The BEST Chicken Pot Pie I've EVER Made!
🍗🥧 This isn’t just any chicken pot pie — it’s the BEST one I’ve ever made. Golden, buttery crust. Creamy, savory filling. Perfectly tender chicken and vegetables in a rich, flavorful sauce. This is comfort food done right, and yes… it’s totally Southern Keto approved. 🙌
If you want bottom crust: Pie Crust Video: https://youtu.be/ZN_9zneErdA
Chicken Soup: https://youtu.be/V-nmBvTkIx0
Pie Shield: https://youtu.be/5Vbe_Me0ijU
Forget the frozen pies or canned soup versions — this one’s made from scratch with real, clean ingredients and all the cozy flavor you crave. Whether you’re cooking for Sunday dinner, the holidays, or meal prep, this recipe hits that perfect mix of rich, hearty, and homey every single time.
✅ In this video, you’ll learn:
How to make the perfect low-carb crust that’s flaky, golden, and foolproof 🥧
The secret to my creamy condensed filling — no cans, no junk!
How to season your chicken and veggies for that classic pot pie flavor
Tips to prevent a soggy crust and get the perfect bake every time
How to store, freeze, and reheat leftovers so they taste just as good later 🍴
💡 Why you’ll love it:
100% comfort food, 0% guilt
Keto, low-carb, and family-approved
Warm, filling, and full of real, nourishing ingredients
Perfect for cold nights, holidays, or anytime you need cozy food for the soul ❤️
This one’s officially earned a permanent spot in my dinner rotation — and after one bite, it’ll probably be in yours too.
💬 COMMENT below: Do you prefer a top crust, bottom crust, or both? I might test a double-crust version next 👀
👍 LIKE this if you love classic comfort food made healthy, SUBSCRIBE for more keto recipes that actually taste amazing, and SHARE this with someone who still buys frozen pot pies.
Video Tutorial: https://youtu.be/rex0wULGYs0
The BEST Chicken Pot Pie I've EVER Made!
Ingredients
- 1 cup almond flour
- 3 Tbsp coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tsp xanthan gum
- 1 large egg
- 1 Tbsp apple cider vinegar
- 1 Tbsp water
- 11 oz Condensed Keto Cream of Chicken Soup (⅓ of your condensed batch)
- 4 cups cooked chicken, diced or shredded
- 1 Tbsp butter
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced mushrooms
- ½ cup diced carrots (optional )
- ¼ cup chopped green beans
- ¼ cup heavy cream
- ¼ tsp thyme
- ¼ tsp black pepper
- Salt to taste
Instructions
- In a food processor, pulse almond flour, coconut flour, baking powder, salt, and xanthan gum a few times to combine.
- In a small bowl, whisk egg, then stir in apple cider vinegar and water.
- Add wet mixture to the food processor and pulse until a dough forms (it will be sticky).
- Remove dough, put in yellow bowl, and refrigerate 10 min until pliable but not sticky.
- Place dough between two sheets of parchment paper and roll out to about ⅛-inch thick—large enough to cover your pie dish.
- In a large skillet, melt butter and sauté onion, celery, mushrooms, and carrots for 5–7 min until soft and lightly golden.
- Add green beans and cook 2 min more.
- Stir in chicken, condensed soup, heavy cream, thyme, pepper, and salt.
- Simmer 3–5 min, stirring, until creamy and thickened. The mixture should be rich but spoonable.
- Pour into a 9.5-inch pie dish or similar baking dish.
- Lay the rolled dough over the hot filling, trimming edges and cutting a few small slits for steam.
- Bake at 375°F (190°C) for 20–25 minutes, or until the crust is golden brown and the filling is bubbling at the edges.
- Let rest 15 minutes before serving so the filling can set.
- Approx. Nutrition (per serving)
- Calories: 520 Fat: 42 g Protein: 31 g Net Carbs: 7 g
- Tutorial: https://youtu.be/rex0wULGYs0