25+ Delicious Keto Chicken Pie Recipes to Satisfy Your Low-Carb Cravings

If you’re following a keto lifestyle, you know that finding satisfying and flavorful meals can sometimes feel like a challenge, especially when you’re craving comfort food.

One dish that’s often off the table due to its carb-heavy crust is the classic chicken pie.

But fear not! We’ve put together a list of 25+ keto chicken pie recipes that are not only low in carbs but also packed with delicious flavors that will keep you coming back for more.

Whether you’re craving something creamy, spicy, cheesy, or savory, these recipes are sure to hit the spot and bring a bit of indulgence back into your meals.

From keto-friendly crusts made with almond flour to rich and savory fillings, these pies are a perfect option for dinner, meal prep, or special occasions.

So, roll up your sleeves and get ready to discover some mouthwatering keto chicken pie creations that will take your keto journey to the next level!

25+ Delicious Keto Chicken Pie Recipes to Satisfy Your Low-Carb Cravings

Finding keto-friendly versions of comfort food staples like chicken pie doesn’t have to be difficult.

With 25+ recipes at your fingertips, you’ll have an array of savory, cheesy, and flavorful pies that fit perfectly into your keto lifestyle.

From zesty buffalo chicken pies to rich chicken pot pies and everything in between, there’s something for everyone.

These recipes are not only low in carbs but are also packed with high-quality protein and healthy fats that will keep you feeling full and satisfied.

Whether you’re a seasoned keto dieter or new to the low-carb lifestyle, these keto chicken pie recipes are a fantastic way to add variety and excitement to your meals.

So, what are you waiting for?

Grab your ingredients, get baking, and treat yourself to a delicious, guilt-free chicken pie today!

Creamy Keto Chicken & Mushroom Pie

This rich and hearty pie brings together tender chicken and earthy mushrooms in a velvety cream sauce, all tucked into a golden, low-carb almond flour crust.

It’s the ultimate comfort food for anyone on a keto diet.

Ingredients:

For the crust:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup melted butter
• 1 large egg

For the filling:

• 2 tbsp olive oil
• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp thyme
• Salt and pepper to taste
• 1/2 cup shredded mozzarella or cheddar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix almond flour, baking powder, salt, melted butter, and egg until a dough forms. Press half into a pie dish for the base. Save the rest for the top crust.
3. Heat olive oil in a pan over medium heat. Sauté onions, garlic, and mushrooms until soft.
4. Add shredded chicken, thyme, salt, and pepper. Stir in the cream and broth. Simmer until thickened.
5. Stir in the cheese until melted, then spoon the mixture into the crust.
6. Roll or flatten remaining dough and place over the filling. Seal edges and poke holes on top.
7. Bake for 25–30 minutes or until golden brown.

This pie is creamy, satisfying, and ideal for make-ahead meals or cozy dinners.

The almond crust gives it a satisfying crunch, while the filling is rich, savory, and packed with nutrients.

Cheesy Buffalo Chicken Keto Pie

Turn up the heat with this spicy, cheesy buffalo chicken pie!

It delivers all the flavors of your favorite game-day dip but in a hearty, satisfying pie form—perfect for keto followers who like a little spice in their life.

Ingredients:

Crust:

• 1 1/2 cups shredded mozzarella
• 2 tbsp cream cheese
• 3/4 cup almond flour
• 1 egg

Filling:

• 2 cups shredded chicken
• 1/2 cup buffalo wing sauce (sugar-free)
• 1/2 cup cream cheese
• 1/4 cup ranch or blue cheese dressing
• 1/2 cup shredded cheddar
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Melt mozzarella and cream cheese in a microwave-safe bowl. Stir until smooth.
3. Mix in almond flour and egg to form a dough. Press into a greased pie dish.
4. In a saucepan, combine chicken, buffalo sauce, cream cheese, ranch, and cheddar. Heat until warm and creamy.
5. Pour filling into the crust. Top with green onions and extra cheese if desired.
6. Bake for 20–25 minutes until bubbly and golden on top.

This pie hits all the right notes—cheesy, spicy, tangy, and low-carb.

