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Low Carb Chicken Pot Pie

By April 26, 2010December 3rd, 2020Dairy Free, Main Dish, Nutrition Education

Testimony of the Day

“I started to follow Maria last March 2013, my before picture that in Portuguese says “Antes” it looks like I was pregnant but I wasn’t, my baby had almost 1 year old at that time, I was a type 2 diabetic, and I`m not anymore, I have hypothyroidism, and I was always anxious, nervous, tired. I used to have migraines and trouble to sleep, not anymore! I have 3 kids under 5, and now I have the energy that I need to take care of them and play with them, I just love to be on my own skin now, my “Hoje” pic shows how I look today with 50lb down, I fell like my real me again, life is great! thanks, Maria for everything, I can’t thank you enough!” – Cynthia

To get the results like Cynthia, click HERE for easy to follow keto-adapted meals.Low Carb Chicken Pot Pie

Low Carb Chicken Pot Pie

NOTE: Not all coconut flours are the same, click HERE to find the one I use.

I am more like you than you realize… you can find me opening a Kettle and Fire organic beef broth instead of making my own broth quite often.

1/2 cup butter or coconut oil
1 TBS coconut flour
1 tsp Celtic sea salt
Black pepper to taste
2 TBS finely chopped onion
3 cups chicken broth
4 slices bacon, chopped
1 1/2 cups sliced mushrooms
3 cups cooked chicken, chopped
2 stalks celery, finely chopped
1 cup asparagus, chopped
4 TBS coconut oil (or butter)
*NOTE: coconut oil = flaky crust
4 TBS coconut flour
2/3 cup almond flour
1 tsp Celtic sea salt
OPTIONAL: 2 TBS Parmesan cheese, grated (for additional ‘yum’ factor!)
OPTIONAL: 1 egg (for brushing)

Preheat oven to 400 degrees F (200 degrees C.) In a large saucepan, melt 1/2 cup butter. Blend in coconut flour, salt, pepper, and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute chopped bacon and add in mushrooms to saute in bacon fat, then stir into saucepan. Stir in chicken, asparagus, celery. Mix well and pour it into the bottom of the pie pan.

Crust: In a medium bowl, mix all the ingredients until a thick dough forms (if you place it in the fridge to chill for a few hours it rolls out better). Place on a greased sheet of parchment, and cover with another piece of greased parchment. Using a rolling pin, roll out the dough into a 1/8th inch thin crust. Cover the pie pan/soup dishes with crust, seal edges, and cut away excess dough. Make a few small slits in the top to allow steam to escape. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly. Makes 8 servings.

Traditional Pot Pie (with top and bottom crust) = 623 calories, 42g fat, 19g protein, 42 carbs, 3g fiber
“Healthified” Pot Pie = 356 calories, 26g fat, 22g protein, 6.3 carbs, 3.1g fiber

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Rachel says:

    I made this tonight and the filling is so yummy! I followed the exact measurements for the crust but it did not work. It was really liquidy so I added more and more coconut flour and a little more almond meal…it was a little thicker but still not dough-like. I ended up plopping it on top of the pot pie in mounds. still should be yummy though! Maybe was it supposed to be 4 teaspoons of coconut oil?

  • Hey Rachel –

    What type of oil did you use? It shouldn’t be liquid because butter and coconut oil are solid at room temperature.

    Did you refrigerate it before rolling it out?

    I just made the dough again to double check and it worked out perfectly.

    Let me know if you used a different oil.

    Thanks for your interest!

  • Rachel says:

    Hmmm maybe I should refrigerate my coconut oil. here in az it is liquid at room temp, haha! well, mine has some thicker spots but not solid at all. I will try refrigerating the coconut oil and also the dough…thanks for the tips!! I will try again soon!

  • Rachel says:

    also, I used almond meal… I have heard of blanched almond flour, but have never seen it in the store and not sure what it is

  • Thanks rachel! I feel really bad it didn’t turn out the first time!

    I woke up at 6am and I read your post. I made a pot pie by 6:30am just to make sure:) My husband was a happy man at lunch! Lol

  • Hey Rachel!

    I get my blanched almond flour here: http://astore.amazon.com/marisnutran05-20/detail/B0006ZN538

    This type of almond flour creates a soft texture like regular flour.

    Happy Baking!

  • I had the same problem as Rachel with the crust (I used butter), but it still tasted amazing and I’m sorry to say this did not make 8 servings; it only made 4! My husband loved it!

  • Jennifer says:

    Coconut flours differ, too, Maria. I once had that problem when I made a recipe of Lauren’s. It just didn’t work and I know Lauren’s recipes are reliable. Turned out to be my coconut flour!

    This looks like a great recipe!

  • Thanks Jennifer! I was totally unaware of that!;)

  • Thanks Teresa! I’m glad you still enjoyed it! I was just informed that coconut flours differ too. So that could also be the issue…

  • Leigh says:

    Hi Maria, I just found your blog and am excited to read more and ask you more questions. I too tried to make the chicken pot pie tonight.. The broth mixture never thickened at all, so I had to add a bit of cornstarch. Also my crust became so soft after I rolled it out that it stuck to the parchment and I had to scrape it off with a spatula and daub it all over the top. Pie is still in the over so we will see, it smells yummy though! Maybe it is the coconut flour I used, Bobs organic.

  • Anonymous says:

    Maria…I made all three versions of your crust and they worked perfectly. One with coconut oil, one with butter and one with butter and parmesan cheese. I can’t wait for supper. I will keep you posted πŸ˜‰


  • Thanks becca!

    Happy eating πŸ˜‰

  • Hey Leigh…How did it taste? I am surprised to hear that it works for some people and not others. The type of coconut flour really must make a difference!

