Keto Chicken Pot Pie (Low Carb Casserole with Biscuit Topping)
If you’re craving something warm, creamy, and totally satisfying, this Keto Chicken Pot Pie is just what you need. It’s the ultimate low-carb comfort food—a rich, flavorful filling loaded with tender chicken and veggies, all tucked under a cheesy, golden biscuit topping.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
I first whipped this up on a chilly, rainy evening. My family wanted something cozy, but I didn’t want to derail our keto lifestyle. And let me tell you—this casserole hit the spot! It’s become one of our go-to dinners when we want something hearty and completely gluten-free.
Whether you’re just starting your low-carb journey or you’re a seasoned pro looking for new dinner ideas, this dish is easy to make, super filling, and perfect for busy weeknights.
Why You’ll Love This Keto Chicken Pot Pie
I’ve tested this recipe over and over until it became a family favorite—it’s a regular in our keto meal rotation. You’re going to love that it is…
- ✅ Classic comfort food without the carbs
- ✅ Cheesy biscuit topping instead of crust
- ✅ Freezer- and meal-prep friendly
- ✅ Family-approved and gluten-free
How to Make Chicken Pot Pie Keto-Friendly
Traditional chicken pot pie may be super cozy and delicious, but it’s loaded with carbs thanks to the flour-filled gravy and buttery pie crust. To keep things keto we give this classic comfort food a low-carb makeover—without sacrificing flavor.
Here’s how we make it:
- No flour, no problem. Instead of thickening the filling with flour, we use heavy cream, broth, and a sprinkle of xanthan gum for that rich, creamy texture.
- Skip the pie crust. Instead of a high-carb pastry crust, we top this pot pie with dollops of a cheesy, almond or coconut flour-based biscuit batter that bakes up golden and fluffy.
- Keep it veggie-smart. We use just a small amount of mixed vegetables to keep carbs in check. Feel free to swap in lower-carb options like green beans or cauliflower.
- The result? A keto chicken pot pie casserole that’s hearty, comforting, and completely gluten-free—perfect for family dinners, meal prep, or when you just need some cozy and delicious.
Ingredients for Keto Chicken Pot Pie
Here’s what you’ll need to make this low-carb pot pie. Each ingredient was chosen to keep the dish simple and full of flavor while staying within keto-friendly macros.
- Chicken – I prefer boneless, skinless chicken breasts cooked in a slow cooker. You can use an instant pot or pick up a rotisserie chicken from the store for a quick shortcut.
- Low-Carb Veggies – Only use a small amount of mixed veggies for that classic pot-pie feel.
- Seasoning – Butter, onion, garlic, thyme, rosemary, and poultry seasoning add layers of savory flavor.
- Coconut Flour (or Almond Flour) – The secret to this keto biscuit topping.
- Mozzarella & Cheddar Cheese – This cheesy combo adds fat, flavor, and that perfect golden-brown top.
- Xanthan Gum – A little bit of this thickens your creamy filling without flour. Totally keto—and totally satisfying.
- Heavy Cream & Broth – This is where the filling gets the rich and creamy texture.
How to Make Keto Chicken Pot Pie (Step-by-Step)
This easy keto chicken casserole comes together in a few simple steps. You can even prep the filling or chicken ahead to save time on busy weeknights!
Step 1: Cook the Chicken
To start, you’ll cook and shred your chicken ahead of time. You can use a slow cooker, Instant Pot, or grab a rotisserie chicken to make things super quick and simple.
For more easy low-carb chicken dinners, browse my full collection of chicken recipes.
Step 2: Sauté the Vegetables
Next, sauté your veggies and seasoning in butter until they’re soft and fragrant. You can stick with a small amount of mixed veggies or swap in lower-carb options like green beans or cauliflower if you’re keeping it super keto.
Step 3: Make the Creamy Filling
Time to build that rich, creamy filling by adding broth, cream, and savory seasonings. A pinch of thickener helps everything come together without using flour.
Step 4: Make the Cheesy Biscuit Topping
The cheesy biscuit topping uses a blend of low-carb ingredients like coconut flour, eggs, sour cream, and shredded cheese. Here’s the trick… Instead of spreading it like a traditional crust, you’ll drop it in fluffy spoonfuls right on top of the filling. Trust me on this one. I know you’ll want to spread it out evenly but don’t! You will thank me later.
