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    Home » Main Dishes » Keto Chicken Pot Pie

    Published: Dec 19, 2021 · Modified: Dec 18, 2021 by Carolyn

    Keto Chicken Pot Pie

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    2.1K shares
    Jump to Recipe Print Recipe

    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.

    A white plate with a piece of keto chicken pot pie sitting in front of the rest of the pie.

    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.

    Top down image of keto chicken pot pie in a baking dish with a green napkin.

    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!

    Four photo collage showing the steps for making keto chicken pot pie.

    How to make keto chicken pot pie

    The filling

    1. Prep the ingredients. Chop the vegetables and cut the chicken into ½ inch pieces.
    2. Sauté the veggies in the butter, then add the garlic and sage and cook until just fragrant.
    3. Stir in the broth and cream. You can use a little glucomannan to help thicken the filling a bit, but this is optional.
    4. 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.
    5. 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!

    The topping

    1. Combine the dry ingredients. Whisk the almond flour, coconut flour, baking powder, garlic powder, and salt together.
    2. Stir in the wet ingredients until the dough comes together. Let it sit a few minutes to thicken up.
    3. 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.
    4. Bake until golden.

    That’s it, my friends. That’s all it takes to make delicious keto chicken pot pie.

    A wooden spoon all of keto chicken pot pie lifted above the baking dish

    Frequently Asked Questions

    I don’t like mushrooms, can I leave them out?

    Certainly. I might suggest adding another half pound of chicken to give the pot pie more bulk.

    What can I sub for the coconut flour in the topping?

    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.

    Can I use chicken breast?

    As long as it’s boneless, skinless chicken, you can easily sub breast for thighs.

    How long does keto chicken pot pie keep?

    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.

    Can you freeze this keto casserole?

    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.

    Top down image of keto chicken pot pie with a biscuit crust in a white oval baking dish.

    More delicious keto casseroles

    • Cheesy Chicken Broccoli Casserole
    • Creamy Brussels Sprouts Casserole
    • Ham and Cauliflower Casserole
    • Cheesy Zucchini Casserole
    • Keto Shepherd’s Pie
    Top down image of keto chicken pot pie with a biscuit crust in a white oval baking dish.

    Keto Chicken Pot Pie

    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.
    5 from 12 votes
    Print Pin Rate
    Course: dinner
    Cuisine: American
    Keyword: keto chicken pot pie
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 10 servings
    Calories: 455kcal

    Ingredients

    Filling

    • 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

    Biscuit Topping

    • ¾ cup almond flour
    • ¼ cup coconut flour
    • 1 ½ teaspoon baking powder
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • 1 cup grated cheddar cheese divided
    • 3 eggs eggs
    • ⅓ cup sour cream or Greek yogurt
    • 2 tablespoon melted butter
    US Customary – Metric

    Instructions

    Filling

    • 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!).

    Biscuit Topping

    • 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.
    Nutrition Facts
    Keto Chicken Pot Pie
    Amount Per Serving (1 serving = 1/10th of recipe)
    Calories 455 Calories from Fat 268
    % Daily Value*
    Fat 29.8g46%
    Carbohydrates 6.7g2%
    Fiber 2.3g9%
    Protein 34.7g69%
    * Percent Daily Values are based on a 2000 calorie diet.
    2.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Rachel says

      April 27, 2022 at 8:17 am

      5 stars
      Holy crap this was delicious and is definitely going onto our “favorite meals” recipe sheet where we look whenever we need inspiration! I think I used too much chicken because I used cooked rotisserie chicken to make it even faster (and because I hate dealing with raw chicken) but there wasn’t any liquid left in the pan and that was a-ok with us! It was creamy and delicious and the biscuit topping was unbelievably perfect! Even better, this recipe is made with all ingredients that we either have in the house or are on our weekly shopping list. Thanks Carolyn!

      Reply
    2. Deanna Paine says

      April 10, 2022 at 4:27 pm

      5 stars
      I’ve grown to love and trust your recipes so much! If you make them, I know they’ll be delicious and not have that “brick in your stomach” feel that so many heavy keto meals have. There’s so much variety and the best thing of all is that I’m losing weight and feeling much better! Keep it up!

      Reply
      • Carolyn says

        April 10, 2022 at 7:13 pm

        Thank you so much! I don’t do well with the brick-in-stomach feeling either. 😉

        Reply
    3. Brenda says

      April 10, 2022 at 1:58 pm

      5 stars
      This is a great recipe. I can’t believe it’s keto. Our family loves chicken pot pie and we thought it was gone forever once we moved to keto. We all love this one!

