My Low Carb Chicken Pot Pie is comfort food at it's finest. It is full of vegetables, chicken, a rich creamy sauce, and then topped with a cheesy biscuit. If you are looking for a warm and hearty main dish keto chicken pot pie is a family favorite revitalized. This easy dinner recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Growing up eating chicken pot pie was a classic flavor that I knew I wanted to have in my low carb lifestyle. It’s always been one of those meals that take you right back to being a kid again. The moms and grandmas of the world really knew what they were doing when they combined veggies, sauce, and biscuits.
Nowadays, I have been serving this low carb chicken pot pie to my family for years, and they are always happy to indulge. What’s not to love about mixed vegetables, juicy chicken, delightful creamy sauce, and cheesy biscuits. This has become one of our favorite keto recipes.
The best part is you can whip this hearty meal in under 1 hour. It’s perfect for weekends, weeknights, winter, summer, and pretty much any other occasion you can think of. It’s one of those meals you are going to want to move to the front of your list because it’s wonderful for so many reasons.
How to Make Low Carb Chicken Pot Pie
First Step: Mix together the cooked chicken, cauliflower rice, mixed vegetables of your choice, along with the sauce ingredients. Add this combination to a deep-dish pie plate.
Expert Tip: There is a bit of chicken broth in the sauce. You can use carton chicken broth, chicken stock, or make bouillon with my easy chicken bouillon powder.
Second Step: Make the biscuit topping. Simply mix together almond flour, sour cream, softened butter, coconut flour, an egg, garlic powder, salt, baking powder, and mozzarella cheese.
Third Step: Add the biscuit dough to the pot pie. If you'd like to spread it smoothly you can but we enjoy the little bumpy pieces that get browned more.
Love this topping? I use it to make gluten free keto biscuits!
Fourth Step: Bake the keto pot pie until hot and the biscuit topping is golden brown.
Could I Use Different Meat To Make This Pot Pie?
Yes, absolutely! If you want to exchange the chicken for another meat, that’s more than fine. Turkey is a fantastic option, but you could even go a little wild and use ground beef if you wanted. Ground beef is going to make it more like a shepherds pie but will taste amazing too.
Another option is to use rotisserie chicken in place of chicken thighs too. It’s typically pretty juicy and tender and will be a fantastic option also.
Chicken Pot Pie Variations
As I have mentioned, there is some wiggle room in this recipe for swaps and variations. I wanted to give you a few ideas to consider trying:
- Flavored Cauliflower Rice - The varieties of cauliflower rice that include other vegetables work great in this! I used one that has scallions and tiny pieces of carrots.
- Garlic - If you are a fan of garlic, it makes sense to add some to this pot pie recipe. Saute as many cloves as you want and mix it in for a yummy surprise.
- Mushrooms - Chop up ¼ - ½ cup of mushrooms and add them to the pot pie. It gives a lovely earthy flavor and makes it even heartier.
- Onions - Dice up some white or sweet onions and put them into the base ingredients.
For a nice variation make sure to try my Turkey Pot Pie next!
What Can I Serve With Chicken Pot Pie?
The excellent advantage of making a meal like chicken pot pie is that it’s basically a one-pan dish. You don’t have to serve it with anything else if you don’t want to. It has protein, veggies, and even biscuits on top, so it’s an entire meal.
However, if you want to make other foods to go with it, I would lean towards a fresh garden salad to start the meal. Sometimes we will serve some berries for dessert. This low carb chicken pot pie is very filling and satisfying, so it doesn’t feel like you need a bunch of other stuff to go with it.
Can I Double This Recipe?
Indeed, you can double or even triple this low carb pot pie recipe. Keep in mind that this recipe makes 8 servings. Just figure out how many people you are serving and make as many batches as you need. It’s intended to be made in a deep-dish pie plate, but if you are making multiple pot pies, you could use large casserole dishes if you wanted.
You can make the keto chicken pot pie ahead of time and store it in the fridge until you are ready to heat it up and serve. I will warn you, though, crowds love this pot pie recipe so they will love you even more!
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Ingredients
Base Ingredients:
- 6 chicken thighs cooked and chopped (or 3 cups leftover cooked chicken)
- 12 oz riced cauliflower cooked according to package instructions and drained
- 1 ½ cups mixed veggies of your choice
Pot Pie Sauce:
- 4 oz cream cheese softened
- 4 oz chicken broth warmed
- 2 tablespoon butter melted
- 2 oz half and half or heavy cream
- 1 teaspoon salt
- ½ teaspoon xanthan gum or other thickener of your choice
Biscuit Ingredients:
- 1 ½ cups almond flour
- ¼ cup sour cream
- 1 egg
- 2 tablespoon butter softened
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 350.
- In a large bowl mix the sauce ingredients. Add the chicken and vegetables and mix well. Pour into a deep-dish pie plate.
- Combine all the batter ingredients (except the mozzarella) in a medium bowl and mix until smooth. Gently fold in the mozzarella. Using your fingers drop small blobs onto the top of the pot pie. Bake for 40 minutes or until the topping is firm and golden brown.
Notes
Nutrition
In the mood for more low carb recipes? Check out some of my ultimate chicken dinner ideas to give you some inspiration:
Originally Published November 7, 2017. Revised and Republished June 26, 2020.
Debbie Cadeau says
I added a bit of already made pulled chicken spice, quickly sautéed chicken breast, peppers and the added chicken broth for one meal. Used the same pan without rinsing and did the rest of the chicken breast in the browning. I used the leftover juices from first meal in this recipe, so it had a bit of a kick, but just perfect. For the veggies I used what is suggested in the recipe, but all frozen. Mixed everything, baked about 50 minutes because I used a different type of pan and the veggies were frozen. Will definitely make again, I loved it.
Katherine says
Can I use Almond flour instead of coconut flour if so how much? I know the coconut was 1 tablespoon.
Taryn says
Yes, all almond flour should work.
2hot says
hi Taryn,
Thanks for the recipe and I am gg to try this weekend.
One thing I am concern: will cauliflower turn soggy in the pie after baking? thinking of making a batch to freeze for breakfast.
Thank you
Taryn says
The cauliflower doesn't turn soggy. But, if you are planning on freezing it might be better to use fresh steamed cauliflower rice instead of frozen cauliflower rice. I try not to refreeze food items.
Jolene says
This is the best low carb comfort food substitute EVER! I love it!
Elaine Schieck says
This was fantastic. I used frozen mixed vegetables for convenience and they were fine. I would think this would be good with tuna as well, like an Updated version of old fashioned tuna casserole. This is super filling and real comfort food. Thanks.
Shelbee on the Edge says
This pot pie recipe looks so amazing! I just started a keto diet and have been looking for delicious recipes. I pinned this to give it a try!
Shelbee
Debbie says
Can you use canned chicken in this recipe and if I don't have that thickener, what can I use?
Taryn says
Yes. Xanthan gum and glucomannan are good thickeners for low carb. If you don't mind the extra carbs you can use a little cornstarch instead.