Whether you’re serving it at a casual dinner or slicing it up for meal prep, this buffalo chicken pie is sure to become a keto favorite.

Keto Chicken Pot Pie with Coconut Flour Biscuit Topping

Craving that classic chicken pot pie flavor without the carbs?

This version uses a fluffy, biscuit-style topping made from coconut flour that perfectly complements a creamy, veggie-loaded chicken filling.

Ingredients:

Biscuit Topping:

• 3 eggs
• 1/4 cup melted butter
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Filling:

• 2 tbsp butter
• 1 cup diced cooked chicken
• 1/4 cup chopped celery
• 1/2 cup chopped zucchini
• 1/4 cup chopped carrots (optional – use sparingly for keto)
• 1/4 cup onion
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a skillet, melt butter and sauté onion, garlic, celery, and zucchini. Add chicken, thyme, salt, and pepper.
3. Stir in cream and broth. Simmer until thickened.
4. Pour filling into a small casserole or pie dish.
5. In a bowl, whisk eggs and melted butter. Add coconut flour, baking powder, and salt. Mix into a thick batter.
6. Spoon biscuit batter over the top of the filling.
7. Bake for 25–30 minutes until the topping is golden and firm to the touch.

This keto chicken pot pie is warm, hearty, and comforting, with all the creamy goodness you’d expect from the original.

The coconut flour biscuit topping adds a buttery, fluffy texture that makes every bite satisfying and guilt-free.

Spinach & Feta Keto Chicken Pie

This Mediterranean-inspired chicken pie features juicy chicken, vibrant spinach, and tangy feta cheese wrapped in a buttery low-carb crust.

It’s bursting with flavor, rich in healthy fats, and perfect for lunch or dinner.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1/3 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta
• 1/4 cup cream cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix crust ingredients and press into a pie dish. Set aside.
3. In a skillet, sauté garlic in a bit of olive oil. Add spinach and cook until wilted.
4. Stir in cream cheese and heavy cream until smooth.
5. Add shredded chicken, feta, nutmeg, salt, and pepper. Mix well.
6. Pour filling into the prepared crust and smooth the top.
7. Bake for 25–30 minutes until set and lightly golden.

This pie is perfect if you’re craving something a bit more sophisticated.

The feta adds a salty bite that pairs beautifully with the mild chicken and creamy texture. It’s rich without being heavy and perfect for a healthy, satisfying meal.

Keto Chicken Bacon Ranch Pie

This indulgent pie brings together crispy bacon, juicy chicken, and creamy ranch flavor in every bite.

It’s the kind of meal that feels like a cheat—even though it’s totally keto-approved.

Ingredients:

Crust:

• 1 1/2 cups shredded mozzarella
• 2 tbsp cream cheese
• 3/4 cup almond flour
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1/2 cup cooked bacon, crumbled
• 1/2 cup ranch dressing (sugar-free)
• 1/4 cup cream cheese
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Melt mozzarella and cream cheese, then stir in almond flour and egg to form dough. Press into a pie dish.
3. In a bowl, mix chicken, bacon, ranch, cream cheese, and heavy cream.
4. Add shredded cheddar, then season to taste.
5. Spoon mixture into crust and bake for 25 minutes or until bubbly and golden on top.

This pie is rich, creamy, and loaded with flavor—basically a dream come true for ranch and bacon lovers.

It’s also super filling, so you’ll stay satisfied for hours. A great option for a family dinner or to impress keto and non-keto friends alike.

Thai-Inspired Coconut Curry Chicken Pie (Keto Style)

This exotic, bold-flavored pie is inspired by Thai coconut curry, infused with spices and creaminess, yet still low in carbs.

It brings a delicious twist to the traditional chicken pie, adding a touch of heat and fragrance.

