All Day I Dream About Food

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Chicken Pot Pie with Cheesy Biscuit Crust

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A healthy makeover of everyone’s favourite Sunday dinner. Low carb Chicken Pot Pie with a delicious grain-free biscuit topping.

Low Carb Chicken Pot Pie with Biscuit Topping

Here we are in the beginning of March and spring is just around the corner. Except that it doesn’t really work that way, does it? There may be a date that marks the first day of Spring the world over, but Old Man Winter still seems to have a stranglehold on some parts of the country and he does NOT want to let go. Whereas in other locales, spring has been dancing around in all her young glory, sprinkling everyone with sunshine and buds and blossoms. It’s not fair, not fair at all, is it? Well, I won’t tease you with a description of our current weather patterns here in the Pacific Northwest. I will just warm you up with a healthy makeover of a classic comfort food dish. And even if your weather is beautiful and warm, you will want to try this low carb chicken pot pie recipe.

Low Carb Grain-Free Chicken Pot Pie Recipe

I’ve always loved a good homemade pot pie. Pastry crusts are, of course, delicious, but chicken and biscuits go together like peas and carrots. And with a little tweaking, I knew my Cheddar Drop Biscuit recipe would be a perfect topping. A hearty meal to fuel you through another bout of shoveling the driveway. Or walking in the warm spring-like sunshine. Whatever your weather, you’ll love it.

Please see my low carb Chicken Pot Pie recipe on A Sweet Life.

Healthy Low Carb Chicken Pot Pie

 

 

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.

Reader Interactions

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Comments

  1. I hate when I click on a article about a recipe then have to go to another page to get it.Usualy just delete!

    Reply

    • Is it truly such a hardship to have to click through to another link? I work with many publications and I like to promote the recipes I create for them. It’s a win-win…you get free recipes and I get to make a little money so I can keep this blog afloat. What’s so hard about that?

      Reply

    • I want to apologize if my tone seems harsh. It was meant nicely but upon re-reading, I see it could be taken as more harsh than I intended. I simply want to point out that writing this blog and creating the recipes is far more than a full time job. I work very hard, and probably too much if I scrutinized it closely. I am devoted to this blog and to my readers but I also have to make it generate enough income to pay the bills. Besides which, I truly love A Sweet Life and think it’s just about the best diabetes publication out there. I want to help them build their brand as well, and the traffic from my site to theirs is hugely beneficial to them.

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      • Carolyn, you have been a saint first to do the blog and recipes, then in the gracious way you have handled what I think are nit-picky so-called “questions” from a few people. Most of us are very grateful to you, and we use our common sense when reading your recipes. I lost 40 but after several years put it back on. Without your help, I wouldn’t be able to once again maintain low-carb long term.

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      • Complainers could always buy your low-carb cookbooks like I did (because it’s the right thing to do), and they wouldn’t have to click on links.

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    • Vivian! Good Lord! Really? One more click just sets you off? This womans recipes are pure gold, and FREE! Complain much? I’d gladly click 20 times to get her recipes! How about just say thank you for giving such fabulous recipes for free! It’s called being thankful and appreciative, learn it!!

      Reply

      • Wow people! There is this little thing on the interwebz called click bait. You click on it and you open yourself up to adware, spyware, etc. If you were new to this blog and were not aware of Carolyn promoting the brand, then yes, you might be a little Leary about having to click more than once. Geez.
        On another note, this pot pie looks amazing!

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    • As annoying as it may be, I’d ask you to see it from my perspective. I work very hard to bring my readers 3 or 4 new recipes a week. That takes time, effort and money. I simply could not write this blog and continue to bring recipes (again I must point out that these recipes are free to you) without sponsorships and partnerships with other publications. Because it takes so much effort to create, test, photograph and write about my recipes, I do post about a few of them here. I try to limit those times, but they are necessity. A necessity from which my readers still benefit.

