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.
Why You Love This Recipe?
Authentic Flavor & Texture: There’s something about the combination of creamy chicken and bacon filling with a crispy, flaky topping that just screams comfort food. Despite being low-carb, it doesn’t compromise on taste or texture, delivering that classic pot pie experience that warms you up on cold days.
Ease of Preparation: The fact that this recipe is both delicious and easy to make is a huge win. With just 40 minutes of prep and cook time, it’s perfect for those busy weeknights when you want something comforting without spending hours in the kitchen. Plus, the step-by-step instructions make it accessible to cooks of all skill levels, ensuring perfect results every time.
Low in Carbs: As someone who’s conscious of their carb intake, the fact that this pot pie is low in carbs is a major bonus. With only 7.9g net carbs per serving, it’s a guilt-free indulgence that fits seamlessly into a keto lifestyle. And the fact that it’s kid-approved adds an extra layer of reassurance that it’s a recipe the whole family can enjoy without any dietary compromises.
Overview: How To Make Keto Pot Pie?
Keto Chicken Pot Pie is the perfect blend of comfort and health, offering a creamy, flavorful filling topped with a delicious low-carb biscuit crust. This dish transforms the classic pot pie into a keto-friendly meal, allowing you to enjoy all the comforting flavors without the extra carbs. With its rich filling and golden topping, this pot pie is sure to become a favorite for dinner.
To prepare the filling, you’ll start by preheating your oven to 375ºF. In a large Dutch oven, melt butter over medium heat and sauté sliced mushrooms, finely chopped red pepper, onion, and celery, seasoned with salt and pepper. Once the vegetables are tender, add minced garlic and fresh sage, cooking until fragrant. Next, stir in chicken broth, heavy whipping cream, and bay leaves, bringing the mixture to a simmer. If desired, whisk in glucomannan to thicken. Season with additional salt and pepper, then add the chicken pieces and cook until fully done. Remove the bay leaves and transfer the filling to a baking dish, leaving behind half of the cooking liquid.
For the biscuit topping, mix almond flour, coconut flour, baking powder, garlic powder, and salt in a large bowl. Stir in half of the grated cheddar cheese. In a separate bowl, combine eggs, sour cream or Greek yogurt, and melted butter, then add this to the dry ingredients and mix well. Let the batter sit for a few minutes to thicken. Spoon small amounts of the biscuit mixture over the filling and sprinkle with the remaining cheese. Bake for 20 to 25 minutes until the filling is bubbling and the crust is golden brown and firm. Allow the pot pie to cool for about 10 minutes before serving.
This keto chicken pot pie serves 10 and offers a satisfying meal with only 455 calories per serving. It’s a hearty, flavorful dish that’s both nutritious and comforting, making it a great option for dinner any night of the week. Enjoy the creamy filling and savory biscuit topping without the guilt, knowing you’re sticking to your low-carb lifestyle.
Keto Pot Pie Recipe
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
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?
- Satay SauceÂ
- Fried Rice CakesÂ
- Creamy Pesto SauceÂ
- Roasted Vegetables Medley
- Spaghetti Stuffed Garlic Bread
How to Store and Reheat Your Pies?
- Storing in the Fridge: If you plan to eat your pies soon, cover them and keep them in the refrigerator. They’ll stay fresh for up to 3 days.
- Freezing for Later: If you want to save your pies for a longer time, you can freeze them. They will be good in the freezer for up to 3 months.
- Reheating Your Pies: When you’re ready to eat a frozen pie, take it out of the freezer and let it thaw in the fridge overnight. Once it’s thawed, heat your oven and bake the pie for about 10 minutes. You’ll know it’s ready when the crust is nice and crisp and the filling is bubbling. Enjoy!
How Can I Make Fathead Dough Without Almond Flour?
For a nut free version of fathead dough, you can substitute my Nut Free Keto Pizza Crust Recipe and partially bake it before applying it to the tops of the pot pies.
What Is A Good Substitution For The Carrots And Peas In Pot Pie?
The beauty of making a pot pie is that there are really no rules when it comes to the protein and vegetable choices. You can add in any low carb vegetables you prefer. Some of my favorites are mushrooms, bell peppers, asparagus, broccoli, and cauliflower.