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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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.