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    Recipes » Keto Dinner Recipes » Keto Chicken Pot Pie

    Published: Feb 25, 2019 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Chicken Pot Pie

    A Keto Chicken Pot Pie that uses cheddar biscuits as the topping! This easy keto dinner is not short on flavor! Use chicken breast or chicken thighs for this weeknight keto meal.

    keto chicken pot pie

    Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box.  Read my honest review here.

    Growing up, I was never a fan of chicken pot pie.  I think it was the vegetables that threw me off…no surprise that a kid didn’t like vegetables, hah!  Now, you can give me this Keto Chicken Pot Pie everyday for the rest of my life and I will be in heaven.  So good!

    How would it feel to start losing with keto?

    Join my FREE 7 day keto challenge!

    HOW TO MAKE KETO CHICKEN POT PIE

    I used a 5 quart skillet for this recipe so I could cook the meat and vegetable mixture in the same pan that I bake it in.  If you do not have a skillet this big, you can cook the filling, then transfer it to a casserole dish.

    To get started we need to soften our vegetables in the pan with a mix of avocado oil and butter.  The vegetables I am using are carrots, celery, and onion.

    When those are soft, we can add in our garlic, chicken, and season with salt and pepper.

    low carb chicken pot pie

    I used diced chicken breast for this recipe, but boneless skinless chicken thighs would work here too.

    When the chicken is finished cooking, add in the heavy cream, chicken broth, and xanthan gum.

    keto dinner recipe

    While that is simmering, I got my biscuit dough ready.  I combined almond flour, garlic powder, salt, baking powder, eggs, shredded cheese, and melted butter in a large bowl.

    Now we just need to scoop 9-10 biscuits out on top of the chicken and vegetable mixture.  I like to use a large cookie scoop.  After they are all scooped out, I flatten out the tops with a spoon.

    Bake this keto chicken pot pie in a 400F oven for 20 minutes.  That is all there is to this easy keto dinner!

    keto chicken pot pie

    Into easy keto dinner recipes?  Try these: Crock Pot Pork Loin, Spinach Pie, Broccoli Cheese Soup, Keto Teriyaki Chicken, Pan Seared Salmon and Avocado Salsa, Ground Beef Stroganoff, and Avocado Quesadillas

    ⭐ Did you make this Keto Chicken Pot Pie Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

    keto chicken pot pie

    Keto Chicken Pot Pie with Cheddar Biscuits

    A Keto Chicken Pot Pie that uses cheddar biscuits as the topping! This easy keto dinner is not short on flavor! Use chicken breast or chicken thighs for this weeknight keto meal.
    4.93 from 14 votes
    PRINT RECIPE PIN RECIPE
    Course: dinner
    Cuisine: American
    Keyword: gluten free, keto dinner recipe, recipe for keto chicken pot pie
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Servings: 10
    Calories: 497kcal
    Author: Jennifer Banz

    INGREDIENTS

    For the Filling

    • 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
    • 2 Tablespoons Butter
    • 1 Cup Shredded or diced Carrots
    • 1 Cup Diced Celery
    • ½ Cup Diced Onion
    • 4 Cloves Garlic, minced
    • 2 Pounds Chicken breast or boneless skinless chicken thighs, cut into 1 inch pieces
    • 1 Cup Heavy Cream
    • 1 Cup Chicken Broth
    • ½ teaspoon xanthan gum (click here to see my favorite brand on Amazon)

    For the biscuit topping

    • 2 Cups almond flour (click here to see my favorite on Amazon)
    • 1 teaspoon Garlic powder
    • ¼ teaspoon Kosher salt
    • ¼ teaspoon Baking powder
    • 4 Large Eggs
    • 1 Cup Shredded cheddar cheese
    • ¼ Cup Melted butter
    US Customary - Metric

    INSTRUCTIONS

    • Pre-heat the oven to 400F.  In a large skillet (see notes) over medium heat, add the butter and the avocado oil.  Add the onion, carrot, and celery.  Sauté until vegetables are soft...6-8 minutes.  Add the chicken and season with salt and pepper.  Cook until chicken is almost cooked through.
    • Add in the chicken broth, heavy cream, and xanthan gum.  Let simmer until the sauce is thickened.  While the sauce is simmering, make the biscuit dough.
    • In a large bowl, combine all of the ingredients for the biscuit dough.  using a large cookie scoop, portion the mixture into biscuits on top of the filling.  Flatten out the tops of the biscuits with the back of a spoon.
    • Bake in the preheated oven for 20 minutes.  Remove from the oven and serve.

    WATCH HOW TO MAKE IT

    JENNIFER'S TIPS

    Nutrition for 1/10th of recipe using chicken breasts: 497 calories / 39g fat / 15g sat fat / 6g carbs / 3g fiber / 32g protein
    • This is a large recipe so you can freeze half, cut the recipe in half, feed a large family, or have lots of leftovers.
    • I used a 5 quart skillet for this recipe so I could cook the meat and vegetable mixture in the same pan that I bake it in.  If you do not have a skillet this big, you can cook the filling, then transfer it to a 9x13 casserole dish.
    • What is Xanthan Gum?

    NUTRITION

    Calories: 497kcal
    « Crock Pot Pork Loin – BBQ Pulled Pork
    Instant Pot Carnitas »

    Reader Interactions

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      Recipe Reviews




    1. Melissa says

      December 06, 2021 at 12:21 pm

      5 stars
      Such a lovely update of a favorite wintertime meal! Based on my childhood memories of homemade pot pie, I added dill to both the filling and the biscuits and lightly sprinkled the tops of each biscuit with paprika for a spot of color. Delicious! Thanks!

