Low Carb Chicken Pot Pie

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As I’ve mentioned in previous recipes, when I can make a one pot meal, I’m all for it — especially if it’s in my cast iron skillet.  This keto chicken pot pie is one of our go-to comfort foods and great for winter weekend lunches or dinner. The fathead dough crust works perfectly for the right texture and bite — I’ll sometimes layer a Cut Da Carb flatbread on top the crust for an added crispy layer above the fathead dough. I have used this method on my keto lasagne recipe and it adds a great bonus layer – and with only 9g of net carbs per flatbread, it’s a low carb option that works well for all sorts of recipes.

You don’t have to make this in a cast iron skillet – I prefer the one-pot method for easy clean up and serving, but you can transfer the chicken mixture to a greased pie plate or baking dish before topping with crust mixture. Either way, this is a low carb, keto Chicken Pot Pie that is great the next day (or the day after!) for leftovers.

We also use leftover turkey after Thanksgiving to make a low carb turkey pot pie. I love mushrooms in this recipe, however you can use any low carb vegetable you prefer!

Keto Chicken Pot Pie
Print Recipe
5 from 3 votes

Keto Chicken Pot Pie

Course: dinner, lunch, Main Dish
Cuisine: American
Servings: 8
Calories: 484kcal



  • 1 tbsp butter
  • 1/2 small yellow onion chopped
  • 4 cloves garlic thinly sliced
  • 1/2 cup mushrooms chopped
  • 1/2 cup celery chopped (about 2 stalks)
  • 2 cup chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 cup heavy cream
  • 1/4 tsp Xanthan gum
  • 2 chicken breasts cooked and shredded



  • Preheat oven to 425℉.


  • Place a large cast iron skillet over medium-high heat.
  • Add the butter and allow to melt down.
  • Add onion, garlic, mushrooms, and celery and stir until vegetables have softened and onion is just translucent.
  • Add the bone broth and spices.
  • Boil and then reduce to a simmer for 5 minutes.
  • Add the heavy cream and xanthan gum.
  • Stir until thickened.
  • Add shredded chicken and mushrooms.
  • Stir to coat the chicken with the sauce and remove from heat.


  • In a medium plastic or glass bowl, add the mozzarella and cream cheese.
  • Microwave in 30 second increments until melted.
  • Add eggs and combine until smooth.
  • Add the almond flour, baking powder and salt.
  • Stir - the mixture should be paste-like....not firm like most fathead crust.
  • Spoon the dough over the chicken mixture in the cast iron and spread to cover.
  • Top with the Cut da Carb flatbread, if using.
  • Score the center with a X shape - about 2 inches in diameter.
  • Brush with melted butter.
  • Bake for 20 - 25 minutes, until crust is browned.


You don't have to make this in a cast iron skillet - you can transfer the chicken mixture to a pie plate or baking dish before topping with crust mixture. 


Calories: 484kcal | Carbohydrates: 12g | Protein: 31g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 135mg | Sodium: 464mg | Potassium: 348mg | Fiber: 4g | Sugar: 3g | Vitamin A: 826IU | Vitamin C: 2mg | Calcium: 329mg | Iron: 2mg

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Lolita Carrico
Hi! I created Ketology after struggling for years with hormonal changes and weight gain. As I got older, I found managing my weight and moods became more and more of a struggle. Within 3 months of switching to a ketogenic lifestyle tailored for my age, I not only shed 30 pounds of stubborn fat, but my mood improved, my focus sharpened and I have had nothing but positive effects! Learn more about my journey here.
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