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
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
- 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.
Carrie Mckenna-Wilson says
This is absolutely delicious I used leftover turkey instead of chicken but this dish is really yummy!
Judith Henriksen says
I made this today and really enjoyed it. Thanks, Carolyn
Mitzie Williams says
Delicious, so easy, and quick to fix. I haven’t sent you an email to let you know how much I appreciate you…..so here it is. 🙂 I find that I go to your recipes more and more often. I’ll be 80 years old in Feb. so of course am well established in traditional cooking. I always baked my own bread and cooked “everything” from scratch. Thanks for helping to make the change easier. Mitzie Williams
Carolyn says
Thank you, Mitzie!
Rita Fagerstrom says
very delicious, comforting and very filling
the extra soup is also delicious
Linda says
Heavy sigh, eyes roll then close, big smile. enuf said
Lynn Maddox says
I made this dish the very night I saw it and took it to our Church Potluck Lunch. Very little came back home with me. But the most resounding endorsement came from my ‘all-things-Keto-hating’ husband, who went back for seconds.. 💯
I did omit the mushrooms, and subbed almond flour for coconut flour, as per your suggestions. Thanks for another Go-To dish!
Carolyn says
I am so glad!
Haynatroh says
tasted great! I was curious if your nutritional info counted for the “soup” being removed? I am assuming quite a few calories and fat are not included when you scoop the chicken and veggies from the heavy cream and butter? definitely will make again regardless, but I am curious since I ended up eating 1/6th recipe instead of 1/10th
Carolyn says
It includes all of the ingredients so no, it doesn’t account for the removed liquid… but I don’t think that would add that much.
Wendy Elman says
This recipe was delicious! the only change that I made was I swapped Xanthan Gum for the glucomannan. The sauce was thick and creamy. There was no left over “soup”. I’ll definitely make this again.
Carolyn says
Wonderful!
Janice Nelson says
I made this recipe with great expectations as everything I have ever prepared from this site has been excellent. This recipe fell short. The flavors were good, but when I think of chicken pot pie, I think of a thick creamy sauce. This wasn’t a creamy. I did miss the mark on ingredients as mushrooms were not an option to include. I added diced parsnips. The topping was good. My family all agreed this recipe was lacking.
Sue Helley says
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.
Carolyn says
Great to hear!
NLK says
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.
Carolyn says
That’s a great idea!
Dona Brodeur says
This was so delicious, husband approved!! Wish I could send a photo of mine, not sure how to.
Joanna says
I love how versatile this recipe is. I made a chili lime version tonight with ground turkey. I always cook the veggies (lots of different ones plus cauliflower every time) and meat down to reduce the wetness and then add a few tablespoons of coconut flour to that mix before adding to bake dish and topping. It adds fiber and really absorbs moisture.
Rita says
I made this tonight and it’s delicious!! I doubled it and made it in cake pan and added carrots and peas. Thank you for sharing and for your blog. I have a lot of food allergies and turn to your recipes frequently. I am new to eating keto. Thank you again so much!!
Ryan Wright says
Can I separate this into four smaller pots?
Carolyn says
Probably!
Leigh says
I made this tonight at it was pretty darn good. The flavor was there, the only problem was the consistency for me. When I think of chicken pot pie, the filling is creamy. This missed the mark on that a bit, with it being more solid chunks than creamy, but the flavor was spot on. My husband and I loved the topping and both agreed it was akin to cheddar bay biscuits. We liked it so much, I’ve already got plans to make them alone.
With the extra “soup”, I’ll be adding some shrimp to it for a second dish for tomorrow. There’s enough liquid left for a serving or two of soup.
Thanks for the recipe!
Rita says
I do not know what left over soup you and another commenter may have. I have made this severel times and always use the glucomannan, which is a thickener. It works beautifully. No soup, and is creamy and delicious.
Sun B. says
Have made this twice in the last month. Have added broccoli & green beans. It is wonderful for my husband & I to have a familiar comfort food! I save the extra broth & wind up making more for left overs as it gets absorbed into the biscuits while in the fridge. Thank you! Oh & speaking of biscuits, my husband says they are the closest tasting to the real thing that he has tasted in the 2+ years we have been on keto! Thanks for all you do!
Deb says
This was so delicious
I will definitely be making this a whole bunch more!!!
Sheryl says
Great recipe! I finished turkey leftovers off with the recipe. Yes I have used chicken too. Even more delicious with chicken!
Kristina says
So good. Just made it for the 2nd time in as many weeks and was eating it right out of the pot! My fresh thyme is beyond hope so I used 1 tsp of dried and still just as delicious. Comfort food, real fire, candles and wine (Don’t judge) and life doesn’t get much better. More magic again from Carolyn!