Two Super Easy Keto-Friendly Pot Pie Recipes

Today, we’re diving into two super easy, keto-friendly ways to make a chicken pot pie. My sister Marrie and I have been living a ketogenic lifestyle since 2019, losing a combined 160 pounds (ca. 73 kg). Back in the day, pot pies were one of our favorite comfort foods—I’d even devour a whole 15-ounce pot pie from Marie Callender’s (meant for two!) all by myself.

Recently, I discovered an intriguing keto-friendly chicken pot pie filling online, but the almond flour crust didn’t quite satisfy me. So, I decided to experiment with a Fathead dough crust—something we’ve used before on our channel for keto corn dogs, pizza, and apple pie.

Today, we’re trying a new cream cheese Fathead dough recipe from Mad Creations Hub, plus a quick hack using Hero cheddar biscuits as a topping. The filling’s the same for both, and since we’re all about that crust (honestly, it’s the best part), let’s get cooking!

Ingredients

For the Chicken Pot Pie Filling:

• 2 tablespoons butter.
• Diced onion (amount not specified; use about 1 small onion)
• • Diced celery (the amount is not specified; use about 2 stalks).
• Salt (to taste)
• Black pepper (to taste)
• 1 cup (0.24 l) chicken broth
• 4 ounces (0.15 kg) cream cheese
• 1/2 cup heavy cream
• 1/4 teaspoon xanthan gum
• 1/2 cup peas and carrots (frozen or fresh)
• 2 cups (0.47 l) pre-cooked chicken (rotisserie chicken works great)

For the Cream Cheese Fathead Dough (Topping for 2 Mini Pot Pies):

• 1 1/2 cups shredded mozzarella cheese
• 2 ounces (ca. 76 g) cream cheese
• 1 large egg
• 1 1/2 tablespoons baking powder
• 3/4 cup almond flour
• Pinch of salt
• 1/4 teaspoon xanthan gum

For the Hero Cheddar Biscuit Hack (Topping for 2 Mini Pot Pies):

• 4 Hero cheddar biscuits (pre-made)
• 1 tablespoon melted butter

Equipment:

• 4 mini ceramic pie plates
• Parchment paper (for rolling dough)

Instructions

Prepare the Chicken Pot Pie Filling:

1. Melt 2 tablespoons of butter in a pan over medium heat.
2. Add diced celery and onion to the pan.
3. Season with salt and black pepper to taste.
4. Sauté for 5 minutes until the vegetables are translucent.
5. Pour in 1 cup (0.24 l) chicken broth, 4 ounces (0.15 kg) cream cheese, and 1/2 cup heavy cream.
6. Whisk continuously until the cream cheese melts and the mixture is fully combined.
7. Mix 1/4 teaspoon xanthan gum with a pinch of the spices (salt and pepper) in a small bowl, then sprinkle it into the pan.
8. Whisk vigorously to incorporate the xanthan gum and thicken the filling.
9. Stir in 1/2 cup peas and carrots and 2 cups (0.47 l) pre-cooked chicken.
10. • Heat everything thoroughly and allow the filling to thicken, which should take about 5–10 minutes. Set aside.

Make the Cream Cheese Fathead Dough (for 2 Mini Pot Pies):

1. Combine 1 1/2 cups shredded mozzarella and 2 ounces (ca. 76 g) cream cheese in a microwave-safe bowl.
2. Microwave on high for 2 minutes.
3. Stir the melted cheese mixture until fully combined.
4. Add 1 large egg and 1 1/2 tablespoons baking powder to the cheese mixture.
5. Mix well until incorporated (it may look foamy).
6. In a separate bowl, combine 3/4 cup almond flour, a pinch of salt, and 1/4 teaspoon xanthan gum.
7. Add the dry ingredients to the cheese mixture.
8. Knead the mixture until it forms a dough-like consistency.
9. Divide the dough into two equal portions (one for each mini pie).
10. Place each portion between two sheets of parchment paper.
11. Roll out each portion into a circle large enough to cover the top of a mini pie plate.

Assemble the Fathead Dough Pot Pies:

1. Preheat the oven to 375°F (ca. 191 °C).
2. Fill two mini pie plates with the prepared chicken pot pie filling (about 1 cup (0.24 l) each).
3. Place a rolled-out Fathead dough circle over the top of each filled pie plate.
4. Press the edges lightly to seal (crimping optional with a fork or knife).

Prepare the Hero Cheddar Biscuit Pot Pies:

1. Fill the remaining two mini pie plates with the prepared chicken pot pie filling (about 1 cup (0.24 l) each).
2. Cut 4 Hero cheddar biscuits in half horizontally (or leave them whole if preferred).
3. Arrange the biscuit halves (or wholes) on top of the filling in a Tetris-like pattern to cover the surface.
4. Brush 1 tablespoon of melted butter over the biscuit tops.

Bake the Pot Pies:

1. Place all four mini pot pies on a baking sheet.
2. Bake at 375°F (ca. 191 °C) for 15-20 minutes, checking for golden browning on the Fathead dough and biscuits.
3. • Once the tops are browned and the filling is bubbling, remove them from the oven.
4. Let cool slightly before serving (filling will be very hot).

Serving Suggestions

Garnish with a sprinkle of parsley for a touch of greenery, if desired (optional, as debated by Sarah!). Serve warm for a cozy, keto-friendly meal perfect for winter nights.

Notes

• The Fathead dough version offers a flaky, airy crust thanks to the baking powder, differing from denser Fathead doughs we’ve tried before. It’s softer and easier to work with once prepared, though it takes a bit longer to mix.
• The Hero’s cheddar biscuit recipe provides a quick, crispy-topped alternative with a chicken-and-dumpling vibe—great for a fast meal or scaling up for a crowd.
• For lower carbs, stick to the top-crust-only method; par-baking a bottom crust is optional but adds net carbs.
• Chop the chicken into smaller pieces if you prefer a finer texture in the filling.

FAQs