Step 5: Bake the Casserole
Pop everything in the oven until the biscuits are golden brown and the filling is bubbling. For an extra crispy top, I like to finish it under the broiler for a minute or two. Don’t forget to let it rest before serving—this gives the sauce time to thicken perfectly.
Step 6: Dig In and Enjoy!
How to Store, Reheat & Meal Prep This Keto Chicken Pot Pie
Whether you’re making this for dinner tonight or planning ahead for a busy week, this low carb chicken casserole is perfect for leftovers. It reheats beautifully and even freezes well!
Storage Tips
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze individual portions or the entire dish in a freezer-safe container for up to 4 months.
📝 Tip: Let the casserole cool completely before freezing to avoid excess moisture.
How to Reheat Without Drying It Out
- Microwave: Reheat a single portion in a microwave-safe dish for 60–90 seconds.
- Oven: Warm in a 350°F oven, covered loosely with foil, for 15–20 minutes until heated through.
📝 Tip: Add a splash of chicken broth or cream before reheating for that creamy texture.
Make-Ahead & Meal Prep Options
- Prep Ahead: Cook the filling and mix the biscuit topping in advance.
- Store separately in the fridge and combine just before baking.
- Double the Batch: Make two casseroles—bake one now, freeze one for later. Your future self will thank you! I do this all the time!!
📝 Tip: This recipe is perfect for keto meal prep, especially if you’re following a weekly meal plan or cooking for a crowd.
Recipe Variations & Easy Substitutions
This keto chicken pot pie recipe is super versatile. Whether you’re working with what’s in your fridge or adjusting for food preferences, there are lots of simple ways to switch things up while keeping it low carb and delicious.
Protein Swaps
- Rotisserie Chicken: Short on time? Shredded rotisserie chicken works perfectly.
- Turkey: Great for Thanksgiving leftovers—just sub cooked turkey breast or thigh.
- Chicken Thighs: Want more fat and flavor? Use boneless skinless thighs instead of breasts.
Vegetable Options
- Lower Carb Veggies: Replace peas and carrots with chopped green beans, zucchini, cauliflower, or broccoli.
- Sneaky Vegetables: Add a handful of spinach or diced bell pepper to sneak in more nutrients.
📝 Tip: Keep total veggie volume to about ½ cup per serving to stay keto-friendly.
Cheese Mix-Ins
- Different Cheeses: Try gouda, pepper jack, or Colby for fun flavor twists in the biscuit topping.
- Extra Creaminess: Stir a spoonful of cream cheese into the filling for a richer texture.
Crust & Thickener Alternatives
- Almond Flour Option: If you don’t like coconut flour, sub in 1 cup almond flour (not a 1:1 ratio). We have tree nut and peanut allergies in our house so I never use almond flour.
- Carbquick Biscuit Topping: Following a more relaxed low-carb lifestyle? Use Carbquick for a Bisquick-style biscuit layer.
- No Xanthan Gum? Try a xanthan gum replacement, or reduce the broth and simmer longer to thicken naturally.
Diet Modifications
- Dairy-Free: Use ghee instead of butter, coconut cream instead of heavy cream, and skip the cheese—or sub with a dairy-free blend.
- Egg-Free: Replace eggs in the biscuit topping with flax eggs (1 tbsp flax + 2.5 tbsp water per egg).
Helpful Tips & Frequently Asked Questions
Can I freeze keto chicken pot pie?
Yes! This dish is freezer-friendly. After baking, let it cool completely, then freeze in portions or as a full casserole. It will keep for up to 4 months in a freezer-safe container.
Can I use almond flour instead of coconut flour?
Yes, but keep in mind the conversion ratio. 1/4 cup coconut flour = 1 cup almond flour. The texture will be slightly different but still delicious!
What veggies are best for a keto chicken pot pie?
To make it even lower carb, skip peas and carrots and try green beans, cauliflower, zucchini, or mushrooms. You can also mix and match based on what you have on hand.
How do I keep the biscuit topping from drying out the filling?
Don’t spread the batter! Dollop it on in spoonfuls to keep the topping light and the filling moist. This prevents the coconut flour from soaking up too much liquid.
Can I make this dairy-free or egg-free?
Absolutely! Use ghee and coconut cream instead of butter and heavy cream, and skip the cheese or sub with a dairy-free option. For egg-free, try a flax egg as a replacement.
Extra Tip:
If you want a deeper golden top, broil the casserole for 1–2 minutes at the end of baking and sprinkle with dried parsley for a pretty finish.
