Low-Carb Chicken Pot Pies

1’ve always believed that comfort food doesn’t have to come with a carb hangover. These  Low-Carb Chicken Pot Pies hit that sweet spot for me. A few years ago I swapped out the traditional pastry for a crisp, cheesy cauliflower crust, and suddenly pot pie felt lighter without losing that cozy, hug-in-a-bowl feel.

I remember testing this during a busy week of family dinners—everyone asked for seconds, and even the non-vegans in the group were reaching for more. The scent of garlic and sage filling the kitchen as the crust bakes is pure nostalgia, like a warm blanket on a chilly evening. If you’re racing between work, kids, and life, this dish is a reliable, crowd-pleasing winner that tastes indulgent but actually keeps the cooking simple .

 

Why You’ll Love These Easy Low Carb Chicken Pot Pies

• Light yet indulgent: A creamy chicken filling embraced by a crisp cauliflower crust for a satisfying, low-carb experience.
• Versatile phrasing: Adaptable to crave-worthy variations like biscuits, filo pastry, or a crumble topping while keeping carbs in check.
• Crowd-pleasing and meal-prep friendly: Works for weeknights or entertaining, with flavors that appeal to both vegans and non-vegans when adapted.
• Capsule of comfort: Sage, garlic, and a silky sauce come together to evoke cozy memories in every bite.
• Easy to scale: Whether you’re feeding a small family or prepping for the week, this recipe adapts to your needs.

Ingredients (serves 4)

Cauliflower crust

• • 2 small heads (or 1 large head) cauliflower, riced and steamed
  • 1/2 cup freshly grated Parmesan
  • 3 large eggs, lightly beaten
  • Kosher salt
  • Freshly ground black pepper

 Filling

• • • 2 tablespoons butter
    • 1 medium carrot, peeled and diced
    • 1 celery stalk, diced
    • 1/2 medium onion, chopped
    • 2 cloves garlic, minced
    • Kosher salt
    • Freshly ground black pepper
    • 2 tablespoons all-purpose flour
    • 1 cup low-sodium chicken broth
    • 1 cup heavy cream
    • 1 1/2 cups cooked and cubed chicken
    • 1/2 cup frozen corn
    • 1/2 cup frozen peas
    • Freshly chopped parsley, for garnish

Timing

• Prep time: 15 minutes
• Cook time: 15–20 minutes
• Total time: 30–35 minutes

Step-by-Step Instructions For The Cauliflower-Crust Chicken Pot Pies

Step 1

Preheat oven to 375°F and grease a 12-cup muffin tin with cooking spray. In a large bowl, mix cauliflower rice, Parmesan, eggs, and season with salt and pepper. Divide the mixture among muffin tins and press into sides and bottoms to form crusts. Bake 15–17 minutes until crusts are dry and golden.

Step 2

Meanwhile, in a large skillet over medium, melt butter. Add carrot, celery, onion, and garlic; season with salt and pepper. Cook until softened, about 3 minutes. Stir in flour and cook 1 minute more.

Step 3

Stir in broth and heavy cream; bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Remove from heat and stir in chicken, corn, and peas.

Step 4

Divide the filling evenly among baked crusts. Bake 8–10 minutes more until heated through. Garnish with parsley and serve hot.

Nutritional Information

• Calories: 350 per serving (approximate)
• Total fat: 23 g
• Saturated fat: 12 g
• Carbs: 14 g
• Fiber: 4 g
• Sugars: 6 g
• Protein: 26 g
• Sodium: 720 mg (range depends on broth and added salt)

Healthier Alternatives Low-Carb Chicken Pot Pies

• Dairy-free: Use dairy-free butter or olive oil and a plant-based cream substitute.
• Lower fat: Use skinless chicken and a lighter broth; reduce cheese in crust.
• Gluten-free: This recipe is naturally gluten-free if you use GF flour or omit flour in the filling and rely on the cream for thickening.
• Add-ins: Swap peas and corn for additional vegetables like broccoli or mushrooms for variety.

Serving Suggestions

• Garnish with extra fresh parsley or chives for a brighter note.
• Serve with a simple side salad or steamed greens to balance richness.
• A light drizzle of lemon juice can brighten the creamy richness.

Common Mistakes to Avoid

• Overworking the crust: Press gently to form crisp cups; avoid over-mushing the cauliflower mixture.
• Undercooking the vegetables: Let the aromatics soften fully so the filling isn’t crunchy.
• Under-thickening the sauce: If it’s too thin, simmer a bit longer to reach a creamy consistency.
• Skipping salt and pepper in stages: Season the crust and filling separately for balanced flavor.

Storing Tips for Easy Low-Carb Chicken Pot Pies

This dish stores well in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through, or warm individually in the microwave with a splash of water to maintain moisture. For longer storage, freeze the assembled cups (unbaked) or freeze just the filling; reassemble and bake as directed when ready to serve.

Conclusion

These Low-Carb Chicken Pot Pies  are  a comforting, hearty dish that proves you don’t need traditional pastry to deliver a creamy, satisfying pie. The combination of a crisp cauliflower crust and a savory chicken-vegetable filling hits all the cozy notes—without piling on the carbs. It’s perfect for weeknights, Sunday dinner, or holiday gatherings when you want a lighter twist on a timeless classic.