This 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 a hearty low carb casserole? Coming right up! Look no further than this Keto Chicken Pot Pie. It’s rich and filling, and it uses my Keto Biscuits for a mouthwateringly tender 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.
This is not a new recipe by any means. But I recently made a few changes, including adding some chopped pepper for color. Hope you will give it a try!
Why this recipe is so amazing
Many pot pie recipes require pre-cooked chicken, which adds extra work. You either have to grab some rotisserie chicken or you have to cook it before starting in on the casserole. But this keto chicken pot pie recipe simplifies the process considerably.
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.
The 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! And with only xg net carbs per serving, it’s
Reader reviews
“Hands down, the best dinner recipe of yours I have ever made. The fragrance while it cooked, primed our taste buds for the first bite. My husband even said this would be a favorite on any restaurant menu. I followed your recipe exactly. It will for sure be in my repeat menu folder.” — Sue H.
“I divided the recipe into small loaf pans to freeze. These were great, warm and tasty comfort food during the first recovery period following shoulder surgery.” — NLK
“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!” — Deanna P.
Ingredients you need
- Vegetables: I omitted the higher carb carrots and opted for some mushroom and red pepper to give the pie some flavor and color.
- Aromatics: Onion, celery, garlic, and sage add flavor and texture. Keeping the onion to a minimum helps reduce the carbs as well.
- Boneless skinless chicken thighs: You can also use boneless skinless chicken breast but I think thighs have more flavor.
- Heavy whipping cream: Chicken pot pie should always have a lovely, creamy sauce consistency.
- Glucomannan: This helps thicken the filling a little more. You can also use xanthan gum.
- Nut flours: For the biscuit topping, I use both almond flour and coconut flour. If you really don’t want to use coconut flour, try another 3/4 cup of almond flour (so 1 1/2 cups total). Please be aware that the carb count will change.
- Cheddar cheese: I recommend grating fresh cheddar. Feel free to use mild or sharp cheddar, as you like.
- Sour cream: This helps give the biscuit topping a lovely tender consistency. You can also use Greek yogurt.
- Kitchen staples: Chicken broth, eggs, butter, bay leaves, baking powder, salt and pepper
Step-by-step directions
1. Sauté the vegetables: In a large dutch oven, melt the butter over medium heat. Add the mushrooms, red pepper, onion, and celery, and sprinkle with salt and pepper. Cook until the vegetables are tender, about 5 minutes.
2. Make the filling: 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.
3. Transfer to a baking dish: Using a slotted spoon, spoon the filling into a 2 quart glass or ceramic baking dish, leaving behind about half of the cooking liquid.
4. Prepare the 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.
5. Bake the pot pie: 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.
Expert tips
Chop the chicken into bite size pieces, no more than 1 inch across and preferably less. It cooks faster and it makes the pie easier to eat.
I urge you not to throw away any leftover liquid from the pot. It is flavorful and luscious, and makes a wonderful light soup.
If you choose not to use the glucomannan, the sauce will be much thinner. Please be aware of that.
Frequently Asked Questions
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.
This keto chicken pot pie recipe has 6.7g of carbs and 2.3g of fiber per serving. That comes to 4.4g net carbs per serving.
More delicious keto casseroles
Keto Chicken Pot Pie
Ingredients
Filling
- 1/4 cup (56.75 g) butter
- 8 ounce (226.8 g) mushrooms, sliced
- 1/2 medium red pepper, finely chopped
- 1/4 cup (40 g) chopped onion
- 2 ribs (2 stalks) celery, chopped
- Salt and pepper
- 2 cloves garlic, minced
- 1 tbsp chopped fresh sage or thyme
- 1 cup (235 g) chicken broth
- 1/2 cup (119 g) heavy whipping cream
- 2 bay leaves
- 1 tsp glucomannan, (optional)
- Additional salt and pepper to taste
- 2 lbs (907.18 g) boneless skinless chicken thighs, cut into 1/2 inch pieces
Biscuit Topping
- 3/4 cup (78 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1 1/2 tsp (1.5 tsp) baking powder
- 1 tsp garlic powder
- 1/2 tsp (0.5 tsp) salt
- 1 cup (113 g) grated cheddar cheese, divided
- 3 large (3 eggs) eggs
- 1/3 cup (66.67 g) sour cream or Greek yogurt
- 2 tbsp melted butter
Instructions
Filling
- Preheat the oven to 375ºF.
- In a large dutch oven, melt the butter over medium heat. Add the mushrooms, red pepper, 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, transfer the filling to a 2 quart glass or ceramic baking dish, leaving behind about half of the cooking liquid. (Don't toss it, it makes a wonderful 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.
Notes
Nutrition
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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Oi vey!! This is definitely on our list of make that again. Favourite was the biscuits, the fluffy little things with awesome flavour. I’ll be making them on a sheet pan to have with, well, everything! I soooo miss bread and biscuits.
We used a rotisserie chicken from a well known membership warehouse (wink, wink*) and switched out a couple veggies we didn’t have (ie. used some spinach). Sooooo very good! I search all over for recipes but ALWAYS go with yours.
Thank you for another hit, you’re the Queen of it all. Smoooooches.
Oh.My.Gosh, Carolyn!!!! my mom came up for Christmas for the 1st time in 35 years because we always went to her house before dad died….I made your pot pie and to see the glory in her satisfaction…..she ate 3 helpings! And to boot…hubby says put it in the regular rotation 🙌💜😘😋
I am just praying that God wraps your heart in His hands this Christmas and comforts you all thru this unimaginable time in your life.
Missing Tim!
this dish was excellent, so appreciate your wealth of recipes. Thanks.
Great to hear!
This is the third time I’ve made this and it gets better every time. I double the recipe and freeze the other portion. It reheats well in the oven. I definitely recommend using the glucomannan ( I use xanthan gum 1:1) , as it makes a thicker gravy. I also do a 1.5 x biscuit recipe as my family likes the topping A LOT.
Can you prepare the biscuit mix in advance and bake when ready?
I’ve never tried gut I think it’s worth experimenting!
We loved it.
However, the biscuit recipe is incorrect.
It says 3 eggs eggs.
So I looked up the biscuit recipe.
WOW, this was one of the best recipes I’ve ever made! So delicious and timing was perfect as it was a cold, snowy day. This is a definite keeper. Thank you for creating this amazing dish. We just loved it!
This was delicious. Definitely going in our regular menu rotation. Big hit in our house. I tweaked it a bit because of allergies to bell peppers(subbed in some pieces of matchstick carrots for flavor and color) but still it was great. Everyone in our house loved it. With three diabetics in our house I’m really trying to lower our carb intake.
This was very good and easy to make. My non-keto husband really liked it. I will make it again.