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Keto Chicken Pot Pie (Crust-Free) For Easy Dinners
Youssef Hb

Keto Chicken Pot Pie (Crust-Free)

A comforting, creamy, and carb-conscious take on the classic chicken pot pie. This version replaces the traditional pastry with a savory mozzarella and almond flour topping, paired with a rich, velvety filling made of chicken, vegetables, and aromatic herbs. It is a perfect, stress-free dinner that delivers all the indulgence of a pot pie without the grains or excess carbohydrates, making it an excellent choice for a cozy family meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 300g Chicken breasts or thighs, cubed small
  • 60g Turkey bacon, chopped
  • 2 tbsp Butter or olive oil
  • 50g Carrot, small dice
  • 80g Celery, diced finely
  • 30g Leek, chopped
  • 2 cloves Garlic, minced
  • 1.5 tbsp Dried thyme or parsley
  • 140g Cream cheese
  • 240ml Heavy cream
  • 60ml Low-sodium chicken broth
  • 170g Mozzarella cheese, shredded low-moisture
  • 67g Almond flour

Method
 

  1. Preheat your oven to 350F (180C).
  2. Heat 1 tablespoon of butter in a large non-stick skillet over medium heat.
  3. Sauté the cubed chicken and turkey bacon for 4 to 5 minutes until fully cooked, then set aside.
  4. Add the remaining butter to the same pan.
  5. Sauté the carrot, celery, leek, garlic, and thyme until vegetables soften.
  6. Stir in the cream cheese, heavy cream, and chicken broth until a smooth sauce forms.
  7. Return the chicken and bacon to the pan and mix to combine.
  8. In a separate bowl, stir together the shredded mozzarella and almond flour to create the topping.
  9. Transfer the chicken mixture to a baking dish.
  10. Evenly sprinkle the mozzarella and almond flour mixture over the top.
  11. Bake for 15-20 minutes until the top is golden and bubbling.

Notes

Ensure chicken is cooked through before adding to the sauce. For a crispier topping, you can finish under the broiler for 1-2 minutes, watching closely to prevent burning. Store leftovers in an airtight container in the refrigerator for up to 3 days.