Nutrition Facts
Servings: 6 ServingCalories:390kcalTotal Fat:31gSaturated Fat: 10gTotal Carbohydrate:9gDietary Fiber: 3gSugars: 2gProtein:21g
Keto Chicken Pot Pie with Almond Flour Biscuit Topping
When we think of comfort food that really sticks to the ribs and soothes the soul, chicken pot pie is always one of the first dishes that comes to mind. It’s the kind of meal that feels like a warm hug after a long day—rich, hearty, and full of familiar flavors that bring us straight to the dinner table with a sense of ease. Of course, the traditional version is packed with carbs thanks to that buttery crust and flour-thickened filling, but we weren’t about to let that stop us from enjoying one of our all-time favorites.
So, we reimagined it the keto way. This version has all the creamy, savory goodness we love—tender chicken, flavorful broth, and a medley of veggies like mushrooms, cauliflower, and just enough peas to add a pop of sweetness. But instead of a traditional pie crust, we top ours with golden, fluffy almond flour biscuits that bake right on top for that classic pot pie finish without the carb overload.
What we love most about this dish is how it brings comfort and nourishment together in one skillet. It’s simple enough for a weeknight, but satisfying enough to serve when we’re craving something truly cozy. Once you dig into that biscuit topping and scoop up the creamy filling, you’ll see exactly why this one earned a permanent spot on our keto dinner rotation.
Description
This cozy, comforting keto chicken pot pie features a rich and creamy filling loaded with chicken and low-carb vegetables, topped with buttery almond flour biscuits that bake right on top. All the comfort, none of the carbs.
Ingredients
- 1 1/2 cups cooked chicken, shredded (rotisserie or poached)
- 2 tbsp butter or avocado oil
- 1/2 cup chopped onion
- 1 cup chopped cauliflower florets
- 3/4 cup sliced mushrooms
- 1/4 cup peas (optional, adds ~2g net carbs per serving)
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
- 1/4 tsp xanthan gum (optional, for thickening)
- 1 1/2 cups almond flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 eggs
- 1/3 cup sour cream
- 2 tbsp butter, melted
For the Filling:
For the Biscuit Topping:
Instructions
- Heat butter or oil in a skillet over medium heat.
- Sauté the onions until translucent, then add garlic, mushrooms, and cauliflower. Cook until softened.
- Stir in shredded chicken, peas (if using), thyme, salt, and pepper.
- Pour in heavy cream and chicken broth. Let it simmer for 5–7 minutes until slightly thickened.
- If using xanthan gum, sprinkle it in now and stir well.
- Transfer the mixture into a greased 9x9” baking dish or oven-safe skillet.
- In a medium bowl, mix almond flour, baking powder, and salt.
- In another bowl, whisk eggs, sour cream, and melted butter.
- Combine wet and dry ingredients and mix until a thick batter forms.
- Spoon the biscuit dough over the filling in small dollops. It doesn’t need to cover the whole surface.
- Bake at 375°F for 25–30 minutes or until the biscuits are golden brown and cooked through.
- Let rest for 5 minutes before serving.
Make the Filling:
Prepare the Biscuit Topping:
Bake:
Note
ubstitutions & Variations
- Dairy-Free: Use coconut cream instead of heavy cream and dairy-free yogurt or mayo in place of sour cream.
- Nut-Free: Swap almond flour with sunflower seed flour in a 1:1 ratio.
- Add Greens: Stir in baby spinach or chopped kale to the filling for extra fiber and nutrients.
- Spicy Option: Add a dash of cayenne or red pepper flakes to the filling.