Keto Chicken Pot Pie (Low-Carb Casserole with Cheesy Biscuit Topping)
This Keto Chicken Pot Pie is the ultimate low-carb comfort food! With a rich, creamy chicken and veggie filling and a fluffy cheesy biscuit topping, it’s a cozy casserole your whole family will love. Easy to make, gluten-free, and perfect for weeknight dinners or meal prep.
Servings: 8 servings
Calories: 297kcal
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.
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
Calories: 297kcal | Carbohydrates: 5.3g | Protein: 11.6g | Fat: 17g | Fiber: 2g
