This gluten-free keto chicken 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, with a few simple tweaks, can easily be made paleo and dairy-free!
This Keto Chicken Pot Pie 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 4 net carbs per serving!
The 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.
Or if you don't have leftover chicken or turkey, you can use my perfectly cooked chicken recipe made in either the oven or the Instant Pot. Easy peasy.
Frequently asked questions
To make dairy-free chicken pot pie, simply replace the butter with non-dairy butter (or ghee if tolerated) and the heavy cream with well shaken or stirred full-fat canned coconut milk. If your coconut milk is too hard to measure, simply heat it over low heat in a saucepan until softened.
I recommend using Sprouts, Thai Kitchen, or Native Forest coconut milk. Other brands may leave an aftertaste.
To make chicken pot pie paleo, use the dairy-free options above along with the almond flour keto pie crust used in this recipe or this paleo pie crust.
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.
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel and let me know what you think!
Find the link to the full video in the recipe card below or here: Chicken Pot Pie YouTube Video
Ingredients
Here are the easy ingredients that you'll need to make this keto gluten-free chicken pot pie:
- Almond Flour Keto Pie Crust - Tender and flakey, uses common keto ingredients.
- Butter - For sauteing veggies, adds flavor.
- Onion, Celery, Carrot, Garlic, & 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, & Ground Thyme - Seasoning that add loads of flavor. And don't sleep on the the ground thyme, in my opionion, it's the taste that makes this pot pie so special!
- Egg - For brushing the top of the crust. Makes it crispy and shiny.
The crust
Start by preparing the pie crust. I used my Paleo & Keto Pie Crust but feel free to sub my Paleo Pie Crust if you're not low-carb.
The Paleo Pie Crust has an egg-free option and is just a tad easier to roll out. However, it's made with starch so it's not keto-friendly. So just choose whichever fits your needs best.
Place the crust in the fridge while you make the filling.
Pie filling
Step #1: Chop the carrots, celery, and onion.
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 in it, then transfer the whole thing to the oven. However, any medium-sized skillet will work.
Add the veggies we just chopped along with some garlic and frozen peas to the hot skillet. Then, saute the veggies for around 5 minutes, or until they start to 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.
Adding the crust
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 and bake at 350 degrees for 20 to 30 minutes or until the crust is nicely browned.
There 'ya have it! A perfect low-carb keto chicken pot 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 up to 3 months before rolling out, and the filling can be stored in the fridge 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.
💭 Top tips
- For dairy-free: Simply replace the butter with non-dairy butter (or ghee if tolerated) and the heavy cream with well shaken or stirred full-fat canned coconut milk. If your coconut milk is too hard to measure, simply heat it over low heat in a saucepan until softened. I recommend using Sprouts, Thai Kitchen, or Native Forest coconut milk. Other brands may leave an aftertaste.
- For paleo: Use the dairy-free options above along with the almond flour keto pie crust used in this recipe or this paleo pie crust.
- For the chicken, feel free to use leftover chicken or turkey, rotisserie chicken, or cooked, shredded chicken.
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📖 Recipe
Keto Chicken Pot Pie (Dairy-Free & Paleo Options)
Ingredients
Keto Pie Crust:
- 1 ¾ Cups Blanched Almond Flour
- 2 Tbsp. Ground Flaxseeds - I prefer golden for a lighter colored crust
- 1 Tbsp. Besti Coconut Flour - Arrowhead Mills & Bob's Red Mill also work
- ¼ tsp. Sea Salt
- ½ tsp. Xanthan Gum - or 1 Tbsp. psyllium husk POWDER
- 1 tablespoon Keto Sweetener - or preferred granulated sweetener, optional
- 4 Tbsp. Butter - cold
- 1 Large Egg
- 1 teaspoon Pure Vanilla
Pie Filling:
- 4 Tbsp. Butter
- 1 Medium Yellow Onion
- 3 Stalks Celery
- 2 Large (or 3 medium) Carrots
- 2 cloves Garlic - minced
- ¼ Cup Frozen Peas
- 2 Cups Cooked Chicken or Turkey - shredded
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- 1 tsp. Sea Salt
- Black Pepper - to taste
- 1 tsp. Ground Thyme
- 1 large Egg - for brushing the crust
Instructions
Crust:
- Add the almond flour, ground flax seeds, coconut flour, sea salt, psyllium powder or xanthan gum, and sweetener to the bowl of a food processor and process until combined. Add the butter to the flour and pulse until well combined and looks like sand.