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      • Here’s the thing. You want the person who posts to understand your perspective but have made no attempt to understand hers. The comments are rife with ‘ass’umptions about lack of gratitude an lazy and such. Three years ago I posted a similar comment to a blogger who actually set hers up so we had to click on three sites. That’s a lot of clicking and reading and finding for someone who is ill as I was. I was thoroughly bashed for my post. I can already hear the snarky comments saying if people are ill they shouldn’t be online, but for those who are chronically ill, the internet is a lifeline and yes, clicking on multiple sites is an issue for them. I am fortunate that I have recovered enough that it isn’t an issue with me and I tend to avoid bloggers who want me to feel sorry for them needing to make a living since being blasted. I need to make a living and I get my behind out of bed at 6:00 am and out the door to be behind in chair at 7:30 five days a week and I am grateful to be well enough to do that because three years ago I couldn’t. You have as many choices as I do and quite possibly more than the person who posted her frustration. We just don’t know their circumstance. The post was short and to the point, which would lead me to respond with compassion making the ‘ass’umption they need to be extended grace. Not all of your readers enjoy good health or the ability to read easily or click easily. We aren’t all sitting around in our pj’s sipping coffee in luxury any more than you are. My point is a.) You need to make a living and we get that. You made it very clear. b.) Extend grace. You do not have any idea why it is bothersome to the poster and the arrogance of your answer reflects a lack of empathy and compassion. “Ass’ume best intentions. It’s one thing to share your motive. It’s another for people to judge the person making the request when they have no reason or logic behind it. You have a good blog but not everyone can navigate the web easily.

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  3. Keep it up, Carolyn. Your recipes are the best and I can always count on them being delicious. Thank you for all you do!

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  5. Carolyn – I think your recipes are awesome and well worth a few extra clicks of the mouse!! Thanks for sharing them with us 🙂

    Reply

  6. I would not be low carb and loving it if it weren’t for your life-saving desserts!!! I have traveled the depth and breadth of this site more times than I can tell you, with wondrous results! There is always a new nugget popping up in the “suggested/related” sidebar — I LOVE the ‘extra clicks’ that take me to more of your recipes, whether on your site or hosted offsite. If people can’t bear to click one extra tiny time to get to more sheer awesomeness, they are truly missing out. Please keep up the incredible work.

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  8. Simple. If you don’t want to get the superb recipe, then don’t click on the link. I for one rush right over, look at the net carbs, and print it out! I have NEVER had a disappointing outcome from any of your recipes, whether I had to click a link or not ;p. Well, there is one thing, sometimes mine don’t look as good as yours, but my taste buds don’t complain 🙂

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  9. At the risk of causing another ripple in the comments with my own harsh tone… come ON people! Geez louis, you can literally sit on your bum in your jammies and peruse this treasure trove for FREE! For freak’s sake. I could not believe my eyes when I saw that admitted laziness was someone’s first reaction to this mouth-watering recipe.

    Thanks for all you do Carolyn.

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  10. No kidding! I, too, am soooo very thankful for your recipes! I would click as many links as needed to gain access to them! Gratefulness goes a long way in life! Thank you for all you do for us!

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  11. You are doing an awesome job, Carolyn, and I often think about the incredible amount of effort that must go into developing and testing new LC recipes. And you are so prolific! The recipes just keep coming! I am very grateful for what you do and I definitely want you to be properly remunerated, as you deserve. We all get frustrated and lash out unintentionally sometimes. It’s wonderful that you apologized and reasonable people understand that you are human. I see you responding gracefully to the SAME QUESTIONS that appear again and again and again… so don’t worry about one slip-up 😉

    Reply

  12. Carolyn
    I am so grateful for your inspiring website with delicious, tested recipes. Your photos are
    mouthwatering. When I was diagnosed with diabetes a year ago, it was devastating. I loved to bake. Finding your website has given me a new direction and outlook. Your name is mentioned often in our house and to my friends. Thank you from the bottom of my sugar free heart.
    Deborah

    Reply

  13. As my husband and I say, “first world problems”! I would click 5 MORE times to get this recipe or any of them for that matter. Maybe I’d even do a strenuous double click. 🙂

    Reply

  14. In the photo, the sauce looks watery. I like it a little thicker. Also, I looked up arrowroot and it has the same carb count as flour. Is the arrowroot in there just to avoid gluten?

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    • Yes, arrowroot is to avoid gluten. You can thicken the sauce at the end with a little xanthan gum if you prefer.

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      • Concerning the sauce: One thing I really missed about the low carb gluten free lifestyle, was real flour gravy. I recently tried doing equal parts arrowroot powder, and peanut flour, as well as a dash of xanthan gum in herb-roasted chicken broth. It really worked out well. I could not detect a peanut flavor, perhaps due to the herbs. The gravy had a nice body to it, instead of just a “jelled” quality that doesn’t go over to well with us Pennsylvania Dutch cooks! Thank you for all you do! You inspire me to expand my cooking horizons and my diabetic hubby & I both benefit greatly!