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup melted coconut oil or butter
• 1 egg

Filling:

• 2 tbsp coconut oil
• 2 cups cooked shredded chicken
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped zucchini
• 1/2 cup coconut cream (thick part from a can)
• 1 tbsp red curry paste (check for sugar-free)
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp fish sauce (optional)
• Salt to taste
• Chopped fresh cilantro (optional, for topping)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Combine crust ingredients and press into a pie dish. Bake for 10 minutes to set slightly.
3. In a skillet, heat coconut oil and sauté garlic, ginger, and red curry paste until fragrant.
4. Add chicken, bell pepper, zucchini, coconut cream, and fish sauce. Simmer until thickened and veggies are tender.
5. Pour filling into crust and bake for 20–25 minutes until firm.
6. Garnish with chopped cilantro if desired.

This Thai-style keto pie is bold, creamy, and bursting with warm spices.

The coconut cream and curry give it a beautiful depth of flavor, while the almond crust holds it all together in a comforting, low-carb package. It’s a creative and satisfying way to change up your usual dinner rotation.

Keto Chicken Alfredo Pie

This rich and indulgent chicken Alfredo pie is a dream come true for pasta lovers on a keto diet.

With creamy Alfredo sauce, tender chicken, and a low-carb almond flour crust, it’s a comforting and decadent dish without the carbs.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup melted butter
• 1 large egg

Filling:

• 2 cups cooked shredded chicken
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix all crust ingredients and press the dough into a pie dish. Bake for 10 minutes to set the crust.
3. In a skillet, heat some butter and sauté garlic. Add the chicken broth, heavy cream, Parmesan, and mozzarella.
4. Simmer the mixture until it thickens, then stir in the shredded chicken and Italian seasoning. Season with salt and pepper.
5. Pour the filling into the crust and bake for 20 minutes, or until the top is golden and bubbly.

This pie takes the indulgent flavors of a classic Alfredo dish and turns it into a satisfying keto-friendly pie.

It’s creamy, cheesy, and has the perfect balance of flavors. If you love creamy sauces, this one’s for you!

Keto BBQ Chicken Pie

For all the BBQ lovers, this keto BBQ chicken pie is the perfect blend of smoky, tangy flavors with tender chicken.

The low-carb crust holds all the goodness of BBQ chicken, making it a perfect option for a low-carb summer dish.

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1/2 cup sugar-free BBQ sauce
• 1/4 cup red onion, finely chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix all crust ingredients and press into a pie dish. Bake for 10–12 minutes until lightly golden.
3. In a bowl, combine shredded chicken and BBQ sauce.
4. Stir in red onion, cheddar, and mozzarella cheese. Season with salt and pepper.
5. Pour the BBQ chicken mixture into the crust and bake for 20–25 minutes until the cheese is melted and bubbly.
6. Garnish with green onions before serving.

This BBQ chicken pie brings a smoky and savory twist to the traditional chicken pie.

The combination of cheddar and mozzarella cheeses with the tangy BBQ sauce creates a wonderful balance of flavors. It’s a fun and flavorful way to enjoy BBQ without the carbs!

Keto Chicken and Broccoli Pie

This healthy and satisfying pie combines chicken and broccoli in a creamy, cheesy filling, all nestled in a low-carb crust.

It’s a nutritious, comforting dish that will keep you full without any guilt.

Ingredients:

Crust:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup melted butter
• 1 large egg

Filling:

• 2 cups cooked shredded chicken
• 1 1/2 cups broccoli florets, steamed and chopped
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup cream cheese
• 2 garlic cloves, minced
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the crust ingredients and press the dough into a pie dish. Bake for 10–12 minutes until lightly golden.
3. Steam the broccoli florets and chop them into small pieces.
4. In a skillet, sauté garlic in a bit of butter, then add the shredded chicken, cream cheese, and heavy cream. Stir until the mixture is creamy and thickened.
5. Add the broccoli, basil, salt, and pepper, mixing well.
6. Pour the chicken and broccoli mixture into the crust and sprinkle the cheddar cheese on top.
7. Bake for 20–25 minutes until golden and bubbly.

This pie is a fantastic way to enjoy the classic pairing of chicken and broccoli in a rich, cheesy form.

The heavy cream and cream cheese create a velvety filling that complements the tender chicken and broccoli perfectly. It’s the ideal comfort food for anyone on a keto diet.

