Easy Keto Freezer Meals For Instant Pot or Slow Cooker
EASY KETO FREEZER MEALS For Instant Pot or Slow Cooker is a medium American recipe that serves 4. 420 calories per serving. Recipe by KetoFocus on YouTube.
Prep: 15 min | Cook: 55 min | Total: 1 hr 25 min
Cost: $10.71 total, $2.68 per serving
Ingredients
- 2 tablespoons Unsalted Butter (for sautéing vegetables)
- 0.5 cup Onion (diced, about 1 small onion)
- 1 teaspoon Garlic Paste (equivalent to 3 cloves minced garlic)
- 1 teaspoon Dried Thyme
- 8 ounces Mushrooms (sliced)
- 1 cup Celery (diced)
- 0.5 cup Carrots (diced (optional))
- 0.5 cup Green Beans (cut into 1‑inch pieces)
- 0.5 tablespoon Coconut Flour (half tablespoon; can substitute arrowroot powder)
- 1 cup Chicken Broth (low‑sodium)
- 3 cups Cooked Shredded Chicken (pre‑cooked, can use rotisserie chicken)
- 4 ounces Cream Cheese (cubed, full‑fat)
- 3 tablespoons Fresh Parsley (chopped)
- 3.5 cups Mozzarella Cheese (shredded, full‑fat)
- 1.5 cups Almond Flour (fine texture)
- 1 large Egg
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
Instructions
Sauté Vegetables
Heat the butter in a skillet over medium‑high heat. Add the diced onion, garlic paste, thyme, sliced mushrooms, diced celery, carrots, and green beans. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Thicken the Base
Sprinkle the coconut flour (or arrowroot powder) over the vegetables and stir to coat. Slowly whisk in the chicken broth, continuing to stir until the mixture begins to thicken, about 3 minutes.
Time: PT3M
Temperature: medium
Add Chicken and Cream Cheese
Stir in the shredded chicken, cubed cream cheese, and chopped parsley. Cook for another 2‑3 minutes until the cream cheese softens and the mixture is well combined.
Time: PT3M
Temperature: medium
Cool Filling
Remove the skillet from heat and let the filling cool slightly while you prepare the crust.
Time: PT2M
Melt Mozzarella
Place the shredded mozzarella in a microwave‑safe bowl. Microwave in 60‑second intervals, stirring between each, until fully melted and smooth (about 2 minutes).
Time: PT2M
Temperature: high
Make Fat‑Head Dough
In the food processor, combine almond flour, egg, baking powder, melted mozzarella, and salt. Pulse until a cohesive dough ball forms (about 5 minutes). If you don’t have a processor, use a hand mixer or mix by hand, though it will be tougher.
Time: PT5M
Roll Out Crust
Place two sheets of parchment paper on a flat surface. Place the dough between them and roll out to a circle roughly 1/4‑inch thick, about 9‑inch diameter. Remove the top parchment sheet.
Time: PT3M
Assemble Pie
Pour the cooled filling into a freezer‑safe container (or a 9‑inch pie dish). Lay the rolled dough on top, pressing gently around the edges. Poke several holes in the crust with a fork to vent steam. Cover tightly and place in the freezer.
Time: PT3M
Bake from Frozen
When ready to serve, preheat the oven to 375°F. Bake the frozen pot pie for 40‑45 minutes, or until the crust is golden brown and the filling is bubbling.
Time: PT45M
Temperature: 375°F
Nutrition Facts
- Calories
- 420
- Protein
- 28g
- Carbohydrates
- 7g
- Fat
- 30g
- Fiber
- 3g
Dietary info: Keto, Low Carb, Gluten-Free, Paleo‑Friendly (contains dairy)
Allergens: Dairy, Eggs, Tree nuts
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Onion: Shallots
- Instead of Garlic Paste: Minced Garlic
- Instead of Dried Thyme: Fresh Thyme
- Instead of Mushrooms: Portobello, Cremini
- Instead of Celery: Fennel
- Instead of Carrots: Parsnip
- Instead of Green Beans: Broccoli Florets
- Instead of Coconut Flour: Arrowroot Powder
- Instead of Chicken Broth: Vegetable Broth
- Instead of Cooked Shredded Chicken: Canned Chicken
- Instead of Cream Cheese: Mascarpone
- Instead of Fresh Parsley: Fresh Basil
- Instead of Mozzarella Cheese: Cheddar, Monterey Jack
- Instead of Almond Flour: Coconut Flour (more)
- Instead of Egg: Egg Substitute
- Instead of Baking Powder: Cream of Tartar + Baking Soda
Equipment Needed
- Skillet
- Food Processor
- Microwave
- Mixing Bowl
- Parchment Paper
- Freezer‑Safe Container or Ziploc Bag
- Oven
- Baking Sheet
- Rolling Pin (optional)
Critical Steps — Do Not Skip
- Sauté vegetables until tender
- Thicken the sauce with coconut flour or arrowroot
- Melt mozzarella completely before adding to dough
- Form a smooth dough ball in the food processor
- Poke vents in the crust before baking
- Bake from frozen at 375°F for 40‑45 minutes
Chef Tips from the Video
- Use rotisserie chicken for the shredded chicken to save time and add extra flavor.
