Keto Chicken Pot Pie With Cheddar Garlic Crust

This Keto chicken pot pie with a cheddar garlic crust is the ultimate comfort food! Perfect for those cold days where you’re craving some comfort food without all the carbs!

Ever have those days where you’re craving a carb-loaded dish like chicken pot pie? I promise that this keto chicken pot pie will definitely satisfy those cravings without the guilt!

Reader Favorite: Low Carb Chocolate Chip Cookies

This pot pie only has 5 net carbs per serving! It’s the perfect example of how eating low carb doesn’t mean depriving yourself of those recipes you already love!

With a little creativity, you can cut corners and make this keto pot pie quicker by using a store-bought rotisserie chicken or with leftover chicken or turkey! It’s a great way to use those holiday leftovers and it saves you some time and money.

What side dish goes well with chicken pot pie?

I like to serve this low carb pot pie with veggies like roasted cauliflower, Brussel sprouts, asparagus or an easy side salad!

Looking for more keto comfort foods? Try this Keto Beef Stew is packed with healthy veggies, or this Cauliflower Mac and Cheese!

Ingredients:

Cheddar Garlic Crust

• 1 C. Almond flour
• 1 tsp. Baking powder
• ½ tsp. Garlic powder
• ½ tsp. Italian seasoning
• 2 Eggs
• 2 Tbsp. Butter melted
• 2 Tbsp. Sour cream
• 1 C. Cheddar cheese shredded

Pot Pie Filling:

• 2 Tbsp. Butter
• 1 Tbsp. Olive oil
• ½ Medium sized onion chopped
• ½ C. Chopped celery
• 1 C. Green beans cut into bite-sized pieces
• ½ tsp. Garlic powder
• ½ tsp. Italian seasoning
• 3 C. Shredded rotisserie chicken
• ½ C. Heavy whipping cream
• ½ C. Chicken broth
• Salt and pepper to taste

Instructions:

Preheat the oven to 400 degrees.

Start by combining all of the ingredients for the crust except for the cheddar cheese in a mixing bowl. Blend on high until smooth and creamy.

Stir the cheddar cheese into the crust mixture, and set aside.

Next, add 1 tablespoon of olive oil and 2 tablespoons of butter to a skillet over medium-high heat on the stove.

Place the onion and celery into the skillet, and saute for a few minutes until they begin to soften.

Mix the green beans and shredded chicken into the veggies in the skillet on the stove.

Sprinkle the Italian seasoning and garlic powder for the filling into the skillet, and stir to combine well.

Mix in the heavy whipping cream and chicken broth to the filling mixture in the skillet, and then add salt and pepper to taste if desired.

Continue to cook the mixture down until it thickens, and most of the liquid has been absorbed.

Pour the filling mixture into the bottom of a greased 9×9 casserole dish.

Place the crust mixture by spoonfuls on top of the filling, and carefully spread it out into an even layer with a spatula or your fingers.

Bake the pot pie for 20-25 minutes until browned and bubbling.

Recipe Card