This recipe started out as a chicken, bacon and broccoli skillet meal – but it turned out that I had no broccoli in the fridge when I went to add it. As it was during a snow and ice storm, I couldn’t just up and drive to the store – but the spinach came and saved the day! So, I decided to make it a bit heartier of a meal and transform it into a fully baked pot pie.

Oh – and the taste? Fantastic. Not to toot my own horn, but I’ve already made this twice – it’s that good. And yes, I only made this for the first time 3 nights ago 🙂 You and your family will love this keto dinner – so make sure you give it a try!

This dish also reheats beautifully and smells wonderful while doing so. Your entire office will be wondering what’s cooking, so you’ll have to be careful of those pesky fridge thieves!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


The Filling
6 small Chicken Thighs (de-boned and de-skinned)
5 slices Bacon
1 tsp. Onion Powder
1 tsp. Garlic Powder
3/4 tsp. Celery Seed
8 oz. Cream Cheese
4 oz. Cheddar Cheese
6 cups Spinach
1/4 cup Chicken Broth
Salt and Pepper to Taste

The Crust
1/3 cup Almond Flour
3 tbsp. Psyllium Husk Powder
3 tbsp. Butter
1 large Egg
1/4 cup Cream Cheese (~2 oz. by weight)
1/4 cup Cheddar Cheese
1/2 tsp. Paprika
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
Salt and Pepper to Taste

Nutrition Summary: This makes 8 total servings of Skillet Chicken Pot Pie. Each serving comes out to be 434 Calories, 35.6g Fats, 3.4g Net Carbs, and 20.4g Protein.


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