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A keto chicken pot pie recipe that makes the perfect low carb comfort food!

Keto Chicken Pot Pie – Low Carb

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4.8 from 19 reviews

  • Author: Annissa for Mellissa Sevigny
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free


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.  


Units Scale

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
  • 1/41/2 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


  1. Preheat oven to 400º Fahrenheit.
  2. Grease a 9” round baking pan.

For the chicken filling:

  1. Heat a large skillet over medium high heat. Melt butter in the skillet.
  2. When butter has melted and is no longer foaming, add the diced chicken to the pan.
  3. Cook chicken, stirring occasionally, until chicken begins to brown on all sides, but is not yet cooked throughout – about 5 minutes.
  4. 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.
  5. Stir in garlic and dried thyme. Cook one minute, stirring constantly.
  6. Stir in vinegar, scraping up browned bits. When vinegar has almost completely evaporated, stir in broth.
  7. Turn heat to medium high.
  8. 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.
  9. 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:

  1. In a medium mixing bowl, whisk together the almond flour, ground flax seeds, xanthan gum, baking powder, and salt.
  2. Cut the butter into the dry ingredients using a pastry blender. Mixture should appear mealy.
  3. In a small bowl, whisk the sour cream and the egg white together. Stir this mixture into the dry ingredients.
  4. Gather mixture into a ball and place on a piece of parchment paper or a counter dusted with almond flour.
  5. 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:

  1. Pour chicken filling into the prepared baking dish.
  2. Gently place biscuit dough over the chicken filling.
  3. Bake in preheated oven for 10-12 minutes, or until biscuit topping has browned.


Net carbs per serving = 3g.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Keto Soups
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/8th pie
  • Calories: 219
  • Fat: 11g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 24g

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