Low-Carb Keto Chicken Pot Pie Recipe

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Craving a comforting dish that won’t derail your keto diet? This Keto Chicken Pot Pie is the perfect answer! It’s rich, hearty, and bursting with flavor while keeping those carbs in check. Made with tender chicken, fresh vegetables, and a creamy sauce, this pot pie will have you feeling satisfied without the guilt.

Imagine sinking your fork into a flaky, buttery crust (made with almond flour, of course) filled with savory chicken and veggies. It’s the kind of meal that makes you feel like you’re indulging while still sticking to your health goals. Whether you’re hosting a dinner party or just enjoying a cozy night in, this Keto Chicken Pot Pie is sure to impress.

A Deliciously Guilt-Free Keto Chicken Pot Pie

Low-carb Keto Chicken Pot Pie with flaky crust and creamy chicken filling, served on a wooden table.

This Keto Chicken Pot Pie is a delightful blend of tender chicken, sautéed vegetables, and a creamy sauce, all encased in a low-carb almond flour crust. It’s the ultimate comfort food that satisfies your cravings while aligning with your keto lifestyle.

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup cauliflower florets, steamed and chopped
  • 1 cup green beans, chopped
  • 1/2 cup carrots, diced (optional, adjust for keto)
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 1/2 cups almond flour
  • 1/2 cup butter, melted
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Sauté the Vegetables: In a skillet, melt butter over medium heat. Add onions and garlic, sauté until fragrant. Stir in cauliflower, green beans, and carrots; cook until tender.
  3. Make the Sauce: Add the chicken broth and heavy cream to the skillet. Stir in shredded chicken, thyme, salt, and pepper. Simmer for 5-7 minutes until slightly thickened.
  4. Prepare the Crust: In a mixing bowl, combine almond flour and melted butter until a dough forms. Press half of the dough into the bottom of a pie dish, leaving the other half for the top crust.
  5. Assemble the Pie: Pour the chicken mixture over the crust in the pie dish. Roll out the remaining dough and place it over the filling. Seal the edges and cut slits for steam to escape. Brush the top with beaten egg.
  6. Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let cool slightly before serving.

Cook and Prep Times

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes

Nutrition Information

  • Servings: 6 slices
  • Calories: 350kcal
  • Fat: 25g
  • Protein: 20g
  • Carbohydrates: 8g

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