Keto Chicken Pot Pie With Flaky Crust

Ah, Chicken Pot Pie.. one of the ultimate winter comfort foods.

Chicken Pot Pie has been a staple in my family for years. My Mom would make us the pie using leftover chicken and a simple Bisquick crust or we'd purchase a pie from Costco for a quick and easy dinner.

My favourite version though was when she'd make the crust from scratch along with the filling. That was always the BEST Chicken Pot Pie.

So for this recipe, I put in the effort to create my own Chicken Pot Pie. One I could call, The BEST.

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The filling for this Keto Chicken Pot Pie With Flaky Pie Crust is made up of hardy lower carb vegetables including parsnips (in place of potatoes), carrots (yes they can be keto friendly in smaller quantities!), celery, mushrooms and even a small amount of peas (completely optional but they are included in the total carb count!)

The cream portion of the filling is a mixture of butter, heavy cream, natural chicken bouillon made by Built Bars (use SAM10OFF for a 10% discount), water, spices and arrowroot starch.

This filling is extra rich and creamy and even though we are not using a traditional rue with white flour, this filling comes out perfect! The arrowroot starch is what helps the thicken the filling without adding many carbohydrates to the recipe. You can even sub this with cornstarch or a small amount of xanthan gum if you prefer.

Then the crust for this pie..wow. Out of this world! This Keto Pie Crust is one of the flakiest you will ever come across. I'd like to think I've perfected keto pastry at this point, haha. The crust browns beautifully with an egg wash and stays crispy as you slice and serve the pie. You'll see the beautiful layers of crust flake away as you eat it.

The crust is based off my original Keto Flaky Puff Pastry recipe but I made some slight changes for this recipe to improve it's flavour!

I added an extra 1/4 cup of almond flour, used frozen instead of cold butter and added white vinegar. Overall, these changes made this crust one of the best I've had to date!

The crust ingredients include almond flour, oat fiber, coconut flour, xanthan gum and one ingredient called Vital Wheat Gluten.

Now I do want to talk a bit about Vital Wheat gluten. I constantly get asked if it's keto, what it is, where to buy it, etc. So I've written an entire article on it you can see here to learn more.

In summary, vital wheat gluten is the protein found in wheat. It's what creates gluten strands and provides the soft but chewy texture in bread and baked goods. Vital wheat gluten is extracted and separated from the wheat so on it's own, it's only a protein with minimal carbs attached to it. It's perfectly fine on a keto diet if you track the NET carbs in this recipe like anything else but the only people who absolutely should NOT consume it is those with a gluten allergy or who are celiac.

For those people, there are tips below on how you can make this recipe gluten free!

Keto Chicken Pot Pie Ingredient Grocery List:

Crust

Almond flour
Vital Wheat Gluten *(See tips for a possible gluten free option)
Oat Fiber
Coconut Flour
Xanthan Gum
Butter
Baking Powder
White Vinegar

Pie Filling

Chicken Broth or Chicken Broth Packets (I use the natural Built Chicken Broth Packets) (use SAM10OFF for a 10% discount)
Carrots
Parsnips
Celery Stalk
Mushrooms (optional)
Peas (optional)
Thyme, Rosemary, Parsley
Heavy Cream
Arrowroot Starch
Shredded Rotisserie Chicken

Tools I Used To Make Keto Chicken Pot Pie With Flaky Crust

4 Quart Pot (This one is my favourite to prevent sticking!)
Whisk
9-Inch Pie Pan (a slightly deeper pan is best)
Fork
Spatula
Large Spoon
Rolling Pin
Parchment Paper
Oil Spray
Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.
Food Scale (optional but this is my favourite food scale, literally lasts a year on one set of batteries, I've had mine for ~4 years now and it's never once let me down, PLUS it will give you nutrition facts for tons of food items based on their weight and you can even add your own)

