Casseroles, Chicken, Gluten Free, Keto Friendly, Recipes

Keto Chicken Pot Pie

Hot on the heels of our savory pie adventure, we bring you our version of a ketofied chicken pot pie.

Jump to: Keto Chicken Pot Pie Recipe | Substitutions

This is the savory, gluten free version of our favorite sweet pie crust recipe. It’s buttery, delicious, and the perfect compliment to the chicken pot pie filling. Even better, if you don’t want the extra work of putting together a crust – the filling tastes great on its own.

Keto Chicken Pot Pie Recipe

Savory Pie Crust

The dough in this recipe can make one large 9″ pie crust (without a top) or 3-4 8oz pans/ramekins with tops. This really depends on how thin or thick you make the crusts.


  • 1 cup Almond Flour, finely sifted
  • 2 tbsp Coconut Flour
  • 1 tsp Xanthan Gum (optional)
  • 1 tsp Gelatin (optional)
  • 1/4 tsp Salt
  • 1 tsp Apple Cider Vinegar
  • 1 large Egg
  • 4 tbsp Unsalted Butter (cubed/cold)


1. Grease your desired pan(s) or casserole dish. We like to use 8oz ramekins.

Tip: We’ll be using a food processor to quickly combine everything together. You can mix all the ingredients below by hand without issue – just takes a bit more time to fully incorporate the cold butter.

2. Add all dry ingredients (almond flour, coconut flour, xanthan gum, beef gelatin, salt) to a food processor. Pulse a few times.

3. Add the vinegar and egg to the dry ingredients. Pulse until a wet, crumbly dough forms.

4. Add the cold, cubed butter and pulse until butter is evenly distributed and a dough starts to form a ball.

Note: This dough is buttery and soft and will be a bit greasy/sticky to the touch. It will still be a little loose and that’s okay.

5. Plop the dough onto a piece of parchment paper and use your fingers or a silicone spatula to smoosh the dough into a ball-like shape. If the dough feels too soft to work with, place it in plastic cling wrap and set it in the fridge or freezer until it firms up a bit (about 5-10 minutes). Do this as often as you need to while working with this dough.

6. Evenly divide the dough into your desired number of pies.

7. Gently flatten a piece of dough with the palm of your hand (you can put a layer of cling wrap or parchment paper between your hand and the dough).

8. Carefully peel the slightly flattened dough off the parchment paper and place into your pan or dish. Use your fingers/palm to continue flattening the dough into the pan’s shape and up around the sides.

Note: If you’ve decided to omit the xanthan gum, the dough will be a little trickier to peel off in one go. And that’s okay too. Just place the pieces of dough into your dish and continue smooshing flat to form the crust.

9. If blind baking the crust before adding filling – place pan/dish in a 375° f oven and bake for about 7-10 minutes. The dough will darken in color slightly and be firm to the touch when done. Let cool and/or store in cling wrap or an airtight container in the fridge for up to 3 days before using.

Makes 4 large servings | Serving: 1 piece | Net Carbs: 3.2g | Calories: 382
Disclaimer: Info provided here by entering the ingredients used into Carb Manager. These numbers can change based on the ingredients/brands/etc. you choose to use.

Chicken Pot Pie Filling


  • 1 tsp Extra Virgin Olive Oil or preferred pan oil
  • 12oz Chicken, cooked and shredded or thinly sliced
    We use low sodium, canned roast beef when pressed for time.
  • 1/2 cup Peas
  • 1/2 cup Broth (+1/2 cup more if needed)
  • 1/2 Heavy Whipping Cream
    We use low sodium beef or chicken, you can also substitute for bullion + hot water.
  • 1/4 tsp Salt, to taste
  • 1/4 tsp Pepper, to taste
  • 1/4 tsp Xanthan Gum (optional)

Note: The pie dough above is THIRSTY and will absorb a large amount of the liquid while baking so it doesn’t need to reduce too much. You may also add other low carb veg or a small amount of carrots. This will impact nutrition info so keep that in mind.


1. Heat up a medium-sized pan over medium-high heat.

2. Once warmed up, add oil and lightly coat pan.

3. Add chicken and peas to the pan and stir well.

4. Add broth, heavy whipping cream, and seasoning (salt, pepper), stir well and let broth come to a slight boil.

5. Once the broth starts to boil, reduce heat to medium-low and let liquid reduce slightly. Stir occasionally.

6. If the filling mixture seems too soupy/liquidy, add in the xanthan gum and allow mixture to thicken and reduce a bit further before turning off heat.

Tip: Don’t allow the liquid in the filling to reduce TOO much. This pie crust is thirsty – without enough liquid, the filling will dry out too much while baking. If it gets too dry for any reason – add more broth.

If you’re planning to assemble your pies at a later time, let filling cool completely then store in an airtight container in the fridge for up to 3 days.

Makes 4 servings | Serving: About 1/2 – 2/3 cup | Net Carbs: 3.9g | Calories: 216
Disclaimer: Info provided here by entering the ingredients used into Carb Manager. These numbers can change based on the ingredients/brands/etc. you choose to use.


1. Preheat oven to 375° f.

2. Evenly scoop pie filling into pie crust(s).

3. If adding pie crust tops, carefully flatten a piece of dough and transfer it on top of the filling. Since the dough is delicate, you may need to peel off smaller pieces and gently assemble/smoosh the top into place. If desired, brush the top of the pie crust with an egg wash or melted butter.

4. For raw dough, bake the pie(s) for 15-20 minutes or until top starts to turn light golden brown. For blind baked dough, bake for 10 minutes or until edges look golden brown. Times will vary based on the sizes of your pies and how much filling is inside.

5. Let cool for 10-15 minutes. It will still be very hot, but should be cooled down enough to slice or, if desired, remove from pans. Thinner crusts might not hold together as well, but all of ours have come out cleanly so far – when cooled down enough.

Store leftovers in an airtight container in the fridge for up a few days.

Makes 4 large servings | Serving: 1 piece | Net Carbs: 6.4g | Calories: 598
Disclaimer: Info provided here by entering the ingredients used into Carb Manager. These numbers can change based on the ingredients/brands/etc. you choose to use.


Almond Flour: You can use additional coconut flour in place of almond flour – but these flours absorb moisture very differently so the amounts you’ll need to use will be very different. Swap out the almond flour for 1/4 cup coconut flour.

You can also try about 1/2 cup (or less) of Lupin Flour for every 1 cup of flour – however, we haven’t gone down that rabbit hole yet and cannot attest to how that might turn out.

Coconut Flour: You can use another 1/2 cup of almond flour for the coconut flour. If the mixture feels too dry after folding and smooshing together for a while, you can add a tiny amount of water into the mix.

Xanthan Gum: Fun fact – we didn’t use any for our final pies! And they still held together. But the dough was really tricky to work with as it’s quite buttery and delicate. Xanthan Gum helps with the texture for most low carb baked goods but it’s derived from corn, soy, or sometimes wheat – so if you have known issues with any of those, it might be best to avoid this one. Guar gum makes for a decent substitute – it helps to hold everything together, but in a different way, so the texture will be slightly different from xanthan gum.

Gelatin: There’s very little that can mimic this ingredient but on the bright side, you don’t have to use it at all. This ingredients creates a slightly soft, fluffy, puffed texture that we really enjoy in pastries but it can be omitted as well if needed. Expect a thinner, denser crust without it.


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