📣 Loved This Recipe? Let’s Stay Connected!
If this Keto Chicken Pot Pie brings cozy comfort to your table like it does to mine, I’d love to hear about it!
✨ Leave a comment below and tell me how your family liked it
📌 Save this recipe on Pinterest for next time
❤️ Share it with a friend who needs a low-carb dinner idea this week
More Keto Chicken Recipes You’ll Love
- Keto BBQ Chicken Casserole
- Low Carb Chicken Casserole
- Easy Low Carb Garlic Parmesan Chicken Cutlets in the Oven
Keto Chicken Pot Pie (Low-Carb Casserole with Cheesy Biscuit Topping)
Ingredients
For the Chicken Pot Pie Filling:
- 2 tablespoons of butter
- 1/2 cup mixed veggies could also substitute green beans or broccoli
- 1/4 small onion diced
- 1/4 tsp pink salt
- 1/4 tsp pepper
- 2 garlic cloves minced
- 3/4 cup heavy whipping cream
- 1 cup chicken broth
- 1 tsp poultry seasoning
- 1/4 tsp rosemary
- pinch thyme
- 2 1/2 cups cooked chicken diced
- 1/4 tsp Xanthan Gum
For the crust:
- 4 1/2 tablespoons of butter melted and cooled
- 1/3 cup coconut flour
- 2 tablespoons full fat sour cream
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup mild cheddar cheese, grated
- 1/3 cup Mozzarella Cheese, grated
- 1 1/2 tsp parsley (to sprinkle on top)
Instructions
- Cook the chicken:Add 1 to 1½ lbs boneless, skinless chicken breasts to a slow cooker. Cook on high for 3 hours or low for 6 hours, then shred or dice. (Shortcut: Use rotisserie chicken if you’re short on time.)
- Preheat the oven to 400°F.
- Sauté the veggies:In a cast-iron or oven-safe skillet, melt 2 tablespoons butter over medium heat. Add diced onion, garlic, and low-carb mixed veggies. Season with salt and pepper. Cook for about 5 minutes, or until the onions are soft and translucent.
- Make the creamy filling:Stir in the heavy cream, chicken broth, poultry seasoning, thyme, and rosemary. Sprinkle xanthan gum on top and stir to combine.
- Simmer:Cover and simmer the filling for 5 minutes until it begins to thicken. Note: Keep it covered to prevent evaporation—you want a creamy texture, not a dry filling.
- Add chicken:Stir the cooked chicken into the sauce and remove the skillet from heat.
- Make the biscuit topping:In a bowl, whisk together melted (and slightly cooled) butter, eggs, sour cream, and a pinch of salt. Add coconut flour and baking powder; stir until combined. Fold in shredded mozzarella and cheddar cheese.
- Assemble the pot pie:Drop the biscuit batter by spoonfuls over the filling—do not spread it out. The batter will puff and brown as it bakes.
- Bake:Transfer skillet to the oven and bake for 15–20 minutes, until the biscuit topping is cooked through and golden.
- Optional broil:For extra color, switch the oven to broil for 1–2 minutes. Keep a close eye so it doesn’t burn!
- Garnish & serve:Remove from oven, sprinkle with dried parsley if desired, and let rest for 5 minutes before serving.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Video
Notes
Recipe Notes & Variations
- Protein Swaps: You can easily substitute turkey breast or thighs for chicken—perfect for holiday leftovers. Want more richness? Use chicken thighs instead of chicken breasts for extra flavor and fat.
- Shortcuts: In a hurry? Grab a rotisserie chicken from the store for quick prep. It’s a huge time-saver, and it still tastes amazing in this casserole.
- Broth Options: Feel free to use bone broth instead of regular chicken broth for a boost of nutrients and flavor.
- Veggie Ideas: Customize the filling with your favorite low-carb vegetables like cauliflower, zucchini, mushrooms, or bell peppers. Just keep total veggie volume in check to stay keto-friendly.
- Cheese Options: Mix things up with different shredded cheeses in the biscuit topping. Colby, pepper jack, or gouda are great flavor boosters.
- Flour Alternatives: If you don’t like coconut flour, substitute with almond flour using a 1:4 ratio (¼ cup coconut flour = 1 cup almond flour).
- Dirty Keto: If you follow a more flexible low-carb diet, you can use Carbquick instead of the homemade biscuit topping. It’s similar to Bisquick but with fewer carbs.
