This keto chicken pot pie recipe uses cheddar biscuits as the topping! This is an easy keto dinner the entire family will love. Use chicken breast or chicken thighs for this weeknight keto meal. It’s a complete meal for only 5 net carbs.
Growing up, I was never a fan of traditional 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. It is the ultimate comfort food on cold days.
How to make keto chicken pot pie
Make the pot pie filling: To get started we need to soften our vegetables in the pan with the avocado oil. The vegetables I am using are carrots, celery, and onion. Green beans would be a great addition as well.
When those are soft, we can add in our garlic, chicken, and season with salt and pepper.
I used diced boneless skinless chicken thighs for this recipe but chicken breast will work as well. You can also use leftover chicken or rotisserie chicken!
When the chicken is finished cooking, add in the heavy whipping cream, chicken broth, and xanthan gum.
Make the topping: While that is simmering, I got my biscuit dough topping ready. I combined almond flour, garlic powder, salt, baking powder, eggs, and shredded cheddar cheese in a mixing bowl. You could also use mozzarella cheese.
Transfer the filling to a casserole dish and evenly dollop the topping over top of the pie.
Bake this low carb chicken pot pie recipe in a 400F oven for 20 minutes, or until the top crust is golden brown. That is all there is to this easy keto dinner!
Into easy keto dinner recipes? Try these: Crock Pot Pork Loin, Keto Chicken Pot Pie Soup, Broccoli Cheese Soup, Keto Teriyaki Chicken, Pan Seared Salmon and Avocado Salsa, Ground Beef Stroganoff, and Avocado Quesadillas
Keto Chicken Pot Pie with Cheddar Biscuit Topping
This keto chicken pot pie tastes just like the real thing. It is the perfect dish for
Servings:8
Calories:391
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Ingredients
For the Filling
- 1Tablespoonsavocado oil
- 1CupShredded or diced Carrots
- 1CupDiced Celery
- ½CupDiced Onion
- 3ClovesGarlic,minced
- 1.5PoundsChicken breast or boneless skinless chicken thighs,cut into 1 inch pieces
- ¾CupHeavy Cream
- ¾CupChicken Broth
- ½teaspoonxanthan gum
Instructions
Pre-heat the oven to 400F. In a large skillet over medium heat,add the avocado oil. Add the chopped onion,carrot,and celery. Sauté until vegetables are soft…6-8 minutes. Add the chicken and season with salt and black pepper. Cook until chicken is almost cooked through.
Add in the chicken stock,heavy cream,and xanthan gum. Bring to a boil over medium-high heat,then reduce to low heat to simmer. While the sauce is simmering,make the biscuit dough.
In a large bowl,combine all of the ingredients for the biscuit dough.
Taste the filling for seasoning. Transfer the creamy filling mixture to a 9×9 casserole dish and using a scoop or spoon,dollop the biscuit mixture on top of the filling.
Bake in the preheated oven for 20-25 minutes,or until the filling is bubbling and the topping is golden brown. Remove from the oven and serve.
Notes
- Vegetables:I like to finely chop my vegetables in a food processor so they cook more quickly and they are less noticeable to kids.
Servings:8
Nutrition per serving
Calories:391| Carbohydrates:8g| Protein:27g| Fat:29g| Fiber:3g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