Keto Chicken Cordon Bleu Pie

This keto version of the classic Chicken Cordon Bleu combines the creamy richness of chicken, ham, and Swiss cheese in a flavorful pie.

It’s a perfect low-carb option for anyone craving a comforting, savory meal with an indulgent feel.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup melted butter
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1/2 cup diced ham
• 1/2 cup Swiss cheese, shredded
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix all crust ingredients until dough forms, then press into a pie dish. Bake for 10–12 minutes until lightly golden.
3. In a skillet, sauté garlic, then add cream cheese, heavy cream, and Dijon mustard. Stir until smooth and creamy.
4. Add the shredded chicken, diced ham, and Swiss cheese to the skillet. Mix well and season with salt and pepper.
5. Pour the filling into the crust and bake for 20–25 minutes until bubbly and golden.

This Chicken Cordon Bleu Pie brings together the delicious flavors of ham, chicken, and Swiss cheese, all in a rich, creamy filling.

The almond flour crust holds it all together in a comforting, keto-friendly pie that’s perfect for a family dinner or meal prep.

Keto Chicken and Avocado Pie

A fresh and light twist on the classic chicken pie, this version incorporates creamy avocado into the filling.

The avocado adds a velvety texture and mild flavor, balancing the savory chicken and rich seasonings for a unique and satisfying meal.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1/3 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1 ripe avocado, mashed
• 1/2 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped red onion
• 1 clove garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix almond flour, coconut flour, salt, melted butter, and egg to form a dough. Press into a pie dish and bake for 10 minutes.
3. In a bowl, mash the avocado and stir in sour cream, shredded mozzarella, red onion, garlic, cumin, chili powder, salt, and pepper.
4. Add the shredded chicken to the avocado mixture and combine.
5. Pour the filling into the crust and bake for 20–25 minutes until the pie is golden and bubbly.

This Keto Chicken and Avocado Pie is fresh, creamy, and full of flavor.

The combination of avocado and sour cream gives it a smooth, rich texture, while the spices add a lovely depth of flavor. It’s a healthy, satisfying meal that’s perfect for lunch or dinner.

Keto Chicken and Cauliflower Pie

A great option for those who prefer to avoid too many high-calorie ingredients, this pie replaces traditional potatoes or starchy vegetables with cauliflower.

The cauliflower offers a creamy base for the filling, and the combination of chicken and herbs gives it plenty of flavor without the carbs.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp salt
• 1/3 cup melted butter
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1 1/2 cups cauliflower florets, steamed and mashed
• 1/2 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1 tbsp fresh parsley, chopped
• 1 tsp thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the crust ingredients and press into a pie dish. Bake for 10 minutes until lightly golden.
3. Steam the cauliflower florets and mash them until smooth.
4. In a bowl, combine the mashed cauliflower with the shredded chicken, cheddar cheese, heavy cream, parsley, thyme, garlic powder, salt, and pepper.
5. Pour the filling into the crust and bake for 20–25 minutes until the top is golden and the pie is set.

This keto chicken and cauliflower pie is both filling and comforting.

The cauliflower provides a creamy, potato-like texture without the carbs, and the combination of herbs adds a fresh, savory taste to the dish. It’s perfect for those looking for a low-carb, nutritious alternative to traditional pies.

Keto Chicken Parmesan Pie

This keto chicken Parmesan pie is a twist on the classic Italian dish, bringing all the familiar flavors of chicken, marinara, and melted cheese into a comforting, low-carb pie.

The almond flour crust provides a nice crunch, while the cheesy filling makes each bite a savory treat.

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1 cup sugar-free marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix crust ingredients and press into a pie dish. Bake for 10–12 minutes until slightly golden.
3. In a skillet, sauté garlic, then add the marinara sauce and bring to a simmer. Stir in the shredded chicken and Italian seasoning, cooking until heated through.
4. Add salt and pepper to taste, then pour the chicken mixture into the crust.
5. Top with shredded mozzarella and Parmesan cheese.
6. Bake for 20–25 minutes until the cheese is melted and bubbly.

This Keto Chicken Parmesan Pie gives you all the flavors of the classic dish without the carbs.

