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Closeup of a slice of keto chicken pot pie on a speckled plate with a fork
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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.
Course Main Course
Cuisine American
Diet Diabetic, Gluten Free
Keyword chicken pot pie, gluten-free, keto, keto chicken pot pie, low carb
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 536kcal

Ingredients

For the filling

  • ¼ cup butter
  • 1 pound raw chicken thighs (cubed)
  • 1 teaspoon thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup riced cauliflower
  • 1 cup green beans (chopped)
  • ½ cup broth (chicken or vegetable)
  • ¼ cup half and half

For the crust

  • 1 cup almond flour
  • 1 cup mozzarella
  • 1 egg
  • 2 tablespoons butter (melted)

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.

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

Calories: 536kcal | Carbohydrates: 9.5g | Protein: 27.5g | Fat: 42.6g | Saturated Fat: 19.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 198.6mg | Sodium: 549.1mg | Potassium: 228.5mg | Fiber: 3.9g | Sugar: 1.9g | Net carbs: 5.6g