- Add the egg and vanilla. Pulse until combined and forms a ball. Your dough should have the consistency of soft 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 or at least 30 minutes to an hour.
Chicken Pot Pie:
- Preheat oven to 350 degrees.
- Start by finely cutting up the celery, carrots, and onion.
- In a cast-iron skillet or medium-sized pan, melt the butter over medium heat. Add the celery, carrot, onion, and peas. Saute for about 5 minutes, or until veggies start to soften.
- Add the chicken, heavy cream, 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. Bake for 20-30 minutes or until the crust is golden brown and the filling is bubbly.
- Use a large spoon to serve.
- Leftovers can be stored in the refrigerator for up to 4 days. To reheat, I recommend reheating in the oven to help crisp up the crust. For meal prep, the crust can be stored in the fridge for up to 3 days or frozen 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 pot pie and bake as directed.
Add Your Own Notes
Video
Notes
- Find the link to the full video here: Chicken Pot Pie YouTube Video
- For dairy-free: Simply replace the butter with non-dairy butter (or ghee if tolerated) and the heavy cream with well shaken or stirred full-fat canned coconut milk. If your coconut milk is too hard to measure, simply heat it over low heat in a saucepan until softened. I recommend using Sprouts, Thai Kitchen, or Native Forest coconut milk. Other brands may leave an aftertaste.
- For paleo: Use the dairy-free options above along with the almond flour keto pie crust used in this recipe or this paleo pie crust.
- If you don't have any leftover chicken or turkey on hand, you can easily make shredded chicken in the oven or Instant Pot using this Perfectly Cooked Shredded Chicken Recipe.
- While carrots and peas aren't usually considered keto, 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.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Emily says
This was delicious! I made some edits to suit our dietary needs, but the finished product was great and a definite do again.
Also, I want to eat that pie crust unrestrained.
Thank you!
Cassidy Stauffer says
Thank you, I'm so happy you liked it!!! Yes, I'm in love with that pie crust too 😍
XO,
Cassidy
Jennifer says
Do I have to use the keto sugar?
Cassidy Stauffer says
Nope! Regular 'ol granulated sugar works or coconut palm sugar works well if you're paleo 😁 I hope you like it - let me know what you think!
-Cassidy
Diane Cuc says
I'd like to make this recipe. My mom is dairy free and gluten free, and my husband and I are both KETO. My question is whether the coconut milk/cream give it a coconut flavor?
Cassidy Stauffer says
Hi Diane! Some brands of coconut milk have a more neutral taste than others. I recommend the Sprouts, Native Forest, or Thai Kitchen brands because they have more of a neutral taste and shouldn't leave a coconut flavor 🙂 I hope this helps and you enjoy the pot pie!
-Cassidy
Kathy Hester says
This would be a perfect night in dinner or even for the kids to share.
Nicole Dawson says
I can see why you all love this so much.! Comfort foods made healthy are the best.
Erin Dee says
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!
jenna urben says
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!!
Cassidy says
Thanks Jenna, let me know what you think!!!
Alisa Fleming says
So interesting that you used almond butter in the filling. I usually use cashew, but will have to try this next time.
Cassidy says
Hi Alisa! I don't think I used almond butter in the filling, did I make a mistake in the recipe somewhere?
Shirley @ gfe & All Gluten-Free Desserts says
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
Cassidy says
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
Shirley @ gfe & All Gluten-Free Desserts says
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
Julia says
I didn't think it was possible to make a paleo pot pie look this good!
Anonymous says
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!