One Skillet Keto Classic Chicken Pot Pie
Calling all Comfort Food Lovers! This easy chicken recipe is for you.
With a buttery crust and a creamy and savory filling, everyone in the family will be asking for this one-skillet chicken pot pie. This recipe is beyond simple. With the help of one skillet, frozen veggies, and a rotisserie chicken I have cut the time for preparation in HALF. Plus fewer dirty dishes for the parents to wash, which is an even bigger win! And what’s even better – it comes in at only 6 Net Carbs per serving!
We all crave that comfort food and now with this simple keto dinner recipe, you can have that comfort and not feel guilty eating all those carbs.
Hip Tips:
- If you cannot purchase a rotisserie chicken, you can easily dice up 2 chicken breast and cook in the cast iron beforehand and set aside.
- My love for Cast Iron Skillets is real. This skillet is a perfect size to serve a family of 4.
- Best served hot and fresh out of the oven.
- If your feeling adventurous, try adding spinach or mushrooms. For this pot pie, I just kept it classic but you can create your own.
- ONLY 6 Net Carbs per serving
Note, if you’d like to lower the carb count even further, don’t use a frozen bag of carrots and peas like I did (as those are higher carb veggies), and instead sub with lower-carb veggies like cauliflower rice, spinach, mushrooms, bell peppers, and/or broccoli.
One Skillet Keto Chicken Pot Pie
yield: 10 SERVINGS
prep time: 10 MINUTES
cook time: 40 MINUTES
total time: 50 MINUTES
The one and only classic Chicken Pot Pie now keto style!
Ingredients
Filling:
- 3 tablespoons Grass-Fed Butter
- 1 Chopped Onion
- 1 Tablespoon minced garlic
- 3 chopped Celery Stalks
- 1 cup Organic Chicken Stock
- 1 10oz bag frozen peas and carrots
- 1 teaspoon thyme
- 1 tablespoon parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup heavy whipping cream
- 2 1/2 cups diced rotisserie chicken
- 1 cup shredded sharp white cheddar
Crust:
- 2 cups mozzarella cheese
- 2 tablespoons cream cheese
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 egg
- 1 teaspoon parsley
- 1 teaspoon Italian seasoning
- 1 tablespoon melted butter
Directions
1
Preheat oven to 375 degrees
2
In a large cast-iron skillet, add butter, onions, garlic, and celery. Sautee until onions have caramelized.
3
Pour chicken broth into skillet and let simmer for 15 mins.
4
Add parsley, thyme, salt, pepper, and bag of frozen vegetables, then gently stir. This will simmer for 5 minutes.
5
On low heat slowly add in heavy whipping cream and stir.
6
Toss in diced chicken and shredded cheese. Stir all together and let simmer for 10 minutes to get the filling to thicken.
7
While the filling is simmering, you can quickly make the buttery crust. In a microwave-safe bowl, melt together mozzarella cheese and cream cheese.
8
Add the remaining ingredients (EXCEPT for the melted butter) to the melted cheeses and mix together.
9
Roll out dough large enough to cover cast-iron skillet and place over the top of your filling. Cut a few slices in the middle to allow air to escape while baking.
10
Place in the oven for 15 minutes or until crust is golden brown. Remove from oven and brush with melted butter.
11
Serve and Enjoy
Nutrition Information
Yield: 10, Serving Size: 1 cup
Amount Per Serving:
384.1 Calories | 28.9g Fat | 9.5g Total Carbs | 3.3g Fiber | 0.1g Sugar Alcohol | 22.1g Protein | 6.1g Net Carbs
Chicken Pot Pie is classic comfort food for anyone and now I have made it keto style to take you back to your childhood!
For more easy chicken recipes, be sure to browse here.
What size skillet did you use? I have the largest cast iron skillet Lodge makes. Will it be too big for the crust recipe?
This is a 12″ skillet. You can check it out through the link above. Hope that helps!
This recipe says 5 servings at the beginning and 10 servings at the end. Which is right?
Sorry for the confusion, Andrea! Thanks so much for pointing that out! This will make 10 servings. We’re fixing this now!
Is there a step missing for the bottom crust. Step 9 says roll dough over the topping. Yet the pic shows the crust on the bottom. But I don’t see it in the step. ??
Hi, Joe Chiarelli! There is actually no bottom crust. The picture with the crust pinched on the sides is actually on top. Hope this helps!
Could there be a bottom crust too?
Hi Margaret! You absolutely could. Just double the recipe for the crust. I hope this helps❤
Made this tonight. Oh so good! It was a hit at the table. I altered it just a tad by adding a small amount of corn and I almost doubled the chicken because my husband likes MEAT! It was sooooo good! Took me longer than the prep time said, but, next time I should be on the mark. Definitely a keeper recipe! P.S. if we hadn’t had company, I would not have added the corn because I like to stay closer to Keto WOE.
Yay! SO very happy everyone enjoyed it, Marilyn! Thanks for taking a moment to comment!
Delicious! Mine didn’t come out super pretty but I’m not skilled in the dough department. It tasted amazing. I will definitely make this again. My picky 4 year old even had seconds!
It doesn’t have to be pretty to be yummy! So glad the little one wanted more. Thanks, Alicia!
This was so easy to make, however, I don’t know what I did wrong but my crust fell apart so I just took pieces and laid it on top. Suggestions?
Did you add the butter to the mix? If you did, that could happen. Otherwise, try reducing some of the almond flour by a tablespoon or two. You could also roll the dough between two pieces of parchment paper. I hope you try it out again and have better luck the second time!
I used this crust recipe to make a Keto quiche, aka Egg Pie as my husband calls it. It was amazing!
Yummy idea, Renee! We have a quiche recipe too! https://hip2keto.com/recipes/keto-quiche/
Happy to hear how great yours turned out!
What is the net carbs if made without the crust
It should be under one net carb per serving if you only use the filling.
I don’t have a cast iron skillet. What else can I use?
Hey Shanna! You could prep the stove-top directions in a skillet you have, then transfer all items to an oven-safe dish to continue to with the next step! You might also check your current cookware. I have a set that’s not cast-iron, but is oven safe. Hoping this helps! ❤️
Hi. Can I use all almond flour in the recipe. I can’t use coconut flour. Thanks.
Hey Victoria! You can substitute almond flour for the coconut flour in the recipe, though we haven’t personally tested this variation yet. To do this, swap out the 1/4 cup of coconut flour for 1 cup of almond flour (making for a total of 1 1/2 cups almond flour). Let us know how you like it, if you decide to try it out! 🤗💞