Keto Chicken Pot Pie
This is one of my family’s favorite comfort meals – it has a creamy, savory filling and flaky crust. And it’s not as hard to make as you might imagine. To make dinnertime a bit easier, I like to make my pie crust whenever I have a little extra time and let it sit in the fridge until I’m ready to use it. Plus, this is a great way to use up any leftover chicken or turkey you have sitting in your fridge. But even if you don’t, I have a link to my perfectly cooked chicken recipe made either in the oven or the Insant Pot so you’ll have some cooked chicken in no time ?
For the recipe below, I used my Keto Pie Crust, but feel free to sub my Paleo Pie Crust if you’re not Keto. It has an egg free option, no psyllium husks, and is just a tad easier to roll out. So choose whichever fits your needs best. Shall we get started? Here are the easy steps:
Keto Pie Crust
Start by adding the almond flour, flax seeds, coconut flour, psyllium husk powder, sweetener, and sea salt into the bowl of a food processor. Then, add some cold butter (can use non-dairy) and process it until it resembles coarse sand like the picture above.
Add the egg and 1 Tbsp. of water and process until well combined. If your mixture is crumbly, add 1 Tbsp. of ice cold water but if your mixture is too wet add 1 Tbsp. of almond flour. The goal is for the crust to feel like play-dough and you want it to form a nice ball in the food processor like the above picture- that’s how you know it’s perfect!
Place the dough in a plastic baggie and let rest in the fridge to firm out while we make the filling.
Chicken Pot Pie Filling
Start by chopping up some carrots, celery, and an onion.
I love using a cast-iron skillet for this recipe, so if you have a cast-iron skillet melt some butter (can use non-dairy) in it, then add the veggies we just chopped along with some garlic and frozen peas. If you don’t have a cast-iron skillet, you can use any large skillet you prefer ? Sautee the veggies around 5 minutes, or until they start to soften.
When the veggies are soft, add a cup of chicken broth, a cup of full-fat canned coconut milk, shredded chicken or turkey, salt, pepper, and thyme. Bring it to a boil and allow to lighlty boil for around 10 minutes, or until thickened. If you’re not using a cast-iron skillet you need to transfer the filling into a deep pie pan. Set the filling aside for now.
Baking The Pie
All that’s left is adding the crust! Take the crust out of the fridge and place it on a piece of parchment paper. Cover it with plastic wrap and roll it out from the center using a rolling pin.
Peel off the plastic wrap then invert the crust over the filling. The crust will have a few breaks in it so use your fingers to patch up the cracks and cinch the crust to the edge of the pan. It will have a nice rustic look to it.
Brush the top with a beaten egg (optional) and bake at 350 degrees for 20 minutes or until the crust is nicely browned. There ‘ya have it! A perfect chicken pot pie with a creamy, savory filling and a flaky crust!!!
Looking for more Keto dinner recipes? Check these out!!!
Paleo & Keto Chicken Pot Pie {Dairy Free}
Ingredients
Keto Pie Crust:
- Click here for Paleo Pie Crust recipe if that's what you prefer (doesn't have psyllium, has an egg free option, and is a bit easier to roll out)
- 1 1/2 Cups Blanched Almond Flour
- 1/4 Cup Ground Flaxseeds I prefer golden for a lighter colored crust
- 2 Tbsp. Coconut Flour
- 1/4 tsp. Sea Salt
- 1 Tbsp. Psyllium Husk Powder
- 1 Tbsp Lakanto Monkfruit Sweetener or preferred granulated sweetener
- 4 Tbsp. Butter cold, can use non-dairy
- 1 Large Egg
- 1 Tbsp Cold Water or as needed
Filling:
- 4 Tbsp. Allowed Butter can use non-dairy
- 1 Medium Yellow Onion
- 3 Stalks Celery
- 2 Large (or 3 medium) Carrots
- 2 cloves Garlic minced
- 1/4 Cup Frozen Peas can increase to 1/2 cup if desired
- 2 Cups Cooked Chicken or Turkey
- 1 Cup Chicken Broth
- 1 Cup Full Fat Canned Coconut Milk well shaken or stirred, works best if not refrigerated
- 1 tsp. Sea Salt
- Black Pepper to taste
- 1 tsp. Ground Thyme
- 1 Egg optional
Instructions
Crust:
- Add the almond flour, ground flax seeds, coconut flour, sea salt, psyllium powder, and monkfruit or preferred sweetner to the bowl of a food procesor and process until combined. Add the butter to the flour and pulse until well combined and looks like sand.
- Add the egg and 1 Tbsp. water. Pulse until combined and forms a ball. Your dough should have the consistency of Play-Dough. If it's crumbly you need to add 1 Tbsp. of ice cold water or if it's too soft or like batter, add 1 Tbsp. almond flour until you reach the desired consistency. It's perfect when it forms a ball in the food processor.
- Place the dough in a baggie and put in the refrigerator while you make the filling.
Chicken Pot Pie:
- Preheat oven to 350 degrees.
- Start by finely cutting up the celery, carrots, and onion.
- In a cast-iron skillet or large pan, melt the butter (can use non-dairy) over medium heat. Add the celery, carrot, onion, and peas. Saute about 5 minutes, or until veggies start to soften.
- Add the chicken, coconut milk, chicken broth, salt, pepper, and thyme. Taste and adjust seasonings. Bring to boil.
- Allow to gently boil for 10 - 15 minutes or until thickened, stirring occasionally. If not using a cast-iron skillet transfer to a deep pie pan. Set aside.
- Place the pie crust on a large piece of parchment paper and cover with plastic wrap. Roll out from the center using a rolling pin. Invert over the pot pie and gently press into the sides of the dish to seal, patching up any cracks with your fingers.
- Brush the top with a beaten egg (optional). Bake for 20 minutes or until the crust is golden brown and the filling is bubbly.
- Use a large spoon to serve.
Nutritional information is approximate and may vary.
This would be a perfect night in dinner or even for the kids to share.
I can see why you all love this so much.! Comfort foods made healthy are the best.
I can see why this is one of your family’s favorite comfort meals! It looks so delicious! Such a great way to use leftover chicken or turkey!
Oh my gosh, I’ve been wanting to make a dairy-free and egg-free chicken pot pie. This is so perfect! Def gonna have to give it a go soon 🙂 Thanks for the allergy-friendly food options!!
Thanks Jenna, let me know what you think!!!
So interesting that you used almond butter in the filling. I usually use cashew, but will have to try this next time.
Hi Alisa! I don’t think I used almond butter in the filling, did I make a mistake in the recipe somewhere?
Your pot pie recipe is similar to mine, Cassidy. I originally made it using gf ap flour, but now use almond flour for the crust. Like you, I much prefer the coconut milk in recipes like this one. It helps make such a creamy and rich base for pot pie. 🙂 Thanks for sharing on Gluten-Free Wednesday! Sharing!
Shirley
Thanks so much Shirley! I just checked out your pot pie recipe and it looks great – I really like the seasonings you used. Also, I have never heard of a “pour-over” crust for a pot pie, that’s a great idea- even though you said you now use an almond flour crust 🙂
-Cassidy
You’re welcome and thank you, dear! I just sub almond flour for gf ap flour, so it’s still a pour-over crust. So easy! 🙂
Shirley
I didn’t think it was possible to make a paleo pot pie look this good!
These are awesome!! I made individual sized pot pies using leftover turkey, and they are amazing! The crust is to die for! I’m looking forward to using it to make sweet pies next. Thank you SO much!