Chicken pot pie is kind of always healthy. But if you’re sensitive to gluten, or feel bloated after you eat heavy carbs, meat-based pies become problematic because of the crust.

The crust of this chicken pot pie comes from a low-carb biscuit recipe I’ve been using for years. It includes both almond flour and coconut flour. The coconut flour helps with the texture, but puts this recipe outside of being keto-friendly. I use this recipe to make a base for the pie, and a dumpling-like top. You could double the biscuit recipe if you wanted to make sure you had enough dough to fully encase the pot pie. Since we’re working without gluten, the dough for the crust doesn’t roll out easily or firm up when handling the way a flour-based dough would. So if you’re looking for a flaky, golden pie crust, this won’t do the trick.

I also use a corn starch slurry to thicken up the pot pie filling. 2-3 teaspoons of corn starch throughout the whole pie still keeps this recipe low-carb, but if you wanted to go lower you could use xanthan gum or some other thickening agent. Alternatively, you could reduce the amount of chicken broth you use to avoid needing to thicken it up at all. 

A few other random notes. Traditional chicken pot pie filling includes a classic vegetable blend you can find in the freezer section. Usually it’s a mix of carrots, peas, corn and green beans. But you don’t have to use these. I like the color variety it adds, but I also find limiting it to this blend can be flavorless. I add mushrooms and onion to my filling to round out the flavor. You could also add minced garlic and fresh herbs during sautéing to change it up. Rosemary or thyme are both great with poultry. 

One more note. Definitely take the time to let the liquid reduce when you get to the gravy-making step. Remember we are adding frozen veggies in at the end, which naturally contain a lot of water. If your gravy filling still has too much liquid, the water released from the frozen veg will make your pie too wet.