make a Keto Chicken Pot Pie with Both a Top and Bottom Crust?
You can easily create two delicious layers by dividing the dough in half and rolling each ball of dough between sheets of parchment paper.
Why Make This Chicken Keto Pot Pie Recipe with a Cheddar-Chive Crust?
The cheddar and chives bring a bold, flavorful twist that makes it even more delicious.
I hope you enjoy this crust as much as I do and that it becomes your go-to crust for this savory keto pie!
However, if you prefer a simpler version, you can easily make a plain almond flour crust by leaving out the cheddar and chives.
What Makes Chicken Keto Pot Pie Different from the Classic Flour Version?
A chicken keto pot pie is basically a low-carb alternative to the classic dish, specially designed for a keto diet.
Unlike a traditional chicken pot pie, which uses a flour-based crust that’s high in carbohydrates, the keto version swaps out those ingredients to keep it keto-friendly.
Ingredients in Keto Chicken Pot Pie
This what you need to make this delicious low carb chicken pot pie recipe.
Almond Flour Pie Crust with Cheddar and Chives
Here are the ingredients in the scrumptious keto pie crust with cheddar and chives.
- Almond flour
- Salt
- Avocado oil or butter – Use avocado oil to reduce saturated fat intake since avocado oil has four times less saturated fat than butter.
- 1 Egg
- Cheddar cheese – grated
- Chives – chopped
The Keto Chicken Pot Pie Filling
This is all you need to make the chicken keto pot pie filling.
- Oil or butter for sautéing
- Onion
- Carrot
- Celery
- Garlic
- Salt
- Thyme
- Pepper
- Chicken broth
- Shredded chicken
- Peas
- Heavy cream – There is only a 1/2 cup in the entire recipe.
- Xanthan gum – binds the sauce.
How to Make This Recipe
See the Recipe Card below for complete details.
- Make the cheddar-chive keto pie crust and pre-bake it.
- Sauté onion, carrot, celery, garlic.
- Then, add salt, thyme, pepper.
- Add chicken stock and keep stirring until it boils.
- Then reduce the heat to medium high and add the chicken. Keep stirring for 5-10 minutes until the chicken is fully cooked.
- Stir in peas and reduce to a simmer.
- Add heavy cream.
- Let the mixture simmer on low heat for 10-15 minutes, stirring occasionally. Then, increase the heat to medium for a few minutes and add the xanthan gum. Continue stirring, as it will thicken rapidly. Once it starts to thicken, reduce the heat back to a simmer.
- Let the filling cool for 10 minutes before pouring it into the crust. Bake at 425°F (218°C) for approximately 20 minutes. The edges will brown more quickly than the center, so you may want to cover them with a pie guard or aluminum foil to prevent over-browning.
Equipment You’ll Need to Make Low Carb Chicken Pot Pie
This is what you need to make this easy keto chicken pot pie recipe.
- 1 Pie Pan – a 9.5 Pyrex pie dish or a 9-inch, nonstick, aluminum pie pan
- 1 Pan
- 1 Spoon
How to Store Chicken Keto Pot Pie
It’s generally easy to store low carb chicken pot pie.
Refrigerate Chicken Keto Pot Pie
Refrigerate this savory keto pie for up to five days wrapped in plastic.
Freeze This Chicken Keto Pot Pie Recipe
Freeze low carb chicken pot pie in an airtight container for up to 3 months.
What to Serve with Keto Chicken Pot Pie
This low-carb chicken pot pie is, in fact, a complete meal on its own, with veggies, protein, and a delicious crust. However, you can also pair it with:
- A salad
- A side of veggies
FAQs about This Keto Chicken Pot Pie Recipe
Yes, that’s an excellent substitute.
Yes, this keto chicken pot pie recipe is much lower in carbs than ordinary chicken pot pie. That’s because almond flour has a glycemic index that’s under one and therefore won’t spike your blood sugar levels. Moreover, this recipe is also low in unhealthy saturated fats.
Yes, of course. There are countless options such as healthy carrot cake, almond flour pizza crust, chocolate chip stollen, easy keto marzipan.
Yes, avocado oil is great for baking! It has a neutral flavor and contains over four times less saturated fat than butter. That’s why we use it in our almond flour pie crust for keto chicken pot pie.
Want More Easy Healthy Recipes?
You might also like these popular cake and pie recipes.
- Black Sesame Keto Pie Crust
- Chocolate Pie Crust
- Healthy Apple Turnovers
- Healthy Chocolate Chip Pecan Pie
- Healthy Keto Carrot Cake
- Keto Chocolate Bundt Cake
- Keto Coconut Cake
- Sugar Free Almond Flour Pie Crust
Recipe Card
Keto Chicken Pot Pie Recipe
Equipment
- 1 1 pie or tart pan – a 9.5 Pyrex pie dish or a 9-inch, nonstick, aluminum pie pan or a tart pan
- 1 Frying pan or wok
- 1 Spoon
Ingredients
The Cheddar Chive Almond Flour Pie Crust
The Chicken Filling
- 1 cup Onion 250 ml
- 1 cup Carrot 250 ml
- ½ cup Celery 125 ml
- 3 Garlic cloves
- 1 teaspoon Salt
- 2 teaspoons Thyme
- ½ teaspoon Pepper
- 1 cup Chicken stock 250 ml
- 3 cups Chicken, shredded 750 ml
- 1 cup Peas 250 ml
- ½ cup Heavy cream 125 ml
- 1 teaspoon Xanthan gum
Instructions
How to Make the Almond Flour Cheddar Chive Pie Crust with or without a Top Crust
- Preheat oven to 350 F.
- Put the ingredients in a bowl and mix by hand with a spoon or use a food processor or stand mixer.
- Roll dough into ball.
- To Make the Pie with a Top and Bottom Crust: Divide the dough into two balls of dough. Roll each ball between two sheets of parchment paper. For the bottom crust, roll the dough about two inches wider than the pan to ensure it covers the sides. Place the bottom crust in the pan and prick it with a fork. Pre-bake at 350°F for 10 minutes. After adding the filling, lay the top crust over the pie.
- To Make the Pie with Only a Bottom Crust: Shape the dough into a disk and place it in the pan. Press it evenly into the bottom of the pie pan, working from the center outwards. Form the sides, ensuring they are evenly thick. Flute, if desired. Pre-bake the crust for 10 minutes at 350 F.
How to Make the Chicken Filling
- Sauté onion, carrot, celery, garlic.
- Add salt, thyme, pepper.
- Add chicken stock and keep stirring until it boils.
- Then reduce the heat to medium high and add the chicken. Keep stirring for 5-10 minutes until the chicken is fully cooked.
- Stir in peas and reduce to a simmer.
- Add heavy cream.
- Let the mixture simmer on low heat for 10-15 minutes, stirring occasionally. Then, increase the heat to medium for a few minutes and add the xanthan gum. Continue stirring, as it will thicken rapidly. Once it starts to thicken, reduce the heat back to a simmer.
Pour the Filling into the Crust
- Let the filling cool for 10 minutes before pouring it into the pre-baked crust. Bake at 425°F (218°C) for approximately 20 minutes. The edges will brown more quickly than the center, so you may want to cover them with a pie guard or aluminum foil to prevent over-browning.
Notes
That’s the perfect cozy dish for winter. My partner loved it.
This is SO delicious. The crust is amazing! We totally loved it and will make it again.
Great! Glad you love it too!