Easy Keto Chicken Pot Pie: A Buttery Low-Carb Hug

The wind is howling outside your window tonight.

You need a meal that feels like a warm hug.

This Keto Chicken Pot Pie delivers all the comfort without the carbs.

Why You’ll Love This Recipe

It is the ultimate winter comfort food for your family.

The crust is buttery and perfectly golden brown.

You get a rich, creamy filling in every single bite.

It is gluten-free and keeps you feeling light and energized.

Simple Method

Making a low-carb crust is easier than you think.

You just stir, press, and bake the simple dough.

The filling comes together in one large skillet quickly.

Even beginners can master this impressive dish tonight.

Ingredients You’ll Need

Most of these items are pantry staples in a keto kitchen.

• 2 1/2 cups blanched almond flour
• 1/2 teaspoon sea salt
• 6 tablespoons unsalted butter, melted (for crust)
• 1 large egg, beaten
• 2 tablespoons unsalted butter (for filling)
• 1/2 cup yellow onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 2 cloves garlic, minced
• 1/2 teaspoon xanthan gum
• 1 cup chicken bone broth
• 1/2 cup heavy whipping cream
• 2 cups cooked chicken breast, shredded
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper

Step-by-Step Directions

1. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
2. In a medium bowl, combine almond flour and sea salt.
3. Stir in 6 tablespoons melted butter and the beaten egg.
4. Press two-thirds of the dough into your prepared pie dish.
5. Bake the bottom crust for 10 minutes and set aside.
6. Melt 2 tablespoons butter in a large skillet over medium heat.
7. Sauté onion, celery, and carrots for 7 minutes until softened.
8. Stir in minced garlic and cook for 1 minute.
9. Sprinkle xanthan gum over the vegetables and stir for 30 seconds.
10. Slowly whisk in bone broth and heavy whipping cream.
11. Simmer for 3-5 minutes until the sauce has thickened.
12. Stir in chicken, thyme, and pepper, then pour into the crust.
13. Roll the remaining dough between parchment paper to a 9-inch circle.
14. Place over the filling and seal the edges tightly.
15. Cut three small slits in the top crust for steam.
16. Bake for 20-25 minutes until the top is golden brown.
17. Let rest for 10 minutes before slicing and serving.

Best Ways to Enjoy It

Serve this warm right out of the oven.

A fresh side salad adds a nice crunch.

It is perfect for a cozy night in with loved ones.

Light a candle and enjoy a slow, satisfying meal.

Keep It Fresh

Store any leftovers in the fridge for four days.

Reheat slices in the oven to keep the crust crisp.

You can also freeze the unbaked pie for later.

This makes it a great option for meal prep.

Tips for Best Results

• Use rotisserie chicken to save precious time.
• Do not skip the xanthan gum for the sauce.
• Press the dough firmly into your pie dish.
• Let the pie rest before you try slicing.
• Add extra herbs for a fresh garden flavor.
• Ensure your almond flour is finely blanched.
• Cover edges with foil if they brown too fast.

Easy Flavor Ideas

• Add mushrooms for an earthy winter twist.
• Use turkey leftovers after a big holiday meal.
• Swap heavy cream for coconut cream for dairy-free.
• Add a dash of hot sauce for extra kick.

Common Questions

Is this recipe kid-approved?

Yes, kids love the creamy sauce and chicken. It tastes just like the classic version they know.

Can I make the crust ahead?

You can prep the dough a day early. Keep it wrapped in the fridge until you bake.

What if I don’t have xanthan gum?

You can use a little extra cream or cheese. The sauce might be slightly thinner but still delicious.

I hope this warm meal brings joy to your table. Enjoy the cozy vibes and the delicious flavors. Happy cooking!

— Lidia

Print Recipe

Keto Chicken Pot Pie

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Servings: 6 servings

Calories: 480kcal

Ingredients

• 2 1/2 cups blanched almond flour
• 1/2 teaspoon sea salt
• 6 tablespoons unsalted butter, melted (for crust)
• 1 large egg , beaten
• 2 tablespoons unsalted butter (for filling)
• 1/2 cup yellow onion, diced
• 1/2 cup celery , diced
• 1/2 cup carrots , diced
• 2 cloves garlic , minced
• 1/2 teaspoon xanthan gum
• 1 cup chicken bone broth
• 1/2 cup heavy whipping cream
• 2 cups cooked chicken breast, shredded
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper

Instructions

• Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
• In a medium bowl, combine almond flour and sea salt; stir in 6 tablespoons melted butter and the beaten egg until a dough forms.
• Press two-thirds of the dough into the bottom and up the sides of the prepared pie dish.
• Bake the bottom crust for 10 minutes, then remove from the oven and set aside.
• Melt 2 tablespoons of butter in a large skillet over medium heat; add onion, celery, and carrots, and sauté for 7 minutes until softened.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Sprinkle xanthan gum over the vegetables and stir constantly for 30 seconds.
• Slowly whisk in the chicken bone broth and heavy whipping cream; simmer for 3-5 minutes until the sauce has thickened.
• Stir in the shredded chicken, dried thyme, and black pepper, then pour the mixture into the pre-baked crust.
• Roll the remaining dough between two sheets of parchment paper to a 9-inch circle and place it over the filling, sealing the edges.
• Cut three small slits in the top crust to allow steam to escape during baking.
• Bake for 20-25 minutes until the top crust is golden brown; let rest for 10 minutes before slicing.