This keto chicken pot pie is a comfort food dinner.  It comes together quickly to pop in the oven and as it bakes, the scent of it will fill the house as the family gathers home for the evening.

This keto chicken pot pie is a remake of  my own Crumble Crust Chicken Pot Pie . I was really craving my regular crumble crust pot pie.  I knew the wheat flour in the crust would absolutely ice the possibility any weight loss.

(Editor’s note: Please welcome articles from Low Carb Joy to this site. This article was published previously on Low Carb Joy (dot) com which is now part of the Creating & Baking Outside the Box family.)

Funny how after a while you learn which foods help or hinder your weight loss.

Having said the above I should warn you that the recipe is, I suppose, slightly naughty because I chose to use the convenient regular frozen mixed veggies. This means that there is a little bit of corn in the mixture.

Horrors! –Well, maybe not, a small amount of corn kernels and a tiny amount of wheat doesn’t affect me.

The carbs are still low because even with the corn in it the net carbs for 1/6th of the pie are just under 8 net grams carbohydrates. (And you may have to find a gluten-free Cream of Mushroom soup if you are wheat sensitive.)

If you feel strongly about skipping the corn, you could use a cup of chopped zucchini instead of the mixed vegetables and save almost 1.5 grams of carbs per serving.  Only you know what will work best for you.

I was very pleased with the crust topping which is made of almond flour, shredded cheese and a bit of butter.  So yum and it browned up perfectly.

 You may want to watch the crust toward the end of baking. Tent a square of foil on top of the pie so it won’t scorch if it is browning too quickly.  It depends on the oven.

I love warming up a serving of this keto chicken potpie in the microwave.  It’s nice lunch the next day when the flavors have had time to truly combine and mellow.  It’s filling and warm and so comforting.  Enjoy! –Laura

Nutrition Facts for Keto Chicken Potpie with Crumble Crust

Here’s the recipe:

Keto Chicken Pot Pie with Crumble Crust

Laura

An easy to make Keto Chicken Pot Pie recipe that comes together in a few minutes and bakes up with a lovely crumble crust topping to satisfy your taste buds. Real comfort food for the keto diet.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main

Cuisine American

Servings 6 servings

Calories 327 kcal

Ingredients

  

• Chicken Filling:
• 3 cups Diced cooked Chicken
• 1 cup Frozen Mixed Vegetables
• 1 cup , Chopped Mushrooms
• 8 tbsp Sour Cream
• 1/4 tsp poultry seasoning opt
• 1/8 tsp Chopped Garlic
• 1 tbsp Dry onion flakes
• 1 12 oz Can Cream of Mushroom Soup
• 1/2 cup Colby-Jack Shredded Cheese
• .
• Almond Crumble Crust:
• 1 cup Almond Flour
• 2 tbsp Butter melted
• 1/2 cup Colby-Jack Shredded Cheese
• 1-2 tbsp of ice water if needed
• 1/2 tsp french herb provencale opt

Instructions

 

• Heat oven to 350 degrees.
• Spray a glass 9 inch pie pan with baking spray.
• In a large mixing bowl, stir together, chicken, vegetables, mushrooms, sour cream, cream of mushroom soup, poultry seasoning – if using, garlic, onion flakes and 1/2 cup of the shredded cheese.
• Pour chicken mixture into prepared pie pan. Set aside.
• In a small mixing bowl, combine the first three ingredients of crust mixture. Add water 1 tsp at a time while stirring just until mixture begins to clump together, like pastry dough. (You may not need all the water.)
• Pinch bits off dough and sprinkle evenly over the top of the filling, covering the top. Sprinkle with herbs, if using.
• Bake for 30 – 40 minutes, until hot and bubbly and crust is golden. (You may wish to cover tent the pie for the last few minutes of baking with foil so the crust doesn't over-brown.

Keyword chicken pie, keto pot pie