Tips For Making Keto Chicken Pot Pie

When making the filling, you can use 1 cup of condensed chicken broth in place of the water and chicken bouillon if you prefer.
Feel free to add other veggies or leave out the mushrooms or peas if you wish. Peas aren't typically considered keto but in small quantities they are perfectly fine in a recipe such as this one.
Want to lighten the filling? Use half heavy cream and half “half and half” or “light cream”.
For the pastry crust, be sure to use very cold butter and water. I like to use frozen butter and place my cold water in the freezer for 10-15min prior to adding it.
To make for an even flakier pastry, fold it into thirds like folding a letter then roll it out rather than just folding it in half and rolling it. See my Flaky Keto Puff Pastry Recipe for photos of this technique (don't follow the ingredient list because this chicken pot pie pastry is slightly different)
Can't have gluten? Try making this pastry with ground psyllium husks in place of the vital wheat gluten. You'll want to up the xanthan gum to 1 tsp and start with just 3 tbsp of ground psyllium husks. Only add more as needed. Add only a small amount of cold water at a time when forming your dough, just enough to bring the dough together. You'll likely also want to add 1 tbsp of egg whites to help the dough hold together better (add the egg white prior to the water so you can judge how much water to add after).
This crust can brown quickly after the 25min mark. Use foil to cover the top of the pie past this point to prevent further browning. I left mine to the 30min mark because we like ours quite crispy. This pastry browns more than traditional pastry but will not taste burnt unless you cook it over 30min uncovered!

How To Store Keto Chicken Pot Pie

Once cooled slightly, store the pie in the fridge covered with Saran Wrap for up to 3 days. Re-heat in the oven at 350*F covered with tinfoil until heated through when you are ready to serve again.
You can also freeze this pie in slices if you wish. Layer them between pieces of wax paper in a plastic or glass sealed container. Re-heat in the microwave or oven (cover with tinfoil in a small dish if re-heating in the oven).
I haven't tried baking this from frozen yet but I feel it should work just fine! Freeze with the raw pastry dough on top of the chicken pot pie filling. Cover it with a casserole lid and place in a 1 to 2 plastic bags to keep it from getting freezer burnt.

Keto Chicken Pot Pie With Flaky Crust Recipe

Serves: 6 slices

Ingredients:

Filling

1 cup water, 250g
1 1/2 packets of chicken broth (I used 1 1/2 packets of the natural Built Brand Chicken Broth) (use SAM10OFF for a 10% discount)
3/4 cup chopped carrots, 85g
3/4 cup chopped parsnips, 85g
1/4-1/3 cup chopped onion, ~40g
1 celery stalk
1/2 cup chopped mushrooms, 60g
1 1/2 tsp thyme
1 1/2 tsp parsley
1 tsp rosemary
1/4 cup butter, 60g
1/2 cup heavy cream, 120g
2 tbsp arrowroot starch, 12g (cornstarch can also work)
salt and pepper to taste
1/4 cup frozen peas, 28g (optional, they are higher in carbs but okay in small quantities)
1 3/4 cups chicken shredded, 255g

Crust

1/2 cup almond flour, 56g
1/4 cup vital wheat gluten, 40g
2 tbsp oat fiber, 14g
1 tbsp coconut flour, 7g plus extra for sprinkling
1/2 tsp xanthan gum
1/2 tsp baking powder
thyme, parsley, rosemary (optional seasonings)
1/3 cup ice cold water (start with 1/4 cup, add as needed)
1/2 cup frozen or cold shredded butter, 125g
1 tsp white vinegar, 5g
Egg yolk + 1 tbsp water for egg wash

Directions:

Chicken Pot Pie Filling

In a large pot (4 quart pot is what I use) add the water and bring it to a boil. Once boiling, whisk in the chicken broth.
Add the chopped carrots, parsnips, onion, celery and spices (except salt and pepper) and boil for ~10-12min. Add the sliced mushrooms at 5min in. Continue to simmer until the vegetables are softened.
Once the veggies are softened, add the 1/4 cup of butter in chunks. Stir until it melts.
In a measuring cup, add the heavy cream and arrowroot starch and and stir well to combine.
Add this mixture to the pot and stir well until everything is combined and it thickens. Continue to simmer if you want the mixture to thicken further.
Add the peas and chicken and stir to combine.
Pour the mixture the mixture into a 9-inch pie pan and smooth out the top. Place it in the fridge to cool while you make the top crust.

