This keto chicken pot pie is comfort food on a plate! With lots of tender chicken and veggies in a cheesy, garlicky crust, you’ll never miss the carbs in a traditional pot pie. You’ll get all the flavor and none of the guilt!
Delicious Keto Chicken Pot Pie
One of the toughest things about watching your carbs is missing out on comfort food, especially in the fall and winter months when we’re indoors more often, cooking and spending time with our families. Sometimes you crave a big plate of carbs, ya know?
But that’s no time to give in to the cravings, especially when you can have a dish that’s just as good that’ll keep your body on track with your eating plan. It just takes a little creativity in the kitchen, that’s all.
This keto chicken pot pie casserole, for example, has all the heartiness of a pot pie, but dare we say, even better? The garlic cheddar crust gives the dish a lot of flavor and a bit of flaky, crunchy texture that you sometimes miss out on in some casseroles. No mushy pot pie here!
Ready to make this delicious, comforting meal for your family? Here’s what you’ll need.
How to Make Keto Pot Pie
Here are all the ingredients you’re going to need for the dish:
For the crust:
- 1 C. 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 C. Cheddar cheese shredded
For the filling:
- 2 Tbsp. Butter
- 1 Tbsp. Olive oil
- ½ Medium onion chopped
- ½ C. Chopped celery
- 1 C. Green beans cut into bite-sized pieces
- ½ tsp. Garlic powder
- ½ tsp. Italian seasoning
- 3 C. Shredded rotisserie chicken
- ½ C. Heavy whipping cream
- ½ C. Chicken broth
- Salt and pepper to taste
When you have all that ready, it’s time to assemble and bake your keto pot pie! Here are the instructions:
Preheat the oven to 400 degrees.
In a mixing bowl, combine all of the ingredients for the crust except for the cheddar cheese. Blend on high until smooth and creamy.
Stir the cheddar cheese into the crust mixture, and set aside.
Add 1 tablespoon of olive oil and 2 tablespoons of butter to a skillet over medium-high heat on the stove.
Place the onion and celery into the skillet, and saute for a few minutes until they begin to soften.
Mix the green beans and shredded chicken into the veggies in the skillet on the stove.
Sprinkle the Italian seasoning and garlic powder for the filling into the skillet, and stir to combine well.
Mix in the heavy whipping cream and chicken broth to the filling mixture in the skillet, and add salt and pepper to taste if desired.
Continue to cook the mixture down until it thickens and most of the liquid has been absorbed.
Pour the filling mixture into the bottom of a greased 9×9 casserole dish.
Place the crust mixture by spoonfuls on top of the filling, and carefully spread it out into an even layer with a spatula or your fingers.
Bake the pot pie for 20-25 minutes until browned and bubbling.
Want the short version? Print out the recipe card below!
Printable Recipe Card
Keto Chicken Pot Pie with Garlic Cheddar Crust
Ingredients
For the crust:
- 1 cup Almond flour
- 1 tsp Baking powder
- 1/2 tsp Garlic powder
- 1/2 tsp Italian seasoning
- 2 Eggs
- 2 Tbsp. Butter melted
- 2 Tbsp. Sour cream
- 1 cup Cheddar cheese shredded
For the filling:
- 2 Tbsp. Butter
- 1 Tbsp. Olive oil
- 1/2 medium onion chopped
- 1/2 cup celery chopped
- 1 cup Green beans cut into bite-sized pieces
- 1/2 tsp Garlic powder
- 1/2 tsp Italian seasoning
- 3 cups Shredded rotisserie chicken
- 1/2 cup Heavy whipping cream
- 1/2 cup Chicken broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- In a mixing bowl, combine all of the ingredients for the crust except for the cheddar cheese. Blend on high until smooth and creamy.
- Stir the cheddar cheese into the crust mixture, and set aside.
- Add 1 tablespoon of olive oil and 2 tablespoons of butter to a skillet over medium-high heat on the stove.
- Place the onion and celery into the skillet, and saute for a few minutes until they begin to soften.
- Mix the green beans and shredded chicken into the veggies in the skillet on the stove.
- Sprinkle the Italian seasoning and garlic powder for the filling into the skillet, and stir to combine well.
- Mix in the heavy whipping cream and chicken broth to the filling mixture in the skillet, and add salt and pepper to taste if desired.
- Continue to cook the mixture down until it thickens, and most of the liquid has been absorbed.
- Pour the filling mixture into the bottom of a greased 9×9 casserole dish.
- Place the crust mixture by spoonfuls on top of the filling, and carefully spread it out into an even layer with a spatula or your fingers.
- Bake the pot pie for 20-25 minutes until browned and bubbling.
Nutrition
How Do I Make My Chicken Pot Pie Thicker?
While you may have an issue with traditional pot pies being a little runny due to the cream/soup, you should not have that problem with this mixture. It contains very little liquid and is packed with meat and veggies. However, if you’d like to thicken it, use a keto-friendly thickener such as xanthan gum. You shouldn’t need much.
Looking for more keto-friendly dishes? Check out the recipes below!
