Keto Chicken Pot Pie in Cheddar-Chive Crust! Sautéed onions and thyme, garlic, creamy chicken, peas, and carrots all baked in a homemade crust. It’s really the perfect comfort food. What’s more, it has over 21 grams of protein per slice and is lower in saturated fat than most recipes.
If you are looking for a reliable keto chicken pot pie recipe that is easy to make, look no further because my Keto Chicken Pie in Cheddar-Chive Crust is your next go-to recipe!
I made this as a Sunday meal for the family on a cold winter day. All I can say is that everybody loved it. It’s exactly what you want from a chicken pot pie – it’s comforting, creamy and tasty in all the right ways. It’s also old fashioned, but contemporary at the same time in a cheddar chive almond flour pie crust which just adds to the flavor.
Why a cheddar chive crust for chicken pot pie
It is MORE delicious and adds a great little punch of flavor. So, it’s now my go-to crust for this recipe. You can, however, omit the cheddar and chives if you prefer a plain crust.
Why no top crust?
I make my low-carb chicken pot pie as an open-faced pie. In other words, there’s no crust on top. That’s because the crust is made with tasty almond flour which is more nutrient-dense and filling than crust made with all-purpose flour. So, the pie doesn’t need more crust. It’s simply perfect the way it is!
Ingredients for easy Keto Chicken Pot Pie
This is a straightforward recipe to make but it still takes some TLC and a little time chopping and sautéing.
- Keto Cheddar Chive Pie Crust: Almond flour, cheddar cheese, chives, salt, avocado oil.
- For the filling:
- Oil or butter for frying – I use avocado oil which contains 4 times less saturated fat than butter.
- 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.
- Xanthum gum – binds the sauce.
How to make Keto Chicken Pot Pie
- 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 it simmer on low for 10-15 minutes, stirring occasionally. Then, add the xanthum gum and keep stirring – it will thicken quickly.
- Let the filling cool for a few minutes. Then pour it into the crust and bake.
The unbaked filling in the Keto Cheddar Chive Pie Crust.
After baking, add the remaining chives as decoration, if desired.
Then, feel free to add more decoration. I added some leftover celery but you can also keep it simple and omit the decoration.
Equipment to make Keto Chicken Pie
- 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
How to store this low-carb pie
To store: You can store this pie in the refrigerator. Just be sure to wrap it in plastic.
To freeze: If you plan to store it more than two days, simply wrap it in plastic so it’s airtight and freeze it for up to 3 months.
What to serve with keto chicken pot pie
It’s really a meal in itself to begin with since it has veggies, protein and a yummy crust. But you could also add:
- A salad
- A side of veggies
FAQs about keto chicken pot pie
Yes, that’s an excellent substitute.
Yes, you could by adding more vegetables and perhaps potatoes.
Yes, this recipe is much lower in carbs than ordinary chicken pot pie. That’s because almond flour has a glycemix index that’s under one and therefore won’t spike your blood sugar levels. Moreover, this recipe is also low in unhealthy saturated fats.
Do you want more easy healthy recipes? Here are some of my other failproof recipes you need to try
- Black Sesame Keto Pie Crust
- Chocolate Chip Pecan Pie – Easy and Healthy!
- Chocolate Pie Crust
- Keto Coconut Cake
- Healthy Apple Turnovers
- Keto Chocolate Bundt Cake
- Sugarfree Almond Flour Pie Crust with Monk Fruit
DID YOU MAKE THIS KETO CHICKEN POT PIE RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Keto Chicken Pie
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
- 1 Cheddar Chive Pie Crust or your preferred pie crust
- 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 Xanthum gum
Instructions
- Make 1 Cheddar Chive Pie Crust or your preferred pie crust
- 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 it simmer on low for 10-15 minutes, stirring occasionally. Then, add the xanthum gum and keep stirring – it will thicken quickly.
- Let the filling cool for a few minutes. Then pour it into the crust and bake at 425 F (218 C) for about 20 minutes.
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!