Go Back
+ servings

Keto Pot Pie

Hearty chicken pot pie topped with a low-carb almond flour biscuit.
Course Main Dish
Cuisine American
Keyword chicken pot pie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 420kcal



Pie Filling


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!


Net Carbs: 7g
Serving Size: 1/4th filling plus 1 biscuit


Calories: 420kcal | Carbohydrates: 10g | Protein: 20g | Fat: 41g | Fiber: 3g