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Ketogenic Low carb Chicken Pot Pie Recipe


For the Chicken Pot Pie Filling:

  • 3 tbsp butter
  • 1 cup chopped broccoli thawed
  • 1 cup chopped cauliflower thawed
  • 1/4 cup chopped carrots thawed
  • 1 onion diced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 garlic cloves minced
  • 3/4 cup heavy whipping cream
  • 1 cup chicken broth
  • 1 tsp poultry seasoning
  • pinch of thyme
  • 1 rotisserie chicken or approx 2.5 cups pre cooked chicken diced
  • 1/2 tsp xanthan gum

For the crust:

  • 1/2 cup coconut flour
  • 3/4 cup almond flour
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 3 tbsp butter cut into small cubes
  • 2 tbsp full fat sour cream
  • 1 egg white
  • 1 1/3 cup sharp shredded cheddar cheese or mozzarella shredded


  1. Dice up one whole rotisserie chicken (or chicken you have pre cooked approx. 2.5 cups)

  2. Preheat oven to 400 degrees.

  3. Sautee onion, garlic cloves, salt, and pepper in 2 tablespoons butter in an oven safe skillet for approx 5 min or until onions are translucent.  Add thawed veggies.

  4. Add heavy whipping cream, chicken broth, poultry seasoning, & thyme.

  5. Sprinkle Xanthan Gum on top and simmer for 5 minutes so that the sauce thickens. Make sure to simmer covered as the liquid will evaporate otherwise. You need a lot of liquid for this recipe, otherwise, it will be dry.

  6. Add diced chicken and sprinkle with cheese.  set aside while you make the crust.

  7. Make the pie crust by combining almond flour, coconut flour, salt, xanthan gum, and baking powder.  Whisk together.

  8. Cut in butter with a pastry blender until crumbly. Add sour cream and egg white and combine into a ball. 

  9. Roll out pie crust on top of parchment paper- I forgot the parchment paper and it was very difficult to transfer onto my pot pie.  You can use almond flour to keep the roller from sticking to the dough while rolling it out.

  10. Transfer dough onto pot pie and Bake in a 400 degree oven 15-20 min.