Keto Chicken Pot Pie

This delicious Keto Chicken Pot Pie is a hearty, low-carb take on a classic comfort food, featuring tender chicken and vegetables in a rich, creamy sauce, all topped with a savory almond and coconut flour biscuit crust. Perfect for a healthy and satisfying meal.

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Prep Time 20

Cook Time 45

Total Time 1 5

Cuisine American

Servings 10 servings

Calories 455 kcal

Equipment

Dutch Oven
2-quart baking dish

Ingredients

Pot Pie Filling

1/4 cup butter (56.75 g)
8 ounces sliced mushrooms (226.8 g)
1/2 medium red pepper finely chopped
1/4 cup chopped onion (40 g)
2 ribs celery chopped
Salt and pepper to taste
2 cloves garlic minced
1 tablespoon chopped fresh sage or thyme
1 cup chicken broth (235 g)
1/2 cup heavy whipping cream (119 g)
2 bay leaves
1 teaspoon glucomannan optional (for thickening)
2 lbs boneless, skinless chicken thighs cut into 1/2 inch pieces (907.18 g)

Biscuit Topping

3/4 cup almond flour (78 g)
1/4 cup coconut flour (30 g)
1 1/2 teaspoons baking powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup grated cheddar cheese divided (113 g)
3 large eggs
1/3 cup sour cream or Greek yogurt (66.67 g)
2 tablespoons melted butter

Instructions

Get Ready: Preheat your oven to 375°F (190°C).
Sauté Veggies: In a large Dutch oven or pot, melt the butter over medium heat. Add the mushrooms, red pepper, onion, and celery, then sprinkle with a little salt and pepper. Cook for about 5 minutes until the vegetables become tender.
Aromatic Boost: Stir in the minced garlic and fresh sage (or thyme). Cook for just 1 more minute until you can smell their wonderful fragrance.
Create the Creamy Base: Pour in the chicken broth and heavy whipping cream, then add the bay leaves. Bring the mixture to a gentle simmer.
Thicken & Cook Chicken: If you want a thicker sauce, whisk in the glucomannan now. Season with more salt and pepper to your liking. Add the chicken pieces and continue to cook for about 10 minutes, or until the chicken is fully cooked through. Remember to remove and discard the bay leaves afterward.
Prep for Baking: Using a slotted spoon, transfer the chicken and vegetable filling into a 2-quart glass or ceramic baking dish. Leave about half of the cooking liquid behind in the pot – it makes a delicious light soup!
Mix Dry Topping: In a separate large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, and salt for your biscuit topping.
Add Cheese & Wet Ingredients: Stir half of the grated cheddar cheese into the dry mixture. Then, add the eggs, sour cream (or Greek yogurt), and melted butter. Mix everything until well combined. Let the mixture sit for a few minutes to thicken up a bit.
Assemble & Bake: Drop small spoonfuls of the biscuit topping evenly over the chicken filling in the baking dish. Sprinkle the remaining cheddar cheese over the top.
Golden Finish: Bake for 20 to 25 minutes, or until the filling is bubbling invitingly and the biscuit crust is beautifully browned and firm to the touch.
Serve Warm: Let the pot pie rest for about 10 minutes before serving to allow it to set and cool slightly. Enjoy your healthy and comforting meal!

Notes

Nutrition per serving:
Calories: 455 kcal
Total Carbs: 6.7 g
Net Carbs: 4.4 g
Fats: 29.8 g
Protein: 34.7 g