While Matt has never been a fan of chicken pot pie, having a Keto Pot Pie in our cooking arsenal felt like a necessary! It’s delicious all year long and good enough for all friends and family, keto or not. We use a mix of onion, celery, carrots and mushrooms topped with a delicious low carb biscuit to bring this recipe to life.
Low Carb Biscuit v. Pie Crust?
It’s a tough choice to be made, but after having tried this keto pot pie, I think i’m officially a fan of the biscuit. Not only can I eating more than one biscuit, but it’s guaranteed to come out right every time.
With a crust you have the concern of under baking, not having it crispy enough, or getting soggy when you store it for left overs. You can’t store the crust separately like you can the biscuit! I also prefer a high filling ratio to crust/biscuit because that’s where the good stuff is, so naturally I don’t want a potential sub par crust covering up the delicious filling!
Cold Weather Calls For Low Carb Soups!
Although Matt is not a fan of soups whatsoever, they are one of my favorite forms of food. They are filling, comforting and combination of several flavors. If you are also a fan of soups, stews and chilis then we’ve got the recipes for you! My favorite in order:
Give any of the above a try and let us know what you think!
Delicious Keto Pot Pie
Prior to trying this recipe, Matt had never tried any sort of pot pie. I can honestly say he has converted to a keto pot pie loved. Naturally his favorite part is the biscuit, but that’s the best part about this recipe. You can turn a classic into a low carb favorite and once everyone gives this Keto Pot Pie a try they’ll have a favorite part too!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Pot Pie”
Keto Pot Pie
Ingredients:
Biscuits
- 2 tbsp butter, melted
- 3/4 cup almond flour
- 1 tsp baking powder
- 1 tsp dried parsely
- 1 large egg
- 2-3 drops liquid stevia (optional)
Pie Filling
- 1/4 cup butter
- 1/2 cup carrots
- 1/2 cup celery
- 1/2 cup onions
- 2-3 oz mushrooms
- 1 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
- 1 1/2 cup cooked chicken, chopped
- 1 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme, chopped
- 1/2 tsp xanthan gum
- 2 tsp fresh parsley, finely chopped
Instructions:
Keto Biscuit
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Melt the butter in a medium mixing bowl. Add the remaining ingredients and whisk until fully combined.
- Divide the mixture into four using a cookie scooper or your hands and place on the lined baking sheet. Flatten slightly.
- Bake for 15-17 minutes, until edges start to turn golden brown. Allow to cool for five minutes prior to handling and placing on top of pie filling.
Pie Filling
- Heat the butter in a large skillet/pot over medium heat. Once the butter is melted, add the carrots, celery, onion, mushrooms and a little salt and pepper to the pan. Sauté until the vegetables are soft, about 5 minutes.
- Add the chopped chicken, broth, heavy cream, thyme, and xanthan gum. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for about 5 minutes until thickened and warmed through. Taste and season with salt and pepper as desired.
- Stir in fresh parsley, then divide filling evenly between 4 (6-8 ounce) ramekins, leaving the top 1/4 in. unfilled. Place a biscuit on top of each pot pie and serve!
Notes
Serving Size: 1/4th filling plus 1 biscuit
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
This is an excellent recipe, made it yesterday i was very good.
So delicious! I made this last night and just happen, to have a friend, stop by. My husband, the friend(not keto) and I all loved this recipe!! Thank you for all your hard work. Excited to get your next book!
why not just put it together into a pie, put the crust on top, bake the entire thing for 35 min & you save yourself a little bit of time…
I am excited to try this tomorrow. I have leftover roast beef from dinner tonight so I will use it instead and swap the broth to beef. Thank you.
Oh my, the deliciousness! Thank you for creating this recipe! We refrigerated two pie fillings for the next day in their little ramekind, separately from the biscuit. Heated filling in microwave and biscuits in toaster oven, popped the biscuits on top: and delicious perfection! Every bit as good as the first day!
Megha, is there any way to make the biscuit without almonds? I’m intolerant to them as well as egg whites but it really dials down the amounts of recipes I can make… I love chicken pot pie and haven’t had any since I started this woe. HELP PLEASE 🙂
You could use coconut flour maybe, but we haven’t tried this and I am not sure how it would turn out. If you do try it, I would use 4x less coconut flour.
I love chicken pot pie, but haven’t had it since I started my keto journey. I made this last night and loved it. FYI, I made it before I watched your video. I did not add the garlic because it wasn’t on the ingredient list. I will definitely add it next time.
Are the macros for carbs total carbs or net carbs?
The carbs are listed as total carbs and then in the notes, the net carbs are listed.
What do I love about the Midwest EVERYTHING. From From Iowa ?. Use to love in Illinois for a bit and loved their pasties. They use to have a supper that you could go to get some. Love Chicken Potpies will be trying this one. Thanks for sharing the recipe!
Can I use arrowroot to thicken? I have that in house, xanthan is a bit expensive. I know it will probably change the carbs.
This is perfect because I dont think WI is ever going to warm up! Thanks for all you two do!
This looks yummy. What is the serving size
You just would have to separate it into 4 equal portions. I am not exactly sure of the volume size of each serving.
Can you do me a favor, please leave your web page at the bottom of the recipe. I often cut the recipe and paste it into “evernote” and make it later. Sometimes I go back to see the video and can’t remember where I got it. Thx
How long do you bake the biscuits? It says “15-7 minutes”…not sure if it’s meant to be 5-7 or 15-17mins. I don’t want to burn it.
Yes! 15-17 minutes, sorry about that!
What can I use in place of the Heavy Cream? Anything?
Cream cheese maybe, but if you are doing dairy-free, you can use coconut cream, although it might change the taste a little
For dairy free I used almond milk combined with coconut milk and used xanthan gum to thicken. It turned out wonderful
Has anyone tried making this as a casserole with dropping the biscuit batter on top and baking everything together?
yup, it works perfectly…
Home Run for all! Only because I had them and they were about to turn, I used asparagus along w/ the carrots, onions and celery – SO GOOD! I also thought we had a bunch more previously chunked and sauteed chicken breasts leftover from our week of salads, but was wrong, so added a can of chicken breast and it was just as good as the stuff we cooked ourselves – the biscuits are ridiculous in this soup. Pleased all my boys – the 2, 4, 6 and even 40 year old! 🙂
this is the most perfect timing! I put a chicken pot pie on my menu for the week for the kids but I was going to find something else for myself. Not anymore! We are all having this recipe! Thank you so much!
Also, the best part of the Midwest? That oven mitt!!! LOL!! I Grew up in West Michigan and now live in the same city as you. I’ll be on the hunt for my own oven mitt, lol! Also, you can’t beat “up north” and all the lakes and great weather in the Summer!!
Made this tonight and it was amazing! The crisp part of the biscuit was wonderful on top of the filling. The only thing I did a little different was took out the mushrooms and substituted the carrot, celery and onion for Trader Joe’s mirepoix. It’s the same thing, but since I cook for myself I didn’t want the extra to go to waste. Also it being pre-chopped made the recipe even easier.
OMG this was soooo good! Thank you!
Can we omit the carrots?
Yup! If you wanted to.