Low-Carb Chicken Pot Pie with Almond Flour Crust: Comfort Food Without the Guilt

Quick • Gluten-Free • One-Dish Wonder

Are you craving that soul-warming comfort of chicken pot pie but don’t want to derail your low-carb lifestyle?

I get it.

That traditional pastry crust might taste like heaven, but it sure doesn’t fit into your carb budget.

After countless kitchen experiments (and a few spectacular failures), I’ve cracked the code for a low-carb chicken pot pie that actually satisfies those comfort food cravings.

KEY INFO

Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Servings: 6-8
Difficulty level: Moderate
Dietary tags: Gluten-free, keto-friendly, low-carb, high-protein

EQUIPMENT NEEDED

Essential tools:

• Large mixing bowl
• Food processor (or pastry cutter)
• 9-inch pie dish
• Large skillet
• Rolling pin

Simple alternatives:

• Use hands to mix dough if no food processor
• Glass baking dish works instead of pie dish
• Wine bottle can substitute for rolling pin
• Parchment paper for easier rolling

INGREDIENTS

For the Almond Flour Crust:

• 2 cups almond flour (200g) [coconut flour: use ⅔ cup instead]
• 6 tbsp cold butter, cubed (85g) [ghee or dairy-free margarine]
• 1 large egg
• ½ tsp salt
• 2 oz cream cheese, cold [omit for dairy-free]

For the Filling:

• 3 cups cooked chicken, diced (450g) [rotisserie chicken works perfectly]
• 2 tbsp butter (30g)
• 1 medium onion, diced (150g)
• 2 celery stalks, diced (100g)
• 2 carrots, diced (100g) [omit for strict keto]
• 3 cloves garlic, minced
• 1 cup chicken broth (240ml)
• ½ cup heavy cream (120ml) [coconut cream for dairy-free]
• 1 cup frozen peas (150g) [green beans for lower carb]
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp arrowroot powder (for thickening) [xanthan gum or cornstarch]

METHOD

1. Preheat oven to 375°F (190°C).
2. Make the crust: Add almond flour, cold butter cubes, cream cheese, egg, and salt to food processor. Pulse until mixture forms a ball.
3. Chill the dough: Wrap in plastic and refrigerate for 15 minutes while preparing filling.
4. Start the filling: Heat butter in large skillet over medium heat. Add onion, celery, and carrots. Cook for 5 minutes until softening.
5. Add aromatics: Stir in garlic and thyme. Cook for 30 seconds until fragrant.
6. Create the sauce: Pour in chicken broth and bring to simmer. Add heavy cream and let bubble gently.
7. Thicken: Whisk arrowroot powder with 2 tbsp cold water. Stir into skillet until sauce thickens (2-3 minutes).
8. Combine: Add diced chicken, peas, salt, and pepper. Stir until heated through. Taste and adjust seasoning.

9. Assemble: Pour hot filling into pie dish.
10. Roll the crust: Place dough between two sheets of parchment paper. Roll to fit your pie dish with 1-inch overhang.
11. Top the pie: Carefully place crust over filling. Trim excess and crimp edges. Cut 4-5 small vents in top.

12. Bake: Place in preheated oven for 30-35 minutes until crust is golden brown and filling bubbles at edges.
13. Rest: Let cool for 10 minutes before serving for cleaner slices.

CRUCIAL TIPS

For perfect crust:

• Keep butter cold – it creates better texture
• Don’t overwork the dough or it gets tough
• Roll between parchment to prevent sticking

For stellar filling:

• Thicken sauce properly – runny filling ruins everything
• Season generously – low-carb doesn’t mean low-flavor
• Use rotisserie chicken for massive time savings

Baking success:

• Watch the crust color – almond flour browns faster than wheat
• If browning too quickly, tent with foil
• Filling should bubble vigorously at edges when done

STORAGE & VARIATIONS

Storage:

• Refrigerate leftovers up to 4 days
• Freeze whole pie up to 1 month
• Reheat at 325°F covered with foil

Scaling:

• Double recipe for 9×13 pan (serves 12)
• Make individual portions in ramekins
• Half recipe works for small families

Common mistakes to avoid:

• Don’t skip chilling the dough – it prevents cracking
• Don’t add hot filling to raw crust – it makes it soggy
• Don’t overbake – almond flour can turn bitter

Delicious variations:

• Dairy-free: Swap cream cheese for extra butter, use coconut cream
• Strict keto: Skip carrots and peas, add mushrooms and spinach
• Nut-free: Use ⅔ cup coconut flour instead (add extra egg)
• Herb-crusted: Add rosemary and parsley to crust
• Cheesy twist: Mix grated parmesan into crust

This almond flour chicken pot pie delivers all the cozy comfort you’re craving with just 6g net carbs per serving.

The crust bakes up tender and buttery, while the creamy filling satisfies like the original.

Trust me – your family won’t miss the traditional version one bit.