Keto Chicken Pot Pie Recipe

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If you are missing the warm and cozy comfort of a chicken pot pie in the Winter on a ketogenic diet, then you're in luck! This Keto Chicken Pot Pie has all the flavor of the classic, but with only 7 net carbs per serving, it doesn't pack the carb loaded punch. 
Servings: 8 servings
Time: 55 minutes
Comforting Keto Chicken Pot Pie

If you are missing the warm and cozy comfort of a chicken pot pie in the Winter on a ketogenic diet, then you’re in luck! This Keto Chicken Pot Pie has all the flavor of the classic, but with only 7 net carbs per serving, it doesn’t pack the carb-loaded punch. 

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Comforting Keto Chicken Pot Pie

So what’s the trick to a keto chicken pot pie? Oh, just a little thing called Fathead dough! If you’ve never tried it before then you need to jump on that bandwagon ASAP! I was so skeptical when I first read the ingredient list. After all, how could a dough made of basically just cheese and almond flour be any good, and how would it not make you sick?

Lucky for me, my sister in law tried it and told me I was missing out. She was the driving force that got me hooked! So if this Fathead dough works so well for pizza crust, why not use it for a keto chicken pot pie?

close view pot pie

Tips for making Fat Head Dough for Keto Chicken Pot Pie

I’ve been making this fathead dough for over a year now, and I know first hand that it can be a little bit tricky to get the hang of. It’s a little bit difficult to mix almond flour and egg into a warm melted cheese mixture. Here are some of the ways I make it easier on myself:

Mix the flour in first. Don’t try to mix the egg and flour into the melted cheese at the same time. Instead, try to knead the almond flour into the melted cheese mixture. I’ve also seen where other people have mixed the flour with the shredded cheese before microwaving. I have not personally tried this!

Use FINE almond flour. I prefer Bob’s Red Mill brand. Fine ground almond flour will mix in so much easier than coarse almond flour.

Make sure the egg is beaten before adding in. This will help the egg white mix into the dough a little bit easier.

Use a fork, then your hands. I find using a fork to sort of mash the egg into the mixture helps a lot! After I mix as best I can with the fork, I will gently coat my hands with a little bit of almond flour and mix the rest of the way. You can also wet your hands with water and it will help prevent the dough from sticking to your hands.

You must use parchment paper to roll out the dough! There’s no way around this. I’ve tried doing it on my silicone mats and it just doesn’t work. The dough is much too sticky!

flaky crust on this keto friendly version of a chicken pot pie

Assembling the Keto Chicken Pot Pie

After preparing the fathead dough, divide it into two pieces. Roll out one piece between two pieces of parchment paper until it is roughly 2″ bigger all around than the bottom of the pie pan you’ll be using. The crust will be thin and almost see-through in spots. This is normal. Place it into the bottom of the pie pan and bake for about 6 minutes.

Fat head dough

While that’s baking, roll out the other half of the fat head dough until it’s about 1/2″ wider all around than the top of the plate. Again, this will be thin. When the bottom is done baking, fill with the keto chicken pot pie filling.

Adding the filling

Place the top crust over the filling, and pinch the edges to seal it up. Then cut slits in the middle using a knife for steam holes. Then it’s time to bake!

Topped with more Fat Head dough

The keto chicken pot pie doesn’t take a long time to bake from here, only about 15 minutes. Just until the crust is golden brown and the top has a bit of browning as well. Let it cool for about 10 minutes before cutting into.

Warm, flaky, keto chicken pot pie

Short on time?

Here’s a quick tip: You could make this keto chicken pot pie with no crust! If you are looking for a warm and filling meal but only have 20 minutes, try making just the filling. Make it into a soup by adding a cup of chicken broth, or just enjoy it as is!

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Chicken Pot Pie, keto friendly version

Keto Chicken Pot Pie

If you are missing the warm and cozy comfort of a chicken pot pie in the Winter on a ketogenic diet, then you’re in luck! This Keto Chicken Pot Pie has all the flavor of the classic, but with only 7 net carbs per serving, it doesn’t pack the carb loaded punch. 
Print Recipe
Comforting Keto Chicken Pot Pie
Prep Time:5 minutes
Cook Time:40 minutes
Rest:10 minutes
Total Time:55 minutes


Fat Head Crust

  • 1 1/2 cups shredded mozzarella cheese
  • 2 tbsp cream cheese
  • 1 large egg beaten
  • 1 cup almond flour super fine


