Keto Chicken Pot Pie

Yield: 6 servings

Keto Chicken Pot Pie

Nothing fancy here. Just some chicken and vegetables in a creamy mixture topped with an amazing low carb biscuit and baked to golden perfection.


For the Biscuit Dough
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon Season All
  • 1/2 stick cold butter (4 tablespoons)
  • 1/4 cup cold cream cheese (4 tablespoons)
  • 1 egg


For the Biscuit Dough
  1. Put flours, xanthan gum, and Season All in food processor and blend under combined. Add in butter, cream cheese, and egg and pulse until just combined. Wrap in plastic wrap and refrigerate while you make your filling.
For the Filling
  1. Heat butter in large pan on medium heat. Add garlic and onion and cook for a couple minutes. Then add vegetables and chicken and cook until heated through. Sprinkle in Season All.
  2. Next, add heavy cream and chicken stock. Sprinkle xanthan gum in and stir. Bring to a boil and then reduce the heat and simmer. Add more xanthan gum (just a slight bit at a time) until you reach that nice a gooey thickness to your sauce.
  3. Heat oven to 350. Pour filling into 11.5” x 7” casserole dish. Remove your biscuit dough from the refrigerator. Break into pieces, roll into balls, then flatten them so that they are about 1/2” thick. Place them on top of the filling. It doesn’t need to be perfect. Bake for about 25 minutes or until the top is golden brown.


9.3 grams of carbs per serving
Created using The Recipes Generator
Chicken, DinnerKarissa Long