Crust

Pre-heat the oven to 400*F.
Add the dry ingredients to a bowl and whisk to combine.
Add the cold grated butter and gently stir until the mixture is shaggy.
Add the ice water and stir just until the dough is clumpy and moist enough to be formed into a rough ball (the butter will moisten the dough more as you roll the dough).
Pour the clumpy dough out onto a large greased and well coconut floured piece of parchment paper or clean greased and floured counter top.
Form the dough into a rough ball shape and sprinkle it with coconut flour. Top the dough with another greased piece of parchment paper and roll it out into a rough flat rectangle.
Fold this rectangle in half and sprinkle both underneath and on top of the dough with coconut flour and roll it out again into a rough rectangle. Repeat this process 4-5 times or until the dough holds together nicely (don't over-do it because you still want the dough to be relatively cold). See above for my tips on using my pastry method for an even flakier crust.
On the final time you roll out the crust, do your best to form it into a circle (it does not have to be perfect).
Place your finished pastry on top of the chicken pot pie filling, gently folding in the edges (if you wish) to resemble traditional pie crust (see photo).
Brush the crust a mixture of 1 egg yolk whisked with 1 tbsp water and make 3 fork holes in the center of the pie crust.
Bake the pie for 30-40min or until the pie is browned on top and heated through. I recommend covering the top of the pie pan with tinfoil if baking past 28min if you wish to prevent it from browning too much (but also note, this crust looks like it's browned more than it really is so don't be deceived, it won't taste burnt even if it's quite a deep brown).
Let the pie cool slightly before slicing and serving. Enjoy your Keto Chicken Pot Pie!

Nutrition for 1/6th of recipe (1 large slice): 477 calories | 39.4g fat | 5g NET carbs | 21.1g protein | 5.7g fiber

Once cooled slightly, store the pie in the fridge covered with Saran Wrap for up to 3 days. Re-heat in the oven at 350*F covered with tinfoil until heated through when you are ready to serve again.

You can also freeze this pie in slices if you wish. Layer them between pieces of wax paper in a plastic or glass sealed container. Re-heat in the microwave or oven (cover with tinfoil in a small dish if re-heating in the oven).

I haven't tried baking this from frozen yet but I feel it should work just fine! Freeze with the raw pastry dough on top of the chicken pot pie filling. Cover it with a casserole lid and place in a 1 to 2 plastic bags to keep it from getting freezer burnt.

Print Recipe

5 from 1 vote

Keto Chicken Pot Pie With Flaky Crust

Prep Time40

Cook Time35

Total Time1 15

Course: dinner, lunch, Main Dish

Keyword: keto chicken pot pie, keto chicken recipe, low carb chicken pot pie

Servings: slices

Ingredients

Filling

1 cup water 250g
1 1/2 packets of chicken broth I used 1 1/2 packets of the natural Built Brand Chicken Broth
3/4 cup chopped carrots 85g
3/4 cup chopped parsnips 85g
1 celery stalk
1/2 cup chopped mushrooms 60g
1 1/2 tsp thyme
1 1/2 tsp parsley
1 tsp rosemary
1/4 cup butter 60g
1/2 cup heavy cream 120g
2 tbsp arrowroot starch 12g (cornstarch can also work)
salt and pepper to taste
1/4 cup frozen peas 28g (optional, they are higher in carbs but okay in small quantities)
1 3/4 cups chicken shredded 255g

Crust

1/2 cup almond flour 56g
1/4 cup vital wheat gluten 40g
2 tbsp oat fiber 14g
1 tbsp coconut flour 7g plus extra for sprinkling
1/2 tsp xanthan gum
1/2 tsp baking powder
thyme parsley, rosemary (optional seasonings)
1/3 cup ice cold water start with 1/4 cup, add as needed
1/2 cup frozen or cold shredded butter 125g
1 tsp white vinegar 5g
egg yolk + 1 tbsp water for egg wash
1/4-1/3 cup chopped onion ~40g

Instructions

Chicken Pot Pie Filling

In a large pot (4 quart pot is what I use) add the water and bring it to a boil. Once boiling, whisk in the chicken broth.
Add the chopped carrots, parsnips, onion, celery and spices (except salt and pepper) and boil for ~10-12min. Add the sliced mushrooms at 5min in. Continue to simmer until the vegetables are softened.
Once the veggies are softened, add the 1/4 cup of butter in chunks. Stir until it melts.
In a measuring cup, add the heavy cream and arrowroot starch and and stir well to combine.
Add this mixture to the pot and stir well until everything is combined and it thickens. Continue to simmer if you want the mixture to thicken further.
Add the peas and chicken and stir to combine.
Pour the mixture the mixture into a 9-inch pie pan and smooth out the top. Place it in the fridge to cool while you make the top crust.

