7 Delicious Keto Chicken Pot Pie Recipes You Need to Try

Living as a missionary dad in the Dominican Republic—raising four energetic kids (two still at home!), cooking every day, and managing type 2 diabetes—I’ve mastered the art of comforting, carb‑controlled meals using what’s available at sea‑level. These seven keto chicken pot pie recipes bring cozy warmth without the carb overload, adapting easily to ingredient shortages and high‑altitude ovens. They’re perfect for busy weekdays, family dinners, and healthy living on mission land.

Lemon Garlic Chicken with Zucchini Noodles

PIN IT

 

One rainy San Pedro de Macorís evening, my two youngest begged for “comfort food.” I whipped up the lemon‑garlic zucchini noodle chicken—carb‑light and sunshine‑bright.

This Lemon Garlic Chicken with Zucchini Noodles is a delightful dish that brings a refreshing twist to your dinner table. The bright flavors of lemon and garlic pair beautifully with tender chicken, while the zucchini noodles provide a healthy and low-carb alternative to traditional pasta.

Simple to prepare, this recipe is perfect for a weeknight meal or a cozy dinner with friends. With minimal ingredients and quick cooking time, you’ll have a delicious dish ready in no time!

Ingredients

• 2 large chicken breasts
• 2 medium zucchinis, spiralized
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper and add them to the skillet.
2. Cook the chicken for about 5-7 minutes on each side, or until fully cooked. Remove the chicken from the skillet and let it rest.
3. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
4. Add the spiralized zucchini to the skillet and cook for 2-3 minutes until just tender.
5. Stir in lemon juice and zest, then slice the chicken and add it back to the skillet. Toss everything together to combine.
6. Serve hot, garnished with fresh parsley.

Bacon-Wrapped Chicken Pot Pie

PIN IT

 

Bacon-wrapped chicken pot pie combines comfort food with a delightful twist. This recipe features tender chicken, fresh veggies, and a creamy filling, all wrapped in crispy bacon. Each bite delivers a savory flavor that’s both satisfying and indulgent.

Celebrating Grammie Shirley’s birthday, I wrapped chicken pies in bacon—her favorite surprise that doubled as a family celebration.

Making this dish is easier than you might think! With simple ingredients and straightforward steps, you can create a delicious meal that’s perfect for any occasion. Whether you’re hosting friends or enjoying a cozy night in, this dish is sure to please.

Ingredients

• 1 lb chicken breast, cooked and shredded
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 8 slices of bacon
• 1 prepared pie crust

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine shredded chicken, mixed vegetables, heavy cream, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
3. Lay the pie crust in a pie dish and pour the chicken mixture into it.
4. Wrap the bacon slices around the edges of the pie, covering the filling. Make sure to overlap the slices for even coverage.
5. Bake for 30-35 minutes, or until the bacon is crispy and the pie is bubbling. Let cool slightly before serving.

Spicy Buffalo Chicken Pot Pie

PIN IT

 

This Spicy Buffalo Chicken Pot Pie is a delightful twist on a classic comfort food. The combination of tender chicken, spicy buffalo sauce, and creamy filling makes each bite simply satisfying. Plus, it’s easy to whip up, making it a great weeknight dinner option that will please the whole family.

The crispy crust holds a deliciously spicy filling that brings a kick to your meal. Topped with crumbled blue cheese, this dish offers a perfect blend of heat and creaminess. It’s hearty enough to be a main course while still being light enough for those following a keto diet.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup buffalo sauce
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 prepared keto-friendly pie crust
• 1/4 cup crumbled blue cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, sauté the diced onion and minced garlic until translucent.
3. Add the shredded chicken, buffalo sauce, heavy cream, cream cheese, paprika, and Italian seasoning. Stir until well combined and heated through.
4. Transfer the mixture into the prepared keto-friendly pie crust, spreading it evenly.
5. Top with shredded cheddar cheese and crumbled blue cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let it cool for a few minutes before serving. Enjoy your spicy buffalo chicken pot pie!

Coconut Curry Chicken Pot Pie

PIN IT

 

After landing my first chicken at the local mercado, I realized that even when ingredients are scarce, a creamy coconut‑curry pie can feel like home.

This Coconut Curry Chicken Pot Pie is a delightful twist on a classic comfort food. With its rich coconut milk and aromatic spices, it offers a warm, flavorful experience that satisfies your cravings while keeping it keto-friendly. Whether you’re cooking for the family or hosting friends, this pie is simple to make and sure to impress.