The almond flour crust provides a nice texture, while the marinara and melty cheese make it a deliciously comforting low-carb meal.

Keto Chicken and Pesto Pie

This vibrant and aromatic pie is infused with fresh pesto, which elevates the creamy chicken filling to new heights.

If you’re a fan of bold, herby flavors, this keto chicken and pesto pie is a must-try.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp salt
• 1/3 cup melted butter
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1/4 cup pesto sauce (sugar-free)
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix crust ingredients and press into a pie dish. Bake for 10 minutes to set the crust.
3. In a bowl, combine shredded chicken, pesto, heavy cream, mozzarella, Parmesan, and sun-dried tomatoes. Season with salt and pepper.
4. Pour the filling into the crust and bake for 20–25 minutes until golden on top.

This Keto Chicken and Pesto Pie brings vibrant herb flavors into a creamy chicken filling.

The pesto adds a fresh, flavorful kick that makes each bite irresistible. It’s perfect for anyone looking for a bold and flavorful low-carb meal.

Keto Chicken Spinach and Artichoke Pie

This pie combines the savory goodness of spinach and artichokes with tender chicken and a rich, creamy filling.

Inspired by the popular spinach-artichoke dip, this version is made keto-friendly, with a flaky almond flour crust that holds everything together perfectly.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp salt
• 1/3 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1 1/2 cups fresh spinach, sautéed
• 1/2 cup artichoke hearts, chopped (fresh or canned, drained)
• 1/2 cup cream cheese
• 1/2 cup heavy cream
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix crust ingredients and press into a pie dish. Bake for 10 minutes to set the crust.
3. In a skillet, sauté garlic and spinach until wilted. Stir in artichokes and cook for another 2-3 minutes.
4. In a bowl, combine the sautéed spinach and artichokes with shredded chicken, cream cheese, heavy cream, mozzarella, Parmesan, salt, and pepper. Mix well.
5. Pour the mixture into the crust and bake for 20–25 minutes until golden and bubbly.

This Keto Chicken Spinach and Artichoke Pie combines all the richness and flavor of a spinach-artichoke dip with the hearty satisfaction of a pie.

The creamy filling and the savory combination of chicken, spinach, and artichokes will keep you coming back for more.

Keto Chicken and Mushroom Pie

This keto chicken and mushroom pie is a rich and earthy dish that pairs tender chicken with sautéed mushrooms in a creamy sauce.

The combination of hearty mushrooms and flavorful herbs gives this pie an indulgent and satisfying taste, perfect for any occasion.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/3 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1 1/2 cups mushrooms, sliced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup cream cheese
• 1 tbsp fresh thyme, chopped
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the crust ingredients and press into a pie dish. Bake for 10–12 minutes until golden.
3. In a skillet, sauté the mushrooms with butter until soft and browned. Add the chicken broth, heavy cream, and cream cheese, stirring until smooth and creamy.
4. Add the shredded chicken, thyme, cheddar cheese, salt, and pepper. Cook until the mixture is thick and heated through.
5. Pour the filling into the crust and bake for 20–25 minutes until golden and bubbly.

This Keto Chicken and Mushroom Pie is rich and comforting with the earthiness of mushrooms and the creamy sauce.

It’s perfect for those craving a hearty and indulgent meal without the carbs.

Keto Chicken and Cheddar Broccoli Pie

A perfect way to enjoy the classic chicken and broccoli combination in pie form, this keto version incorporates a rich cheddar cheese sauce that ties everything together.

The almond flour crust provides the perfect base for this deliciously cheesy dish.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1 1/2 cups broccoli florets, steamed and chopped
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup cream cheese
• 1 tsp garlic powder
• 1/4 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the crust ingredients and press into a pie dish. Bake for 10 minutes until lightly golden.
3. Steam the broccoli florets and chop them into small pieces.
4. In a skillet, combine heavy cream and cream cheese, cooking over medium heat until smooth and creamy. Add garlic powder, paprika, salt, and pepper, then stir in the shredded cheddar cheese until melted.
5. Add the shredded chicken and broccoli to the sauce, mixing until well coated.
6. Pour the filling into the crust and bake for 20–25 minutes until the pie is set and golden.

