Keto Chicken Pot Pie Recipe: Low-Carb Comfort in a Golden Crust

This keto version delivers all the warmth of classic chicken pot pie without the carbs. A flaky almond flour crust wraps around tender chicken and vegetables in a creamy sauce.

The filling stays rich and comforting with a simple roux made from butter and coconut flour. It thickens perfectly without traditional flour, keeping the dish low-carb.

You’ll get that familiar pot pie experience—golden crust, hearty filling—all while staying true to your keto goals. The recipe comes together in about an hour, with most of that time spent baking.

Serve it fresh from the oven for a satisfying meal that proves keto can still mean comfort food.

Ingredients for Keto Chicken Pot Pie

Low-carb staples create that classic comfort without the guilt. Simple, satisfying, and keto-friendly.

The almond flour is non-negotiable—Bob’s Red Mill or King Arthur are solid choices. Coconut flour is tricky to sub, so stick with the amount listed (it’s thirsty and absorbs moisture fast). For the chicken, thighs work better than breasts if you prefer juicier meat. Most grocery stores carry these now, but Whole Foods has the best selection of keto-friendly flours.

No almond flour? Sunflower seed flour (ground from seeds) can work in a pinch, but the crust may turn green—weird but harmless. Skip the peas to cut carbs further (or swap in diced zucchini). Heavy cream can be half-and-half if that’s what you’ve got, but the filling won’t be as rich. The thyme can be swapped for rosemary or sage for a different herb profile.

The crust dough can chill for up to 2 days in the fridge. Bake the pie, let it cool, then store leftovers in the fridge for 4-5 days. Freezing works too—slice it first for easy portions.

Step-by-Step Instructions for Keto Chicken Pot Pie

This method keeps it simple while delivering that cozy, comforting flavor you expect.

Step 1: Prepare the Low-Carb Crust

In a food processor, combine the 2.5 cups almond flour, 0.25 cup coconut flour, and ½ tsp salt. Pulse a few times to mix evenly. The coconut flour is crucial here—it absorbs moisture and gives the crust structure without adding carbs.

Add the 0.5 cup cold cubed butter and pulse until the mixture resembles coarse crumbs. This should take about 10-15 pulses. You want pea-sized butter pieces throughout. Next, add the large egg and pulse just until the dough comes together. Overworking it will make the crust tough.

Press the dough into a disk, wrap it in plastic, and chill for 30 minutes. This resting period lets the flours fully hydrate and makes the dough easier to roll out.

Step 2: Cook the Filling

In a large skillet, cook the diced 1.5 lb chicken breast over medium heat until no longer pink, about 6-8 minutes. I like to season it with ½ tsp salt, ½ tsp black pepper, and ½ tsp dried thyme as it cooks. This builds flavor layers right from the start.

Remove the chicken and set aside. In the same skillet, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant.

Pour in the 1.5 cups chicken broth and 1 cup heavy cream, scraping up any browned bits. Simmer for 5 minutes until slightly thickened. Return the chicken to the skillet along with the frozen peas, and stir to combine. Remove from heat and let cool slightly.

Step 3: Assemble and Bake

Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough to fit your pie dish. I use a 9-inch dish for this recipe. Press the dough into the bottom and up the sides, then trim any excess.

Pour the cooled filling into the crust. For a top crust, roll out the remaining dough and place it over the filling. Crimp the edges and cut a few slits in the top to allow steam to escape. If you prefer a lattice or just a solid top, both work beautifully.

Bake for 35-40 minutes until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil. Let it rest for 10 minutes before slicing—this helps the filling set and makes serving much easier.

Essential Equipment for This Recipe

Dough Preparation

A food processor is essential for cutting cold butter into almond flour quickly. I use my Cuisinart 14-cup—it handles the dough in seconds without overheating the butter. Look for one with a pulse function for best control. 💡

Rolling and Shaping

Between two sheets of parchment paper, roll the dough to ¼-inch thickness. I prefer Joseph Joseph’s adjustable rolling pin with thickness rings for even results. This prevents sticking and makes transfer to the pie dish effortless.

Baking Essentials

A 9-inch glass pie dish conducts heat evenly and lets you monitor the crust’s browning. I recommend Pyrex—it’s durable and won’t react with acidic fillings. Place it on a baking sheet to catch any potential spills.

Temperature Control

An oven thermometer ensures your 375°F is accurate—many ovens run hot or cold. I keep a Taylor Classic in my oven at all times. This small tool prevents burnt crusts and undercooked fillings.

Serving Tools

Let the pie rest 10 minutes before slicing. A pie server with a wide, flat blade lifts slices cleanly. I use a OXO Good Grips server—its angled edge slides under the crust without damaging it. 🔥

Cleanup Help

Silicone baking mats under your pie dish make cleanup a breeze. I love Silpat mats—they’re non-stick and reusable. They also prevent the bottom crust from getting too dark during longer bakes.

Frequently Asked Questions