When the crisp autumn air or a chilly winter evening calls for a meal that wraps you in warmth and nostalgia, few dishes answer the call quite like a classic chicken pot pie. For those committed to a ketogenic lifestyle, however, the traditional carb-heavy crust often makes this beloved comfort food off-limits. Until now! Prepare to indulge without compromise with our incredible Keto Chicken Pot Pie, featuring a golden, savory Cheddar Garlic Crust that defies expectations and satisfies every craving.
Ever find yourself yearning for the hearty, fulfilling flavors of a traditional chicken pot pie, but hesitate due to its carb content? This keto chicken pot pie recipe is your answer. It’s meticulously crafted to deliver all the rich, comforting goodness you expect from a classic pot pie, but with a fraction of the carbs. We promise this dish will not only satisfy those deep-seated comfort food cravings but will do so entirely guilt-free, making it a perfect addition to your low-carb repertoire.
Reader Favorite: Low Carb Chocolate Chip Cookies – Don’t miss out on another amazing keto-friendly treat!
Why You’ll Fall in Love with This Keto Chicken Pot Pie
This isn’t just another keto recipe; it’s a testament to how flavorful and satisfying a low-carb lifestyle can be. Boasting an impressive 5 net carbs per serving, this chicken pot pie is a shining example that eating low-carb doesn’t mean depriving yourself of the dishes you already know and love. Instead, it’s about reimagining them with smart, wholesome ingredients. Every spoonful delivers a burst of flavor, from the tender chicken and vibrant vegetables to the creamy, savory sauce, all crowned with an irresistible cheddar garlic crust. It’s a culinary triumph that proves healthy eating can be incredibly delicious.
One of the best aspects of this recipe is its versatility and adaptability. With a little creativity, you can cut down on prep time significantly. Using a store-bought rotisserie chicken or repurposing leftover chicken or turkey from a previous meal makes this keto pot pie quicker to assemble and bake. It’s an ingenious way to transform holiday leftovers into a brand-new, exciting dish, saving you precious time and even a bit of money. This recipe truly simplifies meal planning while delivering maximum flavor.
The Star of the Show: Our Keto Cheddar Garlic Crust
The crust is arguably the most critical component of any pot pie, and in a keto version, it’s where many recipes fall short. But not ours. Our Cheddar Garlic Crust is a game-changer. Crafted from almond flour, it offers a tender yet sturdy texture that perfectly mimics traditional pastry, without the gluten or the carbs. The addition of sharp cheddar cheese and aromatic garlic powder infuses the crust with a rich, savory depth that perfectly complements the creamy filling beneath. It’s not just a vehicle for the filling; it’s an integral part of the flavor experience, creating a delightful contrast between the crisp, cheesy top and the succulent interior. This crust is so good, you’ll forget it’s keto!
Crafting the Perfect Creamy Pot Pie Filling
Beneath that magnificent crust lies a filling that is the very essence of comfort. Our keto chicken pot pie filling is a harmonious blend of tender shredded chicken, vibrant green beans, finely chopped onion, and crisp celery, all enveloped in a luxuriously thick and savory sauce. We achieve this creamy consistency using heavy whipping cream and chicken broth, seasoned perfectly with Italian seasoning and garlic powder. The butter and olive oil create a rich base for sautéing the vegetables, bringing out their natural sweetness and softening them just right. Every bite is packed with well-balanced flavors and textures, ensuring a satisfying experience that truly nourishes both body and soul. This filling is not only delicious but also remarkably hearty and fulfilling.
What Side Dishes Complement Keto Chicken Pot Pie?
A hearty chicken pot pie, even a low-carb one, often calls for a fresh, complementary side dish. We love pairing this keto pot pie with a variety of healthy, low-carb vegetables that enhance the meal without overpowering it. Consider serving it alongside crisp roasted cauliflower, flavorful Brussels sprouts, elegant asparagus almondine, or a simple, refreshing side salad. These options not only add vital nutrients and fiber but also provide a welcome textural contrast to the creamy pot pie. For example, the slight bitterness of roasted Brussels sprouts or the fresh crunch of a salad cuts through the richness of the pot pie beautifully, creating a well-rounded and delightful keto meal.
Looking for more keto comfort food masterpieces? Expand your culinary horizons with other satisfying low-carb recipes. This Keto Beef Stew is packed with healthy veggies and rich flavors, perfect for chilly evenings. Or, for a creamy, cheesy delight, try this Cauliflower Mac and Cheese. These recipes prove that the keto diet doesn’t mean sacrificing your favorite comforting dishes; it simply means enjoying them in a healthier, low-carb way.
