How TO Make Chicken Pot Pie With AN Almond Flour Crust
HOW TO MAKE CHICKEN POT PIE WITH AN ALMOND FLOUR CRUST is a medium American recipe that serves 6. 350 calories per serving. Recipe by In the Kitchen with Karen on YouTube.
Prep: 20 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $12.95 total, $2.16 per serving
Ingredients
- 2 tablespoons Unsalted Butter (melted for the roux)
- 2 tablespoons All‑Purpose Flour (for the roux; regular flour is fine)
- 1 cup Chicken Broth (low‑sodium preferred)
- 1 cup Heavy Whipping Cream (full‑fat for richness)
- 0.25 teaspoon Dried Thyme
- 0.25 teaspoon Onion Powder
- 0.25 teaspoon Black Pepper (freshly cracked)
- 12 ounces Frozen Mixed Vegetables (green beans, carrots, corn, peas)
- 3 cups Cooked Chicken Breast (shredded; roasted at 400°F for ~20 min)
- 1 cup Almond Flour (fine, blanched almond flour)
- 1 cup Shredded Mozzarella Cheese (full‑fat for best melt)
- 1 Large Egg (beaten, helps bind the crust)
- 2 tablespoons Melted Butter (for brushing) (brush on top crust before baking)
- 2 tablespoons Parmesan Cheese (freshly grated, for finishing sprinkle)
- 1 tablespoon Fresh Parsley (finely chopped, for garnish)
Instructions
Preheat Oven & Roast Chicken
Preheat the oven to 400°F. Place three chicken breasts on a baking sheet, season lightly with salt and pepper, and roast for about 20 minutes until cooked through. Let cool slightly then shred into roughly 3 cups.
Time: PT20M
Temperature: 400°F
Make the Roux
In a saucepan melt 2 tbsp butter over medium heat. Add 2 tbsp all‑purpose flour and whisk constantly for 30 seconds until the raw flour taste disappears.
Time: PT2M
Temperature: Medium
Create the Creamy Sauce
Gradually whisk in 1 cup chicken broth followed by 1 cup heavy whipping cream. Add ¼ tsp dried thyme, ¼ tsp onion powder, and a few turns of cracked black pepper. Continue whisking and simmer for about 5 minutes until the sauce thickens and coats the back of a spoon.
Time: PT5M
Temperature: Medium
Combine Filling Ingredients
Stir the 12‑oz frozen mixed vegetables (no need to thaw) and the shredded chicken into the sauce. The mixture will look thick; it will loosen slightly as it bakes.
Time: PT3M
Prepare the Almond‑Flour Crust
In a mixing bowl combine 1 cup almond flour, 1 cup shredded mozzarella, 1 beaten egg, and 2 tbsp melted butter. Mix until a soft dough forms. It should be slightly sticky but manageable.
Time: PT5M
Assemble the Pot Pie
Grease the baking dish with cooking spray. Pour the chicken‑vegetable filling into the dish, spreading evenly. Drop spoonfuls of the almond‑flour dough over the top and gently press to cover most of the surface, leaving a few gaps for steam.
Time: PT5M
First Bake (Uncovered)
Place the dish in the preheated oven at 375°F and bake uncovered for 15‑20 minutes, or until the crust is golden brown.
Time: PT20M
Temperature: 375°F
Cover and Continue Baking
Remove the dish, loosely cover with aluminum foil to prevent over‑browning, and return to the oven for another 15‑20 minutes until the filling is hot throughout.
Time: PT20M
Temperature: 375°F
Finish with Butter, Parmesan & Parsley
Brush the top crust with the remaining 2 tbsp melted butter, sprinkle 2 tbsp grated Parmesan, and scatter 1 tbsp chopped fresh parsley. Let sit 2 minutes before serving.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 22g
- Fiber
- 2g
Dietary info: Gluten‑Free, Low‑Carb, Keto‑Friendly
Allergens: Dairy, Egg, Tree nuts
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of All‑Purpose Flour: Whole‑wheat flour, Gluten‑free flour blend
- Instead of Chicken Broth: Vegetable broth, Water with bouillon
- Instead of Heavy Whipping Cream: Half‑and‑half, Coconut cream (non‑dairy)
- Instead of Dried Thyme: Fresh thyme (1 tsp)
- Instead of Onion Powder: Granulated onion, Finely minced fresh onion
- Instead of Black Pepper: White pepper
- Instead of Frozen Mixed Vegetables: Fresh mixed vegetables (adjust cooking time)
- Instead of Cooked Chicken Breast: Rotisserie chicken, Cooked turkey
- Instead of Almond Flour: Coconut flour (use less, add more liquid)
- Instead of Shredded Mozzarella Cheese: Cheddar cheese, Monterey Jack
- Instead of Large Egg: Egg white (2), Flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Melted Butter (for brushing): Olive oil spray
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Parsley: Fresh chives
Equipment Needed
- Saucepan
- Whisk
- Mixing Bowl
- Baking Dish
- Pastry Brush
- Aluminum Foil
- Oven
- Measuring Spoons
- Measuring Cups
- Spatula
- Oven Mitts
Critical Steps — Do Not Skip
- Do not let the roux brown; it must stay pale to avoid a nutty flavor.
