That moment when you cut into a chicken pot pie and steam rises from the golden crust? Pure comfort food magic. The problem is, traditional pot pie can send your blood sugar on a wild ride—all that flour-based pastry and cream adds up fast.
Good news: you don’t have to give it up. This low-carb chicken pot pie delivers every bit of that cozy, savory goodness with just 12g net carbs per serving. We’ve swapped the flour-heavy crust for two grain-free options—almond flour biscuit topping or creamy cauliflower mash—and the result is comfort food that actually loves you back.
⏱️ Quick Stats
*With almond flour crust. Cauliflower crust: ~8g net carbs.
Why This Low-Carb Chicken Pot Pie is Keto & Diabetic-Friendly
🌿 Why This Low-Carb Chicken Pot Pie is Keto & Diabetic-Friendly
Keto-Approved Macros: With just 12g net carbs (almond crust) or 8g net carbs (cauliflower crust), this pot pie fits comfortably into a 20g daily carb limit. The high fat content from butter, cream, and almond flour keeps you in ketosis while feeling completely satisfied.
Blood Sugar Stability: Traditional pot pie crusts pack 40-50g of carbs per serving from refined flour alone. Our grain-free crusts eliminate that spike. The combination of protein (28g), healthy fats, and fiber slows digestion and helps prevent the glucose rollercoaster.
Smart Vegetable Swaps: We’ve replaced starchy peas and potatoes with green beans, celery, and minimal carrots—all low-glycemic vegetables that add fiber and nutrition without the carb load.
Quality Protein Power: Three cups of chicken delivers serious staying power. Protein helps moderate how quickly carbohydrates affect blood sugar, keeping you full and energized for hours—not sluggish after lunch.
Zero Added Sugars: Unlike store-bought versions, this recipe contains no added sugars. All the flavor comes from herbs, aromatics, and natural vegetable sweetness.
Gluten-Free by Design: Both crust options are completely grain-free—almond flour or cauliflower. Safe for celiacs and anyone avoiding gluten, which often goes hand-in-hand with diabetes management.
Two Crust Options, Both Delicious
Option A: Almond Flour Biscuit Crust (12g net carbs) This gives you that traditional biscuit-topped texture—golden, slightly crispy, and satisfying. The almond flour adds healthy fats and keeps things filling. Add cheddar cheese to the dough for extra richness.
Option B: Cauliflower Mash Crust (8g net carbs) Think mashed potato topping, but without the carb load. Creamy, smooth, and even lower in carbs. Perfect if you’re tracking macros closely or prefer a softer texture.
Try both and see which your family prefers. Either way, you’re getting comfort food that fits your meal plan.
Traditional Chicken Pot Pie vs. This Low-Carb Version
| Factor | Traditional | This Recipe | Difference |
|---|---|---|---|
| Net Carbs | 45-60g | 8-12g | -80% fewer |
| Protein | 15-20g | 28g | +50% more |
| Fiber | 2-3g | 4g | +60% more |
| Crust | Flour pastry | Almond or cauliflower | Grain-free |
| Vegetables | Peas, potatoes, carrots | Green beans, celery, minimal carrots | Low-glycemic |
| Keto-Friendly? | ❌ No | ✅ Yes | — |
| Diabetic-Friendly? | ❌ No | ✅ Yes | — |
Low-Carb Chicken Pot Pie | Keto & Diabetic-Friendly
Ingredients
Equipment
Method
- Heat 2 tbsp butter or olive oil in a large skillet over medium heat. Add the diced onion, sliced celery, and sliced carrots. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Add the green beans, shredded chicken, dried thyme, dried rosemary, salt, pepper, and low-sodium chicken broth to the skillet. Stir well and simmer for 5 minutes.
- Stir in the heavy cream (or coconut milk) and cream cheese. If using xanthan gum instead, sprinkle it slowly while stirring constantly. Simmer for another 3-5 minutes until the sauce thickens and coats the back of a spoon.
- Remove the skillet from heat and pour the filling into a 9-inch pie dish or cast-iron skillet.
- For Option A (Almond Flour Crust): In a mixing bowl, whisk together 1.5 cups almond flour, 1 tsp baking powder, and 1/4 tsp salt. Add 4 tbsp melted butter, 1 beaten egg, and 1/2 cup shredded cheddar cheese (if using). Stir until a soft dough forms. Flatten small pieces of dough with your hands and arrange them over the filling like cobblestones, leaving small gaps for steam to escape.
- For Option B (Cauliflower Crust): Mash or blend the steamed, squeezed-dry cauliflower with 2 tbsp butter and 1/4 cup parmesan cheese until smooth. Spread the mixture evenly over the filling.
