Go Back
–+ servings
Low-Carb Chicken Pot Pie
Jon Simon

Low-Carb Chicken Pot Pie | Keto & Diabetic-Friendly

No ratings yet
This cozy chicken pot pie delivers all the comfort food warmth you crave without the blood sugar spike. Our diabetic-friendly version features tender chicken, low-glycemic vegetables, and your choice of two grain-free crusts—almond flour or cauliflower. It's creamy, satisfying, and perfect for meal prep!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: lunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups cooked chicken breast shredded or cubed
  • 2 tbsp butter or olive oil
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 1 cup celery sliced
  • 1 cup green beans cut into 1-inch pieces
  • 1 cup carrots sliced thin
  • 1 1/2 cups chicken broth low sodium
  • 1 cup heavy cream or full-fat coconut milk for dairy-free
  • 2 oz cream cheese or 1/2 tsp xanthan gum as alternative
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt and pepper to taste
  • 1 1/2 cups almond flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 tbsp butter melted
  • 1 large egg beaten
  • 1 cup shredded cheddar cheese optional
  • 1 head cauliflower steamed and squeezed dry
  • 2 tbsp butter
  • 1 cup parmesan cheese

Equipment

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Remove the skillet from heat and pour the filling into a 9-inch pie dish or cast-iron skillet.
  5. 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.
  6. 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.
  7. Preheat your oven to 375°F (190°C). Place the pie dish on a baking sheet to catch any drips during baking.
  8. Bake for 20-25 minutes, or until the filling is bubbling around the edges and the crust is golden brown.
  9. 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

Serving: 1gCalories: 385kcalCarbohydrates: 16gProtein: 28gFat: 26gFiber: 4gSugar: 3g

Notes

This diabetic-friendly chicken pot pie is designed to minimize blood sugar impact while maximizing nutrition and flavor. With only 12g net carbs per serving using the almond flour crust (or 8g with cauliflower crust), it fits comfortably within most diabetic meal plans. The combination of lean protein, healthy fats, and fiber-rich vegetables helps slow digestion and prevent glucose spikes. Both crust options are gluten-free and grain-free, making this recipe suitable for those with gluten sensitivities. The recipe is also keto-compatible when portion sizes are followed. For a dairy-free version, use coconut milk instead of heavy cream and nutritional yeast in place of cheese in the cauliflower crust option.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe