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Cozy Keto Chicken Pot Pie with Crispy Almond Flour Crust

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A comforting keto-friendly chicken pot pie featuring a flaky, crispy almond flour crust and a creamy, savory filling packed with tender chicken and hearty veggies. Perfect for cozy dinners and low-carb lifestyles.

Ingredients

Scale
  • 2 cups finely ground blanched almond flour
  • 1/2 cup unsalted cold butter, cut into cubes
  • 1 large egg, room temperature
  • 2 cups cooked and shredded chicken breast
  • 1/2 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 1 cup low sodium chicken broth
  • 1 small onion, finely chopped
  • 1 stalk celery, diced
  • 1/2 cup shredded or diced carrots (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • Salt and pepper to taste
  • 1/4 cup unsweetened almond milk (for adjusting filling consistency if needed)

Instructions

  1. Prepare the crust: In a mixing bowl, combine almond flour with a pinch of salt. Add cold butter cubes and rub into the flour with fingertips until mixture resembles coarse crumbs. Whisk the egg and add to mixture, stirring until dough forms. If too dry, add 1 teaspoon cold water. Wrap dough in plastic wrap and chill for 15 minutes.
  2. Cook the filling base: Heat 1 tablespoon butter or olive oil in a medium saucepan over medium heat. Add chopped onion, celery, and carrots; sauté for about 5 minutes until softened. Add minced garlic and thyme; cook for another minute.
  3. Add liquids and chicken: Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer. Cook for 5–7 minutes until sauce thickens slightly. If too thick, add a splash of almond milk. Stir in shredded chicken, season with salt and pepper, then remove from heat.
  4. Assemble the pot pie: Preheat oven to 350°F (175°C). Roll chilled crust dough between parchment sheets to about 1/4 inch thickness. Transfer to pie dish, pressing to cover bottom and sides. Pour chicken filling evenly into crust.
  5. Add the top crust: Roll out remaining dough and place over filling. Trim excess and pinch edges to seal. Crimp edges with a fork and poke small holes in top for steam to escape.
  6. Bake: Place pie on baking sheet and bake for 30–35 minutes until crust is golden brown and crispy. Tent with foil if browning too fast after 25 minutes.
  7. Cool and serve: Let pot pie cool for 10 minutes before slicing to allow filling to set.

Notes

Keep butter cold and do not overwork the almond flour dough to maintain a tender, flaky crust. Chill dough if sticky when rolling. Slow sauté veggies to bring out sweetness. Avoid overfilling pie to prevent spills. For extra crispy crust, brush top with egg wash before baking. Leftovers reheat best in skillet or toaster oven to keep crust crisp.

Nutrition

Keywords: keto, chicken pot pie, almond flour crust, low carb, gluten-free, comfort food, creamy chicken, keto dinner

Find it online: https://sizzlesprout.com/cozy-keto-chicken-pot-pie-recipe-with-crispy-almond-flour-crust-easy/