- Ensure the chicken reaches 165°F before shredding.
- Do not over‑flatten the almond‑flour crust; keep it biscuit‑like for a light texture.
- Cover with foil after the first bake to prevent the crust from burning while the filling finishes cooking.
Chef Tips from the Video
- For extra flavor, add a splash of white wine to the sauce before simmering.
- Use a mix of fresh and frozen vegetables for added texture.
- A pinch of smoked paprika in the sauce adds a subtle smoky note.
Troubleshooting
Crust turns hard and dense.
Do not over‑mix the dough and avoid adding too much almond flour. Keep the butter slightly melted, not solid, and bake uncovered only until golden.
Filling is too watery after baking.
Make sure the sauce thickens on the stovetop before adding vegetables. If still watery, bake uncovered for an additional 5‑10 minutes.
Top crust burns before the filling is hot.
Cover with foil after the first 15‑20 minutes of baking, as instructed, and lower oven temperature to 350°F if needed.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven at 350°F until hot.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Roast and shred the chicken a day ahead; store in an airtight container.
- Prepare the almond‑flour crust dough and refrigerate for up to 24 hours.
- The sauce can be made earlier and kept warm on low heat.
Frequently Asked Questions
What is the cultural significance and history of chicken pot pie in American comfort food cuisine?
Chicken pot pie has been a staple of American home cooking since the 19th century, originating from British meat pies. It became popular as a hearty, one‑dish meal that uses leftover chicken and vegetables, embodying the idea of comfort and family gatherings.
What are the traditional regional variations of chicken pot pie in the United States?
In the Midwest, pot pies often feature a flaky pastry crust, while Southern versions may use a biscuit topping similar to a chicken and dumplings stew. Some New England recipes add cream cheese for extra richness.
How is chicken pot pie traditionally served in American households?
It is typically served hot straight from the oven, often with a simple green salad or steamed green beans on the side. Many families enjoy it as a main dinner on colder evenings.
What occasions or celebrations is chicken pot pie traditionally associated with in American culture?
Chicken pot pie is a go‑to dish for family dinners, holiday leftovers, and cozy weekend meals. It’s also popular for potluck gatherings because it can be made ahead and reheated.
What makes this low‑carb chicken pot pie special or unique in American cuisine?
The almond‑flour and mozzarella biscuit topping replaces the traditional wheat flour crust, cutting carbs dramatically while keeping the dish fluffy and flavorful. It fits modern low‑carb and keto diets without sacrificing comfort.
What are the authentic traditional ingredients for chicken pot pie versus acceptable substitutes in this low‑carb version?
Traditional recipes use a wheat‑based pastry crust, butter, and sometimes cream. In this low‑carb version, almond flour replaces wheat flour, and mozzarella adds moisture and chewiness. Substitutes include coconut flour for almond flour or dairy‑free cream alternatives.
What are the most common mistakes to avoid when making low‑carb chicken pot pie?
Common errors include over‑cooking the roux, which darkens the sauce; over‑flattening the almond‑flour crust, leading to a dense biscuit; and not covering the pie after the first bake, causing the crust to burn before the filling is hot.
Why does this chicken pot pie recipe use a roux with all‑purpose flour instead of almond flour for the sauce?
All‑purpose flour creates a smooth, stable thickening agent for the sauce that almond flour cannot achieve without a gummy texture. The small amount of regular flour in the roux does not significantly affect the low‑carb profile.
Can I make this low‑carb chicken pot pie ahead of time and how should I store it?
Yes. Assemble the pie, cover tightly, and refrigerate for up to 3 days. Reheat in a 350°F oven for 20‑25 minutes, uncovered, until the crust is crisp and the filling is bubbling.
What texture and appearance should I look for when the low‑carb chicken pot pie is done cooking?
The biscuit topping should be golden‑brown and slightly crisp on the edges, while the filling should be hot, bubbling, and thick enough to coat a spoon. The interior should be uniformly creamy without excess liquid.
What does the YouTube channel In the Kitchen with Karen specialize in?
The YouTube channel In the Kitchen with Karen focuses on approachable home‑cooking recipes, often with a health‑conscious twist, and provides step‑by‑step video tutorials that emphasize practical tips for everyday cooks.
How does the YouTube channel In the Kitchen with Karen's approach to healthy comfort food differ from other cooking channels?
In the Kitchen with Karen combines classic comfort‑food flavors with low‑carb, gluten‑free, or keto adaptations, offering clear explanations of ingredient swaps and nutritional benefits, whereas many other channels stick to traditional versions without such modifications.
What other low‑carb or keto recipes is the YouTube channel In the Kitchen with Karen known for?
Karen’s channel features recipes like cauliflower mac & cheese, zucchini lasagna, almond‑flour pizza crust, and sugar‑free chocolate mousse, all designed to be family‑friendly while keeping carbs low.
Last updated: September 2, 2026