This Keto Chicken and Cheddar Broccoli Pie is creamy, cheesy, and packed with nutrients from the broccoli.

It’s a filling and flavorful meal that’s perfect for lunch or dinner, providing a good balance of protein and veggies.

Keto Buffalo Chicken Pie

For anyone who loves spicy, tangy flavors, this keto buffalo chicken pie is a dream come true.

It’s filled with tender chicken tossed in a spicy buffalo sauce, combined with a creamy cheese filling. The almond flour crust holds the bold and zesty filling beautifully.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1/4 cup buffalo sauce (sugar-free)
• 1/2 cup cream cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup blue cheese, crumbled (optional)
• 1/4 cup green onions, chopped
• 1 tbsp ranch seasoning (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the crust ingredients and press into a pie dish. Bake for 10–12 minutes until golden.
3. In a bowl, combine shredded chicken and buffalo sauce, tossing until evenly coated.
4. In a skillet, melt cream cheese with shredded cheddar cheese over medium heat, stirring until smooth.
5. Add the buffalo chicken, blue cheese (if using), green onions, and ranch seasoning. Season with salt and pepper.
6. Pour the filling into the crust and bake for 20–25 minutes until bubbly and golden on top.

This Keto Buffalo Chicken Pie is packed with bold, spicy flavors from the buffalo sauce and the creaminess of the cheese.

It’s a great choice for anyone who loves a little heat in their meals, offering a satisfying and flavorful keto-friendly dish.

Keto Chicken Fajita Pie

This keto chicken fajita pie is a flavorful and zesty dish inspired by the classic fajitas.

The seasoned chicken, bell peppers, and onions are wrapped in a low-carb crust, offering a fun and spicy twist on traditional pie. It’s perfect for anyone who loves bold, Mexican-inspired flavors.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1 bell pepper, thinly sliced
• 1/2 onion, thinly sliced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the crust ingredients and press into a pie dish. Bake for 10 minutes until slightly golden.
3. In a skillet, sauté the bell pepper and onion until softened. Add the cumin, chili powder, paprika, salt, and pepper, and cook for 1–2 more minutes.
4. In a bowl, combine shredded chicken, sautéed vegetables, cheddar cheese, sour cream, and cilantro.
5. Pour the mixture into the crust and bake for 20–25 minutes until the pie is golden and bubbly.

This Keto Chicken Fajita Pie is full of bold, zesty flavors, and the creamy sour cream balances the spice perfectly.

It’s a delicious way to enjoy fajita flavors in a low-carb, satisfying pie form.

Keto Chicken and Poppy Seed Pie

This keto chicken and poppy seed pie combines the comforting flavors of chicken and a creamy filling with the subtle crunch and flavor of poppy seeds.

It’s a unique and savory dish that feels elegant yet easy to prepare, perfect for a weeknight dinner or a special occasion.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 tbsp poppy seeds
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the crust ingredients and press into a pie dish. Bake for 10–12 minutes until golden.
3. In a bowl, combine the mayonnaise, sour cream, cheddar cheese, Dijon mustard, lemon juice, poppy seeds, garlic powder, salt, and pepper. Stir in the shredded chicken.
4. Pour the mixture into the crust and bake for 20–25 minutes until golden and bubbly.

This Keto Chicken and Poppy Seed Pie is a savory delight with the creamy filling and the subtle crunch of poppy seeds.

The mustard and lemon juice add a nice tang, making this pie light yet satisfying.

Keto Chicken Taco Pie

If you love tacos, this keto chicken taco pie will definitely hit the spot!

