Go Back
–+ servings
Top down image of keto chicken pot pie with a biscuit crust in a white oval baking dish.
Print

Keto Chicken Pot Pie

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.
Course dinner
Cuisine American
Keyword keto chicken pot pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 455kcal

Ingredients

Filling

  • ¼ cup butter
  • 8 ounce mushrooms sliced
  • ¼ cup chopped onion
  • 2 stalks 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
US Customary - Metric

Instructions

Filling

  • Preheat oven to 375F.
  • In a large dutch oven, melt the butter over medium heat. Add the mushrooms, 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, spoon the filling into a 2 quart glass or ceramic baking dish, leaving some of the liquid in the pot (you can use this leftover liquid like 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.

Nutrition

Serving: 1serving = 1/10th of recipe | Calories: 455kcal | Carbohydrates: 6.7g | Protein: 34.7g | Fat: 29.8g | Fiber: 2.3g