Tips for Success and Recipe Variations
Achieving the perfect keto chicken pot pie is simple with a few helpful tips and tricks. For the ultimate time-saver, consider prepping your vegetables and shredding your chicken ahead of time. This will drastically cut down on your cooking time when you’re ready to bake. If you prefer a thicker crust, you can slightly increase the almond flour. For a richer filling, feel free to add a bit more heavy cream. Don’t shy away from experimenting with other keto-friendly vegetables like chopped mushrooms, diced bell peppers, or even a handful of spinach for added nutrients and color. While shredded rotisserie chicken is convenient, cooked turkey leftovers also make a fantastic substitute, especially after holidays. Remember to adjust seasoning to your preference – a pinch of cayenne can add a subtle kick, or a dash of fresh thyme can deepen the savory notes. This recipe is wonderfully forgiving and adaptable, allowing you to tailor it to your taste.
Frequently Asked Questions About Keto Chicken Pot Pie
Is chicken pot pie typically keto-friendly?
Traditional chicken pot pie, with its wheat-flour-based pastry crust and sometimes starchy vegetable fillers, is generally high in carbohydrates and not suitable for a ketogenic diet. However, this recipe specifically uses almond flour for the crust and carefully selected low-carb vegetables, making it entirely keto-compliant.
Can I make this chicken pot pie dairy-free?
While this recipe features cheddar cheese in the crust and heavy cream in the filling, you can adapt it for dairy-free needs. For the crust, you could try a dairy-free cheese substitute or omit the cheese and adjust the seasoning. For the filling, unsweetened full-fat coconut milk or a dairy-free cream substitute can often replace heavy whipping cream, though the flavor profile will be slightly different.
Can I prepare this pot pie ahead of time?
Absolutely! You can prepare the filling mixture and the crust mixture separately and store them in the refrigerator for up to 2-3 days. When ready to bake, assemble as directed and bake. This makes it an excellent option for meal prepping or busy weeknights.
How do I store and reheat leftover keto chicken pot pie?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for a quick warm-up, but for best results, reheat in the oven at 300-325°F (150-160°C) until heated through and the crust is crisp again. This prevents the crust from becoming soggy.
This Keto Chicken Pot Pie with Cheddar Garlic Crust isn’t just a recipe; it’s an invitation to savor the ultimate comfort food without compromising your dietary goals. It’s rich, creamy, incredibly satisfying, and proves that living a low-carb lifestyle can be utterly delicious and devoid of deprivation. Enjoy the warmth and nostalgia of a classic, redefined for modern, healthier eating.
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KETO CHICKEN POT PIE WITH CHEDDAR GARLIC CRUST
This Keto chicken pot pie with a cheddar garlic crust is the ultimate comfort food! Perfect for those cold days where you’re craving some comfort food without all the carbs!
Course: Dinner
Cuisine: American
Keyword: Keto Chicken Pot Pie, Low Carb Pot Pie
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 295 kcal
Ingredients:
For the Cheddar Garlic Crust:
- 1 cup Almond flour
- 1 tsp Baking powder
- ½ tsp Garlic powder
- ½ tsp Italian seasoning
- 2 Eggs
- 2 Tbsp Butter, melted
- 2 Tbsp Sour cream
- 1 cup Cheddar cheese, shredded
For the Pot Pie Filling:
- 2 Tbsp Butter
- 1 Tbsp Olive oil
- ½ Medium-sized onion, chopped
- ½ cup Chopped celery
- 1 cup Green beans, cut into bite-sized pieces
- ½ tsp Garlic powder
- ½ tsp Italian seasoning
- 3 cups Shredded rotisserie chicken
- ½ cup Heavy whipping cream
- ½ cup Chicken broth
- Salt and pepper to taste
Instructions:
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a medium mixing bowl, combine all the ingredients for the crust except for the shredded cheddar cheese. Blend on high speed until the mixture is smooth and creamy. This will ensure a consistent texture for your crust.
Gently fold the shredded cheddar cheese into the crust mixture. Once combined, set the mixture aside while you prepare the filling.
Next, heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat on your stovetop.
Add the chopped onion and celery to the skillet. Sauté them for a few minutes, stirring occasionally, until they begin to soften and become fragrant.
Stir in the green beans and the shredded chicken with the softened vegetables in the skillet, ensuring they are well combined.
Sprinkle the Italian seasoning and garlic powder (for the filling) over the chicken and vegetables in the skillet. Stir thoroughly to distribute the seasonings evenly throughout the mixture.
Pour in the heavy whipping cream and chicken broth into the filling mixture in the skillet. Stir well. At this point, you can add salt and pepper to taste, adjusting as desired.
Continue to cook the filling mixture over medium-high heat, stirring frequently, until the sauce thickens and most of the liquid has been absorbed. This will take several minutes.
Once the filling is ready, pour it evenly into the bottom of a greased 9×9 inch casserole dish.
Carefully spoon dollops of the crust mixture over the top of the filling. Use a spatula or your fingers to gently spread the crust into an even layer, covering the entire surface of the filling.
Bake the pot pie in the preheated oven for 20-25 minutes, or until the crust is beautifully browned and the filling is bubbling around the edges. Keep an eye on the crust to prevent over-browning.
Recipe Notes
Calories: 295 kcal
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximation only. We cannot guarantee the absolute accuracy of the nutritional information for any recipes on this site. Factors such as exact ingredient brands, preparation methods, and serving sizes can affect the final nutritional values.