Golden-Baked Keto Chicken Pot Pie
This rich, creamy chicken filling is packed with tender vegetables and baked under a crisp, savory almond flour crust. It delivers all the nostalgic warmth of a classic diner favorite, redesigned to fit seamlessly into a low-carb lifestyle.
- Total Time45 minutes
- Yield4 pot pies (serves 4, 1 pie per serving) 1x
Ingredients
Scale
Pot Pie Filling
- 3 tablespoons (42g) unsalted butter
- 12 ounces (340g) boneless, skinless chicken breast, cubed small
- ½ cup (80g) finely diced yellow onion
- ½ cup (60g) sliced celery
- ½ cup (65g) chopped carrots
- 3 cloves garlic, minced
- ½ teaspoon fresh thyme leaves, chopped
- ¾ cup (180ml) heavy whipping cream
- ½ cup (120ml) low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¾ cup (85g) shredded sharp cheddar cheese
- ½ cup (70g) frozen peas
- Kosher salt and freshly ground black pepper, to taste
Almond Flour Crust
- 1 ½ cups (170g) shredded low-moisture mozzarella cheese
- 3 tablespoons (42g) cream cheese
- 1 large egg, room temperature
- ¾ cup (70g) blanched almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven: Preheat the oven to 375°F and arrange four oven-safe ramekins or mini pie pans on a rimmed baking sheet.
- Brown the chicken: Melt the butter in a large skillet over medium heat. Add the cubed chicken, season lightly with salt and pepper, and sauté for 5 to 6 minutes until cooked through. Use a slotted spoon to transfer the chicken to a clean plate, leaving the butter in the skillet.
- Sauté the aromatics: Add the onion, celery, carrots, garlic, and thyme to the hot skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Simmer the sauce: In a small measuring cup, whisk together the heavy cream, chicken broth, Dijon mustard, and Worcestershire sauce. Pour this mixture into the skillet. Bring to a gentle boil over medium-high heat, then reduce the heat to low and let simmer for 5 to 7 minutes until the liquid begins to reduce and thicken slightly.
- Finish the filling: Stir the shredded cheddar cheese into the skillet until completely melted and smooth. Fold the cooked chicken and the frozen peas into the sauce, then remove from the heat. Divide the filling evenly among the four ramekins.
- Melt the cheese base: In a large, microwave-safe bowl, combine the mozzarella and cream cheese. Microwave on high for 1 minute. Stir well, then microwave for an additional 45 to 60 seconds, until the cheeses are completely melted and bubbling.
- Form the dough: Working quickly, add the almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt, and black pepper to the melted cheese. Mix and knead vigorously until a uniform dough forms. If the cheese begins to cool and turn stringy, return it to the microwave for 20 seconds to soften.
- Top the ramekins: Divide the dough into four equal pieces. Roll or press each piece between two sheets of parchment paper into a flat circle slightly larger than the diameter of your ramekins. Drape the dough over the filled ramekins, pressing the edges down to seal. Cut a small “X” in the center of each crust to vent steam.
- Bake: Bake for 20 to 25 minutes, or until the filling is bubbling and the crust has turned a deep golden brown. Let the pot pies rest for 5 minutes before serving.
Notes
Why It Works
- Whisking the wet ingredients together before adding them to the skillet ensures the mustard emulsifies smoothly into the sauce without splitting.
- Using low-moisture mozzarella for the crust provides structure and prevents the dough from becoming too sticky or wet to handle.
- Browning the chicken separately and adding it back at the end keeps the meat tender and prevents it from overcooking while the vegetables simmer.
Common Pitfalls to Avoid
- Dough seizing: Using a cold egg straight from the fridge can cause the melted mozzarella to harden instantly. Always use a room-temperature egg for the dough.
- Sticky dough: If the almond flour crust sticks to your hands, lightly wet your fingers with cold water or press it out between layers of parchment paper.
- Grainy sauce: Ensure your heat is set to low before stirring in the cheddar cheese. Boiling cheese can cause the proteins to separate, leading to a grainy texture.
Variations
- Change the protein: This filling works beautifully with leftover roasted turkey, cooked ground beef, or shredded rotisserie chicken to save time.
- Adjust the vegetables: To lower the carb count further, swap the peas and carrots for finely chopped broccoli florets, bell peppers, or mushrooms.
Allergy Alert
This recipe contains dairy, eggs, and tree nuts (almonds). Substitute as needed.
Nutrition (per serving — estimates)
Calories: 760 | Total Carbs: 15g (Fiber: 4g, Sugar: 5g) | Net Carbs: 11g | Fat: 56g (Saturated: 30g) | Protein: 49g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 760
- Sugar: 5g
- Fat: 56g
- Saturated Fat: 30g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 49g