Keto Chicken Pot Pie (Crustless Version) – Cozy, Creamy, And Low-Carb

This crustless pot pie brings all the comfort you want from a classic, without the heavy carbs. It’s creamy, hearty, and loaded with tender chicken and vegetables that actually fit a keto lifestyle. You’ll get that familiar pot pie flavor thanks to a rich, savory sauce and a bubbly, golden top.

It’s easy enough for a weeknight, special enough for a Sunday dinner, and reheats like a dream.

What Makes This Special

This version skips the crust but keeps the soul of pot pie: a creamy chicken filling with vegetables and herbs. You won’t miss the pastry because the sauce thickens beautifully with cream cheese and a touch of xanthan gum or egg yolk. It’s a one-pan bake that’s simple, satisfying, and naturally gluten-free.

Plus, it’s flexible—use leftover rotisserie chicken, swap vegetables to fit your macros, and bake in a casserole dish or individual ramekins.

What You’ll Need

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 ribs celery, chopped
• 1 cup chopped mushrooms (optional but adds depth)
• 1 1/2 cups cauliflower florets, small bite-size pieces
• 1/2 cup sliced carrots (optional; increase only if your carbs allow)
• 3 cloves garlic, minced
• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 cup chicken broth (low-sodium)
• 4 ounces cream cheese, softened and cubed
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon poultry seasoning (or a mix of thyme, sage, and rosemary)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper, more to taste
• 1 teaspoon kosher salt, or to taste
• 1/4 teaspoon xanthan gum (optional thickener; use sparingly)
• 1/2 cup shredded mozzarella or Monterey Jack (for the topping)
• 2 tablespoons grated Parmesan (for savory bite)
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C). Grease a 2–2.5 quart baking dish or 4–6 individual ramekins.
2. Sauté the aromatics: In a large skillet, heat butter and olive oil over medium. Add onion and celery.

   Cook 4–5 minutes until softened. Stir in mushrooms, if using, and cook another 3 minutes.

3. Add vegetables: Stir in cauliflower and carrots (if using). Cook 5–7 minutes, stirring, until just tender.

   Add garlic and cook 30 seconds until fragrant.

4. Season: Sprinkle in poultry seasoning, garlic powder, onion powder, pepper, and half the salt. Stir to coat the vegetables.
5. Make the sauce base: Pour in chicken broth and bring to a gentle simmer. Add cream cheese cubes and stir until melted and smooth.
6. Cream it out: Stir in heavy cream and Dijon.

   Simmer 2–3 minutes to slightly thicken. Taste and adjust salt.

7. Thicken (optional): Sprinkle xanthan gum lightly over the sauce while whisking constantly. Start with 1/8 teaspoon; add up to 1/4 teaspoon if needed.

   The sauce will continue to thicken as it bakes.

8. Add chicken: Fold in the cooked chicken. Simmer 1–2 minutes to warm through.
9. Transfer: Pour the mixture into the prepared baking dish. Top with mozzarella and Parmesan.
10. Bake: Bake 15–20 minutes until bubbly around the edges and the top is lightly golden.
11. Rest and serve: Let it stand 5–10 minutes to set.

    Garnish with parsley and serve.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm in a 325°F (165°C) oven, covered, for 15–20 minutes, or microwave in short bursts, stirring between intervals.

Benefits of This Recipe

• Keto-friendly: Low in carbs and high in satisfying fats and protein.
• Weeknight-easy: Uses pantry staples and rotisserie chicken.
• Flexible: Swap vegetables based on macros or preferences.
• Gluten-free: No flour-based roux needed.
• Family-approved: Comforting flavors that don’t taste “diet.”

What Not to Do

• Don’t overuse xanthan gum. Too much turns the sauce gummy. Start small.
• Don’t skip seasoning. Pot pie needs salt and herbs to shine, especially without a crust.
• Don’t add watery vegetables raw. Zucchini or frozen spinach can water down the sauce; cook or squeeze dry first.
• Don’t overbake. The filling is already cooked; bake just until bubbly and lightly browned.
• Don’t cut big florets. Keep cauliflower small so every bite feels cohesive.

Alternatives

• Dairy-free: Use ghee or olive oil, swap cream cheese for dairy-free cream cheese, and use coconut cream instead of heavy cream.

  Thicken with a tiny pinch of xanthan gum.

• Thickener swap: Whisk in 1–2 egg yolks off the heat to enrich and thicken (temper first with some hot sauce before adding back).
• Protein: Use turkey, shredded rotisserie chicken breast, or diced leftover roast chicken thighs.
• Vegetables: Try green beans, turnips (in place of potatoes), or chopped broccoli. Keep net carbs in mind.
• Topping ideas: Finish with a sprinkle of crushed pork rinds mixed with Parmesan for a faux “crust” crunch.
• Individual bakes: Portion into ramekins for built-in portion control and quicker baking.

FAQ

Is this recipe strict keto?

Yes, as written it’s keto-friendly. If you include carrots, keep the amount modest to stay within your daily carb limit.

You can omit carrots entirely if you prefer.

Can I use raw chicken?

Yes. Dice raw chicken, season with salt and pepper, and sauté it in a little oil until just cooked through. Remove it, make the sauce, then add the chicken back before baking.

What can I use instead of xanthan gum?

Use egg yolks, a longer simmer to reduce the sauce, or a small amount of cream cheese alone.

Arrowroot and cornstarch add carbs and aren’t ideal for strict keto.

How do I make it less rich?

Use half-and-half instead of heavy cream and reduce the cheese topping. You can also add a splash of chicken broth to loosen the sauce.

Can I make it ahead?

Yes. Assemble the filling and refrigerate for up to 24 hours.

Top with cheese and bake just before serving. Add a few extra minutes if baking from cold.

Why is my sauce grainy?

Cream cheese needs to melt gently. Keep heat moderate and whisk until smooth before adding xanthan gum.

If it splits slightly, a vigorous whisk usually brings it back.

Can I add peas?

Traditional peas add sweetness and carbs. If you want that vibe, use a small amount of diced green beans or edamame for a similar color and texture with fewer carbs.

What should I serve with it?

A simple green salad, roasted asparagus, or sautéed garlicky spinach keeps the meal light and balanced.

Final Thoughts

This crustless keto chicken pot pie gives you comfort food without the carb crash. It’s creamy, cozy, and easy to tweak for your tastes and macros.

Keep the technique simple, season well, and bake just until bubbly. You’ll have a low-carb classic that’s welcome any night of the week.