This gluten-free, keto chicken pot pie is incredibly flavorful and deeply comforting.
Gluten Free & Keto Chicken Pot Pie
Suuuper Comforting
Rather than the traditional mix of peas, carrots and potatoes, this version takes inspiration from chicken marsala. The filling is a thyme-scented, creamy mushroom sauce with tender chicken, all enclosed by a flaky keto pie crust.
If you already love our gluten-free & keto cream cheese pie crust, this is a perfect use for it; it’s flaky, easy to make and works beautifully here. As a side, slow-roasted radishes make an excellent low-carb “potato” substitute.
Notes & Tips
We prefer a generous amount of mushrooms, but adjust the mushroom-to-chicken ratio to your taste. Mushrooms release liquid as they cook, so add broth sparingly and tailor the amount to the moisture in the pan and the thickness you want.
If you prefer a thicker filling right away, add a small amount of konjac powder (glucomannan) dissolved in cold water, a little at a time — it’s much stronger than cornstarch. We usually skip thickeners because the filling firms up nicely as it cools, which also makes leftovers especially moist and flavorful.
Traditional chicken marsala includes a splash of Marsala wine; you can substitute a dry white wine or omit alcohol entirely if you prefer. A small bottle of inexpensive sauvignon blanc in the fridge is handy for finishing dishes and brightening chicken breasts.
Suuuper Comforting Gluten Free & Keto Chicken Pot Pie
If you prefer cups to grams, toggle to US Cups in the ingredient section for conversion.
Pin Recipe
Ingredients
For the keto pie crust
- 1 batch gluten free & keto cream cheese pie crust
- 1 egg lightly beaten for egg wash
For the chicken marsala filling
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced or pressed
- 1 medium onion very finely minced
- 110 g bacon or pancetta diced
- 200-400 g mushrooms cremini or button, to taste
- 2 teaspoons fresh thyme or 1 tsp dried
- 30 g grass-fed butter
- 500 g boneless chicken thighs preferred, cut into bite-size pieces
- 60 ml Marsala or white wine (optional)
- 125 ml chicken stock
- 1/2-1 cup crème fraîche or sour cream, to taste
- 1-2 tablespoons red wine or sherry vinegar to taste
- kosher salt to taste
- black pepper freshly ground
- 3 tablespoons fresh parsley leaves finely chopped
- 1/4-1/2 teaspoon konjac powder (glucomannan)
Instructions
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Heat olive oil in a skillet over medium heat. Add garlic and cook, stirring, until just lightly golden. Add onion and bacon and cook, stirring often, until the onions are fully golden (about 6–9 minutes).
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Add mushrooms and thyme, reduce heat to low, and cook until the mushrooms soften. Season with salt and freshly ground pepper.
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Season the chicken pieces with salt and pepper. Move the mushroom mixture to the side of the pan (or remove it) and melt the butter. Add the chicken and cook, stirring, until golden.
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Pour in Marsala (if using), stock, crème fraîche and vinegar. Simmer for 10 minutes. If using a thickener, add it as a slurry (dissolved in a little cold water) and cook until just thickened. Adjust thickness with more stock or thickener as needed. Remove from heat, stir in parsley and cool completely.
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Preheat the oven to 350°F / 180°C.
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Transfer the cooled chicken marsala filling to a pie dish (or leave it in the skillet if oven-safe).
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Roll out the pie crust between parchment paper and drape it over the filling, using the paper to help. Make a few slits for steam and optionally decorate. Brush with egg wash and bake 25–30 minutes until golden and bubbling. Let rest 15 minutes before cutting and serving.
Notes
Nutrition