  • 2 tbsp butter
  • 1 tbsp garlic chopped
  • 1/2 cup onion finely diced
  • Salt and Pepper to taste
  • 1/4 tsp xanthan gum
  • 1 cup heavy cream
  • 1 1/4 cups frozen mixed vegetables
  • 2 cups cooked chicken shredded
  • 1/4 cup shredded cheddar cheese


  • Preheat oven to 375 and grease an 8″ pie pan. Set aside

Fat Head Crust

  • In a large microwave safe bowl, combine cheese and cream cheese. Microwave on high for 45 seconds. Remove from microwave and stir. Return to microwave and cook on high for 30 more seconds. Remove from microwave and stir until fully combined. Mixture should be soft and pliable.
  • Stir in almond flour to cheese mixture. Mix as well as possible.
  • Add in beaten egg and stir. It’s helpful to use a fork for this and mix as well as possible. 
  • Coat outside of crust with a dusting of almond flour, or wet hands, and mix dough the rest of the way using your hands. 
  • Divide dough in half.
  • Place one half of dough between two sheets of parchment paper. Roll out into circle about 2 inches larger than bottom of prepared pie pan (enough to cover bottom and sides)
  • Roll out second half of dough the same way, making it 1/2″ wider than the top of the pie plate. 
  • Keep both sections of dough in parchment paper and place in the fridge while filling is prepared.


  • In a medium sauce pan, melt butter. Add in garlic and onion and saute until tender, about 2 minutes.
  • Stir in xanthan gum, salt and pepper, and heavy cream. Bring mixture to a low boil and immediately reduce heat. Keep stirring to ensure the cream does not scald
  • Let mixture thicken slightly, about 2 minutes.
  • Stir in mixed vegetables and chicken. Let simmer for 5 minutes
  • Remove pan from heat and stir in cheddar cheese.


  • Place first dough (bottom) in the prepared pie dish and smooth out evenly. Bake for 6 -7 minutes until the edges are slightly hardened but not browned.
  • Remove from oven. Spoon filling onto crust and level out.
  • Carefully place top crust on the top of filling. Crimp the edges of the top crust sealing it off as best as possible. Be careful because the pie plate will be hot.
  • Cut slits in the top of the crust towards the middle for steam and air to escape. 
  • Bake for another 15 minutes, or until the edges are browned and top is slightly hardened.
  • Let cool for 10 minutes before serving.


Serving: 8servings | Calories: 392kcal | Carbohydrates: 11g | Protein: 19g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 255mg | Fiber: 3g | Sugar: 4g
Servings: 8 servings
Calories: 392kcal
Author: Amanda


  1. This turned out incredibly delicious!!! My kids and my baby loved it!!!! They wanted personal pans for themselves to devour! And asked me not to save any for daddy!!!

  2. I made this tonight and it was a hit! This is the first time I’ve tried fat head dough. To be honest I never tried it because I couldn’t see how it would work given the ingredients but it actually does! Talk about blowing this Chef’s mind! I mixed the ingredients in my food processor first in this order: cheeses, almond flour and beaten egg then placed it in the bowl microwaved for 45 seconds stirred with a spatula (it was easy) then back in the microwave for 30 seconds then stirred with the spatula to mix it up never had to use my hands it was crazy simple! The filing was a little bland so next time I’m going to add some poultry seasoning and a little more salt, I did add chopped fresh mushrooms. Thank you so much for this recipe!!!

  3. I want to say Thank You so much for posting this recipe!! I absolutely love it and will definitely make it again. Turned out delicious!!

    1. Hi Desi. No I would not substitute coconut flour for almond, as the two flours are not equal. However, I don’t have a good idea for a substitute, other than maybe some type of soy flour. Again, I have not tested a substitute for this particular recipe. If you happen to try something, I’d love if you’d let us know!

  4. Made this tonight, sounded good for a snowy day! Luckily the roads cleared so
    I could go get some of the ingredient! What are some other vegetables you can use to make it more keto friendly? Thinking broccoli, maybe chopped up cauliflower, celery, green beans, bell peppers? It was good but felt a little bland, maybe I should have added more salt and pepper. I put the top crust in the refrigerator but it stuck some to the parchment paper, thinking maybe the heat from the filling was melting the cheese since I peeled off one piece of parchment paper, flipped it onto the filling and it stuck some! I patched with pieces I trimmed off and couldn’t tell it was patched when baked. It was beautiful, browned evenly! Will make again but try Keto veggies.