Packed with all the traditional taco flavors—seasoned chicken, cheese, and a rich filling—this pie is a delicious way to enjoy taco night without the carbs. The almond flour crust holds everything together perfectly for a hearty and satisfying meal.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1 packet taco seasoning (sugar-free)
• 1/4 cup water
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/2 cup salsa (sugar-free)
• 1/4 cup chopped cilantro
• 1/4 cup green onions, chopped

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the crust ingredients and press into a pie dish. Bake for 10 minutes until golden.
3. In a skillet, combine the shredded chicken, taco seasoning, and water. Simmer for 5 minutes until the mixture is heated through and thickened.
4. In a bowl, mix the salsa, sour cream, shredded cheddar cheese, cilantro, and green onions.
5. Layer the chicken mixture into the baked crust, then top with the salsa and cheese mixture. Bake for 20–25 minutes until the pie is golden and bubbly.

This Keto Chicken Taco Pie is a fun and flavorful way to enjoy all the taco goodness without the carbs.

The combination of taco seasoning, cheese, and salsa makes it a truly satisfying dish for any taco lover.

Keto Chicken Pot Pie

This classic comfort food gets a keto makeover, replacing the traditional high-carb crust with a delicious almond flour base.

Packed with tender chicken, vegetables, and a creamy sauce, this keto chicken pot pie is the perfect dish to cozy up with on a chilly evening.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1 cup cauliflower florets, steamed and mashed
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 1/4 cup frozen peas
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 tbsp butter
• 1/2 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the crust ingredients and press into a pie dish. Bake for 10–12 minutes until slightly golden.
3. In a skillet, melt butter and sauté celery, carrots, and peas until tender. Add chicken broth, heavy cream, thyme, salt, and pepper. Stir in the mashed cauliflower to thicken the filling.
4. Add the shredded chicken to the mixture and cook for another 3-4 minutes until everything is combined and heated through.
5. Pour the filling into the crust and bake for 20–25 minutes until the top is golden and bubbly.

This Keto Chicken Pot Pie is hearty, comforting, and packed with flavors.

The cauliflower replaces the usual potatoes, giving it a creamy texture while keeping it low-carb. It’s a cozy dish for a family dinner or a weekend meal.

Keto BBQ Chicken Pie

If you love smoky, tangy flavors, this keto BBQ chicken pie is the perfect dish for you.

The barbecue sauce combined with tender shredded chicken and a creamy filling makes for a savory, satisfying pie. The almond flour crust keeps it low-carb while giving you all the flavor you crave.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/3 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1/4 cup sugar-free BBQ sauce
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup green onions, chopped
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the crust ingredients and press into a pie dish. Bake for 10–12 minutes until golden.
3. In a bowl, combine shredded chicken, BBQ sauce, cream cheese, sour cream, cheddar cheese, smoked paprika, salt, and pepper.
4. Pour the filling into the baked crust and spread evenly. Bake for 20–25 minutes until the pie is golden and bubbly.
5. Garnish with chopped green onions before serving.

This Keto BBQ Chicken Pie is smoky, creamy, and bursting with flavor.

The tangy BBQ sauce combined with the creamy cheese filling makes this a fantastic, low-carb alternative to classic BBQ dishes. It’s perfect for those who love bold, sweet-and-savory flavors.

Keto Chicken and Eggplant Pie

This unique keto pie combines the richness of eggplant with tender shredded chicken, all brought together in a savory filling.

The eggplant adds a creamy texture and earthy flavor that complements the chicken perfectly, making for a satisfying and delicious dish.

Ingredients:

Crust:

• 2 cups almond flour
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 egg

Filling:

• 2 cups cooked shredded chicken
• 1 medium eggplant, sliced and roasted
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/2 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• 1/2 tsp oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix the crust ingredients and press into a pie dish. Bake for 10–12 minutes until golden.
3. Slice and roast the eggplant in the oven for 20 minutes, until soft and slightly caramelized.
4. In a bowl, combine the shredded chicken, ricotta cheese, Parmesan, mozzarella, oregano, salt, pepper, and chopped basil. Add the roasted eggplant and stir gently to incorporate.
5. Pour the filling into the crust and bake for 20–25 minutes until the pie is golden and bubbly.

This Keto Chicken and Eggplant Pie is a unique and flavorful way to enjoy chicken with a rich, creamy filling.

The roasted eggplant adds a tender texture that pairs beautifully with the cheesy, savory mixture, making this a fantastic option for a low-carb dinner.