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Keto Pot Pie Recipe

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Hey there! It’s your favorite aunt Anne here. I’ve been cooking up a storm lately, trying out all sorts of new recipes to share on Austin’s Beyond the Bayou blog. One dish I’m really excited about is this keto-friendly take on the Classic Chicken Pot Pie.

Now, I know what you’re thinking – how can you make a pot pie without the crispy, buttery crust? Trust me, this low-carb version totally satisfies that pot pie craving without derailing your diet.

The filling is still thick, creamy and loaded with tender chicken and veggies. But instead of a carb-heavy crust, it’s topped with a cheesy cauliflower mixture that gets nice and crispy in the oven.

I brought a batch of these mini pot pies over to the family cookout last weekend and they were a huge hit, even with the non-keto crowd. Aunt Anne’s cooking strikes again! Give this easy recipe a try and I promise it’ll become a new family favorite.

Keto Pot Pie Recipe Creamy Chicken & Bacon Delight!

Keto Pot Pie Recipe

Keto chicken pot pie is the ultimate comfort food meal. With a creamy filling and a low-carb biscuit topping, it’s just like the classic but with a fraction of the carbs.
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Course: Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: 391kcal
Author: Anne Carter
Servings: 10

Equipment

  • Mixing Bowl
  • Measuring Cups
  • Rolling Pin
  • Knife
  • Baking Dish

Ingredients

  • ¼ cup butter
  • 8 ounce mushrooms sliced
  • ½ medium red pepper finely chopped
  • ¼ cup chopped onion
  • 2 ribs celery chopped
  • Salt and pepper
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh sage or thyme
  • 1 cup chicken broth
  • ½ cup heavy whipping cream
  • 2 bay leaves
  • 1 teaspoon glucomannan optional
  • Additional salt and pepper to taste
  • 2 lbs boneless skinless chicken thighs cut into ½ inch pieces

Biscuit Topping

  • ¾ cup almond flour
  • ¼ cup coconut flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 cup grated cheddar cheese divided
  • 3 eggs
  • â…“ cup sour cream or Greek yogurt
  • 2 tablespoon melted butter

Instructions

  • Preheat the oven to 375ºF.
  • Melt butter in a Dutch oven over medium heat; add mushrooms, red pepper, onion, and celery. Season with salt and pepper. Cook for 5 minutes.
  • Add garlic and sage; cook for 1 minute. Add broth, whipping cream, bay leaves, and glucomannan (if using). Bring to a simmer.
  • Season with salt and pepper; add chicken and cook for 10 minutes until done. Remove bay leaves.
  • Transfer filling to a baking dish, leaving half the cooking liquid behind.
  • Biscuit Topping:
  • In a bowl, whisk almond flour, coconut flour, baking powder, garlic powder, and salt. Stir in half the cheese.
  • Add eggs, sour cream, and melted butter; mix well and let sit. Drop spoonfuls of topping over filling, sprinkle with remaining cheese, and bake for 20-25 minutes. Let stand 10 minutes before serving.

Nutrition

Calories: 391kcal | Carbohydrates: 8g | Protein: 27g | Fat: 29g | Saturated Fat: 3g

Variations You Must Try!

  • Lower Calorie Option: Want to cut down on calories? Swap out ¼ cup (60ml) of the cream for extra chicken broth. Cook the filling a bit longer—an extra 5 minutes should do the trick—to reduce the liquid. If you want it thicker, sprinkle in some xanthan gum.
  • Veggie Variations: Feeling adventurous with your vegetables? Try using onions instead of leeks. Keep in mind, onions need a bit more time to cook, so give them a head start by frying for about 5 minutes before adding the other veggies. You can also toss in a handful of peas or go low-carb with mushrooms, cauliflower, zucchini, green beans, broccoli, or spinach.
  • Protein Swap: Want to switch up the protein? This recipe works great with turkey or salmon too. If you’re going for a salmon pot pie, skip the bacon and use vegetable or fish stock instead. For an extra touch, try using dill in place of thyme.
  • Coconut Flour Crust: Looking for a different crust? Swap the almond flour in the topping with 3 tablespoons of coconut flour. If you need a nut-free option, mix â…“ cup of sesame seed flour with â…“ cup of sunflower seed flour.

What To Serve With Keto Pot Pie?

What To Serve With Keto Pot Pie

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