There is something so special about a warm, bubbly Chicken Pot Pie. It just feels like a hug in a dish, you know? For a long time, I thought this classic comfort food was off limits if you were watching your carbs. But I am so happy to tell you that is just not true.
This recipe brings back all that cozy goodness without the extra carbs. We use a clever almond flour crust that bakes up golden and tender. The filling is rich, creamy, and packed with flavor. It is a fantastic dinner for any night of the week and a true family favorite.
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Why You’ll Love This Recipe
First off, this is a truly satisfying meal. The creamy chicken filling combined with the buttery crust is pure comfort. It is the kind of dish that makes everyone at the table happy and quiet for a few minutes while they enjoy every bite. It is a wonderful way to enjoy a classic without straying from a low carb lifestyle.
You will also appreciate how straightforward this easy pot pie recipe is. We are not doing anything too complicated here. The steps are simple to follow, and using a rotisserie chicken saves a ton of time. It makes getting a delicious Homemade Pot Pie on the table feel totally manageable, even on a busy weeknight.
Visually, it is a stunner. Imagine pulling a beautiful pie from the oven. The crust is a gorgeous golden brown, maybe a little rustic around the edges, with some of the creamy filling peeking through. It looks just as good as it tastes and makes any dinner feel a little more special.
Plus, this Chicken Potpie Recipe is wonderfully versatile. While the recipe is fantastic as written, you can certainly make small adjustments. If you have other low carb veggies on hand, feel free to toss them in. It is a great way to use up what you have in the fridge.
Ingredients
For The Keto Crust
- 2 cups almond flour
- 6 tablespoons unsalted butter, softened
- 1 egg
- 1/4 teaspoon fine pink Himilayan salt (or regular salt)
- 1/2 cup shredded cheddar cheese
For The Creamy Filling
- 2 Tablespoons unsalted butter
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 1/2 cups chicken broth
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning
- optional 1/4 teaspoon celery seed
- fine pink Himilayan salt or regular salt to taste
- ground pepper to taste
- 1/2 teaspoon xanthan gum
- 2 cups shredded rotisserie chicken
- 2/3 cup frozen peas and carrots
Step By Step Instructions
Step 1: Get The Oven Ready
First things first, let’s get the oven preheating to 375 degrees. While that is warming up, grab a 9 inch pie plate and give it a good spray with some cooking spray. This will make serving your beautiful Chicken Pot Pie so much easier later.
Step 2: Make The Keto Pie Crust
In a large bowl, it is time to make the crust. Combine the almond flour, 6 tablespoons of softened butter, the egg, and salt. You can mix this by hand with a spatula or use a mixer on low speed. Once it starts coming together, stir in the shredded cheddar cheese until it is evenly distributed.
Step 3: Roll Out The Dough
Divide the dough into two equal halves. Now, for a little trick to make rolling easy. Take four pieces of parchment paper and spray one side of each with cooking spray. Place one ball of dough between two pieces of parchment, with the sprayed sides touching the dough. Roll it out into a circle that is roughly the size of your pie plate. Repeat this with the other ball of dough. Then, pop both sheets of dough into the fridge for about 5 to 10 minutes to firm up.
Step 4: Pre Bake The Bottom Crust
Take one of your chilled dough circles out of the fridge. Carefully peel off the top layer of parchment paper. Then, flip the dough over onto your prepared pie plate and gently peel off the other layer. Do not worry if it is not perfect! This dough is very forgiving. You can press it into the plate to fill any gaps. Bake this bottom crust for 6 to 8 minutes, then take it out of the oven.
Step 5: Start The Filling
While the crust is baking, you can start on the delicious filling for your Homemade Pot Pie. In a saucepan, melt 2 tablespoons of butter over medium heat. Add the diced celery and onion and saute them for about 5 minutes, or until they have softened and the onion is fragrant.
Step 6: Make It Creamy
Pour in the chicken broth, then add the softened cream cheese and heavy cream. Keep the heat on medium and whisk everything together until the sauce is smooth. As it combines, whisk in the garlic powder, poultry seasoning, optional celery seed, salt, and pepper.
Step 7: Thicken The Sauce
Once the sauce is smooth, reduce the heat to low. Now, here comes the key to a thick sauce. Sprinkle the xanthan gum over the mixture and immediately start whisking it in very quickly. Keep stirring until the mixture thickens up nicely. If it is too thick, add a splash of cream. If it is too thin, you can add a tiny bit more xanthan gum.
Step 8: Add Chicken And Veggies
Now for the good stuff. Gently stir in your shredded rotisserie chicken and the frozen peas and carrots. Mix everything until it is well combined and heated through. Your filling is now ready for its crust!
Step 9: Assemble Your Pie
Pour the savory filling into your pre baked bottom pie crust. Take your second circle of dough from the fridge and place it over the top. Again, do not stress about perfection. Press the edges of the top and bottom crusts together to seal them. You can crimp the edges with a fork if you want that classic look.
Step 10: Bake To Golden Brown
Place your fully assembled Chicken Pot Pie into the oven and bake for 25 to 30 minutes. You are looking for the crust to be a beautiful golden brown color. If the edges start to get too dark halfway through, you can cover them with a pie shield or some aluminum foil. Let the pie cool for about 5 minutes before you slice it up and serve.