Crust

Pre-heat the oven to 400*F.
Add the dry ingredients to a bowl and whisk to combine.
Add the cold grated butter and gently stir until the mixture is shaggy.
Add the ice water and stir just until the dough is clumpy and moist enough to be formed into a rough ball (the butter will moisten the dough more as you roll the dough).
Pour the clumpy dough out onto a large greased and well coconut floured piece of parchment paper or clean greased and floured counter top.
Form the dough into a rough ball shape and sprinkle it with coconut flour. Top the dough with another greased piece of parchment paper and roll it out into a rough flat rectangle.
Fold this rectangle in half and again sprinkle both underneath and on top of the dough with coconut flour and roll it out into a rough rectangle. Repeat this process 4-5 times or until the dough holds together nicely (don't over-do it because you still want the dough to be relatively cold). See above for my tips on using my pastry method for an even flakier crust.
On the final time you roll out the crust, do your best to form it into a circle (it does not have to be perfect).
Place your finished pastry on top of the chicken pot pie filling, gently folding in the edges (if you wish) to resemble traditional pie crust (see photo).
Brush the crust a mixture of 1 egg yolk whisked with 1 tbsp water and make 3 fork holes in the center of the pie crust.
Bake the pie for 30-40min or until the pie is browned on top and heated through. I recommend covering the top of the pie pan with tinfoil if baking past 28min if you wish to prevent it from browning too much (but also note, this crust looks like it's browned more than it really is so don't be deceived, it won't taste burnt even if it's quite a deep brown).
Let the pie cool slightly before slicing and serving. Enjoy your Keto Chicken Pot Pie!

Notes

Ingredient Links:

Crust

Almond flour
Vital Wheat Gluten *(See tips for a possible gluten free option)
Oat Fiber
Coconut Flour
Xanthan Gum
Butter
Baking Powder
White Vinegar

Pie Filling

Chicken Broth or Chicken Broth Packets (I use the natural Built Chicken Broth Packets)
Carrots
Parsnips
Celery Stalk
Mushrooms (optional)
Peas (optional)
Thyme, Rosemary, Parsley
Heavy Cream
Arrowroot Starch
Shredded Rotisserie Chicken

Tips For Making Keto Chicken Pot Pie

When making the filling, you can use 1 cup of condensed chicken broth in place of the water and chicken bouillon if you prefer.
Feel free to add other veggies or leave out the mushrooms or peas if you wish. Peas aren't typically considered keto but in small quantities they are perfectly fine in a recipe such as this one.
Want to lighten the filling? Use half heavy cream and half "half and half" or "light cream".
For the pastry crust, be sure to use very cold butter and water. I like to use frozen butter and place my cold water in the freezer for 10-15min prior to adding it.
To make for an even flakier pastry, fold it into thirds like folding a letter then roll it out rather than just folding it in half and rolling it. See my Flaky Keto Puff Pastry Recipe for photos of this technique (don't follow the ingredient list because this chicken pot pie pastry is slightly different)
Can't have gluten? Try making this pastry with ground psyllium husks in place of the vital wheat gluten. You'll want to up the xanthan gum to 1 tsp and start with just 3 tbsp of ground psyllium husks. Only add more as needed. Add only a small amount of cold water at a time when forming your dough, just enough to bring the dough together. You'll likely also want to add 1 tbsp of egg whites to help the dough hold together better (add the egg white prior to the water so you can judge how much water to add after).
This crust can brown quickly after the 25min mark. Use foil to cover the top of the pie past this point to prevent further browning. I left mine to the 30min mark because we like ours quite crispy. This pastry browns more than traditional pastry but will not taste burnt unless you cook it over 30min uncovered!