Published: by Jennifer Banz· 36 Comments
Servings: 8
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Cals: 391
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Fat: 29
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Carbs: 8
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Fiber: 3
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Protein: 27
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Time: 50 minutes mins
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This keto chicken pot pie recipe uses cheddar biscuits as the topping! This is an easy keto dinner the entire family will love. Use chicken breast or chicken thighs for this weeknight keto meal. It's a complete meal for only 5 net carbs.
Growing up, I was never a fan of traditional chicken pot pie. I think it was the vegetables that threw me off...no surprise that a kid didn't like vegetables, hah! Now, you can give me this Keto Chicken Pot Pie everyday for the rest of my life and I will be in heaven. It is the ultimate comfort food on cold days.
How to make keto chicken pot pie
Make the pot pie filling: To get started we need to soften our vegetables in the pan with the avocado oil. The vegetables I am using are carrots, celery, and onion. Green beans would be a great addition as well.
When those are soft, we can add in our garlic, chicken, and season with salt and pepper.
I used diced boneless skinless chicken thighs for this recipe but chicken breast will work as well. You can also use leftover chicken or rotisserie chicken!
When the chicken is finished cooking, add in the heavy whipping cream, chicken broth, and xanthan gum.
Make the topping: While that is simmering, I got my biscuit dough topping ready. I combined almond flour, garlic powder, salt, baking powder, eggs, and shredded cheddar cheese in a mixing bowl. You could also use mozzarella cheese.
Transfer the filling to a casserole dish and evenly dollop the topping over top of the pie.
Bake this low carb chicken pot pie recipe in a 400F oven for 20 minutes, or until the top crust is golden brown. That is all there is to this easy keto dinner!
Into easy keto dinner recipes? Try these: Crock Pot Pork Loin, Keto Chicken Pot Pie Soup, Broccoli Cheese Soup, Keto Teriyaki Chicken, Pan Seared Salmon and Avocado Salsa, Ground Beef Stroganoff, and Avocado Quesadillas
Keto Chicken Pot Pie with Cheddar Biscuit Topping
This keto chicken pot pie tastes just like the real thing. It is the perfect dish for
4.90 from 19 votes
Course: dinner
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 8
Calories: 391
Author: Jennifer Banz
This post may contain affiliate links
Ingredients
For the Filling
- 1 Tablespoons avocado oil
- 1 Cup Shredded or diced Carrots
- 1 Cup Diced Celery
- ½ Cup Diced Onion
- 3 Cloves Garlic, minced
- 1.5 Pounds Chicken breast or boneless skinless chicken thighs, cut into 1 inch pieces
- ¾ Cup Heavy Cream
- ¾ Cup Chicken Broth
- ½ teaspoon xanthan gum
For the biscuit topping
- 1.5 Cups almond flour (see my favorite on Amazon)
- ½ teaspoon Garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon Baking powder
- 4 Large Eggs
- ½ Cup Shredded cheddar cheese
Instructions
Pre-heat the oven to 400F. In a large skillet over medium heat, add the avocado oil. Add the chopped onion, carrot, and celery. Sauté until vegetables are soft...6-8 minutes. Add the chicken and season with salt and black pepper. Cook until chicken is almost cooked through.
Add in the chicken stock, heavy cream, and xanthan gum. Bring to a boil over medium-high heat, then reduce to low heat to simmer. While the sauce is simmering, make the biscuit dough.
In a large bowl, combine all of the ingredients for the biscuit dough.
Taste the filling for seasoning. Transfer the creamy filling mixture to a 9x9 casserole dish and using a scoop or spoon, dollop the biscuit mixture on top of the filling.
Bake in the preheated oven for 20-25 minutes, or until the filling is bubbling and the topping is golden brown. Remove from the oven and serve.
Notes
- Vegetables: I like to finely chop my vegetables in a food processor so they cook more quickly and they are less noticeable to kids.
