Keto Friendly Chicken Pot Pie Recipe: Flaky Almond Crust Comfort

Comfort food meets keto with this flaky chicken pot pie that satisfies every craving without the carbs. The almond flour crust delivers that buttery, layered texture you love, while the creamy filling stays rich and hearty.

I developed this version to keep all the soul-warming flavors of the classic while staying strictly low-carb. The secret is a well-seasoned chicken and vegetable filling thickened with xanthan gum instead of flour.

You’ll get that same comfort in every bite—tender chicken, crisp vegetables, and a velvety sauce—all wrapped in a golden, flaky crust. It’s proof that keto doesn’t mean giving up your favorite dishes.

Perfect for cozy dinners or meal prep. Here’s how to make it.

Ingredients for Keto Friendly Chicken Pot Pie

Rich, creamy filling meets buttery almond crust. Comfort food without the carbs in every bite.

The almond flour is non-negotiable here—Bob’s Red Mill is my go-to (the super-fine grind at Whole Foods works too). Butter needs to be ice-cold for that flaky texture, so cube it and pop it back in the fridge while you prep. For the chicken, thighs stay juicier than breasts in the filling, but use what you have. Look for thighs without skin to save time on prep.

No xanthan gum? One tablespoon cornstarch works in a pinch, but it’s not keto-friendly. Swap the heavy cream for coconut cream if you’re dairy-free (the canned kind, Native Forest is great). Fresh thyme and rosemary at half the amount add brighter flavor, but dried works fine. The frozen veggie mix can be swapped for fresh—just par-cook to avoid soggy crust.

The unbaked pie freezes beautifully for up to 3 months—thaw overnight before baking. Leftovers? They’ll keep in the fridge for 4-5 days. Reheat slices in the air fryer for 5 minutes to revive that crisp crust (worth the extra minute).

Step-by-Step Instructions for Keto Chicken Pot Pie

Here’s the method I use to create this comforting dish with a perfectly flaky almond crust.

Step 1: Prepare the Filling Base

Dice the 1.5 lb boneless skinless chicken thighs into bite-sized pieces. Heat a large skillet over medium-high heat and cook the chicken until no longer pink, about 6-8 minutes. The meat should be fully cooked through with no pink in the center.

Finely dice the yellow onion and mince the 3 cloves garlic cloves. Add them to the skillet with the cooked chicken, along with the 2 cups frozen mixed vegetables, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 0.5 tsp black pepper. Sauté for 3-4 minutes until the onion begins to soften.

Step 2: Create the Creamy Sauce

Sprinkle the 0.5 tsp xanthan gum over the chicken and vegetable mixture. This will thicken the sauce beautifully without adding carbs. Stir well to distribute evenly.

Pour in the 1.5 cups chicken broth and 1.5 cups heavy cream. Add the 1 tbsp Dijon mustard and stir to combine. Simmer for 8-10 minutes until the sauce thickens enough to coat the back of a spoon. The mixture should bubble gently and reduce slightly.

Step 3: Prepare the Almond Crust

In a food processor, combine the 2.5 cups almond flour and 0.5 cup cold unsalted butter (cubed). Pulse until the mixture resembles coarse crumbs. The butter should be pea-sized or smaller for the flakiest texture.

Add the 1 whole large egg to the almond flour mixture and pulse just until the dough comes together. Don’t overwork it or the crust will become tough. The dough should hold together when pressed but still be slightly crumbly.

Step 4: Assemble and Bake

Transfer the chicken filling to a pie dish or baking dish. Roll out or press the almond crust dough to fit over the top, sealing the edges. Cut a few slits in the top to allow steam to escape during baking.

Bake at 375°F for 25-30 minutes until the crust is golden brown and the filling is bubbly. You’ll see the edges of the crust turn a beautiful golden color and the center will look set. Let it rest for 5-10 minutes before serving to allow the filling to thicken slightly.

Perfect Pairings for This Dish

Side Dish Pairings

Serve with a crisp kale Caesar salad to cut through the richness—the bitterness balances perfectly. I toss 4 cups chopped kale with 2 tbsp Parmesan and 1 tbsp lemon juice for brightness.

Low-Carb Vegetables

Roasted Brussels sprouts with 2 tbsp olive oil and ¼ tsp salt add a caramelized crunch. Roast at 400°F for 20 minutes until edges are crispy. Simple and satisfying. 🥗

Wine Pairings

A crisp Sauvignon Blanc from New Zealand complements the creamy filling with its citrus notes. For red lovers, try a light Pinot Noir—its earthy tones pair well with the herbs in the dish.

Keto Bread Option

Add a side of cheesy garlic bread made with almond flour bread. Slice, spread with 1 tbsp garlic butter, and toast for 5 minutes at 350°F. A comforting touch.

Finishing Sauces

Drizzle with sugar-free hot sauce for a spicy kick. I recommend Cholula—just ½ tsp adds heat without overpowering. A dollop of sour cream on top also works beautifully. 🔥

Frequently Asked Questions