This Keto Chicken Pot Pie has a biscuit top crust and a creamy, rich filling! Perfect fall comfort food, this low carb chicken pot pie is courtesy of Annissa from Simply So Healthy, and it looks simply so AMAZING!!!
Before we get to this delicious keto chicken pot pie recipe, here is an introduction from Annissa and a little bit about their team:
Greetings from North Carolina! This is Annissa from simplysohealthy.com. Thank you so much, Mellissa for allowing us to share our keto chicken pot pie recipe on your blog!
I started simplysohealthy.com with my daughter, Harper, almost 2 years ago.
When Harper and I started eating low carb, we found that we not only felt better, but actually enjoyed our food more than ever before. We put more forethought into our meals and especially enjoyed eating sweets without the guilt. We liked trying new low carb recipes and didn’t miss eating our old way.
Our new way of eating made us set out on a journey to create low carb versions of our favorite foods (like this keto chicken pot pie!) and we never turned back.
The goal of our blog is to create recipes that make low carb eaters feel like they aren’t missing out on a thing. We’ve created loads of keto recipes to help satisfy those pesky cravings. We have low carb recipes for sweet stuff, comfort food, and delicious gourmet meals.
All of our low carb recipes are easy to make. Most are quick to put together, and a few truly special dishes take a little more time. We use real food with no artificial ingredients. Almost all of them can be used with a gluten free, grain free, Keto, Atkins or Banting diet, and some are suitable for Paleo.
This keto chicken pot pie recipe embodies everything comfort food is supposed to be. It has a flaky biscuit topping that tastes just like the real thing. The filling of this low carb chicken pot pie has a creamy, garlicky base with tender pieces of chicken, carrots, peas, and onion. A bit of thyme adds that warm country feel.
Keto chicken pot pie recipe notes
I know that some keto people balk at carrots and peas. Yes, they both have more carbs than our beloved spinach, romaine, and cauliflower. However, they are used in very small amounts in this recipe. In fact, there are only three net carbs per serving.
I recommend using a low-salt chicken broth for this low carb chicken pot pie recipe. The broth is simmered until it is thickened which concentrates the flavors. If you use regular broth, the end result will be too salty.
This Keto Chicken Pot Pie makes a delicious meal anytime you need some comfort food. Enjoy!
-Annissa
Thanks Annissa, this incredible keto chicken pot pie will be getting made at our house as soon as I can get the ingredients together!
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Keto Chicken Pot Pie – Low Carb
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Keto Chicken Pot Pie has a biscuit top crust and a creamy, rich filling – it’s sure to be a hit with the entire family! Suitable for Keto, Atkins, Banting, and other low carb diets.
Ingredients
For the chicken filling:
- 1 tablespoon butter
- 1.5 pounds chicken breasts, cut into 1/2 inch cubes
- 4 ounces yellow onion, finely chopped
- 1/4 cup carrots, finely diced
- 1 clove garlic, crushed
- 1/2 teaspoon dried thyme
- 1 tablespoon white wine vinegar
- 1 cup chicken broth, low sodium
- 1/4 cup peas, fresh or frozen (no need to defrost)
- 1/2 cup heavy cream
- 1/4– 1/2 teaspoon sea salt (taste before adding)
- 1/4 teaspoon freshly ground black pepper
For the topping:
- 1 cup super fine almond flour
- 1 tablespoon ground flax seeds
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 tablespoons butter, cut into large chunks
- 2 tablespoons sour cream
- 1 egg white
Instructions
- Preheat oven to 400º Fahrenheit.
- Grease a 9” round baking pan.
For the chicken filling:
- Heat a large skillet over medium high heat. Melt butter in the skillet.
- When butter has melted and is no longer foaming, add the diced chicken to the pan.
- Cook chicken, stirring occasionally, until chicken begins to brown on all sides, but is not yet cooked throughout – about 5 minutes.
- Add onion and carrots to the skillet. Sprinkle mixture lightly with salt and pepper. Turn heat to medium low. Cook, stirring occasionally until the onions begin to brown at the edges, but are not yet tender – about 3 – 5 minutes.
- Stir in garlic and dried thyme. Cook one minute, stirring constantly.
- Stir in vinegar, scraping up browned bits. When vinegar has almost completely evaporated, stir in broth.
- Turn heat to medium high.
- Simmer broth, stirring occasionally until it thickens, about 15-20 minutes. The broth is thick enough when you can “draw” a line on the bottom of the pan with a spoon, and the line does not immediately fill in. While the filling simmers, prepare the biscuit topping.
- Once the broth has thickened, add heavy cream and peas. Bring mixture to a simmer. Turn heat to low. Simmer until mixture is thick and gravy-like. Taste before adding salt and pepper. Season to taste with salt and pepper, if necessary.
