This recipe for low carb and Keto Chicken Pot Pie is an easy 30 minute dinner. And it’s got less than 500 calories and only 7g net carbs per serving.
Greetings chicken pot pie enthusiasts.
You better hold on to your socks, because I’m about to share a recipe for Keto chicken pot pie that will knock them right off. It’s got all the goodness of a normal high carb chicken pot pie, but with a fraction of the carbs.
I don’t know about you, but my children are not impressed with my low carb diet food.
They are frozen chicken pot pie purists and will settle for nothing less than the ones made by Marie Callender. Her pot pies are made up of a cream based sauce with bite sized pieces of chicken, carrots, peas and onions mixed in. And they are topped with a lovely flaky crust. And I will admit, they are awfully tasty.
But you know what else is awfully tasty?
This low carb chicken pot pie recipe that I am about to share. Just like the original, it’s got a creamy sauce with chicken, onions, carrots and peas in it. But in place of the standard pie crust, this Keto chicken pot pie uses easy to make low carb drop biscuits. By cooking the biscuits separately from the sauce, it means that they are cooked through and not mushy and undercooked on the bottom like normal biscuit topped pot pies.
For the biscuits, I used a low carb baking mix called Carbquik.
It’s a flour blend that is a lot like Bisquick. But unlike the 25g net carbs per serving that Bisquick has, Carbquik just has 2g. So this recipe is a simple low carb drop biscuit that just takes 10 minutes. You won’t see Carbquik in stores though, so you’ll need to order it from Amazon if you want to try it out. Alternately, you can also use my recipe for low carb cheese biscuits. It uses coconut flour in place of Carbquik, so it’s much easier to find locally.
You have some chicken options as well.
The recipe calls for chicken breasts but you can use skinless boneless chicken thighs as well. Or, better yet, you can bypass the step where you saute the chicken and use bite sized pieces of rotisserie chicken instead. (I will never understand how a beautifully cooked rotisserie chicken costs less than a raw chicken. It is one of life’s great mysteries.)
If you are on a very strict low carb diet, you can skip the carrots and peas.
But it’ll be a shame if you do, because carrots, onions and peas are classic chicken pot pie ingredients. I guess you could swap them out with cauliflower or radishes or something, but it just won’t be the same. Even with the peas and carrots, the net carb count is still just 7g, so why not live a little?
Ok, I think that’s the limit of my low carb chicken pot pie knowledge.
But to circle back to my persnickety kids, I am sorry to report that my low carb chicken pot pie could not tempt them away from their precious Marie Callender’s frozen dinners. But don’t let that dissuade you from trying out this low carb version.
What do kids know anyway?
Chicken Pot Pie with Biscuit Topping [Low Carb & Keto]
This recipe for Low Carb Keto Chicken Pot Pie with Biscuit Topping is the perfect comfort food. And it’s got less than 500 calories and only 7g net carbs.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Entree
- Method: Stovetop
- Cuisine: American
1 cup Carbquik Baking Mix
2 tablespoons butter, cold
1/2 tablespoon baking powder
2 tablespoons heavy whipping cream
2–4 tablespoons unsweetened almond milk
1 1/2 pounds skinless boneless chicken breast, dried and cut into 1inch pieces
3 tablespoons butter, divided
1/2 cup onion, diced
1/2 teaspoon thyme
1/4 teaspoon salt
1/2 cup carrots, diced
2 cups chicken broth
1/4 cup heavy whipping cream
1/4 cup unsweetened almond milk
1/2 cup frozen peas
1 teaspoon Xanthan Gum
- Preheat oven to 450 degrees F and cover a cookie sheet with parchment paper.
- Add Carbquik, butter and baking powder to a food processor or high powdered blender and pulse a few times.
- Add cream and pulse a few times.
- Your dough will be starting to form. You want to be able to form it into a ball with your hands. Add almond milk to the dough until it’s wet enough to form into a ball.
- Divide the dough ball into 4 parts. Form the dough into biscuit shaped 3 inch disks on the cookie sheet.
- Bake for 8-10 minutes until golden brown. Allow to cool on the cookie sheet.
- While the biscuits are baking, you can make the filling.
- Heat 1 tablespoon butter in a large frying pan over Medium heat until the foam subsides.
- Add chicken and lightly brown on all sides until opaque but not cooked through, 5 minutes. Transfer to a plate and set aside.
- Add 1 tablespoon butter to the pan and cook over Medium heat until foam subsides.
- Add onions, carrots, salt and thyme and cook until softened, 5 minutes.
- Move the onions and carrots to the side and add remaining 1 tablespoon butter to the pan, so that it pools in the middle. Add Xanthan Gum and cook until dissolved.
- Add broth, heavy whipping cream and almond milk to the pan and bring to a simmer over Medium heat. Simmer until thickened, 2 minutes.
- Add the chicken back in, cover the pan, lower the heat and simmer for 8 minutes.
- Add peas to the pan and cook until warmed, 2 minutes.
- Pour the filling into 4 individual bowls and top with biscuits.
- Serving Size: 1 biscuit and 1/4 of the filling
- Calories: 484
- Fat: 31
- Carbohydrates: 20
- Fiber: 13
- Protein: 40
Keywords: Low Carb Chicken Pot Pie, Keto Chicken Pot Pie, Low Carb Biscuit, Keto Biscuit
If you liked this low carb chicken dinner, then you might like my recipes for Chicken Pad Thai, Chicken Alfredo or Chicken Puttanesca.
I’ve included links to the specialty ingredients used in this recipe. You should know that they are Amazon Associates links, so I’ll receive a small commission if you buy something.9