7 Low-carb Chicken Pot Pie Recipes You’ll Crave on Repeat

Craving cozy pot pie without the carb coma? You’re in the right kitchen. These low-carb chicken pot pie twists keep everything you love—creamy filling, savory aromatics, that satisfying “pie” moment—while skipping the heavy crust. We’re talking clever swaps, shortcuts, and bold flavors that make weeknights way easier.

From almond flour bakes to skillet-top cloud bread, this lineup is comfort food reimagined. Ready to spoon into something amazing?

1. Classic Almond Flour Crust Pot Pie That Hits Every Cozy Note

This is your gold-standard low-carb pot pie: rich, creamy filling under a tender, buttery almond flour crust. It tastes like the classic, but it won’t spike your carbs. Perfect for Sunday dinner or when you want leftovers that actually taste better the next day.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 celery stalks, diced
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded or diced
• 1 cup cauliflower florets, small
• 1 cup chopped green beans (fresh or frozen)
• 1/2 cup diced carrots (optional, minimal amount for lower carbs)
• 1 cup chicken broth
• 3/4 cup heavy cream
• 2 ounces cream cheese, softened
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)
• 1/2 cup frozen peas (optional, adds a few carbs)

Almond Flour Crust:

• 1 1/2 cups blanched almond flour
• 1/4 cup grated Parmesan
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1 large egg
• 3 tablespoons cold butter, diced

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or 8×8 baking dish.
2. Make the filling: Heat butter and olive oil in a large skillet over medium heat. Sauté onion, celery, and mushrooms until softened, 5–6 minutes. Stir in garlic for 30 seconds.
3. Add chicken, cauliflower, green beans, and carrots (if using). Cook 3 minutes. Pour in broth and simmer 5 minutes.
4. Reduce heat, stir in heavy cream, cream cheese, Dijon, thyme, sage, salt, and pepper. Simmer gently until thick and velvety, 4–5 minutes. Fold in parsley and peas (if using). Transfer to baking dish.
5. Make the crust: In a bowl, mix almond flour, Parmesan, baking powder, salt, and garlic powder. Cut in cold butter until crumbly. Add egg and stir into a soft dough.
6. Form crust: Press dough between two sheets of parchment to roughly match your dish size. Peel top parchment and invert onto filling. Patch any cracks; rustic is fine.
7. Bake 20–25 minutes until crust is golden and filling is bubbling at edges. Rest 10 minutes before serving.

Serve with a simple green salad and a squeeze of lemon. For extra comfort, sprinkle flaky salt and a pinch of smoked paprika on the crust. Want it dairy-light? Swap heavy cream for full-fat coconut milk and skip the Parmesan.

2. Cauliflower Mash-Topped Skillet Pie That’s Weeknight-Easy

Think shepherd’s pie meets pot pie—creamy chicken filling under a savory cauliflower mash “lid.” It’s fast, family-friendly, and made in one skillet. Perfect for using rotisserie chicken when you’re short on time.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup diced celery
• 1 cup diced zucchini
• 2 cups cooked chicken, shredded
• 1 cup chicken broth
• 3/4 cup heavy cream (or half full-fat coconut milk, half cream)
• 1 tablespoon coconut aminos or soy sauce (optional depth)
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar or Gruyère (optional)

Cauliflower Mash Topping:

• 1 large head cauliflower, cut into florets
• 2 tablespoons butter
• 2 tablespoons sour cream (or cream cheese)
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper to taste
• 2 tablespoons grated Parmesan (for topping)

Instructions:

1. Preheat oven to 400°F (205°C). Bring a pot of salted water to boil. Cook cauliflower until very tender, 8–10 minutes; drain well.
2. Make mash: Blitz cauliflower with butter, sour cream, nutmeg, salt, and pepper until smooth. Set aside.
3. Filling: In an oven-safe skillet, heat butter and oil. Sauté onion and celery 5 minutes. Add zucchini and cook 2 minutes.
4. Stir in chicken, broth, cream, coconut aminos (if using), poultry seasoning, garlic powder, salt, and pepper. Simmer 3–4 minutes until slightly thickened. Stir in cheese if using.
5. Top with cauliflower mash, spreading to edges. Sprinkle Parmesan.
6. Bake 12–15 minutes until lightly golden. Broil 1–2 minutes for extra color. Rest 5 minutes.

Garnish with chives for freshness. Add chopped spinach to the filling for extra greens. Meal prep tip: Portion into ramekins and bake as individual pies—seriously cute and perfect for portion control.

3. Keto Cloud Bread-Topped Pot Pie For Fluffy, Crust-Like Comfort

Missing that puffy, golden crust? Cloud bread is your low-carb hero. It’s airy, slightly bready, and bakes into a gorgeous topper over creamy chicken and veggies. Great for impressing guests without scaring your macros.