Servings: 8
Nutrition per serving
Calories: 391 | Carbohydrates: 8g | Protein: 27g | Fat: 29g | Fiber: 3g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Keyword :keto dinner recipe, low-carb chicken pot pie recipe, recipe for keto chicken pot pie
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Reader Interactions
Comments
Peggy. says
This was very easy and quick once I chopped the vegetables and cut up the chicken. My family loved it but next time I make it I would add some other spices to perk it up. I would probably put in some dried rosemary and thyme. It was a comfort food for a cold wintery night. I enjoyed it even more knowing that it was low carb.Thank you Jennifer
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Ruthie Holzbaugh says
Hi I just came across this recipe and I’m going to make it soon I can’t wait to see how it turns out and taste the keto recipe,this will be my first keto recipe I’ll let you know how I did thank you
Reply
veronica page says
Always skeptical when it comes to low carb/Keto recipes. This Chicken Pot Pie was absolutely delicious. My husband loved it as well. Couldn't believe that the biscuits were made with almond flour. Thank you Jennifer, this one is a hit!Reply
Tammie Fodor says
Perfect comfort food. Tastes great I double the recipe and freeze individual containers for an easy lunch!!Reply
Susi says
Delicious! I added 3 T chia seed for further thickening and it was great.Reply
Lynn says
I have made this several times but tonight Im using turkey breasts. The original is top notch and the best I have ever tried so Im certain this will be no fail as well. Thank you!Reply
Melissa says
Such a lovely update of a favorite wintertime meal! Based on my childhood memories of homemade pot pie, I added dill to both the filling and the biscuits and lightly sprinkled the tops of each biscuit with paprika for a spot of color. Delicious! Thanks!Reply
Bernadette says
Thank you for sharing this delicious recipe! My family of 5 devoured it. Next time I’m doubling the filling! This recipe is perfect comfort food.Reply
Janet says
Hi Jennifer,
I made this pot pie for dinner tonight. It was very good. Loved the cheddar biscuits. I think next time, I might add some poultry seasoning when cooking the chicken for just a little more flavor. I'm a big fan of your recipes!Reply
Kristi K Payne says
That's a great idea I love the flavor of poultry seasoning. How much would you add for this
Reply
Karen says
I’m making this weekend. Would I freeze baked or unbaked??
Reviews are great. I’m excited to makeReply
jenniferbanz says
I would freeze after baking
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LISA L says
EASY AND DELICIOUS, I ADDED POULTRY SEASONING.
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Misty says
This recipe is flippin fabulous. The cheesy biscuit crust....oh em gee! My hubs wants me to make the biscuits for dinner tonight. We had the potpie last night. ??
Thank youReply
Elizabeth says
This was so good! I tried first time i was doin low carb 2 years ago these “mini pot pies” and they weren’t that great nor satisfying. This however was so good even my hubby and picky teenager raved about it. Thank you for this I’ll be making this more often!Reply
Sherry says
Very good! Added a few extra spices, sage, poultry seasoning etc but really filled my need for comfort food!Reply
Anthony Bongiorno says
Excellent recipe but it needs some seasonings. Next time I make it I will cut down the Cream and increase the chicken broth. I will also add some poultry seasoning or chicken seasoning. It was a little bland.Reply
Amanda says
are the 6 carbs listed in the nutrition facts total or net? I count my net carbs, so I'm just trying to be accurate! thanks for the delicious recipe!
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jenniferbanz says
Total carbs
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Martha Langston says
I don't normally leave reviews on recipes, but this time I'm making an exception - this was SOOO good! Even my husband, who definitely doesn't need to lose weight, loved it! And it looked exactly like your picture - I even took a picture of it. 🙂Reply
JessicaMC says
Do you have a nondairy suggestion for replacing the cheese in the biscuits so that they still hold together nicely? Already have a dairy replacement for the sauce. Thanks in advance!
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jenniferbanz says
Maybe a vegan cheese?
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Jan says
What is your dairy replacement.? Coconut milk?
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Claudia Flint says
Garlic? 4 cloves of garlic minced is not mentioned in the directions. I assume it went in with the onion. ?
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jenniferbanz says
Sorry about that!
Reply
Annette Webb says
This was really good but I somehow cooked all the broth out when cooked in oven. I did leave it longer than 20 minutes as my biscuits were big and wanted them to get cooked. So next time I will not cook so long. Thank you for the wonderful recipes.Reply
Lindsey B says
This was delicious! My two toddlers ate it up and asked for more. I will say that I had to cook for an extra half hour in the oven and crank the heat up to 450 to get the biscuits on top to finish cooking.Reply
Karen says
This was so good, my husband wanted me to fix it the day after we ate the leftovers. 4 times in one week...lolReply
jenniferbanz says
I think I could eat it everyday, too!
Reply
Kari says
Thank you Jennifer! Started keto a few weeks ago and thought it is time to make some yummy dinners. It was outstanding and super easy! Hubby said YES, make it again!Reply
jenniferbanz says
So glad you guys liked the recipe! It is one of my favorites!
Reply
Suzy says
This has everything you want in a meal!Reply
Amanda Finks says
The cheddar biscuits are the perfect combination with the creamy pot pie filling. So good!Reply
amanda says
Jennifer can I omit the xantham gum? what do you think will be the result? Travelling away from home and none to be found in this small town...Reply
jenniferbanz says
You can, just let the cream and broth simmer for a bit to thicken.
Reply
Kellie Snell says
This was very yummy!! I used coconut flour to thicken because that's what I had on hand and it turned out wonderful!!
