The ultimate comfort food, this homemade keto chicken pot pie features an easy to roll flaky double crust and the creamiest chicken pot pie filling.
This low carb chicken pot pie recipe has all the flavor we crave, minus the carbs we avoid while doing a ketogenic diet. It’s a classic comfort food recipe that’s gotten the proper keto makeover it deserves.
Learn how to make a gluten-free pot pie that the entire family will clamor for. Plus this recipe works great with precooked chicken or turkey.
This year put to good use the turkey leftovers with a delicious pot pie, which also happens to be keto-friendly!
I have other keto chicken recipes you might want to check out that make the ketogenic lifestyle a yummy breeze.
Keto Chicken Pot Pie
Enjoy a satisfying, healthy pot pie that is 100% homemade and perfect for when you have leftover chicken or turkey you want to use up.
This is one meal that will entice the family to sit down leisurely enjoy dinner together. Imagine a double crust chicken pot pie that can stop your cravings for comfort food and simultaneously create family memories.
It features a buttery, flaky pie crust that encloses a rich mixture of shredded chicken or turkey, veggies, fresh and dry herbs, and a creamy, dreamy sauce. A recipe that will have the family begging for more.
How To Make Keto Chicken Pot Pie
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I’ve made things a little simpler for you by using rotisserie chicken that has been shredded. Not only does using a rotisserie chicken save you time, but it also provides a great flavor that only comes from being cooked slowly.
I cleverly replaced the potatoes that are a staple in most pot pies with turnips. Trust me the use of turnips works beautifully in fooling your tastebuds.
Of course, the pie also features carrots, celery, and a couple of tablespoons of peas. The peas are totally optional but if you can plan your macros for them, it’s totally worth it in my book.
You’ll need to prepare the keto-friendly crust first. By the way, the pie crust is a buttery, flaky easy to roll, and flat out delicious one. It will need to be made ahead since it will need to chill for at least 30 minutes, so plan accordingly.
Note that the entire, printable recipe card is at the bottom of the post.
The following are the ingredients used for the keto pot pie but you can certainly customize your pie by changing up the vegetables. I went for a more classic flavor profile but you can have fun by adding your own twist.
As far as the sauce goes, it’s a combination of heavy cream and broth that is thickened by allowing it to reduce and with the addition of a tiny amount of psyllium husk powder.
- Keto pie crust
- Shredded rotisserie chicken or leftover turkey meat
- Chicken broth
- Heavy cream
- Fresh and dry herbs
- Psyllium husk powder, to thicken the sauce
- Peas (optional)
How To Achieve The Perfect Golden Crust Every Time
If you are wondering how to get the perfect golden crust on your pie, you have two options. You can make an egg wash that will make the crust golden and shiny or use heavy whipping cream for a more rustic crust without the shine.
In both cases, the crust browns beautifully and so it’s worth the extra step.
Turkey Or Chicken Keto Pot Pie Filling
If you find yourself with some leftover turkey that you have no idea what to do after Thanksgiving Day, do yourself and your family a favor and make a turkey keto pot pie that will have them asking for every Black Friday.
Trust me a keto turkey pot pie is the perfect post-holiday meal!
Since you cannot cheat and buy a premade crust from the store, I encourage you to make the dough ahead of time, this way the next day you can quickly roll the pie crust and make a completely new meal for your family.
Can Keto Pot Pie Be Frozen Before Baking?
The good news is that you can totally freeze your unbaked chicken pot pie but I don’t advise baking and then freezing a cooked pie because it can result in a soggy crust.
If you are wanting to save time I would assemble the pie ahead of time being sure the filling is completely cooled and then wrapping it well with cling wrap and aluminum foil before freezing. It will keep well for 1- 2 months in the freezer and there is no need to defrost before baking.
In contrast, a freshly baked keto pot pie will keep well in the refrigerator for a maximum of 3 days. I don’t encourage freezing leftovers because doing so will produce a soggy crust, and no one likes that right?
Once you are ready to bake the frozen pie, do not thaw it. Just brush the top with an egg wash or cream and bake at 375 with a cookie sheet under to catch any drippings and bake until lightly brown and bubbly about 45 minutes.
Note that the temperature and cook time will be different than when baking the pot pie when freshly made. All the instructions are in the recipe card.
I sure hope you will give this keto pot pie recipe a try to when you do please make sure you remember to tag us on Instagram and Facebook with your pictures it’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Be sure to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
And if you are looking for a good keto meal plan I recommend this one.