Ingredients:

• 2 tablespoons ghee or butter
• 1 leek, white and light green parts, thinly sliced
• 1 cup chopped celery
• 1 cup chopped mushrooms
• 2 cloves garlic, minced
• 2 cups cooked chicken, cubed
• 1 cup diced turnips (low-carb potato stand-in)
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon dried tarragon or thyme
• Salt and pepper to taste
• 1/2 cup baby spinach, chopped

Cloud Bread Topping:

• 3 large eggs, separated
• 3 tablespoons softened cream cheese
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 cup shredded Parmesan (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a medium casserole.
2. Filling: Melt ghee in a skillet. Sauté leek, celery, and mushrooms 6–7 minutes. Add garlic for 30 seconds.
3. Stir in chicken, turnips, broth, cream, Dijon, tarragon, salt, and pepper. Simmer until turnips are tender and sauce thickens, 10–12 minutes. Fold in spinach. Transfer to casserole.
4. Cloud bread: Beat egg whites with cream of tartar to stiff peaks. In another bowl, whisk yolks with cream cheese, salt, and garlic powder until smooth. Fold whites gently into yolk mixture. Spoon dollops over filling; sprinkle Parmesan if using.
5. Bake 15–18 minutes until puffed and golden. Rest 5 minutes.

Try a pinch of dried dill for a chicken-and-dill vibe. Want more bite? Add a handful of diced bacon to the filling. This one’s amazing with a crisp cucumber salad on the side.

4. Cheddar Biscuit Drop-Topped Pie That Feels Like a Hug

If you’re a biscuit person, this one’s calling your name. Fluffy almond flour cheddar biscuits baked right over the chicken filling—no rolling, no fuss. It’s the pot pie equivalent of wrapping yourself in a warm blanket.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup sliced carrots (optional)
• 1 cup chopped broccoli florets
• 2 cups cooked chicken, shredded
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1 tablespoon arrowroot or 1 teaspoon xanthan gum (optional thickener; use sparingly)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Cheddar Biscuit Topping:

• 2 cups blanched almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 2 large eggs
• 1/3 cup sour cream
• 3 tablespoons melted butter
• 1 cup shredded sharp cheddar
• 2 tablespoons chopped chives

Instructions:

1. Preheat oven to 400°F (205°C). Grease a 9×13 baking dish.
2. Filling: Sauté onion, celery, and carrots in butter and oil 6 minutes. Add broccoli; cook 2 minutes.
3. Stir in chicken, broth, and cream. If using arrowroot, whisk it with a splash of cold water, then stir in; if using xanthan gum, sprinkle lightly while whisking. Add garlic powder, thyme, smoked paprika, salt, and pepper. Simmer until thickened, 3–4 minutes. Transfer to dish.
4. Biscuits: Mix almond flour, baking powder, salt, and onion powder. In another bowl, whisk eggs, sour cream, and melted butter. Combine wet and dry, then fold in cheddar and chives.
5. Drop 8–10 spoonfuls of dough over filling.
6. Bake 18–22 minutes until biscuits are golden and filling bubbles. Rest 10 minutes.

To amp up the flavor, add a pinch of cayenne to the biscuit dough. Swap cheddar for Gruyère for a French twist. Serve with a vinegary slaw to cut the richness—trust me, it’s perfect.

5. Creamy Coconut Curry Pot Pie For A Cozy Global Twist

All the comfort of pot pie, none of the monotony. This version brings gentle curry warmth, silky coconut milk, and tender chicken under a light almond-coconut crumble. It’s bold yet balanced—and totally craveable.

Ingredients:

• 1 tablespoon coconut oil
• 1 tablespoon butter or ghee
• 1 small onion, diced
• 1 cup diced bell pepper (any color)
• 1 cup chopped zucchini
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1–2 tablespoons yellow curry paste or 2 teaspoons curry powder
• 2 cups cooked chicken, shredded
• 1 cup chicken broth
• 1 cup full-fat coconut milk
• 1 tablespoon fish sauce or soy sauce (optional umami)
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1/2 cup frozen peas (optional)
• 1/4 cup chopped cilantro

Almond-Coconut Crumble Topping:

• 1 cup almond flour
• 1/3 cup unsweetened shredded coconut
• 1/4 cup grated Parmesan (optional)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons melted butter or coconut oil
• 1 egg, lightly beaten

Instructions:

1. Preheat oven to 375°F (190°C). Grease a medium casserole.
2. Filling: Heat coconut oil and butter. Sauté onion, bell pepper, and zucchini 5 minutes. Add ginger and garlic; cook 1 minute.
3. Stir in curry paste/powder and cook 1 minute. Add chicken, broth, coconut milk, fish sauce (if using), lime zest, and salt/pepper. Simmer 5–6 minutes until slightly thickened. Fold in peas and cilantro. Transfer to casserole.
4. Topping: Combine almond flour, shredded coconut, Parmesan (if using), baking powder, and salt. Stir in melted butter and egg to form a crumbly dough.
5. Sprinkle crumble evenly over filling.
6. Bake 20–25 minutes until topping is golden and filling bubbles. Rest 10 minutes. Drizzle with extra lime juice.

