Low-Carb Keto Chicken Pot Pie with Creamy Cauliflower Crust

Simple Keto Chicken Pot Pie

A straightforward, low-carb chicken pot pie with a coconut flour crust and creamy, flavorful filling. Perfect for weeknight dinners or meal prep.

Course: Main Course

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 8 slices

140 grams coconut flour (about 1 1/4 cups)
2 grams xanthan gum or psyllium husk powder (about 1/2 tsp) helps keep the dough flexible
1 tsp dry seasoning (optional) garlic and onion powders work well
1/2 tsp salt
4 large eggs, room temperature
1 cup butter, melted and cooled

2 TBS butter
8 oz chicken broth (1 cup)
1 TBS dry seasonings of choice suggestion: onion powder, garlic powder, dried basil, oregano, celery seed and sage
salt and pepper, to taste
4 oz cream cheese (about 1/2 cup)
1 lb cooked chicken, chopped about 2 cups chopped
14 oz chopped cooked vegetables (about 1 3/4 cups) suggested mix: green beans, carrots, celery and jicama

Preheat the oven to 350°F (175°C). Lightly spray a 9-inch pie pan and set aside. Sift the dry crust ingredients into a large bowl, breaking up any lumps. Add the eggs and cooled melted butter, stirring until the mixture forms a smooth dough.
Scrape the bowl sides and shape the dough into a smooth ball. Knead briefly in your hands to confirm the texture — it should be cohesive and hold its shape.
Divide the dough into two portions. Press one portion evenly into the prepared pie pan, covering the bottom and up the sides.
Bake the crust at 350°F for 5 minutes—just to firm it slightly. Remove from the oven and increase the oven temperature to 375°F (190°C).

In a large saucepan over medium-high heat, melt 2 tablespoons of butter. Add the chicken broth, chosen dry seasonings, and salt and pepper. Bring the mixture to a gentle boil.
Reduce heat to medium-low and add the cream cheese. Stir continuously for 10–15 minutes until the cream cheese is fully melted and the sauce is smooth. Remove from heat but keep the pan warm. Stir in the chopped chicken and vegetables until evenly combined.
On a piece of parchment paper, roll or press the remaining dough into a 9-inch circle to form the top crust. Let it rest briefly on the paper.
Pour the warm filling into the prebaked crust and spread evenly. Lift the top crust (using the parchment) and invert it over the filling. Remove the parchment and press the edges of the top and bottom crusts together to seal.
Moisten your fingers and pinch to fully seal the edges, smoothing any cracks. Use a fork to prick several small vents in the top crust to release steam while baking.
Bake at 375°F (190°C) for 30–40 minutes, or until the top is golden and the filling is bubbling. Remove from the oven and let the pie rest in the pan for at least 10 minutes before slicing and serving.

Serving: 1slice | Carbohydrates: 7g | Protein: 13g | Fat: 38g