      Reply
    2. Bernadette says

      November 08, 2021 at 5:53 pm

      5 stars
      Thank you for sharing this delicious recipe! My family of 5 devoured it. Next time I’m doubling the filling! This recipe is perfect comfort food.

      Reply
    3. Janet says

      November 01, 2021 at 5:25 pm

      Hi Jennifer,
      I made this pot pie for dinner tonight. It was very good. Loved the cheddar biscuits. I think next time, I might add some poultry seasoning when cooking the chicken for just a little more flavor. I’m a big fan of your recipes!

      Reply
    4. Karen says

      September 05, 2021 at 12:07 pm

      I’m making this weekend. Would I freeze baked or unbaked??
      Reviews are great. I’m excited to make

      Reply
      • jenniferbanz says

        September 07, 2021 at 2:20 pm

        I would freeze after baking

        Reply
    5. LISA L says

      May 04, 2021 at 4:11 am

      EASY AND DELICIOUS, I ADDED POULTRY SEASONING.

      Reply
    6. Misty says

      November 28, 2020 at 3:25 pm

      This recipe is flippin fabulous. The cheesy biscuit crust….oh em gee! My hubs wants me to make the biscuits for dinner tonight. We had the potpie last night. ??
      Thank you

      Reply
    7. Elizabeth says

      July 06, 2020 at 12:32 am

      5 stars
      This was so good! I tried first time i was doin low carb 2 years ago these “mini pot pies” and they weren’t that great nor satisfying. This however was so good even my hubby and picky teenager raved about it. Thank you for this I’ll be making this more often!

      Reply
    8. Sherry says

      March 30, 2020 at 7:18 pm

      5 stars
      Very good! Added a few extra spices, sage, poultry seasoning etc but really filled my need for comfort food!

      Reply
    9. Anthony Bongiorno says

      March 03, 2020 at 5:48 pm

      4 stars
      Excellent recipe but it needs some seasonings. Next time I make it I will cut down the Cream and increase the chicken broth. I will also add some poultry seasoning or chicken seasoning. It was a little bland.

      Reply
    10. Amanda says

      October 25, 2019 at 11:22 am

      are the 6 carbs listed in the nutrition facts total or net? I count my net carbs, so I’m just trying to be accurate! thanks for the delicious recipe!

      Reply
      • jenniferbanz says

        October 28, 2019 at 10:10 am

        Total carbs

        Reply
    11. Martha Langston says

      September 20, 2019 at 12:55 pm

      5 stars
      I don’t normally leave reviews on recipes, but this time I’m making an exception – this was SOOO good! Even my husband, who definitely doesn’t need to lose weight, loved it! And it looked exactly like your picture – I even took a picture of it. 🙂

      Reply
    12. JessicaMC says

      September 16, 2019 at 8:08 am

      Do you have a nondairy suggestion for replacing the cheese in the biscuits so that they still hold together nicely? Already have a dairy replacement for the sauce. Thanks in advance!

      Reply
      • jenniferbanz says

        September 17, 2019 at 10:29 am

        Maybe a vegan cheese?

        Reply
      • Jan says

        July 11, 2020 at 2:06 pm

        What is your dairy replacement.? Coconut milk?

        Reply
    13. Claudia Flint says

      August 12, 2019 at 8:41 pm

      Garlic? 4 cloves of garlic minced is not mentioned in the directions. I assume it went in with the onion. ?

      Reply
      • jenniferbanz says

        August 14, 2019 at 5:03 pm

        Sorry about that!

        Reply
    14. Annette Webb says

      July 08, 2019 at 8:04 pm

      5 stars
      This was really good but I somehow cooked all the broth out when cooked in oven. I did leave it longer than 20 minutes as my biscuits were big and wanted them to get cooked. So next time I will not cook so long. Thank you for the wonderful recipes.

      Reply
    15. Lindsey B says

      April 25, 2019 at 8:37 pm

      5 stars
      This was delicious! My two toddlers ate it up and asked for more. I will say that I had to cook for an extra half hour in the oven and crank the heat up to 450 to get the biscuits on top to finish cooking.

      Reply
    16. Karen says

      April 11, 2019 at 7:28 pm

      5 stars
      This was so good, my husband wanted me to fix it the day after we ate the leftovers. 4 times in one week…lol

      Reply
      • jenniferbanz says

        April 15, 2019 at 2:23 pm

        I think I could eat it everyday, too!

        Reply
    17. Kari says

      April 09, 2019 at 6:02 pm

      5 stars
      Thank you Jennifer! Started keto a few weeks ago and thought it is time to make some yummy dinners. It was outstanding and super easy! Hubby said YES, make it again!

      Reply
      • jenniferbanz says

        April 09, 2019 at 6:58 pm

        So glad you guys liked the recipe! It is one of my favorites!

        Reply
    18. Suzy says

      April 04, 2019 at 4:55 pm

      5 stars
      This has everything you want in a meal!

      Reply
    19. Amanda Finks says

      April 04, 2019 at 2:29 pm

      5 stars
      The cheddar biscuits are the perfect combination with the creamy pot pie filling. So good!

      Reply
    20. amanda says

      March 05, 2019 at 2:19 pm

      5 stars
      Jennifer can I omit the xantham gum? what do you think will be the result? Travelling away from home and none to be found in this small town…

      Reply
      • jenniferbanz says

        March 06, 2019 at 12:26 pm

        You can, just let the cream and broth simmer for a bit to thicken.

        Reply
        • Kellie Snell says

          July 07, 2019 at 4:48 pm

          5 stars
          This was very yummy!! I used coconut flour to thicken because that’s what I had on hand and it turned out wonderful!!

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    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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