This easy Keto Chicken Pot Pie is made in a single cast-iron skillet or baking dish for a no-fuss low-carb meal.


For the filling:

  • 4 tablespoons unsalted butter
  • 1/2 yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 cup frozen mixed vegetables
  • 1/2 teaspoon each thyme, oregano, rosemary, black pepper, parsley
  • 1.5 teaspoons sea salt
  • 1 cup chicken broth
  • 4 ounces cream cheese softened
  • 1/4 cup heavy cream
  • 1/2 teaspoon xanthan gum optional
  • 1 pound chicken breast shredded or cut into chunks, pre-cooked

For the crust:

  • 1 cup plus 2 tablespoons shredded mozzarella part skim / low moisture
  • 1/2 cup almond flour
  • 2 egg whites
  • 3/4 teaspoon xanthan gum optional


  • Preheat oven to 375° F.
  • In a 10.25” cast-iron skillet, melt butter over medium heat.
  • Add celery and onions, along with a pinch of salt and cook until the onion is translucent, about 5 minutes.
  • Next, add in minced garlic, along with spicesd, and cook until garlic is fragrant, about 30 seconds.
  • Add in the frozen mixed vegetables and cook until softened, about 1-2 minutes.
  • Add in the cream cheese and chicken broth, stirring constantly until a sauce forms, adjust seasonings to taste as you go. Turn the heat to low, then pour in the heavy cream.
  • Bring to a simmer then add in xanthan gum slowly, stirring constantly to thicken. Allow to simmer for 5-10 minutes so the sauce can thicken. After the sauce thickens, add in your cooked chicken and stir to combine and warm through. Set aside.

For the crust

  • In a large microwave-safe bowl, melt your mozzarella cheese for about 30 seconds until the cheese is just melted.
  • Stir in the remaining dough ingredients into the mozzarella.
  • Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin roll the dough out to a ¼” thickness.
  • Spread the dough over the top of the chicken pot pie mixture and press to the sides to cover. Poke a few holes into the crust to allow steam to escape while the pie cooks.
  • Transfer to the oven and cook for 30-35 minutes until the top is golden brown. If the top browns too quickly, you can cover it to prevent further browning. Allow to cool for about 10 minutes before serving.