Keto Chicken Pot Pie – All Day I Dream About Food

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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.

A spoon digging into a large baking dish of Keto Chicken Pot Pie.

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!

A baking dish filled with the filling for keto chicken pot pie.

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

Top down image of ingredients for Keto Chicken Pot Pie.
  • 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

A collage of 6 images showing how to make Keto Chicken Pot Pie.

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.

A white dish filled with Keto Chicken Pot Pie, with a fork on the plate.

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.

Close up of a plate of keto chicken pot pie on a stack of white plates, with steam rising out of it.

Frequently Asked Questions

How long does keto chicken pot pie keep?

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.

Can you freeze this keto casserole?

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.

How many carbs are in keto chicken pot pie?

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 Broccoli Casserole

This cheesy chicken broccoli casserole is a stunningly easy and delicious keto dinner recipe. It comes together in 25 minutes and has less than 5g net carbs per serving!

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Spaghetti Squash Casserole Recipe

Creamy and comforting, this Spaghetti Squash Casserole makes a perfect keto side dish. Easy and cheesy, with tons of flavor, it turns your dinner into a hearty meal.

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This mouthwatering keto meatball casserole is super cheesy and full of fabulous Italian flavor. Simply throw all of the ingredients together and let your slow cooker do the work for you!

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A white plate filled with a serving of Keto Chicken Pot Pie.

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.

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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
  • 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
  • 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.

Notes

Storage Instructions: Store the leftovers, tightly wrapped up, in the fridge for up to a week. You can also freeze the baked pot pie for up to 3 months. 

Nutrition Facts

Keto Chicken Pot Pie

Amount Per Serving (1 serving = 1/10th of recipe)

Calories 455
Calories from Fat 268

% Daily Value*

Fat 29.8g46%

Carbohydrates 6.7g2%

Fiber 2.3g9%

Protein 34.7g69%

* Percent Daily Values are based on a 2000 calorie diet.