  5. Hi! I have made this fathead dough many times with great success. Pizza crust, fathead pigs in a blanket, bagels and garlic bread. However today it was an epic fail! When I put crust in the oven to prebake it slid all the way down the inside of the pie plate. I ended up using another crust recipe with almond flour and melted butter. I was so disappointed! Just a helpful tip so dough doesn’t stick to parchment paper….. mist paper with olive oil, works like a charm!

    1. Hi Kelly! Not sure what went wrong with the fathead dough. I’ve never had it slide, as it’s pretty sticky and will stay put in the pan. Thanks for the tip with the olive oil!

  6. Hi! I can’t wait to try this recipe! Do you think that einkorn all-purpose flour would work as a substitute to almond flour? Trying to just use up ingredients I have already! Thank you so much!

    1. Hi Shauna! I have not personally done any baking with Einkorn flour, so I’m not sure how it would affect this recipe. Almond flour is a little gritty and doesn’t absorb moisture as much as other flours. I’d imagine it would not be a cup for cup substitution. If you do try it, I would love for you to let me and the rest of the audience know how it turns out 🙂

  7. Made this for the first time tonight and it turned out great! Will definitely make again. I need to practice on the crust because I got it too thin in some spots when rolling it out so it tore when I pulled from parchment paper. Luckily was able to squish it back together once I got it into the pie plate.

  8. Is there a trick to getting the crust off the parchment paper? Could I have rolled it too thin? I could not get it off and into the pie dish.

    1. Hi Melissa! I imagine the dough was just a little too moist and that is why it was stuck to the parchment paper. I would recommend mixing in another tbsp of almond flour. Another trick is to wet your hands with water, and you can peel up the dough without it sticking to your hands.

  9. HI there. I have this ready for tonight’s dinner. Can’t wait. I was (am.. if I’m being honest) a little skeptical that there will be lots of flavor without there being a … gravy… in the filling, but we’ll see! 🙂
    I am slightly confused with the fact that the initial description (before the ingredient list) says 7 net carbs, but the nutrition facts posted by you below the recipe, show 8?? May want to correct. Putting it all into my keto app it comes up 8.2 so no biggie there in yours saying 8, but you contradict yourself..

  10. When I punched in all ingredients to Carb Manager it said 5 carbs. 461 cal. 35 fat and 29 protein. Why so differ t from nutritional you posted?

  11. This was excellent! My husband loved it too! Any idea if this freezes well? Could it be assembled, then frozen to bake at a later date?

  12. I absolutely loved this recipe! I followed it to a T and it turned out amazing. My boys unfortunately weren’t crazy about the crust so I might omit it next time and just do a big batch of the filling. It’s good enough to eat on its own anyways. Keep up the great work!

  13. This was good! I used canned chicken, simply because I prefer it in casseroles. I used a frozen Normandy Mix for the veggies and some crushed red pepper for some kick. It was Yum!!

  14. I don’t use a bottom crust. I just pour the filling into a shallow casserole and put the crust on top. Much less trouble and delicious! I took the leftovers to work the next day and even microwaved, the crust was still delicious!

  15. Loved it , it came out perfect . Thank you for sharing this recipe with us . I will be making this again .

  16. It taste amazing but there is not enough dough in the above recipe. It sticks to the parchment paper and crumbles. Save yourself and double the dough to make a thicker crust or else you’ll be peeling pieces off.

    1. Hi Derek! Sorry you had issues with the crust. The dough should be relatively smooth, elastic and somewhat sticky, but not crumbly. It’s also supposed to be a very thin crust both top and bottom, so the amount of dough called for is exactly right. If you do end up doubling the recipe, the dough may not cook all the way through, and it will definitely change the net carb count. I hope you give the recipe another try!

    1. Hey Carol! I’m not sure how it would hold up with a quiche as I haven’t tried it. I would imagine it wouldn’t crisp up very well, but I could be wrong.

    2. Hahaha… My crust doesn’t look as pretty as yours!! I found the filling wasn’t really enough, and the crust was a challenge, to say the least. However, it looks editable and my kitchen sure does smell good!! Waiting for the ten minute cool down…

      Ok… This is pretty darn good!! 🙂

    3. Most likely wont see this in time for me to get the answer I need but, can this be assembled the night before and finished the next day or would you reccomend doing it all then just reheating the next day?

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