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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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!!