    I hope you liked it!

  • Anonymous says:

    This recipe makes 3 pies – correct? Because the carb count is about 22 net grams for the whole recipe.

  • Well, I made 4 small pies (then 1/2 pie = 1 serving) but I also made 1 large pie and then it makes 8 servings.

  • Rachel says:

    my filling never thickened either, but then it was sucked up by all the extra coconut flour I added. I get my coconut flour in the bulk bins at my local health store.. I will try this again soon and let you know how it goes. πŸ™‚

  • Anonymous says:

    Is aloe vera juice the same benefit as aloe vera gel capsules?
    Any risks in taking the juice?

  • Anonymous says:

    I am making this for supper tonight and I chilled the dough as suggested and when I took it out of the fridge, it was hard as a rock!!! πŸ™ Letting it sit on the counter for a little bit, hoping it will soften up again.

  • Anonymous says:

    Hi Maria,

    I’d like to make a few extras to put in the freezer. Do you think they freeze well?

  • Anonymous says:

    Hi Maria
    Is this is for 1 serving? Would like to make this for dinner and was wondering if I needed to double it for 2 people.

  • Gary says:

    Crust didn’t turn out like your photo but it was really good.

  • My crust turned out like Rachels, the first one that commented on here. I followed the recipe except I used almond meal and think that might have been the mistake. If I can find almond flour, I will definitely make this again! The filling is outstanding! It has an amazing flavor! It never thickened up for me so I had to add a tsp of xantham gum and that worked great! I wonder why it didnt thicken up, AND I used another tbsp of coconut flour πŸ™ I plopped my “crust” on the top like rachel and it never fully cooked after like 50 mins in the oven. It has a grainy texture but the flavor is so good I don’t care! I would really like to see a video of how you made the crust.

  • lovelykati says:

    Can I use an egg to hold the crust together and make it roll out? Would that ruin it?

  • Nat and Adam says:

    I rolled the dough out between the greased paper, THEN put it in the fridge for a little while, and it came off onto the pie beautifully πŸ™‚ Love your recipes Maria!!

  • Anonymous says:

    This looks fabulous and I’d love to make this for my son’s b-day next week, however he is allergic to mushrooms…any suggestions for substitution (i.e. red peppers, parsnips, carrots?). πŸ™‚ Also, Could I make it and assemble it a day ahead and then bake the next day? Also, what size was your soup bowls (I have similar ones)? Thank you! Can’t wait to try! πŸ˜€

    • Maybe hearts of palm? Or peppers. πŸ™‚
      These bowls are about 4 inches across. I would do everything except put the filling in the crust. Then put filling in and cover and bake the next day. That way the crust won’t get soggy.

  • Melinda says:

    I accidentally purchased natural almond flour instead of the blanched almond flour. ;-( What can I use the natural almond flour to make? Thanks for all that you do, Maria!!

  • Melinda says:

    Hate to nit-pick you to death with questions….but….I was planning to freeze this, unbaked. Would you freeze it with the unbaked crust on it? Thanks so much! You are so patient with all of our questions! <3

  • LC says:

    If you wanted a crust on the bottom too , would you blind bake it for a bit first??

  • Sandra says:

    I made this for the first time for dinner tonight . Waiting for the finished product. I did, however, have trouble with the crust. I chilled it for a few seconds and it came out brittle. I then just plopped in on top. Then it kind of melted into the filling ( which looks delish). Wish I could get the crust recipes down to a science. I used Honeyville almond flour and nuts.com coconut flour. Anyone have great luck with other flours?

  • Michelle Spaeth says:

    If I subbed cut up chunks of beef steak and beef broth do you think it would work well as a beef pot pie?

  • Cheri Gee says:

    It’s in the oven as I “speak.” Love the veggies you use for the pie. I followed your recipe except I put the pie crust in the fridge before rolling out. So it was a rock be the time was ready for it. Will try rolling it out first next time. I also had a problem with thickening so I added guar to thicken the sauce. Think this will certainly be a go to meal. Glad I found you on Pinterest.

  • Jill says:

    i was sooo excited about trying this crust! Sadly I had fairly disastrous results. It basically melted in the oven and my filling bubbled up through. It tastes ok, sweet and coconutty. But, not like your pic!

  • Bethany says:

    I made this tonight. Delish. I halved the crust thinking it would be too much but I was wrong, should have stuck with the recipe! The filling was yummmmm. One tip for those who sauce didn’t thicken, leave it simmering for quite a while, it eventually thickens. Or if it won’t sometimes adding a bit of cream at the end thickens it up. Supper yum!

  • nicole hindley says:

    Can i double this batch and freeze one? Would it freeze well? Have you tried freezing this pot pie?

    PS I LOVE your blog!!! And, I LOVE your cookbooks. Thanks for making the world a healthier place. xoxox

  • Sandy R. says:

    was wondering what I could sub for the mushrooms – my hubby won’t eat them – AT ALL! LOL makes many recipes tough to follow….

  • Georgia says:

    Great recipe, although I modified it to suit the dough. Dough was either very soft and sticky or very hard (once on the fridge for 2min). I found cooling the dough just enough to make it malleable was great, as I could push it into the shape of the pan. I then later cooled the top part of the pie in the fridge so I could lift it all in on piece and kind of mold it to my pie in a crumbly type way. The crust overall came out like a savory crumble. Will have to use this to make actual crumble πŸ˜€ Overall gave me a very good starting point and tasted delicious, thanks!

  • Kristi says:

    Hi Maria! Just to clarify, this recipe should make 4 whole pies?

  • Katharine says:

    Hi, just a quick question, if I put this in foil deep dish pan, would it freeze well? I’d like to make a few and freeze them for later…

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