- For an extra golden crust, brush the top with a little melted butter before baking.
- If you don’t have a food processor, a sturdy zip‑top bag can be used to mash the dough ingredients together.
Troubleshooting
Crust is soggy
Ensure the filling is not overly liquid; thicken a bit more with extra coconut flour. Also, bake the pie uncovered for the full 45 minutes.
Crust cracks when rolling
Chill the dough for 5‑10 minutes before rolling or add a little more mozzarella to increase elasticity.
Filling is dry after baking
Add an extra ¼ cup of chicken broth to the filling before assembling.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Uncooked assembled pies freeze well for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate or freeze promptly.
Make-Ahead Tips
- Prepare the filling and crust separately and freeze each component.
- Label the frozen pie with cooking instructions for quick reference.
- You can bake the pie directly from frozen; no need to thaw.
Frequently Asked Questions
What is the cultural significance and history of keto chicken pot pie in American comfort food cuisine?
Chicken pot pie is a classic American comfort dish dating back to the 19th century, originally made with a flaky pastry and a creamy vegetable‑chicken filling. The keto version adapts the tradition by replacing wheat flour with a low‑carb fat‑head dough, keeping the nostalgic flavor while fitting a ketogenic lifestyle.
What are the traditional regional variations of chicken pot pie in the United States, and how does the keto version differ?
Traditional American pot pies vary by region—southern versions often include a biscuit topping, while New England recipes may use a flaky pastry crust. The keto version swaps the wheat‑based crust for a cheese‑rich almond flour crust, eliminating carbs while preserving the creamy filling.
How is keto chicken pot pie traditionally served in American households?
It is typically served hot, directly from the oven, often accompanied by a simple green salad or roasted vegetables. The keto version is served the same way, with the added benefit of being low‑carb, making it suitable for keto diners.
What occasions or celebrations is keto chicken pot pie traditionally associated with in American culture?
Chicken pot pie is popular for family dinners, holiday gatherings like Thanksgiving leftovers, and cozy winter meals. The keto adaptation is embraced by low‑carb enthusiasts for the same comforting occasions without breaking dietary goals.
What makes keto chicken pot pie special or unique in keto cuisine?
It combines a rich, creamy vegetable‑chicken filling with a cheese‑laden almond flour crust, delivering the classic comfort of pot pie while staying under 10 g net carbs per serving—a rare combination of texture and flavor in keto cooking.
What are the most common mistakes to avoid when making keto chicken pot pie?
Common errors include under‑thickening the filling, which leads to a watery crust, and over‑mixing the dough, which can make the crust tough. Also, forgetting to vent the crust can cause it to puff and split.
Why does this keto chicken pot pie recipe use a fat‑head dough instead of a traditional pastry crust?
A fat‑head dough uses cheese and almond flour, providing the high fat content required for ketosis while mimicking the flaky texture of pastry. Traditional wheat flour would add too many carbs for a keto diet.
Can I make keto chicken pot pie ahead of time and how should I store it?
Yes. Assemble the pie, seal it tightly, and freeze it. When ready to eat, bake it directly from frozen at 375°F for 40‑45 minutes. Leftovers can be refrigerated for up to 4 days.
What texture and appearance should I look for when the keto chicken pot pie is done cooking?
The crust should be golden‑brown and slightly crisp, with small vent holes that have puffed slightly. The filling should be bubbling around the edges, indicating it’s hot throughout.
What does the YouTube channel KetoFocus specialize in?
The YouTube channel KetoFocus specializes in keto‑friendly meal planning, freezer‑ready recipes, and low‑carb cooking tutorials that help viewers maintain a ketogenic lifestyle with convenient, batch‑cooked meals.
How does the YouTube channel KetoFocus's approach to keto cooking differ from other keto cooking channels?
KetoFocus emphasizes freezer‑meal systems, providing detailed labeling, storage tips, and macro‑tracking resources, whereas many other keto channels focus on single‑serve recipes or quick meals without the batch‑prep infrastructure.
Last updated: August 30, 2026
