Keto Chicken Pot Pie Recipe:


  • 2 cups cooked chicken, shredded
  • 1 cup cauliflower florets
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons almond flour
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)


  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, melt the butter. Add the onions, celery, carrots, and garlic. Sauté until the vegetables are tender.
  3. Add the almond flour to the skillet and stir until well combined.
  4. Slowly pour in the chicken broth while stirring continuously to avoid any lumps.
  5. Stir in the heavy cream and chopped thyme. Cook until the mixture thickens.
  6. Add the shredded chicken and cauliflower florets to the skillet. Stir well to combine all the ingredients. Season with salt and pepper to taste.
  7. Transfer the mixture to a greased pie dish or individual ramekins.
  8. Roll out the pie crust and place it over the top of the dish or ramekins, sealing the edges. Make a few slits on the top crust to allow steam to escape.
  9. Brush the beaten egg over the top crust for a golden finish.
  10. Place the pie dish or ramekins on a baking sheet and bake for 20-25 minutes, or until the crust is golden and the filling is bubbling.
  11. Remove from the oven and let it cool for a few minutes before serving.

Approximate Nutrition Information (per serving, assuming 4 servings):

Calories: 410 Total Fat: 31g

  • Saturated Fat: 15g
  • Trans Fat: 0g Cholesterol: 173mg Sodium: 420mg Total Carbohydrate: 6g
  • Dietary Fiber: 2g
  • Sugars: 2g Protein: 28g

Please note that the nutrition information may vary depending on the specific brands and quantities of ingredients used.