Easy Keto Chicken Pot Pie with Almond Flour Crust – Guilt-Free Comfort Food Recipe

Indulge in a Cozy Classic: Keto Chicken Pot Pie with Almond Flour Crust

Welcome to the ultimate comfort food experience, reimagined for the keto lifestyle! Our Keto Chicken Pot Pie with Almond Flour Crust is a heartwarming dish that brings all the traditional flavors you love, without the carb overload. This recipe is perfect for anyone looking to enjoy a classic pot pie on a ketogenic diet. With a buttery almond flour crust and a rich, creamy filling, it’s guaranteed to satisfy your cravings and keep you on track with your low-carb goals.

Why is this recipe a fantastic option for those on a keto diet? It’s all about the balance of macronutrients and the substitution of high-carb ingredients with keto-friendly alternatives. The almond flour crust provides a deliciously nutty base, high in fats, and low in carbs, making it an ideal choice for maintaining ketosis. The filling is packed with protein-rich chicken and healthy fats from butter and cream, ensuring you feel full and energized. Let’s dive into the delectable world of keto cooking with this must-try recipe!

Keto Chicken Pot Pie with Almond Flour Crust

The Heart of the Dish: Recipe Details

Our Keto Chicken Pot Pie with Almond Flour Crust is more than just a meal; it’s a nostalgic trip down memory lane with a keto twist. The inspiration behind this dish comes from the desire to enjoy the comfort foods we all know and love, while still adhering to a ketogenic lifestyle. The key to its success lies in the careful selection of ingredients that mimic the textures and flavors of a traditional pot pie, without the carb-heavy consequences.

The almond flour crust is a genius alternative to conventional flour-based crusts, offering a lower carb count and a delightful, slightly nutty taste. Almond flour is rich in healthy fats, dietary fiber, and vitamin E, making it a nutritious choice for those on keto. The addition of coconut flour enhances the crust’s texture, while xanthan gum acts as a gluten-free binder, ensuring the crust holds together beautifully.

The filling is where the magic happens. We use cooked chicken breast as the protein powerhouse, complemented by a creamy sauce made from heavy cream and cream cheese. These ingredients not only contribute to the luxurious mouthfeel of the pie but also provide the high-fat content essential for a keto diet. The inclusion of aromatic herbs like thyme and parsley infuses the dish with classic flavors, while the optional peas add a pop of color and texture (though you can omit them to further lower the carb count).

Creamy Keto Chicken Filling

Mastering the Method: Chef’s Tips and Tricks

Creating the perfect Keto Chicken Pot Pie with Almond Flour Crust is all about technique. Let’s start with the crust. To achieve a flaky and buttery texture, ensure your butter is cold before cutting it into the dry ingredients. This helps create small pockets of fat that will steam during baking, resulting in a light and airy crust. When pressing the dough into the pie dish, aim for an even thickness to avoid undercooked or burnt spots.

As for the filling, the key is to build layers of flavor. Start by sautéing the onions and garlic until they’re just golden – this caramelization adds a depth of flavor that can’t be achieved otherwise. When adding the chicken broth and cream, stir continuously to prevent any lumps from forming. It’s essential to let the filling simmer for a few minutes, as this will thicken the sauce and concentrate the flavors.

When combining the pre-baked crust with the filling, be careful not to overfill the pie dish. You want to avoid spillage in the oven, which can lead to a soggy crust. And remember, the filling will continue to thicken as it bakes, so it’s okay if it’s a bit loose when you pour it in. Lastly, let the pot pie rest for a few minutes after baking. This allows the filling to set, making it easier to slice and serve.

Golden Almond Flour Crust

Variation: Dairy-Free Delight

For those avoiding dairy, you can still enjoy this comforting dish. Substitute the butter with coconut oil and the heavy cream with coconut cream. These swaps will maintain the creamy texture and add a subtle tropical twist to the flavor profile.

Variation: Spice It Up

If you’re a fan of a little heat, consider adding a kick to your pot pie. Incorporate diced jalapeños into the filling or a pinch of cayenne pepper to elevate the warmth. This spicy version adds an exciting dimension to the dish while keeping it keto-friendly.

Variation: Seafood Sensation

Transform your chicken pot pie into a seafood feast by replacing the chicken with a mix of low-carb seafood like shrimp and scallops. Be mindful of the cooking time for seafood, as it cooks faster than chicken. This variation offers a luxurious twist on the classic, perfect for special occasions.