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        • Thank you. This was my question, too. Wondering if I could use gluccomannan powder, and if so, if it could be added before cooking or after like xanthan, and how would that work. I can’t see pealing off the crust to thicken the sauce…. Anybody have an idea?

          Reply

  15. Carolyn,

    You do an awesome job on your website. I have followed you for over a year and use quite a few of your recipes. The Chicken Pot Pie looks wonderful. I have chicken in the freezer and will be making it soon. I do not mind the extra click at all…and I usually go on to check out the other website for good stuff! I agree with Vicky that you are so patient to answer the same questions over and over because people can’t take the time to read the comments first. I like the comments because it helps with “other” ideas.
    Keep up the wonderful recipes. Thanks so much!

    Reply

  16. I am baking this recipe as I type this! The house seems sooo yummy!!! I can’t wait to tast this:) thanks for the recipes!! Btw, I love your chocolate chip cheesecake bars…they are awesome!

    Reply

  18. I made this last night with some leftover turkey legs. I don’t have arrowroot (can’t seem to find it at the store- what section is it in?) and I tore the kitchen apart looking for the corn starch I just know I have but couldn’t find (probably I got rid of it when I went to LC) and in final desperation, with the too watery stew on the stovetop, I seriously considered doing an old fashioned white flour roux. Then, I remembered xanthan powder! I sprinkled 1/8 tsp in and it thickened up perfectly without getting gelatinous or slimy. When it came out of the oven, most of the liquid had been absorbed by the biscuits or by being cooked off. Next time I would easily double the amount of broth. The taste was fantastic tho. Skeptical husband and picky 2-year old both ate it. P.S. I added some sage along with the thyme and I left it in the dutch oven for baking instead of transferring it to a baking dish. Thanks, Carolyn!

    Reply

  19. Carolyn, Love you recipes. I check everyday. Thank you for sharing all your recipes. My husband is a diabetic and we control it with food -no medicine, thanks to your wonderful recipes it makes food enjoyable for him again. My family and co-workers look forward to eat what I make. People ask me for the recipes and I direct them to the wealth of your recipes. A lot of converts to a healthier lifestyle. Know that you are appreciated.
    Sally

    Reply

  20. This looks amazing! Thank you for yet another amazing recipe. We’ll be making this tonight. Your Taco Pie is still one of our favorite dinners and your recipes have been a lifesaver so many times. On a side note, my eight year old son is going in to be tested for type 1 diabetes tomorrow. . .a few years ago, this would have had me near panicking but I’ve learned so much from you and other low carb bloggers and because your blog has always been such an incredible source for recipes (as well as encouragement with this way of life), I’m not stressing it. So many incredible resources now for diabetics and low-carbers. Thank you for being such a helpful, consistent part of that community (and introducing us to A Sweet Life too)!

    Reply

    • Oh heavens, I sincerely hope that he doesn’t have Type 1. I agree you are much better armed than many, having already come to the low carb lifestyle. But still!

      Reply

  21. Carolyn, I have found some wonderful new (to me) low carb sites. You sent me to one with this recipe that I had not known about. Thanks for expanding my ‘low carb family’.

    Reply

  22. I love everything about your blog! I’m fairly new on here and haven’t tried a whole lot except for the Choc Peanut butter Dirt Cake. That was amazing! I really do appreciate all the hard work you do to make it “free” for us and I definitely don’t mind the extra clicks to find your mouth watering recipes!

    Reply

  23. Made last night, everyone loved it, even the non low carbers!! Very comforting left over lunch on this dreary rainy day…thank you very much!

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  24. Carolyn, you do such a wonderful job on your site. I also don’t mind a few clicks to get to your recipes. You have some of the most decadent and yummy desserts that are low carb (if I need a special dessert for company or an event your site is where I always go). I have shared your site with so many friends since I began eating low carb. I want you to keep doing what you need to earn money but still give us all these free and fabulous recipes. Very excited to try your hot chocolate gummies recipe. Sending major kudos for all you do!

    Reply

  25. I am so thankful to find these low-carb recipes you post! Thank you for all you do, and please know that it doesn’t matter to me if I have to click again to another site! Good grief, I can’t believe some of the complaints about it being “annoying.” Please do not feel you need to justify yourself, Carolyn! You are doing a great service and your recipes are awesome. THANK YOU for all you do, for you are helping many people whether or not you have to “click” to another site to see the recipe. I appreciate seeing your recipes anywhere.

