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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Low Carb Chicken Pot Pie with Biscuit Topping
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.
Kim says
Wow! This is delicious! Might be better than regular pot pie... definitely will be making again. Next time I will add more garlic. Thanks for the recipe!!
Anisa says
I would suggest using a different thickener than Xantham Gum. This was the second recipe I tried with Xantham Gum and the second time the texture was slimy and the taste was funny. My husband threw his food away. I think the recipe has the potential to be great with another thickener but unfortunately the Xantham gum ruins it.
Taryn says
Which xanthan gum are you using? This small of an amount should not have that result.
You did only use half of a TEASPOON, right?
Wendy says
This is SO good!! I just made it tonight and can't wait to make it again. I had to use chopped broccoli in place of the cauliflower because it's what I had on hand, and I used Tyson grilled chicken strips because I needed to use them up and they're so convenient! Next time I'll use the cauliflower called for and then decide which one I prefer. Definitely a keeper recipe!
Charlotte says
If I use cornstarch as my thickener would it be the same amount as you used?
Taryn says
No, you will need more. I would try 2 tsp.
Meli says
Could you cook this entirely and freeze?
Taryn says
I have not done that yet but I think it would work!
Eva Quigley says
Could this work in a crockpot?
Taryn says
The filling would but not the biscuit topping. You could leave that off to make it in a crock pot.
Margaret says
Made this tonight and my daughter said it's her new favorite dinner. She said it is the best low carb recipe I have ever made! I must admit, my husband and I had to agree. Thank you for the great recipe. I will definately be making it again in the near future.
Tammy Hayes says
Taryn,
I absolutely LOVE your recipes! Thanks for sharing them. Have you ever tried using THM baking blend for the topping? just trying to "lighten" it a bit...
thanks again,
tammy
Taryn says
I have not. But maybe someone else will respond 😀
Karen Looney says
I made this last night with THM baking blend instead of flour. Struggled as it was NOT 'smooth'. Maybe I misunderstood that texture reference. My texture was more dry and crumbly. Assuming I was shooting for 'smooth' I added some of the broth I had from cooking the chicken. Result? Overall...DELISH!, but the topping was quite dense. Still makes the 'KEEPER' recipe list.
Taryn says
Baking Blend is drier and denser than almond flour. I would've suggested using just 1 cup of baking blend.
Karen Looney says
Thank you! That would’ve made a difference.
Tammy Hayes says
thanks Karen,
I'm going to try this now with 1 c baking blend and a little extra broth. Tayrn's creations have always been super tasty.
Karen Looney says
Coolio! With only 1 cup of baking blend you may not need any broth.
Silvia L. says
I love Chicken Pot Pie and definitely want to try this! Can I use all almond flour, though? We're not fans of the faint taste of coconut flour that comes through on all savory dishes so far. Still, I know it's a dense flour. What could I substitute for it, and how much?
Taryn says
Yes, all almond flour would work. You may need to increase the amount.
Ron Slone says
I have a son that wants to try Keto, but has a peanut allergy. I was wondering if I could use all coconut flour? What would be the ratio? I'm sure it will have an affect on the flavor profile. Any other suggestions for a good substitute for almond flour that would give the same delicious results. I did think it was a bit dry, so I'm going to try doubling the chicken both next time I make it. This recipe tastes as good as the original with all the AP flour. Thanks for sharing.
Taryn says
It's not an easy sub to use all coconut flour. I'd suggest using sunflower seed flour instead. That behaves more like almond flour when baking. I'm not sure all coconut flour would work.
Maggie says
Has anyone tried freezing this dish. I am having surgery and want to make a few dishes for the freezer. Just not sure how the biscuit will freeze. Thanks
Taryn says
I've frozen this biscuit dough as actual biscuits and they freeze well.
Shanna says
I will be trying this delicious dish over the weekend. Also thanks for the coupon.
Renee Kelly says
This is great! After striking out on the last few THM recipes I've tried, this was a much needed success. Have you ever made ahead and frozen this?
Taryn says
I have not. If you try it please let me know how it freezes!
Sam says
Oh my gosh! The biscuit topping is absolutely AMAZING! It's the best I've had since being low carb. I'm going to be using it for so much more than just topping this!
Taryn says
I'm so glad you liked it! If you use it in any interesting ways make sure to come back and tell me 😀
Crystal Lopez says
Chicken pot pie is such a classic dish! My family LOVES this for dinner. Such a wonderful all in one meal!
Joanie @ One Dish Kitchen says
The words "low carb" certainly caught my attention. I love chicken pot pies but never make them because of the breading on top. Thank you for sharing the topping recipe. I'm looking forward to making this very soon.
Kat Jeter says
I l ove that you were able to give this classic comfort food a low carb makeover! This is one of my favorite dishes and I haven't had it since I started eating low carb. I'm excited to make it!
Diana says
Can you use baking blend? This looks really yummy!!
Taryn says
I haven't tried but I think it would work!
Vicki says
My nutritional analysis is different from this when I put it into My Fitness Pal. Granted, I used light cream cheese and light sour cream so the carbs and fat will be different. But, the calorie count is way more. I get 479 cals per serving
Taryn says
I just ran my numbers again and they were correct. I'm not sure what the discrepancy is. If you want to email me a screenshot of what you are looking at I can try to figure it out. taryn at joyfilledeats dot com
Joanne says
This is comfort food my husband and I can enjoy!