Keto Chicken Pot Pie (Dairy-Free & Paleo Options)

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.


– Blanched Almond Flour – Ground Flaxseeds – Besti Coconut Flour – Sea Salt – Xanthan Gum – Keto Sweetener – Butter – Egg

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.

Step 1

Chop the carrots, celery, and onion.

Step 2

Add the veggies we just chopped along with some garlic and frozen peas to the hot skillet. Then, sauté the veggies until they start to soften.

Step 3

Add chicken broth, heavy cream, shredded chicken or turkey, salt, pepper, and thyme.

Step 4

Add the almond flour crust, brush with an egg wash, and bake.

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