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective, it’s the filter we choose to see from. When we decided to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s lead to embrace the ketogenic diet and to combine it with our faith, we got on the path to real transformation.
If you are looking for a Christian group that is using the keto diet to transform their lives we invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
- 1 recipe for keto pie crust
- 3 cups shredded rotisserie chicken or leftover turkey. I like to have a mix of both white and dark meat.
- 1 cup peeled and small diced turnip
- 1 stalk of celery small diced, about 1/2 cup
- 3/4 cup small diced carrot( about 1 1/2 carrots)
- 2 tablespoons of frozen peas (optional)
- 1/2 cup butter
- 1/2 cup chopped onion
- 2 minced garlic cloves
- 1 3/4 cups chicken broth
- 1 cup heavy cream
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon of dried rosemary
- 1/4 teaspoon of paprika
- Dried onion powder 1/2 teaspoon
- Dried garlic powder 1/2 teaspoon
- Celery seed 1/2 teaspoon
- 1 teaspoon of psyllium husk powder, to thicken the sauce
- 1/4 of fresh flat leaf parsley finely chopped
- Sprigs of fresh thyme for garnish (optional)
- 1 beaten egg
- Prepare the keto pie crust as directed in my pie crust recipe, including allowing the crust to chill for at least 30 minutes before rolling. The pie crust recipe is for a double crust and you will be using both. You can make the crust up to 2 days ahead of time to save time.
- In a 4 quart saucepan, cook the onions and garlic with butter over medium heat, stirring occasionally. You will need to cook until the onions are soft and translucent and the butter has browned slightly.
- To this mixture add the psyllium husk powder, salt, pepper, dried thyme, dried rosemary, paprika, onion powder, garlic powder, celery seed, diced turnips, carrots, celery, and chicken broth. Cook this mixture for 8-10 minutes until the vegetables are tender.
- Proceed to preheat the oven to 425 degrees F.
- Next, add the shredded chicken or turkey to the mixture and stir well.
- To the mixture slowly add the heavy cream and cook until bubbling for about 5 minutes over medium heat, being sure to stir often.
- Remove from heat and add the frozen peas if doing so as well as the fresh parsley.
- Allow the filling to cool for about 20 minutes before filling the pie. Do not pour the filling hot to the crust, otherwise, it will produce a soggy crust.
- Roll out 1/2 the pie dough and carefully place into a 9-inch pie dish. Make sure to smooth and cracks.
- Spoon the cooled pie filling into the prepared pie crust. Top the pie with the second pie crust that has been rolled. Seal the edges of the pie together with your fingers or fork. Cut 3-5 small slits into the top crust to allow steam to escape with a small sharp knife.
- Using a pastry brush, brush the top and edges of the pie with the beaten egg. Alternatively, you can brush the top of the pie with heavy whipping cream about 2 tablespoons.
- Place the pie on top of a cookie sheet to catch any drippings.
- Bake for 30-35 minutes or until the crust is golden brown.
- Cool the pie for 15 minutes before serving.
- Garnish with fresh thyme or parsley.
- Refrigerate any leftovers in an airtight container for up to 3 days.
The keto pot pie can be made with 3 cups of shredded leftover chicken or turkey. With either white or dark meat or a combination of both.
The nutrition facts are for a mixture of both white and dark chicken meat.
Make-ahead instructions: Both the pie crust and filling can be made separately a day ahead. The next day assemble the pie and bake as directed.
Freezing unbaked pot pie instructions: If you are wanting to save time, you can assemble the pie ahead of time. To do so be sure the filling is completely cooled before adding to the prepared pie crust. Next, wrap the pie well with cling wrap and aluminum foil. It will keep well for 1- 2 months frozen. In contrast, a freshly baked keto pot pie will keep well in the refrigerator for a maximum of 3 days. I do not encourage freezing a baked pie because the crust tends to get soggy.
Once you are ready to bake the frozen pie, do not thaw it. Just brush the top with an egg wash or cream and bake at 375 F with a cookie sheet under to catch any drippings and bake until lightly brown and bubbly about 45 minutes. Notice that you will be baking at a lower temperature and for additional time.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 40.9gSaturated Fat: 22gCholesterol: 150mgSodium: 430mgCarbohydrates: 6.2gNet Carbohydrates: 4gFiber: 2.2gSugar: 1.5gProtein: 19.1g