Keto Chicken Pot Pie
All the cozy comfort of classic chicken pot pie with just 6.8g net carbs per serving and ready in about 55 minutes. Tender chicken and vegetables in a creamy herbed gravy under a golden cheddar almond-flour biscuit crust. Pure low-carb comfort food the whole family will love.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto chicken pot pie delivers everything you crave about the classic — juicy chicken and vegetables blanketed in a rich, herbed cream gravy beneath a golden cheddar biscuit crust — without the carb-heavy potatoes, peas, and pastry. It's hearty, cozy, and genuinely satisfying comfort food that fits your low-carb lifestyle.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into bite-size pieces
- 3 tbsp butter, divided
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cups cauliflower florets, cut small
- 1/2 cup frozen green beans, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 tsp xanthan gum
- 1 tsp fresh thyme leaves
- 1 cup almond flour
- 1 cup shredded sharp cheddar cheese
- 1 tsp baking powder
- 1 large egg
- 3 tbsp cold butter, cubed (for topping)
Instructions
- 1
Preheat oven to 400°F (200°C). Season the chicken with salt and pepper. Melt 1 tbsp butter in a large oven-safe skillet over medium-high heat and brown the chicken pieces for 5-6 minutes until cooked through. Transfer to a plate.
- 2
Add the remaining 2 tbsp butter to the skillet. Sauté the celery, onion, and cauliflower for 6-7 minutes until softened. Stir in the green beans, garlic, and thyme and cook 1 minute more.
- 3
Pour in the chicken broth and heavy cream, then sprinkle the xanthan gum over the top while whisking to avoid clumps. Simmer for 3-4 minutes until the sauce thickens. Return the chicken to the skillet, stir, and season to taste. Remove from heat.
- 4
Make the biscuit topping: in a bowl combine the almond flour, cheddar, and baking powder. Cut in the cold cubed butter with a fork until crumbly, then mix in the egg until a soft dough forms.
- 5
Drop spoonfuls of the dough evenly over the filling, leaving small gaps for steam to escape. Bake for 18-22 minutes until the topping is golden brown and the filling is bubbling.
- 6
Let the pot pie rest for 5 minutes before serving so the gravy sets. Divide into 6 portions and serve warm.
Tips & notes
- No oven-safe skillet? Transfer the filling to a buttered 9x13 baking dish before adding the topping and baking.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven to keep the crust from going soggy; it also freezes well for up to 2 months.
- Swap chicken thighs for cooked rotisserie chicken to save time — just shred 3 cups and add it in step 3.
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Frequently asked questions
- How many carbs are in keto chicken pot pie?
- Each serving has 6.8g net carbs (10.1g total carbs minus 3.3g fiber), 462 calories, 31g protein, and 33g fat. This recipe makes 6 servings.
- Can I make keto chicken pot pie ahead of time?
- Yes. You can assemble the filling up to 2 days ahead and refrigerate it, then add the fresh biscuit topping and bake when ready. Fully baked leftovers keep for 4 days in the fridge or 2 months frozen.
- What replaces the flour and potatoes in keto pot pie?
- Almond flour replaces wheat flour in the biscuit crust, a pinch of xanthan gum thickens the gravy in place of a flour roux, and cauliflower stands in for the traditional potatoes. These swaps keep it at just 6.8g net carbs per serving.
