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
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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.
Thank you for this recipe! Always looking for low carb for my SO. I do have a question – any recipes for the leftover sauce that makes a good soup? I’m sure you’re right, but I haven’t made many soups.
Just store it and sip like soup.
This was really good. I will make this again, just need to figure out how to leave the coconut flour out of it, as I really don’t like coconut anything. This is my comfort food…thank you for creating this.
I was craving this but it’s too hot to turn my oven on….so I reduced the flour in the topping a little and just made it on my stove top like steamed biscuits. My mom used to make something like that with bisquick when we were kids. It turned out great!
This is a delicious recipe but quite different than the Chicken Pot Pie I am used to making (primary onions, potatoes, carrots and peas).
Two comments. The quantity of chicken (2 lb for 10 servings, 1 for 5) is (in my opinion) way too much, and I halved it. The liquid remaining was sufficient for the recipe and I did not remove any and it turned out great! Thanks for keeping us carb free.
A favorite in this house – It hit the spot while recovering from surgery.
omg so good. definitely a keeper recipe.
Absolutely worth the effort! I got creative with the vegetables and used what I had available in the fridge, but it’s the chicken, sauce, and topping are what makes a pot pie good and this one hit the mark! I’ll definitely be making this one again.
I am so so so glad I found this recipe! I made a vegetarian version (but not vegan) and I’m in love! I used the Greek yogurt option for a little extra protein and added a little bit of flax meal (like a spoonful or two). So delicious! I made extra batter and made the biscuits too (for breakfast tomorrow). Yum!
What did you use for the chicken in the vegetarian version? Or did you just add more veggies and leave the meat out? My daughter is vegetarian and I want to make it for her family. Thanks so much.