Keto Dinner

Easy Keto Chicken Pot Pie

This easy Keto Chicken Pot Pie is made in a single cast-iron skillet or baking dish for a no-fuss low-carb meal.

Keto Chicken Pot Pie in a cast iron skillet with a spoon taking a serving out

Pot pie is such a classic comfort food, we’re excited to add our no-fuss Keto Chicken Pot Pie to our archive of recipes. Our gluten-free and keto friendly version will easily become a go-to when you’re craving something comforting.

Ingredients in this Keto Chicken Pot Pie

For the pot pie filling:

  • unsalted butter – we use unsalted so that we can control the amount of salt in the final dish. If you use salted butter, just be sure to reduce any added salt just a bit. You can always add more if necessary but it’s harder to make a salty dish less salty.
  • celery
  • yellow onion
  • fresh garlic – always, always, always use fresh garlic. Pre-minced garlic will not give you the fresh garlic flavor that this recipe needs
  • herbs + spices – a poultry seasoning blend
  • chicken broth
  • cream cheese
  • heavy cream
  • xanthan gum (optional) – used for making the filling a bit creamier, feel free to skip it if you’d like. If you’re okay with a few additional carbs, you can add in a bit of cornstarch or tapioca starch in its place to thicken the filling.
  • shredded chicken breast – this can be a rotisserie chicken for even more flavor and time savings! If you need to cook the chicken in a flash, we love using the Instant Pot method.

For the crust (makes enough for a top crust only:

The ingredients for the crust are basically a type of Fat Head style dough so you know it’s going to be good.

  • shredded mozzarella – part-skim / low moisture
  • almond flour – use a superfine style almond flour, we like Bob’s Red Mill*
  • egg whites – fresh, not cartonned
  • xanthan gum (optional) – used for adding a bit of extra stretchiness to the dough making it lighter, you can skip if you prefer.

*A note on substitutions, no, you can’t swap coconut flour for almond flour in the crust. It’s not a 1:1 substitute so be mindful of that. If you have a nut allergy, use your favorite nut-free amd keto low carb pie crust recipe in place of ours.

Keto Chicken Pot Pie in a cast iron skillet with a spoon taking a serving out and a plate to the side with a serving on it

How to make Pot Pie in a cast-iron skillet

  1. In a 10.25” cast-iron skillet, melt butter over medium heat. Add celery and onions, along with a pinch of salt and cook until the onion is translucent, about 5 minutes.
  2. Next, add in minced garlic, along with dry seasonings, and cook until garlic is fragrant, about 30 seconds. Then, add in the frozen mixed vegetables and cook until softened, about 1-2 minutes.
  3. Add in the cream cheese and chicken broth, stirring constantly until a sauce forms, adjust seasonings to taste as you go. Turn the heat to low, then pour in the heavy cream. Simmer, and then add in xanthan gum slowly, stirring constantly to thicken.
  4. Allow to simmer for 5-10 minutes so the sauce can thicken. After the sauce thickens, add in your cooked chicken and stir to combine and warm through. 

For the crust

  1. In a separate large microwave safe bowl, melt your mozzarella cheese for about 30 seconds until the cheese is just melted.
  2. Stir in the remaining dough ingredients into the mozzarella. Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin roll the dough out to a ¼” thickness.
  3. Spread the dough over the top of the chicken pot pie mixture and press to the sides to cover. Poke a few holes into the crust to allow steam to escape while the pie cooks.
  4. Cook for 30-35 minutes until the top is golden brown. If the top browns too quickly, you can cover it to prevent further browning. Allow to cool for about 10 minutes before digging in.  

What to serve with pot pie on a keto diet

A simple side salad is a great side to this Keto Chicken Pot Pie. Maybe a handful of leafy greens, a tablespoon or so of nuts or seeds, some chopped onion, and olives with a ranch dressing? Yes, that sounds perfect.

A simple veggie like green beans, broccoli, or mashed cauliflower works great too.

Keto Chicken Pot Pie in a cast iron skillet

Baking dish vs. cast-iron

Yes, you can use any oven-safe vessel for baking your pot pie. A glass pie dish, ceramic casserole dish, cast-iron skillet, or cast-iron casserole will all work great.

Nutritional Information

You can find the full nutrition info breakdown including the carb count (total carbs and net carbs) for this low carb chicken pot pie recipe at the bottom of the recipe card (listed per serving). The serving size/yield at the top of the recipe card. You should always double-check your ingredients since different ingredients may have different values.

To get a specific serving size you’ll want to weigh the final dish. Next, divide the total weight by the number of servings. We can’t provide this information as your cooking style will vary from ours and your ingredients may be different brands than ours which can skew values.

TOOLS USED TO MAKE THIS low carb RECIPE

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a close up of pot pie on a grey plate

Looking for other one-pan keto recipes? Check these out 👇

Keto Chicken Pot Pie in a cast iron skillet with a spoon taking a serving out

Print

Keto Chicken Pot Pie

Keto Chicken Pot Pie recipe is easy to make, gluten free, and perfect for any type of low carb diet.
Course Main Course
Cuisine American
Keyword low carb pot pie
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 382kcal

Ingredients

For the filling:

  • 4 tablespoons unsalted butter divided
  • 2 stalks diced celery
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 1/2 teaspoon each thyme oregano, rosemary, black pepper, parsley
  • 1.5 teaspoon kosher salt or to taste
  • 1 cup chicken broth
  • 4 ounces cream cheese softened
  • 1/4 cup heavy cream
  • 1/2 teaspoon xanthan gum optional
  • 1 pound chicken breast shredded or cut into chunks, pre- cooked

For the crust:

  • 1 cup plus 2 tablespoons shredded mozzarella part skim / low moisture
  • 1/2 cup almond flour
  • 2 egg whites
  • 3/4 teaspoon xanthan gum optional

Instructions

  • In a 10.25” cast-iron skillet, melt butter over medium heat.
  • Add celery and onions, along with a pinch of salt and cook until the onion is translucent, about 5 minutes.
  • Next, add in minced garlic, along with dry seasonings, and cook until garlic is fragrant, about 30 seconds.
  • Then, add in the frozen mixed vegetables and cook until softened, about 1-2 minutes.
  • Add in the cream cheese and chicken broth, stirring constantly until a sauce forms, adjust seasonings to taste as you go. Turn the heat to low, then pour in the heavy cream.
  • Simmer, and then add in xanthan gum slowly, stirring constantly to thicken. Allow to simmer for 5-10 minutes so the sauce can thicken. After the sauce thickens, add in your cooked chicken and stir to combine and warm through.

For the crust

  • In a separate large microwave safe bowl, melt your mozzarella cheese for about 30 seconds until the cheese is just melted.
  • Stir in the remaining dough ingredients into the mozzarella.
  • Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin roll the dough out to a ¼” thickness.
  • Spread the dough over the top of the chicken pot pie mixture and press to the sides to cover. Poke a few holes into the crust to allow steam to escape while the pie cooks.
  • Cook for 30-35 minutes until the top is golden brown. If the top browns too quickly, you can cover it to prevent further browning. Allow to cool for about 10 minutes before serving.

Nutrition

Calories: 382kcal | Carbohydrates: 6g | Protein: 27g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 907mg | Potassium: 448mg | Fiber: 2g | Sugar: 2g | Vitamin A: 845IU | Vitamin C: 3mg | Calcium: 202mg | Iron: 1mg

The post Easy Keto Chicken Pot Pie appeared first on Cast Iron Keto.

* This article was originally published here

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