      Reply
    4. Sally says

      March 10, 2022 at 7:57 am

      Can you substitute glucomanan with anything??

      Reply
      • Carolyn says

        March 12, 2022 at 8:24 am

        Xanthan gum is your best bet.

        Reply
    5. Mara says

      March 08, 2022 at 9:34 am

      Could I use xanthan gum instead of the glucomannan? If so, more or less or the same amount?

      Reply
      • Carolyn says

        March 08, 2022 at 5:29 pm

        Yes but it may make it more slimy feeling.

        Reply
      • Rachel says

        April 27, 2022 at 8:19 am

        You probably can but I wouldn’t… from experience xantham gum definitely has a slimy texture in these types of foods and is best used in baking. I bought a jar of the glucomannan and it’ll last forever by using 1tsp or so at a time.

        Reply
    6. Joyce Kominski says

      February 11, 2022 at 2:50 pm

      5 stars
      Excellent recipe, I did as suggested and drank the extra broth and it was so delicious I will add it to my soup recipes, so many yums with this recipe…it is one of my top 10 recipes

      Reply
      • Carolyn says

        February 11, 2022 at 4:20 pm

        Ha, I am so glad you didn’t waste it! <3

        Reply
    7. Sarah says

      January 31, 2022 at 4:54 am

      Yum! I made this tonight for the first time. I added green beans and broccoli.
      It’s so good! Makes a huge amount. Yum!!!

      Reply
    8. Brenda says

      January 19, 2022 at 6:25 pm

      5 stars
      I want to make this recipe but need to know if you can taste a coconut flavor in the biscuits. The combo of almond flour and coconut flour in cookies wouldn’t matter, but in a savory dish? Please answer!?

      Reply
      • Carolyn says

        January 19, 2022 at 6:43 pm

        Most people don’t taste it at all and with the cheese and garlic powder, it’s masked by other flavors.

        Reply
        • Brenda says

          January 19, 2022 at 11:40 pm

          5 stars
          Thank you for your prompt answer. I really appreciate it.

          Reply
    9. Tree says

      January 17, 2022 at 10:27 pm

      5 stars
      Delicious! I made this tonight and hubby and I both loved it! I’ll be keeping this in regular rotation. Easy and fairly quick to make. Gotta love keto comfort food!

      Reply
    10. Samantha says

      January 11, 2022 at 2:57 pm

      5 stars
      Chicken Pot Pie is a family favorite, but we haven’t had it in quite a while since we’ve been trying to eat healthier. It was such a treat to enjoy this keto version without all the guilt! Everybody loved it…so delicious!

      Reply
    11. Toni says

      January 11, 2022 at 2:33 pm

      5 stars
      This was impossible to resist! So good and easy to make!

      Reply
    12. Betsy says

      January 11, 2022 at 2:24 pm

      5 stars
      YUM! Super delicious! The mushrooms are so perfect in here! Love the pot pie topping! Perfect low carb dinner!

      Reply
    13. Joyce says

      December 20, 2021 at 8:48 pm

      5 stars
      Made this for dinner tonight. It turned out as described. Tender chicken, well cooked veggies. Lucious gravy. Perfect for these cold, and very wet winter days. Oh, and that cheesy, biscuit topping was to die for. A keeper for such. I did add a little chopped carrot for color which probably changed the carb count, but heck, it’s the holidays! Thanks for a delicious dinner. Wishing you and your family A very merry Christmas. Going to start baking tomorrow. Can hardly wait.

      Reply
      • Carolyn says

        December 20, 2021 at 8:54 pm

        Hooray!

        Reply
    14. Debbie Conner says

      December 19, 2021 at 8:10 pm

      5 stars
      This recipe I’d delicious and I will definitely make it again. I did a couple things different and it turned out perfectly. My husband will not eat mushrooms so I omitted them and added California vegetables instead. I also also sprinkled a 1/4 teaspoon of xantham gum when everything was in one pan and it made gravy. I used chicken breast instead of the thigh. The biscuit topping was perfect.

      Reply
    15. Judy says

      December 19, 2021 at 3:29 pm

      Can the cheese in the biscuits be omitted or if necessary, be substituted? I am allergic to molds, fungus and anything aged or fermented. I will substitute the mushrooms with more chicken as you suggested.

      Reply
      • Carolyn says

        December 19, 2021 at 4:53 pm

        You can leave it out.

        Reply

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