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 ¾ cup of almond flour (so 1 ½ 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
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
- ¼ cup butter
- 8 ounce mushrooms sliced
- ½ medium red pepper finely chopped
- ¼ cup chopped onion
- 2 ribs 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
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.
Lajuan says
Do you have a suggestion on what I can sub in for the almond flour. I have a son allergic to almonds. thank you.
Carolyn says
I am sorry, this one really relies on almond flour for proper texture. You can, however, use my keto bagel recipe (coconut flour only) for a roll out crust. You would need a half recipe for a standard pot pie. https://alldayidreamaboutfood.com/chewy-keto-bagels/
Kristina Edmark Cargill says
SO GOOD. Made exactly as posted but with thyme instead of sage. I love thyme with chicken. The recipe was easily laid out. I used xantham gum instead, because that is what I had and measured it out first using 1/2 tsp. The broth thickened up but not as tight as I wanted it, so I added the second 1/2 tsp. The sauce became so nice and thick and loosened a bit with the juices of the chicken so it was perfect. Carolyn is right, simmering in the broth, gives the chicken a depth of flavour and the house did smell amazing. It tasted so good, I ate a second serving! I may try freezing it so I have it on hand!
TTammie says
I’m curious if anyone has added veggies, like a more traditional pot pie? For instance chopped radishes for “potatoes,” maybe green beans, & carrots (I know not very keto, but we eat them occasionally) .
Lilly says
I had already made the filling on my own then went looking for a crust recipe and found this one. It sounded great so I went ahead and made it. I loved it but unfortunately thought it was just okay. Not sure what’s going on with his taste buds! Sometimes dishes are better the next day, so we’ll see how he likes the leftovers tomorrow.
Lilly says
That’s me cancelling my husband. ????
Carolyn says
LOL!!!
Dianne P-L says
This is one of the best Keto recipes I’ve ever tried and I’ll be adapting it with all different kinds of fillings. The best thing about it was the topping, kind of a mix between dumpling and scone. I’m going to try and adapt it to make a sweet version. Also, I cooked it on a baking tray and added it to the pie once cooked as I like my topping quite dry. It soaked up all the juices beautifully. Well done, this recipe is a gem!
Rachel says
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!
Deanna Paine says
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!
Carolyn says
Thank you so much! I don’t do well with the brick-in-stomach feeling either. 😉
Brenda says
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!
Sally says
Can you substitute glucomanan with anything??
Carolyn says
Xanthan gum is your best bet.
Mara says
Could I use xanthan gum instead of the glucomannan? If so, more or less or the same amount?
Carolyn says
Yes but it may make it more slimy feeling.
Rachel says
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.
Joyce Kominski says
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
Carolyn says
Ha, I am so glad you didn’t waste it! <3
Sarah says
Yum! I made this tonight for the first time. I added green beans and broccoli.
It’s so good! Makes a huge amount. Yum!!!
Brenda says
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!?
Carolyn says
Most people don’t taste it at all and with the cheese and garlic powder, it’s masked by other flavors.
Brenda says
Thank you for your prompt answer. I really appreciate it.
Tree says
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!
Samantha says
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!
Toni says
This was impossible to resist! So good and easy to make!
Betsy says
YUM! Super delicious! The mushrooms are so perfect in here! Love the pot pie topping! Perfect low carb dinner!
Joyce says
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.
Carolyn says
Hooray!
Debbie Conner says
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.
Judy says
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.
Carolyn says
You can leave it out.