    Reply

  26. Yummy, yummy!! I have chicken breast thawed in the fridge and wanted something “easy” and “new” so this is perfect! I can’t wait to start making dinner! Thank you for all of your amazing recipes– they are well worth extra clicks 🙂

    Reply

  27. From another “Vivian”! No problem for me to click through to another link! Look forward to trying this… looks great!

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  28. This is in the oven baking away right now and it smells heavenly! Can’t wait to taste it. Thank you for the great recipes along with the time and effort you put into creating them!

    Reply

  29. This turned out well, but the proportions are wayyyy off. When I was making the sauce, I could tell it wasn’t enough for the amount of chicken, or for a 9X13 dish. I doubled the amount of cream, broth and onions, and upped the spices a bit. It turned out very tasty, but even with doubling the liquid, I still felt like it needed more sauce, pot pie is supposed to be very saucy. However, it was perfectly seasoned and delicious, I would make it again.

    Reply

    • I think it may depend on the chicken pot pies of our childhoods. I don’t like mine that saucy. So my proportions worked well for me. You can adapt as necessary, of course.

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  31. Carolyn….. I always appreciate your recipes and hard work! I know there are none of us who want to work without being paid. Keep up,the good work.

    Reply

  32. Looks very good. I don’t have any arrowroot starch–is xantham gum something that could be substituted? Otherwise, where do you find the starch? Thanks!!

    Reply

  34. Carolyn, about the click to a sweet life for the recipe. Its not any problem. In fact when you get to their site you see more and more good recipes. Your website is a go to whenever I’m looking for yummy healthy recipes, I am so thankful for you and I totally get it about your getting the bills paid, logical! What concerns me though for your sake is you over working. I think you’ve proved you can do it all because I know I couldn’t. I dont understand why you need too many new recipes every week. I cant even begin to try your hundreds or thousands of recipes. Really girl I think you need more time off to be renewed you know. I really hope you don’t mind me saying so. Just caring about you! (:

    Reply

    • Aw, Holli, I so appreciate that. For me, honestly, cooking and baking something I know people will love is such a joy. I literally get a natural high from it. So don’t worry about my health too much, I promise I will cut back when I need to. 🙂

      Reply

  35. Yum! I’m eating this as I type! thank you so much for this delicious comfort food. I looked at at about a dozen low carb pot pie recipes and yours appealed to me the most and has the lowest net carbs. I am so excited to have leftovers of this in my refrigerator to eat on the next couple of days! I’m a full time studio potter & I’m catching up on orders after having an amazing Christmas rush. So I’ll have healthy, full flavor, low carb meals that I can just microwave & eat – no wondering what I’ll eat or getting by on cheese and celery! 🙂
    Thank you so much!!! Liz in Montana

    P.S. I LOVE that you have to click on the link for the recipe, because I’m always in a hurry and I know on your site I can do that and avoid the blog & pictures. Not that your blog should be avoided! I save reading it for my down time, so much to learn.

    Reply

  36. So I am totally late to this party, but this recipe looked delicious. I made it last night and it didn’t exactly come out right. It sort of turned into chicken soup (it didn’t really thicken up very much) and that was okay…it tasted great, but the major problem was the biscuits were super doughy and no matter how long I cooked it for (well over an hour) they were still doughy, it ended up tasting like chicken n grits. I followed the recipe and usually have no issues with your recipes, but this one I really have no idea what went wrong. Any suggestions?

    Reply

    • There just sounds like there was entirely too much liquid. I can’t say for sure why. What brand of coconut flour did you use?

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      • Red Mills. Is it possible coconut flour went bad? I have had this bag a while as I don’t use it very often.

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        • I don’t think it would go bad but I think they vary a lot in terms of consistency and some aren’t as absorbent as others. So it may have been the issue.

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  37. I found this one time and thought I saved the recipe. Then came the night I wanted to make it and couldn’t find this. I made my own recipe up and made cheese biscuits with check pea flour. It was good, but I really do want to try this and it looks a little less labor intensive. Probably lower carb yet as well. In the near future it will be on our dinner table.

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  38. I am not on a low carb or keto diet but I like your recipe. can I modify it and use other flours besides the ones listed?

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  39. Thanks for all your hard work. You’re my go-to recipe site. I don’t have or use arrowroot or xanthan gum (limited budget) so is there anything what I could use?

    Reply

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