- Preheat your oven to 375°F (190°C). Place the pie dish on a baking sheet to catch any drips during baking.
- Bake for 20-25 minutes, or until the filling is bubbling around the edges and the crust is golden brown.
- Remove from the oven and let the pot pie sit for 10 minutes before serving. This allows the filling to set and makes it easier to serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Chef’s Tips for Perfect Low-Carb Chicken Pot Pie
Choosing Your Crust: The almond flour option gives you a biscuit-like texture—golden and slightly crispy. The cauliflower version creates a smooth, mashed potato-style topping with even fewer carbs. Both are delicious; try each and see what your family prefers.
Don’t Rush the Vegetables: Those first 5-7 minutes of sautéing build serious flavor. Let the onions get sweet and translucent before adding liquid—it’s worth the patience.
Thickening Without Flour: Cream cheese melts into the sauce and thickens beautifully. If your filling still seems thin, simmer it a few extra minutes. Natural reduction concentrates flavor and saves you from adding starch.
Prevent a Soggy Topping: Make sure your filling isn’t too watery before adding the crust. The “coats the back of a spoon” test tells you it’s ready.
The Rest Period Matters: Let your pot pie sit for 10 minutes after baking. The filling sets up, making it easier to serve clean portions instead of a volcano of hot filling.
Rotisserie Shortcut: Use a store-bought rotisserie chicken to cut prep time in half. Shred the meat and skip the cooking step entirely. Leftover turkey works beautifully too—perfect after Thanksgiving.
📦Low-Carb Chicken Pot Pie Storage & Meal Prep
Refrigerator: Store leftovers covered for up to 4 days. The filling actually tastes better the next day as flavors meld together.
Reheating: Warm individual portions in the microwave for 2-3 minutes, or reheat the whole dish covered at 350°F for 15-20 minutes. The crust won’t be quite as crispy reheated, but the flavors deepen beautifully.
Freezer-Friendly: The filling freezes beautifully for up to 3 months. Freeze it without the crust, then thaw overnight in the fridge, add fresh crust, and bake. Instant comfort food anytime.
Meal Prep Strategy: Make the filling on Sunday, portion into individual containers, and refrigerate. When ready to eat, reheat a portion and either top with fresh crust before a quick bake, or enjoy it crustless over cauliflower rice.
Individual Portions: For grab-and-go lunches, bake the pot pie in ramekins instead of one large dish. Perfect portion control and easy reheating.
What to Serve Alongside
This low-carb chicken pot pie is already a complete meal—protein, vegetables, and healthy fats all in one dish. But if you want to round out the plate:
Fresh & Crunchy: Simple mixed green salad with lemon vinaigrette, cucumber and tomato salad, or raw veggie sticks with ranch.
Roasted Vegetables: Green beans with garlic, Brussels sprouts, or asparagus all complement without adding many carbs.
Smart Starter: A cup of low-carb soup or a small salad dressed with olive oil and vinegar. The vinegar may help moderate blood sugar response, and you’ll naturally eat a bit less of the pot pie.
Low-Carb Chicken Pot Pie Frequently Asked Questions
Which crust option is better for keto?
Both work for keto, but the cauliflower crust is lower in carbs (8g vs. 12g net carbs) and lower in calories. The almond flour crust has more fat and a more traditional biscuit texture, which some keto dieters prefer for satiety.
Can I make this dairy-free?
Yes! Use coconut milk instead of heavy cream, and coconut oil instead of butter. For the cauliflower crust, substitute nutritional yeast for the Parmesan cheese. Skip the cream cheese and use xanthan gum to thicken.
How do I know when the filling is thick enough?
It should coat the back of a spoon. If you run your finger through the coating and it holds the line, you’re ready. If it seems thin, simmer a few more minutes before adding the crust.
Can I use frozen vegetables?
Yes, but thaw and pat them dry first. Frozen vegetables release water when cooked, which can make your filling too thin. Fresh vegetables give better texture and flavor.
What if I don’t have almond flour?
You can use the cauliflower crust option instead. If you need a nut-free version, sunflower seed flour works as an almond flour substitute (note: it may turn slightly green due to a harmless reaction with baking powder).
How long will this Low-Carb Chicken Pot Pie keep in the freezer?
The filling freezes well for up to 3 months. Freeze without the crust, then thaw overnight in the refrigerator and add fresh crust before baking. Don’t freeze the assembled pot pie—the crust gets soggy.
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Final Thoughts
Comfort food doesn’t have to be off-limits when you’re managing blood sugar. This low-carb chicken pot pie proves you can have the creamy, savory satisfaction you crave while making choices that support stable energy and better health.
The best part? Your family won’t even realize this is a diabetic-friendly version. They’ll just know it’s delicious.
