Keto Chicken Pot Pie | Diabetes Strong

Keto Chicken Pot Pie | Diabetes Strong


Indulge in cozy comfort food with this gluten-free keto chicken pot pie! With less than 6 net carbs per serving, this mouth-watering meal is ready to eat in under an hour.

In the mood for something cozy and comforting that won’t leave you feeling groggy and bloated? That’s the perfect time to indulge in this mouth-watering gluten-free keto chicken pot pie!

Tender chicken thighs and veggies in a rich sauce and topped with a low-carb crust tastes so incredible, it’s hard to believe there are less than 6 net carbs per serving. Best of all, this dish can be ready to eat in under an hour.

How to make keto chicken pot pie

Would you believe this recipe comes together in less than 10 steps? It’s so easy, you may find yourself making this one over and over again!

Ingredients for recipe in separate bowls and ramekins, as seen from above

Step 1: Preheat oven to 400°F.

Step 2: In a large frying pan, melt the butter over medium heat, then add the chicken thighs, thyme, garlic powder, onion powder, salt, and pepper.

Chicken thighs, thyme, garlic powder, onion powder, salt, pepper, and butter in a large frying pan, as seen from above

Step 3: Cook for about 5 minutes, until the chicken is almost cooked through.

Step 4: Add the cauliflower rice, chopped green beans, broth, and cream to the pan. Bring to a light boil.

Filling ingredients added to a large skillet to simmer, as seen from above

Step 5: Turn down the heat and allow everything to simmer for 5-10 minutes, or until the liquid thickens to your desired consistency.

Step 6: Meanwhile, make the crust by stirring together the almond flour and mozzarella cheese. Then, mix in the egg and melted butter until a sticky dough forms.

Crust ingredients formed into a rough dough in a glass bowl, as seen from above

Step 7: Transfer the filling to an 8×8 casserole dish.

Filling transferred to an 8x8 casserole dish, as seen from above

Step 8: Divide the dough into 4 equal parts, flatten into discs, and press one into each corner of the dish to create a crust on top.

Crust dough separated into four discs and pressed into the casserole dish on top of the filling, ready to bake

Step 9: Bake for 20-25 minutes or until the crust is golden brown.

Your low-carb pot pie is ready to enjoy! Cut into 4 slices and serve hot.

A spatula lifting a slice of pot pie out of the casserole dish, as seen from above

Variations for this recipe

To keep this dish keto-friendly, I decided to only include low-carb veggies. However, if you want to make a more traditional chicken pot pie, you could add a small amount of peas and carrots. Just make sure to watch your portions so you don’t end up eating more carbs than you meant to!

Want to include more vegetables without increasing the carb count too much? No problem! You can throw in more low-carb veggies like broccoli, kale, or spinach for a nutrient-dense meal that is still very keto-friendly.

A slice of pot pie on a speckled plate next to a fork, as seen from above

Making your perfect pot pie

Do you have a favorite way of making chicken pot pie? Feel free to adapt this recipe so it’s a true representation of your ultimate comfort food!

For example, I like my sauce to be a thick coating on my vegetables, so I always allow the liquid to reduce for the full 10 minutes. But if you prefer a saucier, more soup-like consistency, try simmering for only 5 or 6 minutes instead.

Looking for a cleaner, more traditional presentation? You can always roll the dough out between two sheets of parchment paper, then fit it to the top of the casserole dish for a very neat pot pie.

Storage

Leftover slices of pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake at 350°F for about 10-15 minutes until the crust is crispy and the slice is heated through.

You can also store pot pie in the freezer for up to 3 months. To reheat, bake the frozen slices at 350°F for about 45 minutes or until heated through.

A spatula lifting a slice of pot pie out of the casserole dish, as seen from above

Other keto-friendly comfort food recipes

I love finding low-carb variations of classic comfort foods. With a few ingredient switches and a little creativity, you can enjoy so many of the dishes you loved as a kid! Here are a few of my favorites I know you’ll enjoy:

If you’re looking for even more mouth-watering low-carb inspiration, be sure to check out this Ketogenic Meal Plan!

When you’ve made this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

Keto Chicken Pot Pie

Indulge in cozy comfort food with this gluten-free keto chicken pot pie! With less than 6 net carbs per serving, this mouth-watering meal is ready to eat in under an hour.

Prep Time:10 minutes

Cook Time:40 minutes

Total Time:50 minutes

Servings:4

Closeup of a slice of keto chicken pot pie on a speckled plate with a fork

Instructions

  • Preheat oven to 400°F.

  • In a large frying pan, melt the butter over medium heat, then add the chicken thighs, thyme, garlic powder, onion powder, salt, and pepper.

  • Cook for about 5 minutes, until the chicken is almost cooked through.

  • Add the cauliflower rice, chopped green beans, broth, and cream to the pan. Bring to a light boil.

  • Turn down the heat and allow everything to simmer for 5-10 minutes, or until the liquid thickens to your desired consistency.

  • Meanwhile, make the crust by stirring together the almond flour and mozzarella cheese. Then, mix in the egg and melted butter until a sticky dough forms.

  • Transfer the filling to an 8×8 casserole dish.

  • Divide the dough into 4 equal parts, flatten into discs, and press one into each corner of the dish to create a crust on top.

  • Bake for 20-25 minutes or until the crust is golden brown.

Recipe Notes

This recipe is for 4 servings of pot pie.
For a thicker sauce that coats the vegetables, let it simmer for the full 10 minutes. For a runnier sauce, reduce the time to 5-6 minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To reheat, bake at 350°F until heated through (10-15 minutes for refrigerated, 45 minutes for frozen)

Nutrition Info Per Serving

Nutrition Facts

Keto Chicken Pot Pie

Amount Per Serving

Calories 536
Calories from Fat 383

% Daily Value*

Fat 42.6g66%

Saturated Fat 19.4g97%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 198.6mg66%

Sodium 549.1mg23%

Potassium 228.5mg7%

Carbohydrates 9.5g3%

Fiber 3.9g16%

Sugar 1.9g2%

Protein 27.5g55%

Net carbs 5.6g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: American

Diet: Diabetic, Gluten Free

Keyword: chicken pot pie, gluten-free, keto, keto chicken pot pie, low carb



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