Keto Chicken Pot Pie

A creamy, hearty keto chicken pot pie with tender chicken, low-carb veggies, and a golden almond flour crust. Perfect for cozy family dinners or meal prep.

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Prep Time 20

Cook Time 30

Resting Time 10

Total Time 1

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the filling:

2 cups cooked chicken breast (shredded or cubed)
1 cup cauliflower florets (chopped small)
½ cup mushrooms (sliced)
½ cup celery (chopped)
½ cup onion (diced)
1 cup heavy cream
1 cup chicken broth (unsalted)
3 tbsp cream cheese
2 tbsp butter
1 tsp garlic powder
1 tsp thyme (dried or fresh)
Salt and pepper to taste

For the crust:

1½ cups almond flour
2 tbsp coconut flour
1 tsp baking powder
¼ tsp salt
1 large egg
4 tbsp butter (melted)
2 tbsp shredded mozzarella (optional, for extra texture)

Equipment

1 Large skillet or saucepan
1 Mixing bowls
1 9-inch pie dish or 4 ramekins
1 Whisk and spatula
1 Measuring cups and spoons

Method

Make filling: Saute onions, mushrooms, and celery with butter in a skillet until tender. Stir in cauliflower and cook for 5 minutes. Add chicken, cream, broth, cream cheese, garlic powder and thyme; mix well. Simmer until creamy and thickened.
Prepare the crust: In a bowl, combine almond flour, coconut flour, baking powder, salt, egg, melted butter and cheese until dough comes together.
To make & Assemble: Pour the filling into a pie dish or small ramekins. Roll out the crust and put it in place.
Bake: Bake 180C (350F) for 20-25 minutes or until it is golden in colour.
Rest & serve: Allow the pie to cool for at least 10 minutes before serving.

Notes

Make the chicken in advance to save on prep time.
Even if you need it thicker, add ¼ tsp xanthan gum to the filling.
Brush crust with the melted butter for a golden shine.
Use little ramekins for individual pot pies that cook more quickly.
Chill the pie before cutting to prevent the filling from being runny.