High-Protein, Low-Carb Creamy Chicken Pot Pie

A comforting keto-friendly chicken pot pie with tender chicken, creamy herb gravy, and a golden almond-flour crust—without traditional flour, peas, or regular pastry.

Prep time: 25 minutes Cook time: 30–35 minutes Servings: 6

Ingredients

For the chicken filling

• 900 g (2 lb) boneless, skinless chicken breast, cooked and diced
• 1 tablespoon olive oil
• 1 cup diced celery
• 1 cup chopped mushrooms
• ½ cup diced carrots (optional; adds some carbs)
• 2 garlic cloves, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 2 oz (56 g) cream cheese
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• ½ teaspoon xanthan gum, optional, for thickening

For the low-carb crust

• 2 cups (200 g) superfine almond flour
• 1½ cups (150 g) shredded mozzarella cheese
• 2 tablespoons cream cheese
• 1 large egg
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Preheat the oven

Preheat your oven to 375°F (190°C). Lightly grease a deep 9-inch pie dish or a small casserole dish.

2. Cook the vegetables

Heat olive oil in a skillet over medium heat. Add the celery, mushrooms, and optional carrots. Cook for 5–7 minutes until softened. Add the garlic and cook for another 30 seconds.

3. Make the creamy gravy

Pour in the chicken broth and heavy cream. Add the cream cheese, thyme, parsley, onion powder, salt, and pepper. Stir until the cream cheese melts and the sauce becomes smooth.

If you want a thicker gravy, sprinkle in a very small amount of xanthan gum while whisking. Start with ⅛ teaspoon and add more only if needed.

4. Add the chicken

Stir in the cooked chicken and simmer gently for 3–5 minutes. The filling should be creamy but not watery. Transfer it to the prepared pie dish.

5. Prepare the crust

Place the mozzarella and 2 tablespoons cream cheese in a microwave-safe bowl. Heat in 20–30-second intervals, stirring until melted.

Add the almond flour, egg, baking powder, and salt. Mix and knead until a uniform dough forms. If it becomes too stiff, warm it briefly.

6. Shape the crust

Place the dough between two sheets of parchment paper and roll it out to fit the top of your dish. Carefully remove the top parchment sheet and place the dough over the filling. Trim excess dough and press the edges down gently.

Cut a few small slits in the crust to allow steam to escape. If the dough is difficult to handle, you can shape it in smaller pieces and patch them together over the filling.

7. Bake

Bake for 25–35 minutes, until the crust is golden and the filling is bubbling around the edges. If the crust browns too quickly, cover loosely with foil.

8. Rest and serve

Let the pie rest for 10 minutes before serving so the creamy filling can thicken slightly. Serve warm.

Estimated nutrition

Per serving, based on 6 servings:

Calories

480–560

Protein

45–55 g

Total carbs

9–13 g

Net carbs

6–9 g

Approximate values depend on ingredients and portion sizes.

Tips for success

• For extra protein: Use plenty of chicken breast and avoid reducing the chicken portion.
• For fewer carbs: Skip the carrots and use extra celery or mushrooms.
• For a crispier crust: Bake on the middle rack and let the pie rest before slicing.
• For meal prep: Refrigerate leftovers within 2 hours and use within 3–4 days.

Diet verdict: This version is high in protein and low in carbohydrates, and can fit a keto diet when the ingredient labels and serving sizes are accounted for. It is also calorie-dense, so portion size matters if your goal is weight loss.