This keto pot pie has a creamy, savory filling with a flaky crust and is incredibly flavorful, super comforting, and is the perfect way to use up leftover chicken or turkey. Plus, it's gluten-free and can also be made paleo and dairy-free with a few simple tweaks!

This Keto Chicken Pot Pie Recipe is the ultimate comfort food! It has a creamy, savory filling with a tender, flaky crust. Plus, it's actually pretty easy to make and only has four net carbs per serving!

The gluten-free, low-carb crust can be made ahead of time, and it's a great way to use up any leftover chicken or turkey you have sitting in your fridge.

And if you don't have leftover chicken or turkey, you can use my perfectly cooked chicken recipe in the oven or the Instant Pot. Easy peasy.

And if you're looking for more keto comfort food recipes, I think you'll love this keto shepherd's pie and keto chicken fried steak.

Or, if you're looking for more turkey recipes, be sure to check out this Spatchcock Smoked Turkey from Girl Carnivore!

Jump to:

• Frequently asked questions
• Ingredients
• Pie crust
• Filling
• Storage instructions
• Substitutions
• 💭 Top tips
• 📖 Recipe
• 💬 Comments

Frequently asked questions

Ingredients

Here are the easy ingredients that you'll need to make this keto gluten-free chicken pot pie:

• Almond Flour Pie Crust - Tender and flakey, uses common keto ingredients.
• Butter - For sauteing veggies, it adds flavor.
• Onion, Celery, Carrot, Garlic, And Peas - Traditional chicken pot pie veggies. However, feel free to change up the veggies if you'd like.
• Cooked Chicken or Turkey - Use leftover chicken or turkey, rotisserie chicken, or cooked, shredded chicken.
• Chicken Broth - For flavor and texture.
• Heavy Cream - Adds creaminess and helps thicken the pot pie.
• Sea Salt, Black Pepper, And Ground Thyme - Seasoning that adds flavor. And don't sleep on the ground thyme. In my opinion, it's the taste that makes this pot pie so special!
• Egg - For brushing the top of the crust. It makes the crust crispy and shiny.

Pie crust

Start by preparing the pie crust. I used my Keto Pie Crust, but feel free to sub my Paleo Pie Crust if you're not low-carb.

To make the keto pie crust:

1. Add all the dry ingredients into the bowl of a food processor. This includes blanched almond flour, flaxseed meal, coconut flour, psyllium husk powder or xanthan gum, sea salt, and sweetener.
2. Pulse in butter until it resembles coarse sand.
3. Add one large egg and one teaspoon of pure vanilla.
4. Process until the dough forms a ball in the food processor and has the consistency of play dough.
5. Chill the dough while you make the filling.

When ready to use, take the keto 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, so use your fingers to patch 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 and bake at 350 degrees for 20 to 30 minutes or until the crust is nicely browned.

Filling

Step #1: Chop the carrots, celery, and onion.

💭Tip: While carrots and peas aren't usually considered low-carb, once distributed throughout the entire recipe, they only add minimal carbs per serving but add tons of flavor! However, feel free to reduce them or leave them out if you prefer.

Step #2: Saute the veggies.

Over medium heat, melt some butter (can use non-dairy) in a medium-sized skillet.

I love using a cast-iron skillet for this recipe because I can make the entire recipe and then transfer the whole thing to the oven. However, any medium-sized skillet will work.

Add the veggies we chopped with garlic and frozen peas to the hot skillet. Then, saute the veggies for around 5 minutes or until they soften.

Step #3: Add chicken broth, heavy cream, shredded chicken or turkey, salt, pepper, and thyme.

Bring it to a boil and allow it to lightly 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 aside.

Step #4: Add the almond flour crust, brush with an egg wash, and bake.

There 'ya have it! A perfect low-carb pie with a creamy, savory filling and a flaky crust!

Storage instructions

• Storing: Leftovers can be stored in the refrigerator for up to 4 days.
• Reheating: I recommend reheating in the oven to help crisp up the crust.
• Meal Prep: The crust can be stored in the fridge for up to 3 days or frozen for up to 3 months before rolling out, and the filling can be stored in the fridge for one or two days. When ready, set the crust out on the counter until soft enough to roll out, around 30 minutes. Assemble the pie and bake as directed.

Substitutions

• Feel free to change up the veggies to whatever you have on hand! Use a bag of frozen mixed veggies, omit the peas, add more carrots, or add green beans - use whatever you prefer!
• Replace the shredded chicken with shredded turkey for a keto turkey pot pie.
• For dairy-free and paleo, replace the heavy cream with coconut cream and use dairy-free butter in the crust.

💭 Top tips

• For the chicken, feel free to use leftover chicken or turkey, rotisserie chicken, or cooked, shredded chicken.
• You could add some cream cheese to the keto pot pie filling for a creamier texture.
• While carrots and peas aren't usually considered low-carb, once distributed throughout the entire recipe, they only add minimal carbs per serving but add tons of flavor! However, feel free to reduce them, leave them out, or use different veggies if you prefer.

If you’ve tried this Low-Carb Keto Chicken Or Turkey Pot Pie or any other recipe on the blog, please let me know in the comments below!

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📖 Recipe