So, you’re wondering what the heck a keto chicken pot pie is? Well, I’m going to explain it right here, right now. There are a few rules: ‘Rule #1: You must eat a LOT of vegetables. Rule #2: You must NOT eat grains or potatoes. Rule #3: You must eat your vegetables with fat. Rule #4: You must NOT eat sugar. Rule #5: You must eat your vegetables raw.

If you follow a low carbohydrate diet, you will get to the point at which you will crave a dish that can satisfy your cravings. If you love chicken pot pie, but are on a keto diet, then this low carb chicken pot pie recipe is for you. The crust is made from cauliflower and is packed with cauliflower, cheese, and more low carb goodness!

Hello to the blog! This is my first time writing for a blog, but I have been cooking for a very long time. Instead of a blog, I would like to use a self-introduction. My name is Tricia, and I am a hunter, gatherer, and preparer of meats, vegetables, and other foods. I have been on a low-carb diet for almost 10 years, and I have lost over 100 pounds.

Keto Chicken Pot Pie — This low-carb chicken pot pie is the ultimate comfort food thanks to its flaky crust and creamy, delectable filling, making it ideal for a weekday dinner.

Before you make this Keto Chicken Pot Pie, there are a few things you should know.

  • Instead of turnips, you may use radishes, cauliflower, or broccoli. Believe me when I say this: You’ll forget you used turnip in this dish since it tastes just like potatoes.
  • If the dough is too loose, add 1 tbsp almond flour at a time until it achieves a nice consistency, and if it’s too dry, add melted butter until it reaches a decent consistency.
  • Xanthan gum is used to thicken the sauce and make it creamier, but if you don’t have any on hand, you may substitute 2 egg yolks.


Is it possible to prepare this low-carb chicken pot pie ahead of time?

Follow all of the instructions up to the baking stage, but don’t bake it completely. When you’re ready to serve, return it to the oven and bake it completely.


Is it possible to freeze this Keto Chicken Pot Pie?

Absolutely! Follow all of the procedures up to the final bake, then cool the pie fully before wrapping it securely in foil and plastic wrap.

When ready to serve, defrost the pies fully and bake at 350°F for 30 minutes, or until the filling is hot and the crust is golden.


Equipment that is recommended


20-minute prep time

30 minutes to prepare

50-minute total time


To make the crust

  • 2 tablespoons almond flour
  • 6 tbsp butter, softened (not melted)
  • 2 beaten egg whites
  • 14 teaspoon salt
  • 12 cup cheddar cheese, shredded

To make the filling

  • 12 tablespoons butter
  • 1 cup sliced baby mushrooms
  • 12 cup peeled turnips, cut into 12″ pieces
  • 12 cup chicken stock
  • a quarter-cup of heavy cream
  • cream cheese, 2 ounces
  • 1 teaspoon powdered onion
  • 1 teaspoon powdered garlic
  • 1 tsp seasoning for poultry
  • 2 tsp parsley (dry)
  • 1 tsp thyme powder
  • 1 tablespoon dried celery flakes (or 1 rib of diced celery)
  • 12 teaspoon of pepper, or to taste
  • a third of a cup of carrots and frozen peas
  • xanthan gum, 1/4-1/2 teaspoon
  • 1 12 pound cooked chicken breast (or rotisserie chicken)
  • 1 teaspoon salt, or salt to taste


  1. Preheat the oven to 375°F and gently oil a 9-inch pie dish with nonstick cooking spray.
  2. Using an electric hand mixer, combine almond flour and melted butter in a large mixing basin (or use your hands)
  3. Mix in the egg whites and salt until a smooth dough forms. (Note: Due to the absence of gluten, the crust will not be as elastic as a conventional pie crust.)
  4. Using a strong spoon or spatula, fold the shredded cheese into the dough.
  5. 12 of the dough should be turned out onto parchment paper that has been lightly greased with nonstick spray. Add the second piece of oiled parchment on top.
  6. Form a round using the dough. Refrigerate it for 5-10 minutes (while still sandwiched between the paper). Repeat with the remaining dough half.
  7. Remove one piece of paper from the fridge and gently put the uncovered side of the dough into the pie dish. The second piece of parchment should now be peeled.
  8. Fill in any gaps with your hands, and make sure the bottom of the pie dish is completely covered with dough.
  9. Bake for 5-7 minutes in a preheated oven, then remove from the oven before the crust browns and put aside.
  10. Heat 12 tbsp butter in a large pan over medium heat, then add the mushrooms and turnips, mix, cover, and simmer for a few minutes until the turnips are softened.
  11. Except for the salt, combine the chicken broth, heavy cream, cream cheese, and spices. Increase the heat to a low boil, then reduce to a low heat and continue to cook until the sauce has thickened somewhat. In between, stir regularly.
  12. Take the pan off the heat and add the xanthan gum. Add more heavy cream if the sauce is too thick.
  13. Combine the cooked chicken, peas, and carrots in a mixing bowl. Season with salt to taste.
  14. This mixture should be poured on top of the already cooked crust.
  15. Seal the crust together by covering the filled pie with the second half of the rolled dough. To keep the edges of the dough from burning, cover them with thin strips of aluminum foil.
  16. Bake for 25-30 minutes, or until the filling has bubbled and the crust has become golden brown.
  17. Remove the pie from the oven and set aside to cool for a few minutes before serving.

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Information on nutrition



Size of the Serving

Calories per serving (per serving): 313 18g total fat 10g Saturated Fat Unsaturated Fat 6gTrans Fat 1g 113 milligrams of cholesterol 758 mg sodium 7g Carbohydrates 2 g fiber 3 g sugar 31 g protein

All Chicken provides nutritional information for some of the recipes on the site. This data is given as a courtesy and is just a rough approximation. This data is derived from internet calculators. Despite the fact that makes every effort to offer correct nutritional information, these numbers are just approximations.

Have you tried this recipe yet?

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Still famished! Other low-carb keto chicken dishes to try:

Guys, I hope you like this keto diet chicken pot pie that I prepare every week. This recipe will appeal to all chicken fans searching for a low-carb chicken pot pie crust. Don’t forget to share this recipe with your friends on Pinterest, Facebook, and other social media platforms if you enjoy it. Also, don’t forget to follow us on Tumblr, Pinterest, Facebook, Twitter, and Instagram!

Please pass this recipe along!

If you’re a fan of chicken pot pie, you’ve probably been trying to make a low carb version of the classic dish for a while now. Even though the crust is usually made of white flour, we thought it would be fun to recreate our favorite low carb chicken pot pie recipe (minus the crust) using cauliflower.. Read more about keto chicken pot pie instant pot and let us know what you think.

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