For the topping:
- In a medium mixing bowl, whisk together the almond flour, ground flax seeds, xanthan gum, baking powder, and salt.
- Cut the butter into the dry ingredients using a pastry blender. Mixture should appear mealy.
- In a small bowl, whisk the sour cream and the egg white together. Stir this mixture into the dry ingredients.
- Gather mixture into a ball and place on a piece of parchment paper or a counter dusted with almond flour.
- Using clean hands or a rolling pin dusted with almond flour, press or roll dough into a circle about 8 inches in diameter.
To assemble:
- Pour chicken filling into the prepared baking dish.
- Gently place biscuit dough over the chicken filling.
- Bake in preheated oven for 10-12 minutes, or until biscuit topping has browned.
Notes
Net carbs per serving = 3g.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Keto Soups
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th pie
- Calories: 219
- Fat: 11g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 24g
Keywords: Keto pot pie, Keto chicken pot pie, Low Carb Chicken Pot Pie
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Joey says
Can anyone suggest a dairy free replacement for the heavy cream? I was wondering if coconut milk would add too much coconut flavor. I’m worried almond milk might not thicken up enough. This looks so good and I really want to make it for dinner tomorrow. Thanks!
Deanna says
I’m about to make this – it sounds delicious! Wondering what I can sub the flax seeds with? Chia seeds won’t work in this house either . . . an egg maybe? Or can I just leave them out?
Debi W says
Just made this – main comment is sauce not enough so I added far more cream and some water. Oh and seriously 8 portions? No, this is a four portion meal. Good news it’s so low carb, that doesn’t matter – I served with a large portion of steamed cabbage….delicious. The crust is gorgeous.
Instead of peas I did some diced courgettes and celery.
Now I’m thinking of a veggie version of this too…that pie crust is lush!!! Thank you .
★★★★★
Debbie Whitehurst says
This is a staple in our house. Who would ever guess the crust is low carb.
★★★★★
Brittany says
This is incredible! I made it for dinner last night with leftover Thanksgiving turkey. Kids and husband went back for seconds. Delicious!!
★★★★★
Daisy says
When I say this is one of the best chicken pies I’ve ever had – I’m not joking. This was INSANE. I actually can’t believe how low calorie yet how tasty it was, I had to stop myself automatically feeling guilty because my brain convinced itself it was having a cheat meal. Just make this, it’s worth it.
★★★★★
Mellissa Sevigny says
Awesome Daisy, thank you!
D says
This was delicious and pretty easy to make! It did taste great as is but needed a little more for us – I added 1/2 teaspoon of garlic powder, 1/2 teaspoon of oregano and and 1/4 teaspoon of chili powder to the chicken mixture. The crust tasted even better than premade crust I usually use for pot pie. One tip – try pressing the crust into a circle on some parchment paper and then just invert onto the pie.
★★★★★
Jessica says
This will satisfy your comfort food craving!! So good!!
★★★★★
KatB says
Hi! What would be a good dairy free alternative to the sour cream in the biscuit? What is the purpose? Thanks so much!!
Jessica C says
Ok this is actually amazing. I made this and just wow. I read previous comments and added 1/2 cup milk and a pinch of xanthum gum to get a thick gravy. The biscuit I had no expectations for whatsoever- seriously how can almond flour a little bit of butter and sour cream make such a fluffy but crispy biscuit? I am astonished. This tastes so good and has such an amazing texture. I doubled the recipe to put in the fridge for meals later this week. You are a miracle worker! Seriously if you have any doubts try this recipe. There are a lot of keto recipes for chicken pot pie but this one is the only one I’ll use from now on.
★★★★★
Christine Cummings says
Just made this last night & it was yum. I did mess around with the recipe some and I’m guessing ended up with a few more carbs. I used leeks and shallots instead of onion, and a turnip in the vegetable mix along with the carrot and peas; added some wine to the veggies when I was cooking them; used rotisserie chicken, both thigh and breast meat, which made putting the dish together a breeze. What else? I think those were all the changes I made. It was totally delicious!! And the biscuit topping was beautiful, crunchy and a perfect foil to the filling. I put it in a 10″ circular pan as directed and it was very thin, so next time I make it I’ll use a smaller diameter cooking vessel (or maybe double the filling recipe?). And I’m definitely going to add mushrooms next time, I think mushrooms would be great with this dish.
SuperLowCarb says
Husband loved it, no complaints. I added a bit more pepper, 1/2 parsnip and sprinkled thyme on the top for a more interesting look.
★★★★★
MFE says
I followed this recipe to a “T” and it was delicious and the crust topping was amazing. However, mine came out nowhere near as “saucy” as the pie depicted in the pictures. Needs a lot more cream than 1/2 cup, or something.
