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
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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 .