Substitutions: Keeping It Keto

Adapting recipes to suit dietary needs or preferences is a cornerstone of home cooking. If you don’t have almond flour on hand or are allergic to nuts, try using sunflower seed flour as a one-to-one substitute. It’s equally low in carbs and provides a similar texture and taste to almond flour.

For those who are lactose intolerant or avoiding cream cheese, consider using a lactose-free cream cheese alternative or even a dollop of unsweetened Greek yogurt. These options can mimic the creaminess of cream cheese while keeping the dish keto-compliant.

Lastly, if you’re not a fan of chicken, you can easily swap it out for other proteins like turkey, beef, or even tofu for a vegetarian version. Just ensure that the protein is cooked and seasoned well before adding it to the filling.

FAQs: Your Questions Answered

Can I freeze the Keto Chicken Pot Pie?
Yes, you can freeze the pot pie either before or after baking. If freezing before baking, thaw in the refrigerator overnight before cooking. For already baked pies, reheat in the oven until warm throughout.

How can I ensure my crust doesn’t get soggy?
Pre-baking the crust, also known as blind baking, is crucial. This step helps to set the crust and prevent it from becoming soggy when the filling is added.

Is this recipe gluten-free?
Absolutely! Almond flour and coconut flour are both gluten-free, making this pot pie a great option for those with gluten sensitivities.

Can I make this pot pie vegetarian?
Yes, replace the chicken with a mix of keto-friendly vegetables like zucchini, bell peppers, and mushrooms, or use a vegetarian protein like tofu.

How long will the pot pie keep in the refrigerator?
The pot pie will keep for up to 3-4 days in the refrigerator. Make sure to store it in an airtight container to maintain freshness.

Keto Chicken Pot Pie with Almond Flour Crust

Savor the comfort of a classic dish made keto-friendly with this scrumptious Keto Chicken Pot Pie, featuring a buttery almond flour crust and a creamy, savory filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 540 kcal


  • 9-inch pie dish
  • Large mixing bowl
  • Pastry cutter or two knives
  • Large skillet
  • Measuring cups and spoons


Almond Flour Crust

  • 1 ½ cups almond flour 150g
  • ¼ cup coconut flour 30g
  • ½ tsp xanthan gum
  • ½ tsp salt
  • ¼ tsp black pepper
  • cup unsalted butter, cold and diced 75g
  • 1 large egg


  • 2 tbsp unsalted butter 30g
  • ½ medium onion, diced about 50g
  • 2 cloves garlic, minced
  • ½ cup celery, diced about 60g
  • ½ cup carrots, diced about 60g
  • 3 cups cooked chicken breast, cubed about 400g
  • 1 cup chicken broth 240ml
  • ½ cup heavy cream 120ml
  • ¼ cup cream cheese 60g
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 cup frozen peas optional for keto, 130g


  • Preheat your oven to 375°F (190°C).
  • In a large bowl, combine almond flour, coconut flour, xanthan gum, salt, and pepper.
  • Cut the cold butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs.
  • Beat the egg and add to the mixture, stirring until a dough forms.
  • Press the dough into a 9-inch pie dish, forming an even layer on the bottom and sides.
  • Prick the crust with a fork to prevent bubbling and bake for 8-10 minutes, or until slightly golden. Remove from oven and set aside.
  • In a large skillet over medium heat, melt the butter.
  • Add the onion, garlic, celery, and carrots, and sauté until the vegetables are softened, about 5 minutes.
  • Stir in the cooked chicken, chicken broth, heavy cream, and cream cheese. Cook until the cream cheese is melted and the mixture is well combined.
  • Add thyme, parsley, salt, and pepper, and let the mixture simmer for another 5 minutes. If using peas, add them now and cook until heated through.
  • Pour the filling into the pre-baked crust, spreading it evenly.
  • Place the filled pie dish back into the oven.
  • Bake for 20 minutes, or until the filling is bubbly and the crust is a deep golden brown.
  • Let the pot pie rest for 5 minutes before serving.


If you prefer a top crust, double the crust ingredients and roll out a second portion to place over the filling before baking.
For a dairy-free version, substitute butter with coconut oil and heavy cream with coconut cream.
The peas are optional as they add extra carbs; omit them for a lower carb count.
Ensure all your ingredients, especially the almond flour and xanthan gum, are fresh for the best texture and flavor.
Allow the pot pie to cool slightly before serving to allow the filling to set for easier slicing.


Calories: 540kcalCarbohydrates: 14gProtein: 29gFat: 42gFiber: 6gNet Carbs: 8g
Keyword Almond Flour Crust, Gluten-Free Pot Pie, Keto Chicken Pot Pie, Low Carb Chicken Pie
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