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Dive into the heart of comfort food with this Ultimate Low-Carb Chicken Pot Pie recipe! Featuring a luxuriously creamy filling brimming with tender chicken and wholesome low-carb vegetables, all tucked beneath a golden, flaky, and buttery almond flour crust. This keto-friendly masterpiece proves you don’t have to sacrifice taste or tradition when cutting carbs. It’s guaranteed to warm you up and satisfy those homestyle cravings.

Prep Time: 30 minutes

Cook Time: 40-50 minutes

Chill Time (for dough): 1 hour

Total Time: Approx. 2 hours 10 minutes

Yields: 8 servings

Serving Size: 1/8th of 9-inch pie

Ingredients:

For the Low-Carb Filling:

6 Tbsp (85g) Unsalted Butter, divided

1/4 small Onion, finely chopped (approx. 1/4 cup)

1 medium Celery Stalk, diced (approx. 1/2 cup)

1 cup small Cauliflower Florets or Diced Turnips (approx. 100g)

1 cup (240ml) Chicken Broth (low-sodium preferred)

1/2 cup (120ml) Heavy Cream

1/2 to 1 teaspoon Xanthan Gum (start with 1/2 tsp for thickening)

2 medium Cooked Chicken Breasts, diced (about 1.5 – 2 cups)

1/2 cup Chopped Green Beans (fresh or frozen)

Salt to taste

Freshly Ground Black Pepper to taste

For the Low-Carb Pie Pastry (See Sub-Recipe Below):

1 batch Simple Low-Carb Almond Flour Pie Crust dough

For the Egg Wash:

1 large Egg Yolk

2 teaspoons Heavy Cream

Instructions:

1. Prepare the Pie Dough: Following the sub-recipe instructions below, prepare the Simple Low-Carb Almond Flour Pie Crust dough. Wrap the two dough discs tightly in plastic wrap and refrigerate for a minimum of 1 hour.
2. Sauté Aromatics & Veggies: While the dough chills, begin the filling. Melt 2 tablespoons of butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion, diced celery, and diced cauliflower (or turnips). Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
3. Simmer Filling Base: Pour the chicken broth into the saucepan. Increase the heat to bring the mixture to a boil, then immediately reduce the heat to low, cover the pan, and let it simmer gently for 10-15 minutes, or until the cauliflower/turnips are fork-tender.
4. Thicken the Sauce: In a small, separate bowl, pour the cold heavy cream. Gradually sprinkle the xanthan gum (starting with 1/2 tsp) over the cream while whisking continuously and vigorously until smooth and slightly thickened. This prevents lumps. Pour this cream mixture into the simmering vegetables and broth, whisking constantly. Bring the sauce back to a gentle simmer and continue whisking for 1-2 minutes until it thickens to a nice gravy consistency. If necessary, mix a tiny bit more xanthan gum with a teaspoon of cold cream and whisk it in to achieve desired thickness.
5. Finish the Filling: Remove the saucepan from the heat. Stir in the remaining 4 tablespoons of butter until fully melted. Gently fold in the diced cooked chicken and the chopped green beans. Season generously with salt and freshly ground black pepper to your liking. Allow the filling to cool down slightly while you handle the crust.
6. Preheat Oven & Roll Bottom Crust: Preheat your oven to 400°F (200°C). Take one disc of the chilled dough from the refrigerator. Place it between two large sheets of parchment paper. Roll the dough out evenly and gently into a circle approximately 12-13 inches in diameter. Remember: Almond flour dough is delicate; roll slowly and use the parchment. Peel off the top sheet of parchment paper. Carefully lift the bottom parchment sheet with the dough and invert it over a standard 9-inch pie dish. Center the dough, then gently peel away the remaining parchment paper. Ease the dough into the contours of the dish without stretching it. Trim the excess dough, leaving about a 1/2-inch overhang around the rim.
7. Roll Top Crust & Assemble: Roll out the second disc of dough between parchment paper to an 10-11 inch circle. Use a sharp knife to cut a few decorative slits in the center of this top crust – this allows steam to escape during baking. Pour the prepared chicken filling into the bottom crust in the pie dish, spreading it evenly.
8. Place Top Crust & Crimp: Carefully place the vented top crust over the filling. Trim the edges so they align with the bottom crust’s overhang. Press the edges of the top and bottom crusts together firmly to seal. Crimp the edges using your fingers or the tines of a fork for a decorative finish.
9. Apply Egg Wash: In a small bowl, beat the egg yolk with the 2 teaspoons of heavy cream. Brush this mixture evenly over the entire top crust and the crimped edges.
10. Bake the Pie: Place the pie dish onto a larger baking sheet (this catches any drips and makes handling easier). Position it on the center rack of your preheated oven. Bake for 40-50 minutes. The pie is done when the crust is a deep golden brown and the filling is bubbling gently through the steam vents. If you notice the crust edges browning too quickly partway through baking, you can shield them loosely with strips of aluminum foil.
11. Rest Before Serving: Remove the pie from the oven and let it rest on a wire rack for at least 15-20 minutes before slicing and serving. This crucial step allows the creamy filling to set properly, ensuring cleaner slices.

Sub-Recipe: Simple Low-Carb Almond Flour Pie Crust

Yields: Dough for one 9-inch double-crust pie

Ingredients:

2.5 cups (280g) Fine Almond Flour

1 teaspoon Xanthan Gum (or 2 tsp Psyllium Husk Powder – aids rolling)

1/2 teaspoon Kosher Salt

1 cup (227g) Cold Unsalted Butter, cut into small cubes

1 large Egg

2-4 tablespoons Ice Water (use only as needed)

1 tablespoon White Vinegar (optional)

Instructions:

1. Combine Dry: Place almond flour, xanthan gum (or psyllium), and salt in a food processor bowl. Pulse briefly to combine.
2. Cut in Butter: Add the cold butter cubes. Pulse 10-15 times until the mixture looks like coarse crumbs with some pea-sized butter bits visible.
3. Add Wet: In a small cup, lightly whisk the egg, 2 tablespoons of ice water, and vinegar (if using). Pour this over the flour/butter mixture in the food processor.
4. Pulse to Form Dough: Pulse just until the dough starts to gather or clump together. Avoid over-processing. If it appears too dry and crumbly, add another tablespoon of ice water and pulse once or twice more.
5. Chill: Turn the dough mixture onto a sheet of plastic wrap. Use the wrap to help press it into a cohesive ball, then divide it in half. Form each half into a flat disc, about 1-inch thick. Wrap each disc tightly in plastic wrap.
6. Refrigerate: Chill the dough for at least 1 hour (or up to 2 days) before rolling.
7. Rolling Tip: Always roll this dough between two sheets of parchment paper. Handle gently and patch any cracks as needed.

Estimated Nutrition Information:

Per Serving (1/8th of the pie)

• Calories: 636 kcal
• Total Fat: 57.8g
  • Saturated Fat: 26.4g
• Total Carbohydrates: 9.5g
  • Dietary Fiber: 4.4g
  • Sugars: ~1.5g (naturally occurring)
• Net Carbohydrates: 5.1g
• Protein: 22.8g
• Sodium: 445mg (assumes low-sodium broth; adjust salt to taste)

Disclaimer: Nutrition information is calculated using standard databases (USDA, etc.) and is provided as an estimate only. Actual values may vary based on specific ingredient brands, precise measurements, and variations in preparation.