Garnish with more cilantro and thinly sliced scallions. Want heat? Add a chopped jalapeño or a pinch of red pepper flakes. Serve with a simple cucumber-lime salad for a cooling contrast.

6. Sheet Pan Pot Pie With Parmesan “Cracker” Lid For Maximum Crunch

All the flavors you love, all on one sheet pan—plus a crisp, cheesy low-carb cracker lid you can shatter with your spoon. It’s fun, fast, and surprisingly elegant. Perfect for feeding a crowd without fuss.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 small red onion, sliced
• 1 cup sliced mushrooms
• 1 cup chopped asparagus (or green beans)
• 1 cup small cauliflower florets
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 2 ounces cream cheese
• 1 tablespoon Dijon mustard

Parmesan Cracker Lid:

• 1 1/2 cups shredded Parmesan
• 3/4 cup shredded mozzarella
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• Cracked black pepper

Instructions:

1. Preheat oven to 425°F (220°C). Line two sheet pans with parchment.
2. On one pan, toss chicken, onion, mushrooms, asparagus, and cauliflower with olive oil, 1/2 teaspoon salt, pepper, thyme, garlic powder, and paprika. Spread out.
3. Roast 18–20 minutes, stirring once, until chicken is cooked and veggies are tender.
4. Meanwhile, make the cracker lid on the other pan: Mix Parmesan, mozzarella, Italian seasoning, garlic powder, and pepper. Spread into a thin, even rectangle about 1/8-inch thick.
5. Bake cracker 8–10 minutes until golden and crisp. Cool 5 minutes, then break into large shards.
6. Transfer roasted chicken and veggies to a large skillet. Add broth, cream, cream cheese, Dijon, and remaining 1/2 teaspoon salt. Simmer 3–4 minutes until creamy.
7. Spoon filling into shallow bowls and top with Parmesan cracker shards just before serving.

Add a handful of chopped kale to the sheet pan for extra greens. The cracker lid also doubles as a snack, so make extra if you’re a nibbler. Finish the bowls with fresh parsley and a squeeze of lemon for brightness.

7. Mini Portobello Pot Pies That Bring The “Crust” Built In

Portobello caps act like edible bowls—juicy, savory, and naturally low-carb. Fill them with creamy chicken and bake until tender, then shower with herby almond crumbs. Date-night cute, kid-approved, and perfect for portion control.

Ingredients:

• 6 large portobello mushroom caps, stems and gills removed
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 tablespoon butter
• 1 small shallot, minced
• 1 cup finely chopped spinach
• 1/2 cup diced red bell pepper
• 2 cups cooked chicken, chopped
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 ounce cream cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan

Herby Almond Crumbs:

• 1/2 cup almond flour
• 2 tablespoons grated Parmesan
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1 1/2 tablespoons melted butter
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (205°C). Brush portobellos with 1 tablespoon olive oil, season with salt and pepper, and place gill-side up on a lined sheet pan. Roast 8–10 minutes to release moisture. Drain any liquid.
2. Filling: Heat remaining olive oil and butter in a skillet. Sauté shallot 2 minutes, then add spinach and red bell pepper; cook until wilted, 2–3 minutes.
3. Stir in chicken, broth, cream, cream cheese, Dijon, thyme, pepper flakes, and Parmesan. Simmer 3–4 minutes until creamy. Adjust salt and pepper.
4. Herby crumbs: Mix almond flour, Parmesan, parsley, garlic powder, melted butter, and salt until sandy.
5. Spoon filling into portobellos. Top with almond crumbs.
6. Bake 10–12 minutes until topping is golden and mushrooms are tender. Rest 5 minutes.

Finish with a sprinkle of lemon zest for brightness. Not into mushrooms? Use hollowed zucchini boats or halved bell peppers. These pair beautifully with a peppery arugula salad.

Tips For Low-Carb Pot Pie Success

• Thicken smart: Let cream reduce naturally, use a touch of xanthan gum, or whisk in cream cheese.
• Veggie swaps: Turnips for potatoes, green beans for peas, and cauliflower for extra bulk.
• Flavor boosters: A splash of Dijon, nutmeg in the mash, or smoked paprika in the filling makes it pop.
• Make-ahead: Most fillings keep 3 days in the fridge. Add toppings and bake when ready.

Comfort food doesn’t need a carb hangover. These seven low-carb chicken pot pie recipes deliver all the creamy, cozy satisfaction with clever crust swaps and big flavor. Pick your favorite tonight, then try another next week—your spoon will thank you.