How To Store Leftovers
If you happen to have any leftovers of this amazing Chicken Pot Pie, storing them is easy. Simply cover the pie plate tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. It will keep well in the refrigerator for up to 3 or 4 days.
When you are ready to enjoy it again, you can reheat individual slices in the microwave for a minute or two. For a crispier crust, I recommend reheating it in an oven or toaster oven at 350 degrees for about 10 to 15 minutes, or until it is heated through. This helps bring back that wonderful texture.
Tips
One great tip for this easy pot pie recipe is to use rotisserie chicken. It is a huge time saver and adds so much flavor without any extra work on your part. Just shred up the meat and you are good to go.
When working with the almond flour dough, remember that keeping it cool is important. If it gets too warm, it can become sticky. Chilling it in the fridge before rolling and assembling really helps make it easier to handle.
Do not be afraid of xanthan gum. It might be an unfamiliar ingredient, but it works wonders for thickening sauces in low carb cooking. Just be sure to whisk it in quickly to prevent any clumps from forming. A little really does go a long way.
Keep an eye on your crust while it bakes. Almond flour can brown faster than regular flour, so using a pie shield or foil around the edges is a great way to prevent them from getting too dark before the center is perfectly baked.
Conclusion
And there you have it! A comforting, delicious, and completely keto friendly Chicken Pot Pie. This recipe proves that you can still enjoy your favorite classic dishes while sticking to a low carb way of eating. It is warm, savory, and feels like a special treat any night of the week.
I really hope you and your family love this Chicken Potpie Recipe as much as mine does. It is a wonderful meal to share and a great addition to your recipe collection. Happy cooking!
FAQ
Is This Chicken Pot Pie Recipe Gluten Free?
Yes, it is! This recipe uses almond flour for the crust, which is naturally gluten free. All the other ingredients are also typically free of gluten, but it is always a good idea to double check labels on things like chicken broth just to be sure.
Can I Use A Different Flour For The Crust?
This recipe was specifically developed with almond flour for a keto friendly, low carb crust. Other flours would change the texture and carb count significantly. For the best results and to keep it keto, sticking with almond flour is the way to go.
Can I Make This Recipe Ahead Of Time?
Absolutely. You can prepare the filling and the crust dough a day in advance. Store the filling in an airtight container in the fridge, and keep the dough circles wrapped in their parchment paper in the fridge as well. When you are ready to bake, just assemble and follow the baking instructions.
Can I Freeze This Homemade Pot Pie?
Yes, this Chicken Pot Pie freezes quite well. You can freeze it before or after baking. For best results, wrap it tightly in a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Bake from frozen, adding about 20 to 30 extra minutes to the baking time.
Keto Chicken Pot Pie
This comforting keto chicken pot pie features a tender almond flour crust and a rich, creamy filling packed with chicken and vegetables. Enjoy a classic comfort meal without the extra carbs, perfect for any weeknight dinner.
Requirements
Ingredients
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly spray a 9-inch pie plate with cooking spray.
- For the crust, combine 2 cups almond flour, 6 tablespoons softened unsalted butter, 1 egg, and 1/4 teaspoon salt in a large bowl. Mix until well combined, then stir in 1/2 cup shredded cheddar cheese.
- Divide the dough in half. Place one half between two pieces of parchment paper (sprayed sides touching dough) and roll it out into a 9-inch circle. Repeat with the second half of dough. Chill both dough circles in the fridge for 5-10 minutes.
- Carefully remove one chilled dough circle from the parchment paper and press it into the prepared pie plate. Bake the bottom crust for 6-8 minutes, then remove from oven.
- While the crust bakes, prepare the filling. In a saucepan, melt 2 tablespoons unsalted butter over medium heat. Add diced celery and onion, and sauté for about 5 minutes until softened and fragrant.
- Pour in 1 1/2 cups chicken broth, then add 4 ounces softened cream cheese and 1/4 cup heavy cream. Whisk until smooth. Whisk in 1 teaspoon garlic powder, 1/4 teaspoon poultry seasoning, optional celery seed, salt, and pepper to taste.
- Reduce heat to low. Sprinkle 1/2 teaspoon xanthan gum over the mixture and immediately whisk vigorously until the sauce thickens. Adjust thickness with a splash of cream or a tiny bit more xanthan gum if needed.
- Gently stir in 2 cups shredded rotisserie chicken and 2/3 cup frozen peas and carrots until well combined and heated through.
- Pour the savory filling into the pre-baked bottom crust. Place the second chilled dough circle over the top. Press the edges of the top and bottom crusts together to seal, crimping with a fork for a classic look.
- Bake for 25-30 minutes, or until the crust is golden brown. If edges brown too quickly, cover with a pie shield or aluminum foil. Let cool for about 5 minutes before slicing and serving.
Notes
Using rotisserie chicken is a great time saver and adds rich flavor to this easy pot pie.
Keep the almond flour dough cool to prevent stickiness; chilling it before rolling helps with handling.
Xanthan gum is key for thickening low carb sauces; whisk it in quickly to avoid clumps.
Monitor the crust closely during baking, as almond flour can brown faster. Use a pie shield or foil if needed to protect the edges.
Nutrition
Calories
Sugar
Fat
Carbs
