Keto chicken pot pie is the ultimate comfort food meal. With a creamy filling and a low-carb biscuit topping, it’s just like the classic but with a fraction of the carbs.
Looking for the ultimate hearty keto casserole? Coming right up! Look no further than this Keto Chicken Pot Pie. It’s rich and filling, with a tender biscuit crust.
It’s got all the classic pot pie flavor, but with only 4.4g net carbs per serving. And it makes your house smell like absolute heaven when it’s baking.
Best of all, it’s quite simple to make. Add it to your list of easy keto dinner recipes. Trust me, you won’t regret it.
Keto chicken pot pie from scratch
I first learned to make chicken pot pie from the good folks at America’s Test Kitchen. One of the things that I love about their recipe is that you simmer the chicken in the broth to cook it through.
Many pot pie recipes require pre-cooked chicken. Which means you either have to grab a rotisserie chicken, or cook it before starting in on the pie.
I love the simplicity of cooking the chicken right in the broth and cream. It takes only 10 minutes to cook through and then you’re ready to get baking. Plus it infuses the filling with more delicious chicken flavor.
Easy keto biscuit topping
Keto pastry crust is absolutely delicious, and I have one featured in my keto turkey pot pie.
But making and rolling out pastry takes more time and effort, and makes a much bigger mess. This keto chicken pot pie features an easy biscuit topping that’s just as tasty and uses a single bowl.
This topping is adapted from my Keto Cheddar Drop Biscuits, and you simply dollop it over the filling in small spoonfuls. No fuss, no muss. It spreads a bit as it bakes and the top becomes deliciously crusty.
It’s so good, I don’t think I’d do it any other way!
How to make keto chicken pot pie
- Prep the ingredients. Chop the vegetables and cut the chicken into ½ inch pieces.
- Sauté the veggies in the butter, then add the garlic and sage and cook until just fragrant.
- Stir in the broth and cream. You can use a little glucomannan to help thicken the filling a bit, but this is optional.
- Simmer the chicken in the broth. Doing so makes this keto chicken pot pie super easy, as there is no pre-cooking. And the flavors meld beautifully being cooked together this way.
- Transfer to a baking dish. To keep the pot pie from being too soupy, I recommend leaving behind about half of the cooking liquid. But don’t discard it, it’s great for sipping like a soup!
- Combine the dry ingredients. Whisk the almond flour, coconut flour, baking powder, garlic powder, and salt together.
- Stir in the wet ingredients until the dough comes together. Let it sit a few minutes to thicken up.
- Dollop over the filling. Use about a tablespoon at a time to cover the filling, but it’s fine if there are a few gaps.
- Bake until golden.
That’s it, my friends. That’s all it takes to make delicious keto chicken pot pie.
Frequently Asked Questions
Certainly. I might suggest adding another half pound of chicken to give the pot pie more bulk.
If you really don’t want to use coconut flour, try another ¾ cup of almond flour (so 1 ½ cups total). Please be aware that the carb count will change.
As long as it’s boneless, skinless chicken, you can easily sub breast for thighs.
The leftovers are great in the fridge for up to a week and re-warm very nicely in the microwave or the oven. Simply cover the whole pan with foil or plastic wrap.
I haven’t tried but I imagine it would do fine. Let it cool completely before wrapping it up tightly so that the crust doesn’t get soggy.
More delicious keto casseroles
- Cheesy Chicken Broccoli Casserole
- Creamy Brussels Sprouts Casserole
- Ham and Cauliflower Casserole
- Cheesy Zucchini Casserole
- Keto Shepherd’s Pie
Keto Chicken Pot Pie
- ¼ cup butter
- 8 ounce mushrooms sliced
- ¼ cup chopped onion
- 2 stalks celery chopped
- Salt and pepper
- 2 cloves garlic minced
- 1 tablespoon chopped fresh sage or thyme
- 1 cup chicken broth
- ½ cup heavy whipping cream
- 2 bay leaves
- 1 teaspoon glucomannan (optional)
- Additional salt and pepper to taste
- 2 lbs boneless skinless chicken thighs cut into ½ inch pieces
- Preheat oven to 375F.
- In a large dutch oven, melt the butter over medium heat. Add the mushrooms, onion, and celery, and sprinkle with salt and pepper. Cook until the vegetables are tender, about 5 minutes.
- Stir in the garlic and sage and cook until fragrant, about 1 more minute. Stir in the broth, whipping cream, bay leaves and bring to a simmer. Whisk in the glucomannan, if using.
- Season with additional salt and pepper to taste and then stir in the chicken. Continue to cook until the chicken is cooked through, about 10 minutes. Remove the bay leaves.
- Using a slotted spoon, spoon the filling into a 2 quart glass or ceramic baking dish, leaving some of the liquid in the pot (you can use this leftover liquid like soup!).
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, and salt. Stir in half the grated cheese.
- Add the eggs, sour cream, and butter and stir until well combined. Let sit a few minutes to thicken.
- Drop the topping in small spoonfuls over the filling and sprinkle with the remaining cheese. Bake 20 to 25 minutes or until filling is bubbling and crust is browned and firm to the touch.
- Let stand about 10 minutes before serving.