★★★★
Jennifer S. says
Yum!!! This recipe was outstanding! I ended up having an extra chicken breast that I wouldn’t otherwise be able to use up, so increased the quantities of everything a bit, but otherwise followed the recipe and ratios, but baked in my 10” cast iron skillet. There was a comment/ review I read that almost deterred me from trying this recipe, commenting on how they liked the topping so much and wanted to use it to make a pizza. It made think the crust/ topping must be thick and bread-like rather than like a pie crust. I’m glad I took a chance because the crust is fantastic and very much like a flakey pie crust. I made mine in a food processor. My 10 year old hates casserole-type meals but I felt it was wrong that she’d lived a decade never having tried a pot pie, so made this and served her portion with buttered egg noodles. We couldn’t get enough. A delicious pot pie, Keto or not, and highly comforting. Will be making this recipe again and again!
★★★★★
Betsy says
Not sure why mine came out quite dry. Still delicious! But not saucy at all. I’m wondering if I simmered it too long (that would make sense with the dryness), but it never thickened, so I kept simmering. Can I ask, what is supposed to thicken the sauce on that first simmer? I’m not sure what would cause it to thicken. Thanks!!
★★★★
Connie Toce says
Mine didn’t thicken either and the dough was too gooey didn’t hold together.
Christine Cummings says
Basically I think you just have to cook it until the liquid is almost gone – if you’re working with a good homemade stock with lots of gelatin in it, it will get to kind of a sticky, thick phase toward the end. When you add the cream and simmer it for a while, you end up with a gravy-like consistency.
Amber N Ibarra says
Does this filling freeze well? I would love to double the filling and freeze it for another day. I know I would have to adjust baking time because it would be frozen and wait and add the dough topping until about 12ish minutes until it would be finished baking. Do you think this would work well?
Alison says
Perfect as is. A great winter dinner!
★★★★★
loren says
i had my doubts but this recipe was AMAZING! Subbed a few different veggies other than peas and carrots and added a little Dijon mustard with the filling. Was delicious. The top had a great biscuit consistency and taste and was perfect. Will definitely be making again!!
★★★★★
Ron says
Very delicious recipe. Please be advised that the Xantham gum needs to be in the filling and not in the topping. It is a thickening agent.
★★★★
Incorrect mansplanation says
Xanthan gum can be used as a thickener, but it can also be used as a gluten replacement when using gluten-free flours, as in this recipe.
jennifer says
I can always count on you for something that will impress people when I make it. Thank you!
Tracy says
We love this recipe…my whole family!
Diana says
I’ve been using this recipe ever since I discovered it (long time ago) and I still love making this dish!
★★★★★
Brittany Marro says
Is 6g carbs per slice? I’m counting carbs and didn’t know if it was measured out. This sounds so yummy!!
pika says
can i sub the white wine vinegar with apple cider? also don’t have sour cream… can i use greek yoghurt?
Danielle M says
Amazing!!! I found this site by accident looking for a pot pie recipe and I’m so glad I did. Every recipe from this site I’ve made has been so delicious. When I make the pot pie, people tell me it’s the best they’ve ever tasted. I bought the Anchor individual pot pie dishes and this is perfect for a dinner party as every person has their own plate. Top it with a sprig of thyme and it’s so elegant!
★★★★★
Morgan says
Just came out of the oven!!! Smells YUMMY and tasted the crust and omg… so so good. I wonder if this could be used as a pizza crust??
Suzanne C says
Can this be frozen ahead and reheated? I am so excited to try this recipe!
Teresa Sanders says
This has to be one of the best things I have ever made! Keto or No Keto
★★★★★
Anu says
This was delicious!!! Followed exactly with one substitute – whole milk Greek yogurt instead of sour cream because I didn’t realize we had used the last of it. Was worried but it turned out great, can’t wait to try this crust for other things.
Renee says
Can something else be used in place of the xanthin gum or can it be left out altogether?
Erin says
I also do not like the texture of Xanthin gum. Plus we eat all organic and it’s hard to find. Guire bean gum might be a pissible substitute. Or you might try ground chia seeds. They turn to gel. Remember these are only suggestions. Not tried. So please don’t hate me if the suggestions are a failure. Let me know if they work, if you should try them. Happy healthy cooking to you.
CS says
Excellent pot pie. Followed the recipe as written and it came out perfectly. We will definitely be making this again. Thanks!
★★★★★
Justine says
This recipe was delicious! The crust was light and flakey unlike other keto crusts that I have made. I didn’t have sour cream, so I used 1 tb cream cheese and 1 tb cream in place and it turned out cream. Even my husband loved it!
Immado keto says
I can’t wait to try this one!
★★★★★