The combination of tender chicken, vibrant vegetables, and a creamy curry sauce encased in a flaky crust makes every bite enjoyable. Plus, it’s an excellent way to incorporate more veggies into your meals. Let’s dive into the recipe!

Ingredients

• 1 pound boneless chicken thighs, cubed
• 1 cup coconut milk
• 1 tablespoon curry powder
• 1 teaspoon garlic powder
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 pre-made keto-friendly pie crust
• Fresh cilantro for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Chicken: In a large skillet, heat olive oil over medium heat. Add the cubed chicken and season with salt and pepper. Cook until browned and cooked through, about 8-10 minutes.
3. Add Sauce: Pour in the coconut milk and sprinkle with curry powder and garlic powder. Stir to combine and let simmer for about 5 minutes to thicken the sauce.
4. Add Vegetables: Mix in the chopped mixed vegetables and cook for an additional 3-5 minutes until tender.
5. Assemble Pie: Transfer the chicken mixture to a pie dish lined with the keto-friendly crust. Cover with another layer of crust, sealing the edges. Cut a few slits in the top for steam to escape.
6. Bake: Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
7. Garnish and Serve: Remove from oven, let it cool slightly, and garnish with fresh cilantro before serving.

Creamy Garlic Chicken with Cauliflower Crust

PIN IT

 

Creamy Garlic Chicken with Cauliflower Crust is a delightful twist on the classic chicken pot pie, perfect for those following a keto lifestyle. The combination of tender chicken, vibrant vegetables, and a rich garlic sauce creates a comforting dish that’s both satisfying and low in carbs. Plus, the cauliflower crust adds a unique flavor and texture, making it a hearty option without the guilt.

Experimenting at 30 ft above sea level, I learned to press the cauliflower crust thoroughly—it browns beautifully in our tropical ovens.

This recipe is simple to make and requires minimal prep time, making it ideal for busy weeknights. You’ll love how the creamy filling pairs beautifully with the savory crust, and the leftovers are just as delicious! Let’s dive into the details of making this tasty dish.

Ingredients

• 2 cups cauliflower, riced
• 1 cup cooked chicken, shredded
• 1 cup mixed vegetables (like bell peppers and spinach)
• 1/2 cup cream cheese, softened
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1/2 cup shredded cheese (like mozzarella or cheddar)
• 1 large egg
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the Cauliflower Crust: In a large bowl, combine riced cauliflower, shredded cheese, egg, onion powder, salt, and pepper. Mix until well combined.
3. Form the Crust: Press the cauliflower mixture into the bottom and up the sides of a greased pie dish to form a crust. Bake for 15-20 minutes until golden.
4. Make the Filling: In a skillet over medium heat, sauté minced garlic until fragrant. Add the chicken, mixed vegetables, cream cheese, chicken broth, thyme, salt, and pepper. Stir until creamy and heated through.
5. Assemble the Pie: Pour the filling into the pre-baked cauliflower crust and spread evenly. Bake for an additional 20-25 minutes until the filling is bubbly.
6. Allow to cool slightly before slicing. Serve warm and enjoy your creamy garlic chicken pie!

Cheesy Broccoli and Chicken Pot Pie

PIN IT

 

Cheesy broccoli and chicken pot pie is a delightful twist on the classic comfort food, combining tender chicken, fresh broccoli, and gooey cheese under a flaky crust. It’s a cozy, satisfying dish that’s perfect for any family dinner or gathering. The blend of flavors makes every bite comforting, while the cheesy goodness brings a touch of indulgence.

One afternoon, amidst ingredient shortages, I swapped cauliflower for broccoli in the cheesy pie—and discovered a crowd‑pleasing, nutrient‑packed twist.

This recipe is simple to whip up, making it accessible for both novice and experienced cooks. With just a few ingredients and straightforward steps, you can create a warm, heartening meal that everyone will love. Plus, it fits perfectly into a keto lifestyle!

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 2 tablespoons cream cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 pre-made keto pie crust
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, steamed broccoli, cream cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir well until everything is coated.
3. Pour in the heavy cream and mix until the filling is creamy and combined.
4. Place the pre-made keto pie crust in a pie dish and fill it with the chicken and broccoli mixture. Sprinkle shredded cheddar cheese evenly on top.
5. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
6. Let it cool for a few minutes before slicing and serving. Enjoy your cheesy broccoli and chicken pot pie!

Herbed Chicken and Mushroom Pot Pie

PIN IT

 

This Herbed Chicken and Mushroom Pot Pie is a warm, comforting dish that’s perfect for any night of the week. With tender chicken, earthy mushrooms, and a medley of fresh herbs, every bite is packed with flavor. The creamy filling is enveloped in a flaky, golden crust, making it a delightful meal for the whole family.

