This no-added-sugar chicken pot pie has everything you want from a cozy dinner: a deeply golden crust, tender chicken, colorful vegetables, and a creamy sauce that stays thick when sliced. The filling has no added sugar, and the homemade low-carb crust uses almond flour, vital wheat gluten, oat fiber, and a small amount of xanthan gum instead of regular pastry flour.
The recipe takes a little planning because the dough needs to chill and the filling should cool before assembly. Neither step is difficult. Keeping the butter cold gives the crust a flaky texture, while cooling the filling prevents the fat from melting before the pie reaches the oven.
Why You Will Love This Chicken Pot Pie
- Comforting and filling: Chicken, vegetables, and a creamy sauce make this a complete main course.
- No added sugar: Every ingredient is savory, with no sweetened sauces or hidden sugar in the filling.
- Lower-carb crust: The flour blend creates a sturdy golden topping without standard all-purpose flour.
- Make-ahead friendly: You can prepare the dough and filling separately before assembling the pie.
- Easy to portion: One 9-inch pie makes six generous servings.
Ingredients for No-Added-Sugar Chicken Pot Pie
Flaky Low-Carb Crust
The crust combines superfine almond flour, vital wheat gluten, oat fiber, xanthan gum, baking powder, and salt. Cold cubed butter creates small pockets in the dough that help it bake up crisp and flaky. One beaten egg binds the mixture, with a tablespoon reserved for the glossy egg wash. Add ice water only when the dough needs it.
Creamy Chicken Filling
Cooked chicken breast keeps the preparation simple. Carrots, celery, onion, and peas give the filling color and familiar pot pie flavor. Low-sodium broth and unsweetened almond milk form the sauce, while reduced-fat cream cheese adds body. Xanthan gum thickens the liquid with only a small amount.
How to Make the Low-Carb Crust
Mix the dry crust ingredients until the xanthan gum and baking powder are evenly distributed. Cut in the cold butter until the pieces are roughly pea-sized. Do not keep mixing until the butter disappears; those visible pieces are useful because they create flaky layers as the crust bakes.
Add the beaten egg, remembering to reserve one tablespoon for the top. Mix until a dough starts to form. If dry crumbs remain, add ice water one teaspoon at a time. The dough should be pliable enough to roll without becoming wet or sticky. Shape it into a flat disc, wrap it, and refrigerate for 30 minutes.
How to Make the Creamy Chicken Filling
Cook the carrots, celery, and onion in a few tablespoons of broth rather than oil. Five to six minutes is usually enough to soften them while keeping their shape. Add the remaining broth, almond milk, and softened cream cheese. Stir until the cream cheese melts and the sauce looks smooth.
Sprinkle the xanthan gum into the simmering liquid very gradually while stirring. Adding it all at once can form small clumps. Season with garlic powder, thyme, and black pepper, then simmer for 3 to 4 minutes. The sauce is ready when it lightly coats the back of a spoon.
Fold in the diced chicken and frozen peas. Taste before adding salt because the amount you need depends on the broth and cooked chicken. Let the filling cool for 10 minutes before transferring it to the baking dish.
Assemble and Bake the Pot Pie
Preheat the oven to 375°F and place the filling in a 9-inch round oven-safe dish. Roll the chilled dough between two sheets of parchment paper. This keeps the soft low-carb dough from sticking and makes it easier to move in one piece.
Lay the crust gently over the dish, seal it around the edge, and trim any excess. Cut 3 to 4 small slits in the center so steam can escape. Brush the top with the reserved egg, then bake for 30 to 35 minutes. The crust should look deeply golden and the filling should bubble near the vents.
Rest the pie for 15 minutes before serving. This gives the sauce time to settle so each portion holds together better. Finish with chopped parsley just before bringing it to the table.
Tips for the Best Texture
- Use cold butter and ice-cold water for the crust.
- Add water slowly; almond flour dough can become too soft quickly.
- Dice the vegetables finely so they soften in the short stovetop cooking time.
- Sprinkle xanthan gum gradually while stirring to prevent clumps.
- Cool the filling before adding the chilled crust.
- Use a thermometer when preparing the cooked chicken. The USDA safe temperature chart lists 165°F for poultry.
Serving Suggestions
This chicken pot pie is satisfying on its own, but a simple green salad or steamed vegetables can round out the meal. If you want another savory low-carb option, try the crustless spinach and mushroom quiche. You can also browse more dishes in No Added Sugar Meals and Savory Recipes.
Make Ahead and Storage
The dough can be mixed, wrapped, and refrigerated for up to one day. The filling can also be cooked a day ahead and chilled in a covered container. Keep them separate until you are ready to assemble and bake the pie.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in a moderate oven or air fryer so the crust becomes crisp again. The microwave is faster, but it will soften the pastry. For longer storage, freeze fully cooled portions in airtight containers for up to 2 months and thaw them in the refrigerator before reheating.
Frequently Asked Questions
Is this chicken pot pie gluten-free?
No. The crust contains vital wheat gluten, so this recipe is not suitable for a gluten-free diet.
Can I use rotisserie chicken?
Yes. Remove the skin, dice the meat, and check the seasoning before adding more salt. Rotisserie chicken and broth can both contribute sodium.
Why is my filling too thin?
Let the sauce simmer until it coats a spoon before adding the chicken. Also allow the baked pie to rest for the full 15 minutes, since the filling continues to thicken as it cools.
Why did my crust crack while rolling?
The dough may be too dry or too cold. Let it sit for a few minutes, then work in one teaspoon of ice water if needed. Rolling between parchment also helps hold it together.
Can I make individual pot pies?
Yes. Divide the filling among oven-safe ramekins and cut separate crust rounds for the tops. Begin checking them earlier because smaller pies may finish before a full 9-inch dish.
Nutrition Information
Approximate nutrition per serving, based on 6 servings: 260 calories, 5 grams net carbs, 24 grams protein, 15 grams fat, 4 grams fiber, and 350 milligrams sodium.
No-Added-Sugar Chicken Pot Pie
Ingredients
Method
- Mix the almond flour, vital wheat gluten, oat fiber, xanthan gum, baking powder, and salt.
- Cut the cold butter into the flour mixture until pea-sized crumbs form.
- Add the beaten egg, reserving 1 tablespoon, and mix until the dough comes together.
- Add ice water 1 teaspoon at a time only if needed to form a pliable dough.
- Flatten the dough into a disc, wrap it, and refrigerate for 30 minutes.
- Cook the carrots, celery, and onion in 2 to 3 tablespoons of chicken broth over medium heat for 5 to 6 minutes, until softened.
- Add the remaining broth, almond milk, and cream cheese. Stir until the cream cheese melts completely.
- Sprinkle the xanthan gum gradually into the simmering liquid while stirring constantly.
- Add the garlic powder, thyme, and black pepper. Simmer for 3 to 4 minutes, until the sauce coats the back of a spoon.
- Taste and adjust the salt based on the broth’s sodium level.
- Add the diced chicken and frozen peas, then stir to combine.
- Cool the filling for 10 minutes before adding the crust.
- Preheat the oven to 375°F. Pour the cooled filling into a 9-inch round oven-safe dish.
- Roll the chilled dough between sheets of parchment to fit the top, then lay it gently over the filling.
- Press the edges to seal, trim the excess, and score 3 to 4 small slits for steam to escape.
- Brush the top with the reserved beaten egg.
- Bake for 30 to 35 minutes, until the crust is deeply golden.
- Rest for 15 minutes before serving, then scatter the fresh parsley over the top.