Nutrition
Will this reheat in the microwave?
Sure
Have you tried freezing this recipe?
I have not.
Hi i would lovr to make yhis but i dont habe a cast iron pan can I use any frying pan that can go in the oven?
Sure!
Ok what would exact almond flower measurements along with egg be?
It would be 1-1/3 cups of almond flour. You always need 4x as much almond flour than coconut flour. Eggs would be the same.
Delicious, everyone in the household enjoyed it.
That’s so awesome!
Where is the breakdown on how many carbs/calories per serving? It says mixed veggies..if u use corn and carrots your carbs will be much higher. Like zucchini and broccoli?. Plus coconut flour is much higher in calories than almond flour. Gotta be real careful!TrishTrish
There is only 1/2 cup of mixed veggies in this recipe, which equals 1 TB per serving. Also, coconut flour and almond flour cannot be compared apples to apples as you only use 1/4 the amount of coconut as almond flour. In other words, if you used almond flour in this recipe you’d need 4x as much. The nutritional info is located at the bottom of the recipe card. As is with the mixed veggies it only has 3.2 net carbs per serving. I am always very careful with the carb counts of my recipes but if you prefer the carbs to be lower per serving, you can swap out the mixed veggies for zucchini or broccoli as suggested in this recipe but it won’t make that much of a difference when divided over the number of servings.
It tasted very good. I think my skillet was a little too large.
I’m glad you enjoyed it. I used a 9″ cast iron skillet.
I would call this more of a shepherd’s pie. The flavor was good! I did get stressed about skillet size after I put it in the oven. What size did the author use? Mine was a 12 inch, and I was belatedly worried that that was too big and would turn into a hard-to-slice, sloppy mess with only a very thin layer of puff on top. But, it was fine actually. If I’d thought about it beforehand I probably would have dirtied the extra dish and used a pie pan to bake it in. Even with a mere 1/3 coconut flour, there is a noticeable coconuty taste. But, it is certainly the lowest carb count of the chicken pot pie recipes that I surveyed. Others use quite a bit of almond flour on top, for more of a crusty crust, which would maybe resemble pot pie more and taste nice but ultimately this is the most keto friendly and I was satisfied at the turnout.
I’m glad you enjoyed the dish. I used a 9″ cast iron skillet.
I have made this several times. It’s one of our favorites. Thank you for the recipe.
I’m glad it’s one of your favorites!
One of the best things I’ve made!! I don’t slow cook chicken for 3hrs, I just tenderize it & slowly sauté over low/medium heat covered in lots of grass fed butter!! Family can’t get enough of it!
That is awesome! I’m so glad your family loves it!
Amazing. So comforting on a cold rainy or snowy day.
It certainly is great comfort food!
Can I substitute almond flour in place of coconut flour? Unfortunately I am allergic to all things coconut and struggling to find substitutes in a healthy coconut world…
You can. I always use coconut flour because my oldest daughter has a nut allergy. You will need to use 4x as much almond four.
This really is fantastic. I used rotisserie chicken but otherwise followed the recipe exactly and it was delicious. Even my non-keto husband and 2 kids enjoyed it. It reminded me of chicken and dumplings meets chicken pot pie. Definitely a keeper!
Fantastic! Glad ya’ll enjoyed it.
I love all of your recipes. I can’t think of one that I have made and didn’t like. I wasn’t terribly excited to make this one because I am not a huge chicken pot pie lover, but I needed something different. This was SO good! I just wanted to keep eating. We have a family of 5 and 3 are boys, 2 being teenagers so for anyone else who might need a larger quantity… I doubled the chicken/veggie/sauce and I used my larger Lodge cast iron skillet, I believe a 12″. I only did 1-1/2 times the topping recipe because although I was filling the skillet volume-wise I didn’t think I needed double the topping as far as the circumference of the pan. It turned out to have too much topping and the ratio was off. It was still good but the topping was twice as thick as the chicken layer. Next time I make it I will stick to the original measurements for the topping and still double the chicken portion. I would actually love to triple the chicken layer but it was almost bubbling over my pan as it was. It’s a keeper.
That’s awesome!! I’m really glad ya’ll liked it.
This is a definite KEEPER!! We are keto and low carb eaters and have not found many “comfort food “ recipes that are as good as they claim.. UNTIL NOW👍👍👍
I’m really glad you liked it! Love comfort food!!!