This 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. *See notes below on how to make this recipe dairy-free and/or .
Prepare the pie crust as directed. Then, place the dough in a baggie and put in the refrigerator while you make the filling, or for 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.
To make this recipe paleo and/or dairy free, replace the heavy cream with well shaken or stirred full-fat canned coconut milk and use dairy-free butter in the crust. If your coconut milk is too hard to measure, simply heat it over low heat in a saucepan until softened. I only recommend using Sprouts, Thai Kitchen, or Native Forest coconut milk. Other brands may leave an aftertaste.
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.