It’s so satisfying to make this low-carb chicken pot pie recipe!

Chicken and veggies are baked in a savory gravy under a flaky crust. This is low-carb comfort food at its best and is great for using up leftover chicken or turkey.

plated slice of Low Carb Chicken Pot Pie

Healthy Chicken Pot Pie

  • Chicken pot pie is a cozy family favorite that’s fancy enough for Sunday dinner but simple enough for a leisurely weeknight!
  • Homemade chicken pot pie tastes so good, no one will know it’s low-carb! Make one or two and enjoy all week- the flavors will continue to blend.
  • Switch up the ingredients or use up leftovers, chicken pot pie is budget-friendly, too!
broth , seasonings , xanthan gum , mushrooms , onion , garlic , cream , turnips , celery , carrot , turkey and pie crust to make Low Carb Chicken Pot Pie with labels

Ingredients And Variations

Chicken – Any pre-cooked chicken will work, even a rotisserie chicken. Other proteins can be used such as cooked cubes of leftover pork or beef or diced ham.

Vegetables – Fresh is best but if time is short, use your favorite low-carb frozen veggies. Try a vegetable medley for a colorful presentation.

Gravy – Heavy cream and chicken broth make a savory and smooth gravy for chicken pot pie. Try Alfredo for another low-carb option. Cream of mushroom or cream of celery soup are both keto-friendly bases for a rich and savory gravy.

Crust – Almond and coconut flour bake up beautifully for chicken pot pie and this recipe is easy to master for future meat pie recipes.

How To Make Chicken Pot Pie

Chicken pot pie is as much fun to make as it is to eat! This is a great recipe for ‘kid chefs’ to learn from!

Low Carb Pie Crust:

  1. Prepare the dough (as per recipe below).
  2. Refrigerate for at least 2 hours or overnight.
process of adding filling to pie shell to make Low Carb Chicken Pot Pie

Chicken Pot Pie Filling:

  1. Simmer turnip in water until tender. Drain and set aside.
  2. Saute vegetables in butter. Whisk xanthan gum with broth until thickened and slowly stir in the heavy cream and simmer.
  3. Stir in turnips, chicken, and parsley. Season with salt and pepper.
  4. Roll out the half dough into a circle and place it on a pie plate.
  5. Add filling and cover with another circle of dough and cut slits in the top.
  6. Bake (per recipe below) until golden and let the chicken pot pie rest before serving.
process of adding ingredients to pan to make filling for Low Carb Chicken Pot Pie

What To Serve with Chicken Pot Pie

Since chicken pot pie is one dish delish, any light side dish will do! A colorful and tangy cherry tomato salad is perfect, and so is this cucumber and onion salad.

Best Ways to Store Leftovers

  • Prepare the filling ahead for up to 2 days before using.
  • Cover the crust with foil if it appears to be overcooking before the filling is heated through.
  • Keep leftover chicken pot pie covered in the refrigerator for up to 4 days. Reheat in the microwave.
  • Assembled pie can be frozen and defrosted in the refrigerator overnight before baking it.
Low Carb Chicken Pot Pie cooked in a pie dish

Tasty Chicken Appetizers & Entrees

plated slice of Low Carb Chicken Pot Pie
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Low Carb Chicken Pot Pie

A tasty low-carb crust & a creamy filling make this low carb chicken pot pie an entree to remember!
Prep Time 25 minutes
Cook Time 45 minutes
Chill Time 2 hours 15 minutes
Total Time 3 hours 25 minutes
Servings 6



  • 2 small turnips peeled and diced ½”
  • 3 tablespoons butter
  • ½ small onion diced
  • 2 cloves garlic minced
  • ½ teaspoon poultry seasoning or to taste
  • ¼ teaspoon dried thyme leaves
  • 2 ribs celery diced
  • 4 oz mushrooms diced
  • 1 small carrot peeled and diced (approx. ¼ cup)
  • 1 teaspoon xanthan gum
  • 1 ½ cups chicken broth divided
  • ½ cup heavy cream
  • 3 cups cooked chicken (or rotisserie chicken) chopped or shredded
  • 1 tablespoon fresh parsley
  • ¼ teaspoon salt or more to taste
  • teaspoon pepper or more to taste


  • cup almond flour super-fine blanched
  • ½ cup coconut flour
  • 1 teaspoon poultry seasoning
  • ¼ teaspoon salt
  • ½ teaspoon xanthan gum
  • ½ cup cold butter cut into pieces
  • 2 ounces cream cheese cubed
  • 1 egg



  • Place almond flour, coconut flour, seasonings, and xanthan gum in a bowl in the freezer for 15 minutes.
  • Add the chilled mixture to a food processor with butter, and cream cheese. Pulse until it forms large pea-sized crumbs.
  • Add egg and pulse until the mixture forms a dough.
  • Refrigerate the dough 2 hours or overnight.


  • Placed diced turnip in a small saucepan and cover with water. Simmer covered until tender, about 7 minutes. Drain well.
  • Place butter in a large saucepan. Add onion, garlic, and seasonings cook over medium heat until softened, about 3-4 minutes. Add celery, mushrooms and carrots and cook until tender, about 5-6 minutes more.
  • In a small bowl, whisk xanthan gum with ½ cup broth.
  • Add remaining broth to vegetable mixture and bring to a boil. Whisk in xanthan gum mixture until thickened. Stir in heavy cream. Simmer 5 minutes.
  • Stir in turnips, chicken and parsley. Taste and season with salt and pepper.


  • Preheat the oven to 400°F. Grease a 9" pie plate.
  • Roll half of the dough into a 12" circle between parchment paper. Line the bottom of the pie plate with the dough.
  • Fill with filling. Roll out remaining dough and place on top of the pie. Seal the edges and cut slits to allow steam to escape.
  • Bake 10 minutes. Lightly cover the pie with foil and bake an additional 15-20 minutes or until golden.
  • Rest 10 minutes before serving.


  • For convenience, the filling may be prepared up to two days ahead before use.
  • Cover the edges of the crust with foil if it browns too quickly.
  • Keep leftover chicken pot pie refrigerated in an airtight container for up to 4 days. It can be reheated in the microwave or the oven. 
  • To make ahead, freeze the assembled pie and defrost it in the refrigerator overnight before baking.
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 566kcal | Carbohydrates: 16g | Protein: 26g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 566mg | Potassium: 482mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2666IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner, Main Course
Cuisine American

Crust adapted from BettyCrocker, filling adapted from

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cooked Low Carb Chicken Pot Pie and slice plated with writing


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