Hearty, delicious, and low carb, this is the best chicken pot pie!
This healthy chicken pot pie recipe is filled with fresh veggies and cooked chicken, all simmered in a savory gravy under a light and flaky pie crust!
It’s so good, and no one will even know it’s low carb!
Best Chicken Pot Pie
- Low carb lovers will agree, this is the best chicken pot pie recipe out there, and it’s so easy to make!
- Loaded with keto friendly veggies and cooked chicken, this recipe comes together in minutes!
- Homemade chicken pot pie is not only budget-friendly, but you can even use up leftovers to create a new recipe every time!
Chicken Pot Pie Ingredients
Crust – Almond flour and coconut flour produce a light and tender pastry that can be used in other low-carb recipes that are sweet or savory!
Chicken – Leftover or rotisserie chicken works in this recipe, but so will leftover beef, pork, turkey, or ham.
Vegetables – Toss in a bag of keto-friendly frozen vegetables if you don’t have time to prep fresh. Radishes are a great switch for turnips and taste just like potatoes!
Sauce – The sauce is all about the cream and chicken broth that brings a rich and savory flavor to chicken pot pie. Short on time? Use a jar of Alfredo sauce or make your own (since store bought sauces often have too much sugar). A can of cream of celery soup is also a good choice, or make a batch of this homemade cream of chicken soup or cream of mushroom soup.
Variations – For larger appetites and families, double the recipe and spread it into a casserole dish. Then top with the pie crust (fewer calories)!
How to Make Chicken Pot Pie
- Prepare crust per recipe directions below and refrigerate at least two hours.
- Simmer diced turnip in water until tender.
- Saute veggies in butter until tender.
- Whisk xanthan gum with some broth. Add heavy cream.
- Stir in turnips, chicken, and parsley. Season.
- Line the bottom of a pie plate with a 12” circle of dough.
- Add filling and top with another circle of dough. Crimp edges to seal, but cut slits in the top to allow steam to escape.
- Bake until the pastry top is golden. Rest before serving.
Chicken Pot Pie Sides
Meat and veggies are baked in one dish so all that’s needed is a tangy salad! A spring mix, cucumber and onion salad, or a cherry tomato salad offer a tangy complement to a rich and creamy pot pie.
Leftovers
Keep leftover low carb chicken pot pie in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave. Freeze a whole assembled pie and defrost overnight before baking it.
Tasty Chicken Appetizers & Entrees
Did you make this low carb Chicken Pot Pie recipe? Be sure to leave a comment and rating below!
Low Carb Chicken Pot Pie
Ingredients
Filling
- 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 ounces 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
- ⅛ teaspoon pepper , or more to taste
Crust
- ⅔ 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
Instructions
Crust
- 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.
Filling
- In a small saucepan, cover diced turnips with water and bring to a boil. Simmer covered until tender, about 7 minutes. Drain well.
- In a large saucepan over medium heat, melt butter. Add onion, garlic, poultry seasoning, thyme and cook 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.
Assembly
- 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 chicken mixture. 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.
Notes
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Crust adapted from BettyCrocker, filling adapted from SpendWithPennies.com
