Keto Chicken Pot Pie
This Keto Chicken Pot Pie is comfort food at its finest! It’s so delicious and perfect for cold days. You may want to do yourself a favor and make two – one for now and one for later because I promise there will be no leftovers.
What is Chicken Pot Pie?
Chicken Pot Pie is a savory pie made of a flaky crust and a chicken-based, soup-like filling. It usually includes veggies like carrots, peas, corn, and onions and is traditionally considered a filling, satisfying dish. We use almond flour instead of traditional flour to make this recipe keto-diet friendly.
How Do I Store Chicken Pot Pie?
This recipe can be stored in the fridge, covered for up to 3 days. You can freeze your leftovers as well. Place your completely cooled pot pie in an airtight container with plastic wrap pressed tightly around it. Freeze for up to 3 months.
You can reheat the leftover chicken pot pie in the microwave for 1-2 minutes or until it’s hot. Another option is to heat it in the oven at 350 degrees for 10-15 minutes. Serve when it’s thoroughly heated.
Can I Freeze Chicken Pot Pie to Use Later?
Yes. To freeze your Pot Pie, follow all the steps until the final bake. Allow the pie to cool completely, and tightly wrap it with plastic and foil.
To cook from frozen, allow it to thaw almost completely. It’s best to pull it out of the freezer the night before and place it in the fridge. Then bake at 350 degrees for 20 until the crust is browned and the filling is thoroughly heated.
Pro Tip: We like to make these kinds of dishes in disposable tin pans. They easily slide into a Ziploc bag to go right in the freezer!
What Can I Serve With this Pot Pie?
This chicken pot pie is a stand-alone dish that doesn’t need any other sides. It combines protein, veggies, and crust to make it the perfect meal. But, If you want to make other foods to go with it, a fresh garden salad, a side of green beans, and some fresh berries for dessert would perfect!
Tips for Making Keto Chicken Pot Pie
- Since the crust does not contain gluten, you can expect it to be more fragile and less elastic. Cracks may occur but worry not. Just smooth them back together.
- If the dough is too wet, use additional almond flour. If the dough is too dry, add more butter.
- I recommend partially baking the bottom crust before adding the filling to prevent the almond flour in the dough from absorbing all of the liquid. No one wants a soggy crust.
- If you’re allergic to almond flour, you can use Bob’s Red Mill Gluten Free flour. It’s a pretty fabulous blend that’s super delicious.
Recommended
Instant Pot Pulled Pork
Air Fryer Honey Garlic Chicken
Marry Me Chicken
Notes
Chicken Pot Pie is another go-to recipe for my family! I know that you will love it too. But before you jump into making this recipe, there are a few things to remember:
- Place the dough in the freezer to chill a bit until the vegetables are done cooking.
- You can make the keto chicken pot pie ahead of time and store it in the fridge until you are ready to heat it and serve.
- To keep your pot pie from being too soupy, begin by using only half of the cooking liquid. You can always add in more.
Substitutions
- Italian Seasoning– Substitute with 2 tsp dried parsley and 1 tsp ground thyme.
- Chicken– Use turkey, ground beef, salmon, or rotisserie chicken in the filling.
- Mirepoix– If you are going full keto, substitute the carrots with turnips, rutabaga, or mushrooms.
More Yummy Keto Recipes You’ll Enjoy
If you like this delicious and healthy Chicken Pot Pie recipe, you’ll want to try some of our other easy keto recipes! Try any from the list below.
Baked Keto Meatballs
Keto Bacon Wrapped Jalapeños
Instant Pot Cauliflower Soup (WW and Keto)
Cauliflower Stuffing
Cauliflower Mac and Cheese
Keto Chicken Pot Pie
This Keto Chicken Pot Pie is comfort food at its finest!
Ingredients
For the Crust
- 1 cup Almond flour
- 1 Egg
- 1 tsp baking powder
- 1/3 cup shredded cheddar cheese
- 3 tbsp unsalted butter, softened
For the Filling
- 1 lb chicken breast boneless, skinless, cut into bite-sized pieces
- 1 tbsp Olive oil
- 2 tbsp Butter unsalted, melted
- 1 cup mirepoix (1/3 cup equal parts onion, carrot, and celery )
- 1 tsp Italian seasoning
- 2 tsp Garlic, minced
- 1/2 cup Heavy whipping cream
- 1/2 cup Chicken broth
- Sea salt and Cracked pepper to taste
Instructions
1.Preheat the oven to 400°F . Dice vegetables into small cube shapes.
2.Heat the oil in a skillet over medium-high heat.
3.Add the chicken breast pieces and salt and pepper to taste. Sauté the meat until it is cooked completely through. Remove and set aside.
4.Place the butter in a saucepan over medium heat, and add the celery, onions and carrots to it once the butter has melted.
5.Cook the vegetables over medium heat until the celery and onions begin to become tender.
6.Add the minced garlic and Italian seasoning to the pan, and sauté for 30 seconds longer.
7.Whisk the heavy whipping cream and chicken broth into the saucepan, and continue to cook until the mixture has thickened.
8.Place the chicken into the saucepan with the vegetables, and toss to mix well.
9.Pour the mixture into a greased 9x9 baking dish.
10.While the vegetables are cooking, mix together the ingredients for the crust until well combined into a dough.
11.Place the dough in the freezer to chill a bit until the vegetables are done cooking.
12.Spread the dough out over the top of the filling. Bake for 15-20 minutes. Allow to cool for 5 minutes, once done.