Not only is it satisfying, but it’s also easy to put together. You can have this hearty keto version ready in no time, ideal for those busy evenings when you still want to enjoy a home-cooked meal. Let’s dive into the simple recipe!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pre-made keto pie crust
• 1 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until translucent. Add the mushrooms and cook until they’re tender.
3. Stir in the shredded chicken, chicken broth, heavy cream, thyme, rosemary, salt, and pepper. Simmer for about 5-7 minutes until slightly thickened.
4. Roll out the keto pie crust and place it in a pie dish. Pour the chicken and mushroom mixture into the crust.
5. If using, sprinkle shredded cheese over the filling.
6. Cover with another layer of pie crust or create a lattice top. Seal the edges and cut slits in the top crust for steam to escape.
7. Bake for 30-35 minutes or until the crust is golden brown. Allow to cool slightly before serving.

Pro Tips

• Before making any filling, chop and measure veggies once; saves time mid‑recipe.
• Squeeze cooked cauliflower in a clean towel—removes excess water for a crispier crust.
• Use toothpicks to hold bacon slices in place if they shrink while baking.
• Add buffalo sauce gradually and taste; you can always add more heat.
• Toast curry powder in oil for 30 seconds before adding coconut milk to deepen flavor.

Ingredient Substitutions

Original Ingredient	Substitute
Mixed peas‑carrots‑corn	Cauliflower‑broccoli blend (keto‑lower carb)
Heavy cream	Full‑fat coconut cream (for dairy‑free)
Cream cheese	Mascarpone or Greek yogurt
Zucchini noodles	Spaghetti squash (similar texture)

Tip from Grammie Shirley

Store leftover pot pie in airtight containers with a damp paper towel under the lid—enough moisture stays in to keep crusts from drying out overnight.

Q&A Section

Q1: Can I make these ahead and freeze them?

A: Absolutely. Assemble in freezer‑safe dishes, wrap tightly, and freeze for up to 3 months. Thaw overnight and bake at 350 °F until heated through (about 20‑30 min).

Q2: Are the pies dairy‑free?

A: Most aren’t, but you can swap heavy cream, cream cheese, and cheddar for coconut cream and dairy‑free cheese to suit your needs.

Q3: How do I adjust for lower altitude?

A: If you’re at sea level (like us in Santo Domingo), bake cauliflower‑crust pies 5 min longer for a crisper base, but reduce oven temp by 10 °F if tops brown too fast.

Q4: Can kids handle the spicy buffalo version?

A: Tone it down by halving buffalo sauce and skipping blue cheese for a gentler flavor they’ll still enjoy.

Q5: How do I balance carb intake across the week?

A: Use the lemon‑garlic zucchini pie mid‑week for lower carbs, and reserve richer pies (like cheesy broccoli) for weekends—helps you stay on track with diabetes.

Nutrition & Serving Info

Lemon Garlic Chicken with Zucchini Noodles

• Yields: 2 servings
• Est. per serving: 350 kcal • 35 g protein • 12 g fat • 8 g carbs

Bacon‑Wrapped Chicken Pot Pie

• Yields: 4 servings
• Est. per serving: 520 kcal • 38 g protein • 40 g fat • 6 g carbs

Spicy Buffalo Chicken Pot Pie

• Yields: 4 servings
• Est. per serving: 500 kcal • 36 g protein • 42 g fat • 5 g carbs

Coconut Curry Chicken Pot Pie

• Yields: 4 servings
• Est. per serving: 480 kcal • 32 g protein • 38 g fat • 10 g carbs

Creamy Garlic Chicken with Cauliflower Crust

• Yields: 4 servings
• Est. per serving: 440 kcal • 30 g protein • 34 g fat • 9 g carbs

Cheesy Broccoli and Chicken Pot Pie

• Yields: 4 servings
• Est. per serving: 500 kcal • 34 g protein • 38 g fat • 8 g carbs

Herbed Chicken and Mushroom Pot Pie

• Yields: 4 servings
• Est. per serving: 480 kcal • 32 g protein • 36 g fat • 7 g carbs

Whether you’re juggling dinner between after-school chaos or navigating ingredient swaps in a foreign grocery store like I often do here in the Dominican Republic, these keto chicken pot pie recipes deliver warmth, flavor, and balance. They’ve become staples in our home—not just because they’re low in carbs, but because they bring comfort to the table even on the busiest or most challenging days. Try one (or all!) and make them your own. You don’t have to give up cozy meals to stay on track with your health goals—you just need the right recipes.